OLIVE OIL AND HUMAN HEALTH

The olive tree is a fruit tree that produces olives, fruit consumed in various forms which is extracted a major edible oils, olive oil, known for its beneficial effects on human health.

The olive tree is grown in areas with a Mediterranean climate, belonging to the family Oleaceae.

Olive has:

- A low sugar content (2.6 to 6%)

- A high oil content (12-30%).

In addition it contains a bitter principle, oleuropein. Therefore, it is too bitter to be consumed as it is, it must be transformed.

Olive oil extracted (which is a pure fruit juice) is one of the best known edible oils.

Olive oil and human health:

Olive oil has cholagogue and laxative effects recognized.

It has beneficial health properties, including the cardiovascular level, its content:

- Vitamin A (3-30 mg / kg of provitamin A carotene)

- Vitamin E (150 mg / kg) and monounsaturated fatty acids.

  The benefits related to vitamins are especially observed in cold oil consumption, as in salads, as vitamins are destroyed beyond 40 ° C. Compared to other unsaturated fatty acids, olive oil is fairly stable during cooking and storage in case its beneficial effects on cholesterol.

It is the fat base of the Mediterranean diet, with a favorable effect on the prevention of cardiovascular disease and the antioxidant capacity of the body.

Olive oil is traditionally used in the Mediterranean for skin care and manufacture of soaps. Aleppo soap and soap containing olive oil, are examples of employment for both health as well-being.

The olive tree is used as a medicinal plant, especially the leaves have a diuretic, hypotensive and vasodilator and enter into the composition of pharmaceutical specialties.

For pharmacologists is oleuropein is hypotensive and to a lesser extent derivatives of triterpene compounds oleic acid.