Olive Oil Is Considered One of the Healthiest Oil Types Due To Its Health Benefits
Olive oil is a liquid fat
derived from olives, a traditional tree crop in the Mediterranean basin, made
by pressing whole olives and extracting oil. It is the most common vegetable
oil and is commonly used in cooking, for frying foods, or as a salad dressing. Olive
oil is increasingly consumed by people around the world. Moreover, it is
offered as refined olive oil, olive pomace oil, virgin olive oil, pure olive
oil, light olive oil, and extra virgin olive oil according to the method of
production and composition of fatty acids in the oil. For example, virgin olive
oil is obtained from olive tree fruits by mechanical extraction methods such as
filtration decantation, washing, and centrifugation.
Currently, extra virgin
olive oil is the highest quality olive oil consumed by most health-conscious
people worldwide. Olive
oil has been produced in the United States for over 150 years. There are
around 45,000 acres of olives planted specifically for the production of olive
oil in the U.S. Olive oil is produced in Hawaii, Oregon, Florida, Georgia,
Texas, Arizona, and California. Moreover, Japanese producers of the East Asian
nation received eight awards, including four Silver and four Gold Awards, at
the NYIOOC World Olive Oil Competition 2020. One of them won its third
consecutive Gold Award in this competition.
Olive oil is an antioxidant. This means it will help fight free radicals from the body, including those that damage DNA and cause diseases such as cancer. High consumption of extra-virgin olive oils, which are particularly rich in phenolic antioxidants (such as oleic acid, squalene, lignans, oleuropein, tyrosol, and hydroxytyrosol) should afford considerable protection against cancer (skin, breast, and colon), coronary heart disease, and aging by inhibiting oxidative stress. The benefits of olive oil include protection against Parkinson's disease, atherosclerosis, macular degeneration, and heart disease. Another great benefit is that the acid in olive oil prevents LDL cholesterol from sticking to artery walls.
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