Olive oil is rich in monounsaturated fats, particularly oleic acid, which is associated with a reduced risk of heart disease.
Consuming olive oil regularly has been linked to lower levels of LDL (bad) cholesterol and higher levels of HDL (good) cholesterol.
The antioxidants in olives and olive oil, such as polyphenols and vitamin E, help reduce inflammation and oxidative stress in the body, which are risk factors for heart disease.
Olives and olive oil are packed with antioxidants, including phenolic compounds, flavonoids, and vitamin E. These antioxidants help protect cells from damage caused by free radicals, which can contribute to aging, inflammation, and various diseases.
The oleocanthal compound found in olive oil has anti-inflammatory properties similar to ibuprofen. Regular consumption may help reduce inflammation in the body, lowering the risk of chronic diseases like arthritis, Alzheimer's, and certain types of cancer.
Olive oil has been traditionally used to aid digestion. It can help lubricate the digestive tract, promote the absorption of nutrients, and prevent constipation. The phenolic compounds in olives and olive oil may also have prebiotic effects, supporting the growth of beneficial gut bacteria. .
Despite being calorie-dense, olive oil, when consumed as part of a balanced diet, may promote weight loss and weight management. Its monounsaturated fats can increase satiety and reduce appetite. Studies suggest that diets rich in olive oil are associated with lower body weight, waist circumference, and BMI compared to diets high in saturated fats.
Applying olive oil topically can moisturize and nourish the skin, helping to maintain its elasticity and preventing dryness. The antioxidants in olive oil may also protect the skin from UV damage and reduce the signs of aging. Olive oil can be used as a natural conditioner for hair, adding shine and softness.
The monounsaturated fats and antioxidants in olive oil may support cognitive function and protect against age-related cognitive decline.
Some research suggests that the Mediterranean diet, which includes olive oil as a primary fat source, is associated with a reduced risk of Alzheimer's disease and other neurodegenerative conditions.