Extra virgin olive oil

Extra virgin olive oil

WHAT’S IN A EXTRA VIRGIN OLIVE OIL, THAT IS OBTAINED, ACCORDING TO THE LAW, THE ONLY MECHANICAL PRESSING OF OLIVES?

FOR 98% CONSISTS OF TRIGLYCERIDES, WHICH ARE FATS THAT HAVE AN IMPORTANT ENERGETIC FUNCTION.


The Triglycerides contained in olive oil differ notably from Triglycerides of animal origin, since the latter are made up of saturated fatty acids, while in vegetable oils prevail unsaturated ones.. It follows that the olive oil is an oil rather stable,, given the high percentage of unsaturated fatty acids, and also that its contents due to the high percentage of oleic acid, makes it easily assimilated by the body.. The remaining part,, 2%, is constituted by compounds that play a fundamental role for the outstanding biological properties of which is equipped.. Some of its substances have a therapeutic value,, others represent the characteristic aromatic oil (aroma and taste), other natural antioxidants are effective to give the product resistance to aging and create a protective effect in the cases of pathologies with high presence of radicals free body..

 

Among the main components we can mention:

  • The sterols
    in olive oil prevails the fraction of beta-sitosterolo which is capable of counteracting the absorption of cholesterol in the intestine..

 

  • Pigments (chlorophyll A and B and carotenoids)
    the chlorophyll give the characteristic green oil.. Among the carotenoids particular importance is the beta-carotene as a precursor of vitamin A..

 

  • Phenolic compounds
    have antioxidant, thereby protecting the nutritional quality of the oil..

 

  • Tocoferoli
    have important biological functions and antioxidants.. The 90% of tocoferoli is present in the alfa, form, better known as vitamin E.

 

Extra virgin olive oil is essential in the diet.