> olive oil is heated to extract the oil and refined. EVOO is cold-pressed and unrefined - it is usually stronger in flavour and darker in colour than olive oil.
> loaded with heart-healthy fats and antioxidants.
> may protect against inflammation, heart disease, type 2 diabetes, and cancer.
> should have a distinct bitter, peppery-like flavour, indicating freshly pressed, high quality and high polyphenol count.
Key Nutrients in Olive Oil
1/ Oleic Acid - prominent fatty acid - may reduce inflammatory markers & obesity.
2/ Oleocanthal – [a] polyphenol with antioxidant properties – [b] anti-inflammatory action on the body is very similar to ibuprofen (a non-steroidal anti-inflammatory drug) – [c] exhibitsvarious modes of action in reducing inflammatory related disease, including joint-degenerative disease, neuro-degenerative disease and specific cancers – [d] 2 tbsp of high polyphenol EVOO gives a clinical dose of oleocanthal – more powerful than NSAIDS for pain and inflammation relief.
3/ Hydroxytyrosol - polyphenol - reduces oxidative damage, antimicrobial, anti-inflammatory, neuroprotective, cardioprotective, lipid-regulating, weight-regulating, anti-diabetic, anti-cancer, and metabolism-supporting.
4/ Phytosterols - similar to cholesterol and thus compete with it for absorption - help lower LDL and triglyceride levels and increase good cholesterol.
5/ Vitamin E - fat-soluble antioxidant that can protect the body against eye and skin problems and in fact make hair and skin much healthier.
(Adapted from: www.drjockers.com; www.healthline.com)
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