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Olive Seed Oil
Olive seed oil is a compound made up of fatty acids, vitamins, microscopic bits of live and other water soluble components. Its primary fatty acids are oleic and linolenic acids. Oleic acid is monounsaturated and makes up about 55%-85% while linoleic acid is polyunsaturated and makes up about 9% of the oil.
Olive seed oil protects against both cancer and heart diseases (by increasing blood levels of HDL, the "good cholesterol") and has antioxidant activity. Using olive oil regularly as part of a low fat diet can help control blood pressure.
Recent studies consistently support the Mediterranean diet as compatible with healthier ageing and longevity. Olive oil improves the risk factors for cardiovascular disease, blood pressure, glucose metabolism and anthithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. As a result, the US Food and Drug Administration recently announced the availability of a qualified health claim for mono-unsaturated fat from olive oil and reduced risk of coronary heart disease.
Effect of olive oil on cholesterol - Olive oil is characterised by a relatively low level of polyunsatured essential fatty acids and by a high content of mono-unsaturated fatty acids (mainly oleic acid) which are able to to lower both total LDL cholesterol levels and can protect against age-related cognitive decline and Alzheimer's disease. Consumption of the oil has a very positive effect on blood cholesterol levels - reduces total and LDL whilst maintaining levels of HDL cholesterol.
Potential role of olive oil in cancer prevention - A recent study showed the mechanism of a direct benefit of polyphenol-rich olive oil on endothelial function in humans. This is attributed to minor components of the oil - tocopherols, phenols, sterols, hydrocarbons and flavour compounds.
The major antioxidant of olive oil is alpha-tocopherol, the tocopherol with the highest Vitamin E activity. It acts as an antioxidant, inhibiting the development of heart disease by reducing oxygen-related damage along artery walls. Phenolic compounds, such as hydroxytyrosol, tyrosol, caffeic acid and vanillic acid, also have showed antioxidative and anti-inflammatory properties.
Phytosterols are bile acid sequestrants and their consumption leads to lower levels of plasma LDL cholesterol, and there are several reports on their anti-tumour effectys, especially about beta-sitosterol, the main phytosterol of olive oil. Olecanthal, a polyphenol, has recently been shown to exert non-steroidal anti-inflammatory activity due to its ability to inhibit the activity of cyclooxygenase enzymes (COX1 and COX2), a pharmacological action shared by ibuprofen.
Potential role of olive oil in reducing risks of arthritis - results of a study of people living in Greece suggested that eating hearty amounts of olive oil, as a substitute for other types of fats, might reduce the risk of developing rheumatoid arthritis. Rheumatoid arthritis is a chronic inflammation the joints - although its cause is unknown. Genes and infectious agents, hormones and diet have been linked as possible causes
The richness of olive oil in health compounds may contribute to the prevention of a number of diseases and is a reason to recommend it as the main source of dietary fat.
The above information is provided for general
educational purposes only. It is not intended to replace competent
health care advice received from a knowledgeable healthcare professional.
You are urged to seek healthcare advice for the treatment of any
illness or disease.
Health Canada and the FDA (USA) have not evaluated these
statements. This product is not intended to diagnose, treat, cure, or prevent
any disease.
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60 capsules / bottle
Now only $45.00 per bottle
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