What are the healthy components of Olive Oil?
Because of this natural ‘juicing’ process, the olive oil had suspended within it millions of tiny microscopic particles that contribute to the healthiness of the oil. Here are a few of them: • Polyphenols are known to be anti-inflammatory, anti-oxidant and an anticoagulant. They help to reduce and neutralize free radicals and repair the damage that have been caused to cell membranes from cigarette smoke, pollution, alcohol, and the sun. • Tocopherols – Otherwise known as Vitamin E. In newly pressed extra virgin olive oil, there is about 1.6mg of Vitamin E per tablespoon. Just that alone is 10.6% of the recommended daily allowance. • Oleocanthal – this is the component that is responsible for that peppery ‘bite’ in the back of the throat when eating some fresh oils, especially oils from olives that are native to the Tuscany region in Italy. Oleocanthal has been found to have anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of hearth diseas
