Olive Oil and Health

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The juice of olives, the well-known olive oil is a valuable food which consists of the diet of many Mediterranean people for centuries. Besides, the Mediterranean diet is also a model diet because of the longevity of its people. Scientific studies state that olive oil is a food rich in antioxidants such as vitamin E (alpha-tocopherol), carotenoids, and polyphenols. The olive oil offers in the human body multiple benefits. Thanks to mono-saturated fatty acids it contains it reduces the bad cholesterol (LDL) and at the same time it increases the good cholesterol (HDL), it protects from diseases as heart disease, hypertension, various cancer forms, arthritis, asthma and diabetes. There is also evidence that olive oil helps in slowing down aging, in the proper development of the nervous system and in a better absorption of vitamins from the body.

Extra Virgin Olive Oil

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The 80% of Greek olive oil belongs to the top class of extra virgin olive oil. As such is defined the olive oil which is produced directly from olives only by mechanical methods without chemical processing and comes out with perfect aroma, flavor and acidity which does not exceed 0, 8%.
Particular attention is given to the substances of the extra virgin olive oil. One substance is called oleuropein, a polythenol with strong antioxidant properties and the next beneficial substance is elaiokanthali.The first is the one that gives the oil and especially in the so called 'fresh olive oil' the bitter flavor and the other which when tested, causes to the palate a sense of burning and an irritation.
The basis of our Mediterranean diet is the olive oil. Thus, increasing its consumption by selecting only standardized extra virgin olive oil we benefit our health with the most valuable good of human life.