Undoubtedly this is one of the noblest fat products and old,
developed in the Mediterranean Old World, from the simple press of the olive
fruit.
In the chemical composition of olive oil highlights the
marked presence of oleic acid (over 70%), monounsaturated nonessential part of
the family of omega 9.
Then have a 78% linoleic acid (omega 6) and a small presence
(0.51%) of linolenic acid (omega 3). By its high content of monounsaturated
olive oil proves to be the most stable and therefore most suitable for cooking
oils relative to the thermosensitive predominant polyunsaturated fatty
acids.
This is a very akin to your metabolic fat and high
digestibility. Based on olive oil was made an index of digestibility of fat,
corresponding to 100 to olive oil, 83 to, sunflower and sesame 57 to 36 to corn.
The oil is emollient, meaning that exerts a soothing and
anti-inflammatory effect on skin and mucous membranes, especially at the
stomach, making it excellent in gastritis. It is also a mild laxative, and can
be taken for that purpose in fasting, which also facilitates the expulsion of
intestinal parasites.
The strength of the olive oil is its status as cholagogue,
meaning that facilitates the emptying of the gallbladder, relieving
discomfort caused to malfunction and encouraging the opening of the sphincter
of Oddi (contraction causes cramps). In addition, bile poured into the
intestine facilitates digestion.
Continued use of olive oil produces a marked lowering effect
on blood cholesterol. Olive oil increases high density lipoprotein
(HDL), responsible for transport in the blood type of cholesterol called good.
This and its stability to oxidation, explain the relationship between olive oil
consumption and reduced risk of atherosclerosis and myocardial infarction.