What Are The Health Benefits Of Virgin Olive Oil?

Olive oil is a popular food from the Mediterranean region of the world that is used in cooking and preparation of many types of dishes and cuisines. According to the United States Department of Agriculture, virgin olive oil comes from the fruit of the olive tree without any processing. The virgin olive oil category includes extra virgin that is a higher grade of flavor and has less content of oleic acid.

Reduced Risk of Heart Disease

Virgin olive oil is a healthy fat, in part because it contains monounsaturated fat that can lower the risk of heart disease by reducing blood levels of total and LDL cholesterol, the bad cholesterol, according to MayoClinic.com. Furthermore, virgin olive oil is a better choice of fat than saturated fats found in animal products, such as meat, and trans fats that are hydrogenated vegetable oils used in cooking fast foods and processed foods; saturated and trans fats increase risk of heart disease. Virgin olive oil also contains antioxidants called polyphenols that can promote heart health. Research by M. Fito published in "Atherosclerosis" in 2005 discovered that compared with refined olive oil, consumption of virgin olive oil rich in phenolic compounds can be beneficial as an additional and complementary component to pharmacologic treatment of coronary heart disease.

Reduced Risk of Cancer

Virgin olive oil can reduce the risk of cancer, according to The George Mateljan Foundation. Research by S. Salvini published in the "British Journal of Nutrition" in 2006 demonstrates that people who consume extra-virgin olive oils have 30 percent lower than average damage to DNA. The research study suggests that one reason for lower mortality and incidence of cancer among people in the Mediterranean region is consumption of extra-virgin olive oils that are high in phenolic compounds with antioxidant properties. Phenols from extra-virgin olive oil are capable of inhibiting several stages of colon cancer, according to research by C.I. Gill published in the "International Journal of Cancer" in 2005. Virgin olive oil also contains oleic acid, a monounsaturated fatty acid that protects the body from cancer. Research by J.A. Menendez published in "Annals of Oncology" in 2005 discovered that oleic acid suppresses a gene that stimulates the development and progression of breast cancer cells and may regulate malignant cellular behavior.

Anti-inflammatory

Research by G.K. Beauchamp published in "Nature" in 2005 discovered that newly pressed extra-virgin olive oil contains oleocanthal, a compound that has anti-inflammatory properties similar to ibuprofen, and inhibit the same enzymes. The George Mateljan Foundation says a 50 g dose, about 4 tbsp., of extra-virgin olive oil provides an amount of oleocanthal that can produce a pain relief effect equivalent to about 10 percent of an ibuprofen dose for adults.