Olive oil is rich in monounsaturated oleic acid. This fatty acid is believed to have many beneficial effects and is a healthy choice for cooking.
Contains Large Amounts of Antioxidants
Extra virgin olive oil is loaded with antioxidants, some of which have powerful biological effects. They also fight inflammation and help protect your blood cholesterol from oxidation — two benefits that may lower your risk of heart disease
Strong Anti-Inflammatory Properties
Olive oil is rich in monounsaturated oleic acid. This fatty acid is believed to have many beneficial effects and is a healthy choice for cooking.
Help Prevent Strokes
The relationship between olive oil and stroke risk has been studied extensively.
A large review of studies in 841,000 people found that olive oil was the only source of monounsaturated fat associated with a reduced risk of stroke and heart disease.
Treat Rheumatoid Arthritis
Olive oil seems particularly beneficial when combined with fish oil, a source of anti-inflammatory omega-3 fatty acids.
In one study, olive and fish oil significantly improved handgrip strength, joint pain and morning stiffness in people with rheumatoid arthritis
Protective Against Heart Disease
Extra virgin olive oil has numerous benefits for heart health. It lowers blood pressure, protects “bad” LDL cholesterol particles from oxidation and improves the function of blood vessels.
Not Associated With Weight Gain and Obesity
One three-year study in 187 participants found that a diet rich in olive oil was linked to increased levels of antioxidants in the blood, as well as weight loss.
Fight Alzheimer’s Disease
Alzheimer’s disease is the most common neurodegenerative condition in the world.
A human study indicated that a Mediterranean diet rich in olive oil benefitted brain function
Reduce Type 2 Diabetes Risk
Both observational studies and clinical trials suggest that olive oil, combined with a Mediterranean diet, can reduce your risk of type 2 diabetes.
Anti-Cancer Properties
The antioxidants in olive oil can reduce oxidative damage due to free radicals, which is believed to be a leading driver of cancer
