Olive oil has a history of several thousand years in Mediterranean countries and is known in the West as "liquid gold", "Queen of vegetable oils" and "Mediterranean nectar" because of its excellent natural health effects, cosmetic efficacy and ideal cooking. use. The high-grade olive oil available for consumption is natural fruit oil juice extracted from the first ripe or ripe olive fresh fruit through the physical cold pressing process, and is the only woody vegetable oil in the world in the form of natural state for human consumption.
The nutrients of olive oil: Olive oil contains 65.8-84.9% monounsaturated fatty acids. Monounsaturated fatty acids, in addition to supplying a large amount of human body heat, can also adjust the ratio of high and low density lipoprotein cholesterol in human plasma. After eating olive oil, it can increase the balance concentration of high-density lipoprotein in the human body to ensure the body's cholesterol. Claim. It also lowers the concentration of LDL cholesterol in plasma to prevent excess cholesterol in the body. Monounsaturated fatty acids are very beneficial to the health of the heart, brain, kidneys, and blood vessels.
The olive oil contains about 3.5-22% of polyunsaturated fatty acids, and the polyunsaturated fatty acids can be divided into omega-3 fatty acids (linolenic acid) and omega-6 fatty acids (linoleic acid). These are essential fatty acids that cannot be synthesized by the body. Therefore, it is also called essential fatty acids According to the study of the human essential fatty acids in the world medical community for decades, when the ratio of the human omega-3 fatty acids and omega-6 fatty acids is 1:4, it is difficult for various diseases to invade the human body. The proportion of essential fatty acids contained in olive oil is exactly 1:4.
Olive oil is rich in trace elements squalene, flavonoids, and polyphenol compounds that enhance the body's immune system.