“Greatest good for the entire life treatment of the olive fruit “
The contribution of oil to the preservation and improvement of human health is priceless. Fats and oils have a common denominator that is the energy value – 9 calories per gram of the composition-however significantly different. Thus, first, the oil is mainly composed of triglycerides of monounsaturated acids (mainly oleic acid), in contrast to animal fat mainly consisting of triglycerides of saturated fatty acids. Second, the beneficial properties of olive oil are due the unsaponifiable fraction, containing antioxidants (tocopherols and most important alpha-tocopherol, which acts as vitamin E, carotenoids, which act as provitamin A and polyphenols). These substances act protective against the formation of free radicals. Also the olive oil is a rich source of fat soluble vitamins A, D, K, and E which primarily protect our body from some types of cancer (e.g., colon cancer and breast cancer) as well as osteoporosis. Finally, several studies have shown that olive oil except kardioprostateftikes, antioxidant and many other properties available has 2 other substances that affect decisively in favor of our health. The essence elaiokanthali. A substance with powerful anti-inflammatory activity comparable to those contained in the modern drugs. And elaiasini that are powerful antioxidants. All of us have tasted elaiokanthali. It is the substance that causes that burning feeling in the throat when swallowing fresh, raw oil.
Now beyond any doubt know that olive oil protects human health. In November 2004 published in: CFSAN / Office of Nutritional Products, Labeling and Dietary Supplements November 1, 2004 the Directive FDA (Docket No 2003Q – 0559) in which 23 grams (2 teaspoons) olive oil protect against coronary heart disease.