Olive Oil

Olive oil comes from olives, the fruit of the olive tree. Olives are a traditional crop of the Mediterranean region. People make olive oil by pressing whole olives.

People use olive oil in cooking, cosmetics, medicine, soaps, and as a fuel for traditional lamps. Olive oil originally came from the Mediterranean, but today, it is popular around the world.

In the diet, people preserve olives in olive oil or salted water. They eat them whole or chopped and added to pizzas and other dishes.

They can use olive oil a dip for bread, for drizzling on pasta, in cooking, or as a salad dressing. Some people consume it by the spoonful for medicinal purposes.

Many studies have looked at the health benefits of olive oil. Extra virgin olive oil, which is the best quality oil available, is rich in antioxidants, which help prevent cellular damage caused by molecules called free radicals.

Free radicals are substances that the body produces during metabolism and other processes. Antioxidants neutralize free radicals.If too many free radicals build up, they can cause oxidative stress. This can lead to cell damage, and it may play a role in the development of certain diseases, including certain types of cancer.

Olive oil is rich in monounsaturated oleic acid. This fatty acid is believed to have many beneficial effects and is a healthy choice for cooking.

These antioxidants are biologically active and may reduce your risk of chronic diseases

they also fight inflammation and help protect your blood cholesterol from oxidation — two benefits that may lower your risk of heart disease.

Chronic inflammation is thought to be a leading driver of diseases, such as cancer, heart disease, metabolic syndrome, type 2 diabetes, Alzheimer’s, arthritis and even obesity.

Extra-virgin olive oil can reduce inflammation, which may be one of the main reasons for its health benefits.

Stroke is caused by a disturbance of blood flow to your brain, either due to a blood clot or bleeding.

In developed nations, stroke is the second most common cause of death, right behind heart disease.

The relationship between olive oil and stroke risk has been studied extensively.

A large review of studies in 841,000 people found that olive oil was the only source of monounsaturated fat associated with a reduced risk of stroke and heart disease.

Heart disease is the most common cause of death in the world.

Observational studies conducted a few decades ago showed that heart disease is less common in Mediterranean countries.

This led to extensive research on the Mediterranean diet, which has now been shown to significantly reduce heart disease risk.

Extra virgin olive oil is one of the key ingredients in this diet, protecting against heart disease in several ways.

It lowers inflammation, protects “bad” LDL cholesterol from oxidation, improves the lining of your blood vessels and may help prevent excessive blood clotting.

Interestingly, it has also been shown to lower blood pressure, which is one of the strongest risk factors for heart disease and premature death. In one study, olive oil reduced the need for blood pressure
medication by 48%.

Consuming olive oil does not appear to increase the likelihood of weight gain. Moderate intake may even aid weight loss.

Alzheimer’s disease is the most common neurodegenerative condition in the world.

One of its key features is a buildup of so-called beta-amyloid plaques inside your brain cells. The substance in olive oil can help remove these plaques.

Additionally, a human study indicated that a Mediterranean diet rich in olive oil benefitted brain function.