Chemical composition of the olive oil

There is no doubt that olive oil has enormous economical, social, alimentary and cultural value. Olive oil is oil that is produced with absolutely natural way, without the use of chemical solvents or other additives, in other words is the juice of fruit of olive. The oil as much as the olives contain big percentage of antioxydant substances, that build the defence of organism and shield him towards various forms of cardiopathy and cancer. As population we have learned traditionally to appreciate these virtues, and we are also first worldwide in the consumption of olive oil, fact that is connected with our longevity.

Two categories of factors exist: the constitution in [makrosystatika] and the presence [mikrosystatikon] with antioxydant and other action. In regard to the [lipidiki] constitution of olive oil ([makrosystatika]), which is rich in [triglykeridia] with [monoakoresta] greasy acids, and concrete with oileic acid. [monoakoresta] greasy  are considered to present beneficial effect in the protection from cardiovascular deseases.

Compared to the butter or the margarine, the olive oil and other plant oils, as the [arabositelaio] and [ilielaio], have smaller content in [koresmena] greases.Olive oil contains smaller quantity of [polyakoreston] greasy acids compared to other plant oils or [ichthyelaia].The basic greasy acids for the growth and the promotion of health, as [linelaiko], a-[linoleniko] and [arachidoniko] acid, are also contained in the olive oil. Actually the olive oil has most excellent relation [linelaikoy] to a-[linoleniko] acid, which is similar with that of grease in the human milk.

As it was already reported, apart from the [lipidikis] constitution, the olive oil contains abundance [mikrosystatikon] which attributes beneficial to the health: vitamin E, [polyfainoles], [terpenika] acids, [skoyalenio] and [fytosteroles].

Contains Ω3 and Ω6 fatty acids at the same rate as breast milk as well as linoleic acid, making it an irreplaceable nutrient for nerve fibers and brain development

Olive oil and breast milk may not look or taste alike but have important nutritional similarities

It is especially digestive, helps in proper gastrointestinal function, preventing the phenomenon of colic and constipation.
Reduces blood sugar, "bad" LDL cholesterol and triglycerides, doctors recommend replacing animal fat with olive oil.

It is worthwhile to mention that his low content in [polyakoresta] greases, in combination with the contained antioxydant unions, makes the olive oil oil relatively durable in the oxidations. - Vitamin E constitutes important biological antioxydant, preventing line of oxidations in the organism. - [Polyfainoles] are unions that present antioxydant action and have been connected with smaller probability of appearance of cardiovascular deseases, certain types of cancer and inflamation. -  [terpenika] acids have been reported as [ipatoprostateytikoi], anti-inflammatory and anticancer factors. -  [skoyalenio], in combination with the [polyfainolikes] unions and [monoakoresta] greasy, contributes in anti-inflammatory and are likely to contribute in the anticancer action of olive oil, specially at the cancer of thick intestine.

The fytosteroles are considered to be important alimentary components for the alleviation of lDL-Cholesterolof (bad cholesterol), and in extension for the protection by cardiovascular deseases, while simultaneously they present anticancer and anti-inflammatory action. Beneficial effect of olive oil on various illnesses and systems Olive oil and cardiovascular deseases, scientific studies have shown that the olive oil protects from the cardiovascular deseases. This action is attributed mostly in his effect in the growth arteriosclerosis.