Within olive oil, saturated fat constitutes approximately 14% of its composition, while polyunsaturated fat, encompassing omega-6 and omega-3 fatty acids, makes up around 11%. However, the prevailing fatty acid within olive oil is a monounsaturated fat named oleic acid, comprising a significant 73% of the overall oil content.
Aside from monounsaturated fatty acids, olive oil contains a minimum of 36 distinct phenolic compounds with unique structures.
The primary phenolic components identified in olive oil encompass tyrosol and hydroxytyrosol, both deriving from the antioxidant oleuropein. Conversely, oleuropein is primarily concentrated in olive leaves. Oleuropein, an inherent phenolic compound in olive oil, contributes to diminishing inflammation and obstructing the expression of adhesion molecules, pivotal in the advancement and progression of atherosclerosis.
Olive oil contains moderate quantities of vitamins E and K. Roughly 1.9 milligrams of vitamin E can be found in one tablespoon of olive oil. Vitamin E contributes to upholding the well-being of human cellular structures by safeguarding them against free radicals, enhancing immunity, and averting blood clotting within blood vessels.
Moreover, olive oil boasts a wealth of potent antioxidants. These bioactive agents potentially mitigate the risk of chronic ailments. Investigations have indicated that olive oil possesses anti-inflammatory characteristics, harbors ample antioxidants, and fosters beneficial dilation of the heart's blood vessels.
The antioxidant functions of polyphenols present in olive oil might potentially mitigate the probability of developing cancer. Extra virgin olive oil stands out with the highest concentrations of polyphenols among all varieties of olive oil.
Nutritional properties of olive oil
