Olive oil is an infallible caretaker for human health.
Nowadays we know from the epidemiological studies carried out, which is a monounsaturated fat and has in its chemical structure a free bond between carbon atoms to react with the other atoms. It will alert in the prevention of cardiovascular diseases.
The consumption of olive oil is associated with a decrease in total cholesterol and low density lipoproteins "bad cholesterol" - Low Density Lipoproteins (LDL) - and at the same time increase the concentration of high density lipoproteins "the good cholesterol" - High denty lipoproteins (HDL) - these are responsible for transporting cholesterol in excess of the bloodstream to the liver where it is ultimately catalyzed.
It also has a good percentage of polyunsaturated fatty acids essential to the body and low composition of saturated fatty acids.
Olive oil is rich in phenolic compounds, in which these represent great importance in the health effect of olive oil, with antioxidant functions, helps to fight the free radicals that form during cellular activity and which are responsible for the aging process. It has effects on some types of cancer, prevents obesity and diabetes, hypertension, inflammation and skin protection. It promotes absorption of calcium and minerals through the bones.
The phenolic compounds are related to the bitter and the spicy present in the olive oil. The more bitter the olive oil will have at the start more phenolic compounds.