.

NUTRITIONAL VALUE AND THERAPEUTIC PROPERTIES OF EXTRA VIRGIN OIL.

The most important lipid component in olive oil is a monoinsatured fat acid, oleic acid which represents 65-80% of the total of fat acids in olive oil. The assumption of oleic acid is undoubtedly a good prevention against cardiovascular diseases linked to arteriosclerosis, against various pathologies of hepatic bile and of the digestive system.

Another characteristic of olive oil are the minor components in which this product is rather rich, and in particular the antioxidants that – though in small quantities – make the olive oil interesting from a therapeutic point of view. These are various vitamins and phenolic substances which are powerful natural antioxidant agents.
 

MONOINSATURATED FAT ACIDS AND HAEMATIC LIPIDS

Researches on the role of monoinsatured fat acids in the prevention of arteriosclerosis have shown that: - in comparison with a diet rich in saturated fats, a monoinsatured diet reduces the total cholesterol and the LDL cholesterol, without influencing the HDL cholesterol;
- in comparison with a diet rich in polinsaturated fat acids, a diet rich in monoinsaturated fat acids has the same effect on the total cholesterol and on the LDL cholesterol, but increases the HDL cholesterol;
- in comparison with a diet poor in fats and rich in carbohydrates, a diet with monoinsatured fat acids reduces the total cholesterol, the triglycerides and increases the HDL cholesterol.

The HDL fraction has a protective effect against arteriosclerosis. It has been proved that if a diet contains olive oil it will help the HDL s remove cellular cholesterol, improving the conveying process of the cholesterol to the liver.