The Nutritional Benefits of Extra Virgin Olive Oil (EVOO)

The importance of the Mediterranean diet and, in particular, the nutritional benefits of Extra Virgin Olive Oil, are internationally recognized. Several researchers have confirmed that Extra Virgin Olive Oil is the main source of fat in the Mediterranean. It has also been confirmed that it has positive effects on food. Olive Oil is the basis of the Mediterranean Diet, an essential nutritional product for the population with the highest life expectancy in the world.

What origin do the nutritional benefits of Extra Virgin Olive Oil have?

EVOO is not only composed of fatty acids such as oleic acid, but of many minor compounds such as:

• hydrocarbons
• tocopherols
• alkanols
• flavonoids
• anthocyanins
• sterols
• phenols, etc.

These micro compounds give the Extra Virgin Olive Oil an added nutritional value. They are antioxidant compounds, which means that, when we take them, our body defends itself against oxidation.

The gold compound

The “gold” compound found in olive oil is called oleocanthal (also oleocanthal). Oleocanthal is a phenol that is found abundantly in EVOO. It varies between 284 and 711 mg/kg. Today it is known that oleocanthal is the only phenolic compound responsible for the sensation of spiciness that some olive oils leave in the throat after taking them. Author: Hristofor Miho