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From ancient times olive oil has been known to have therapeutic qualities. It has been used in ointments and balms, to treat muscle injuries, pruritus and burns and also in compresses for poisoning and abdominal problems. So, not only is olive oil used in the preparation of food, but it is also used in order to promote good health. Research carried out in the Mediterranean diet has proved that a high level of oleic acid (a monounsaturated fat acid which olives are rich in) can effect diabetes and arteriosclerosis in a beneficial way. Oleic acid achieves this by reducing the density of LDL proteins which give rise to high cholesterol levels.
At the same time it increases the density of HDL proteins which help to reduce cholesterol levels, therefore reducing the risk of myocardial infarction and cerebrovascular accidents. Olive oil also boasts the correct balance of polyunsaturated fats such as linoleic and linolenic, which are called "essential" because our body is unable to synthesize them. It is also very rich in antioxidants such as tocopherol, squalene and polyphenols. These play a role in effectively removing free radicals, which are responsible for the premature tissue aging.
Olive oil is easily digested. It prevents gastritis and aids liver, gall bladder and pancreatic function. It helps to the absorption of liposoluble vitamins, especially of vitamin E. It is perfect for the diet of children of all ages and for the development of their bones. Other researches have connected the benefits of olive oil to the prevention of cancer of the breast, colon and skin. Olive oil is therefore the best kind of fat, ideal for a natural healthy and well balanced diet.
