What makes Olive Oil the best food in the World: Polyphenols, Tocopherols & Fatty Acid
Polyphenols are mostly located in the skin (Epicarpo) of olives, whilst Tocopherols are located in the pits.
Polyphenols (or more correctly bio phenols) are the most important salutary property of EVOO :
1. They are the real scavangers for superoxide radicals
2. They reduce Cholosterol LDL by oxidating it. This is different from medicine based LDL reduction which can create rigidity in the cells membrane and therefore Seratonin can be damged therefore developing depression.
3. They preserve peroxide to develop overtime
4. They give the characteristic spicy taste to olive oil
5. They avoid the formation of ammine eterocicliche during the grilling of meat and fish
For detailed health benefits see the Health Map on the right.
EVOO contains MUFA (Mono Unsaturated Fatty Acids)
They can reduce blood high pressure by 8 mmHg after 4 weeks of continuous consumption of two tea spoons (23 gr). MUFA is key to keep Cholesterol HDL in the range 40 to 70.
The making of extra virgin olive oil comes about between autumn and winter, but it suffers from low temperatures. Below 8 degrees the triglycerides cristallization begins with the formation of suspended solid whitish crystals in the bottles that disappear when room temperature returns.
You can find here a comprehensive research study on the many health benefits of the polyphenols compounds of Olive Oil.