Health Benefits of Olive Oil

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Most of us have heard that Extra Virgin Olive Oil is good for your health, but what exactly makes it so good for you? EVOO’s number one health claim is that it reduces the risk of cardiovascular disease – which also happens to be the number one cause of death in the United States, the Food and Drug Administration approved a qualified health claim for olive oil indicating a reduced risk of heart disease. The best tasting and unprocessed Extra Virgin Olive Oil provides the most health benefits.

There are a number of scientific studies that show olive oil can help prevent and treat heart disease. How does it do this, you might wonder? Olive oil actually protects against heart disease by helping to control the “bad” cholesterol (LDL) levels while simultaneously increasing the “good” cholesterol (HDL) levels in the body. Approximately 2 tablespoons of a high quality Extra Virgin Olive Oil each day contains high amounts of antioxidants (vitamin E and phenols in particular) which help to lower LDL cholesterol levels and increase anti-oxidant compounds in the blood.

The health benefits of Extra Virgin Olive Oil don’t stop there, however. New positive attributes of EVOO are being discovered regularly. Did you know that it helps boost your immune system, thus protecting against viruses? It’s true! In addition to that, it’s also been found to be very effective in warding off the following diseases:

High Blood Pressure: In recent studies, systolic & diastolic blood pressure has been lowered thanks to the regular consumption of olive oil.

Heart Disease: Heart disease is caused by a buildup of cholesterol, but the consumption of olive oil helps to lower these cholesterol levels- thus decreasing one’s risk for heart disease.

Cancer: There is a phytonutrient, oleocanthal, that is found in olive oil which can reduce inflammation by mimicking the effects of ibuprofen. This has actually been seen to decrease the risk of breast cancer (and its recurrence)! There are currently a few other olive oil components that are being studied for their possible effects on cancer; these components include squalene and lignans.

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