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Heart Disease

In the mid 1990s, the U.S. Food and Drug Administration confirmed that olive oil decreases the risk of coronary heart disease. Olive oil’s primary component is Oleic acid, a monounsaturated fatty acid. Research shows that consuming this healthy fat, along with antioxidants, reduces the risk of coronary heart disease. This combination lowers bad cholesterol (LDL) and raises good cholesterol (HDL), preventing the buildup of fatty plaque in the arteries. The anti-inflammatory, anti-clotting, and blood pressure lowering effects of olive oil all are beneficial in maintaining a healthy heart.


People who live in the Mediterranean countries have a lower incidence of cancer than Americans do because of the high levels of olive oil, fish, fresh fruits and vegetables in their diet. Studies have shown that the “good” fat and phenols in olive oil may help prevent colon, breast, skin, pancreatic, lung, and ovarian cancers. One study found that rats whose diets were supplemented with olive oil had less cancer-prone tissue and tumors than the rats consuming other oils. Antioxidants in olive oil attack harmful molecules that can damage/alter cells and lead to cancer. The unsaturated fat in the oil helps to kill off cancerous breast cells and to lower levels of the gene responsible for breast cancer. “Olive oil from the Lakonia region is extracted primarily from the Koroneiki olive variety which has one of the highest levels of polyphenols, the antioxidant that prevents the development of cancer.”

Diabetes & Obesity

A diet high in monounsaturated fat and low in carbohydrates may enable you to maintain a lower weight than a high-carbohydrate high fat diet. Pure olive oil helps to keep triglyceride levels low, improves insulin sensitivity, lowers blood sugar, and prevents fat buildup around the abdomen. The monounsaturated fats in the olive oil help increase the breakdown of body fat. 

Anti-Aging Properties and More!

Oleocanthal, a natural compound found in olive oil, has anti-inflammation and antioxidant properties. It is responsible for inhibiting COX, an enzyme that causes inflammation and pain. Antioxidants rid the body of free radicals -- molecules that cause cellular damage, keeping your body healthier, inside and out. With the oil’s anti-inflammatory properties cell membranes are more fluid, facilitating the transport of healthy nutrients into the cells and flushing out waste products. By decreasing inflammation, the body maintains better health and function. Furthermore, the natural compound squalene is abundant in olive oils, which reduces the risk of skin cancer. It helps to prevent wrinkles, promotes healing, and improves cardiovascular and immune function. Aging and sickness are reduced by consuming olive oil!

According to a study published in the “Journal of Agricultural and Food Chemistry,” olive oil may provide protection against neurodegenerative diseases such as Alzheimer’s, Parkinson’s, dementia, and narcolepsy. Once again, it is the blend of polyphenols, with their powerful antioxidant properties and the monounsaturated fat that help prevent deterioration and oxidation of cells.

You can also use olive oil to soften and protect your feet, hair, nails, lips, and face. While providing protection, it has other benefits for your skin, such as toning and moisturizing. Consumption and application on the skin will help protect against harmful UV rays. The nutrients, antioxidants and vitamins are water soluble and easily absorbed by the skin without clogging pores. Olive oil’s vitamin E is an antioxidant that helps keep your skin healthy and firm and maintains its elasticity. Applied to your hair and scalp, it stimulates circulation and conditions and shines your hair.




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