Properties of Olive Oil
Olive oil (olivae oleum - Olive oil) is a greenish-yellowish oil obtained in its natural state by squeezing the fruit obtained from the olive tree, without any chemical treatment or additives, and can be consumed as a liquid at room temperature. It is a colored liquid oil.
Olive oil belongs to the class of unsaturated fatty acids. It is liquid at room temperature, contains antioxidants and does not increase cholesterol. On the contrary, it is beneficial for cholesterol control. Monounsaturated fatty acids are mostly found in olive oil (oleic acid) and rapeseed oil.
Classification of Olive Oil Components:
Olive oil contains a high amount of oleic acid.
Oleic Acid: It is the precursor of Omega-9 group fatty acids from the group of monounsaturated fatty acids. But it is not an essential fatty acid. Our body can produce essential fatty acids itself, albeit in limited amounts. Oleic Acid increases the absorption of essential fatty acids and also ensures that the cell plasma membrane remains fluid, soft and stable. For example; It helps the absorption of fish oil (omega-3) from the cell membrane.
Oleic Acid is found in unrefined crude olive oil, avocado, almond, peanut and sesame oil, pecan nuts, pistachios, mahogany and hazelnuts, as well as It is found in hazelnut oil, canola oil and flaxseed oil. Oleic Acid contributes to reducing the risk of heart attack and atherosclerosis, as well as being beneficial in protecting against cancer.
Tocopherol (Vitamin E) Oil: This rich antioxidant vitamin prevents moisture loss in the skin, reduces lipids, softens the skin and smoothes it.
Vitamins
Vitamin E: One tablespoon of olive oil contains 1.6 mg or 2.3 IU (international units) of Vitamin E.
Vitamin K: The richest. Sources of vitamin K are green leafy vegetables. Vegetable oils such as olive oil are the second most important source.
Vitamin A, D: Olive oil contains antioxidant vitamin A, which helps retain calcium, antirachitic vitamin D, and a small amount of phytocerol.
In addition, calcium, phosphorus, potassium, sulfur, magnesium, iron, copper and minerals found in olive oil ensure bone development.
Olive Oil and Health
Olive oil choles. It does not contain terol and also reduces blood cholesterol levels. While it reduces bad cholesterol, it does not affect good cholesterol. However, other vegetable cooking oils reduce good cholesterol as well as bad cholesterol. Olive oil protects cardiovascular health, and since it is the oil best absorbed by the intestines, it prevents constipation with its ability to regulate intestinal transit. When consumed at room temperature, it protects against gastritis and ulcers by reducing stomach acidity. Because it contains antioxidant substances, it is more resistant to higher temperatures than other oils, so it is the ideal oil for frying. Olive oil is the easiest oil to digest. It ensures the development of bones and teeth and the renewal of cells and tissues. It is a good source of nutrition for expectant and breastfeeding mothers. It prevents forgetfulness and delays old age.
The healthy development of the brain in the first years of life is directly linked to nutrition. Fats play a vital role in children's nutrition. A few drops of olive oil a day contributes greatly to the development of the baby. Olive oil is an indispensable food in this respect. Massage applied to the baby with olive oil is healthy and invigorating.
Today, it is said that one of the best cancer drugs in the world is shark cartilage. The substance called SGUALENE, which comes from shark, is abundant in extra virgin olive oil. 100 cl per day. By consuming olive oil, enough SGUALENE is taken from shark cartilage (cells are renewed thanks to the substance called Oleiprine found here).
Which is the Best Olive Oil?
The amount of acid it contains, as well as the healthy preservation and storage of olive oil. is also important. Olive oil is divided into three types, extra virgin, virgin and extra virgin, depending on the acidity it contains. In this respect, the best olive oil is unrefined olive oil. Low-acid extra virgin olive oil, which contains a maximum of 1% acid and has a superior taste and smell, is the most popular olive oil.
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