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The nutritional
benefits of Olive Oil
| Olive oil is recommended for people
of all ages Olive Oil and the prevention of cardio-vascular disease Virgin olive oil is a pure fruit juice and, therefore, a healthy, natural food. It consists of 90% lipids (900 calories per 100g) and contains vitamin E (3-30mg), provitamin A (carotene), saturated fatty acids (8-23.5%), unsaturated fatty acids (75.5-90.5 %), monounsaturated fatty acids (oleic) and polyunsaturated fatty acids (linoleic et linolenic). There have been three international conferences, in Lucques (1969), Torremolinos (1975) and Khaniá (1980), where the health benefits of olive oil were highlighted. |
The French doctors André Charbonnier (who produced a book on the health benefits of olive oil, published by Frison-Roche), Jean-Louis Richard, Bernard Jacotot and Anne-Marie and Maurice Laval-Jeantet have all described scientifically how olive oil can help prevent cardio-vascular disease, how it is better tolerated by the digestive system than other fats and how it contributes to the mineralization of bones and boosts their density. | Olive oil is recommended : , as a complement to milk. It is a fatty food that aids bone growth and the balanced development of the brain and nervous tissue. For children, as a fatty food that helps bones to grow, aids balanced development of the brain and nervous tissue and prevents and treats digestive problems of hepatobiliary origin. For adults, as a food that aids digestion. It is the fatty food that is best assimilated by the intestine. It prevents and treats digestive problems of hepatobiliary origin and cardio-vascular ailments. For the elderly. As well as the benefits it has for adults in general, it also has an anti-ageing effect on the nervous system. |