Olive oil has been a staple in Mediterranean diets such as those of the Greeks and Italians for thousands of years. It is produced from the fruit of the olive tree. According to the George Mateljan Foundation World's Healthiest Foods website, olives are crushed and then pressed to produce oil. The first pressing of the olives produces extra-virgin olive oil. In recent times, olive oil has gained popularity in the United States for its numerous health benefits.
Lowers Risk of Heart Disease
The monounsaturated fat contained in olive oil can potentially lower your risk of heart disease by decreasing your overall cholesterol levels, according to MayoClinic.com. Additionally, olive oil is rich in antioxidants, compounds that fight the damaging effects of free radicals on your body. Among other detrimental effects, free radicals may contribute to certain types of heart disease. Free radicals are found in pollutants like cigarette smoke and smog and are also produced naturally by your body when you digest food. The U.S. Food and Drug Administration recommends that consuming two tablespoons of olive oil each day may help to reduce your overall risk of heart disease.
Reduced Breast Cancer Risk
Diets that are rich in olive oil may reduce the risk of developing breast cancer. Oleic acid, the principal monounsaturated fat found in olive oil, reduces the expression of the tumor-causing oncogene Her-2/neu, which is associated with breast cancer tumors, according to the World's Healthiest Foods website. Additionally, the monounsaturated fat found in olive oil may have protective benefits against breast cancer. The presence of cancer-fighting polyphenols and other antioxidants found in olive oil can possibly prevent free radical damage that may contribute to the formation of breast cancer, according to a March 21, 2005 article in the National Geographic.
Anti-Inflammatory
Olive oil may help to prevent inflammation, according to the World's Healthiest Foods website. Consuming olive oil has been found to decrease the risk and prevent the severity of certain inflammatory diseases such as asthma and rheumatoid arthritis. According to the Arthritis Foundation, certain compounds in olive oil may work the same way as nonsteroidal anti-inflammatory drugs. One compound found in olive oil, called oleocanthal, inhibits the production of the inflammatory enzymes COX-1 and COX-2. This inhibitory action not only decreases inflammation itself but reduces the pain you feel because of inflammation.
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