The Science of Olive Oil

Scientific research has proven over the years that extra virgin olive oil helps prevent heart disease, acts as anti-inflammatory, helps controls diabetes, acts as an antioxidant, and most importantly slows ageing. Extra Virgin Olive Oil protects against heart disease due to its high content of monounsaturated fatty acids; it lowers cholesterol LDL either wise known as "Bad Cholesterol", and it increases levels of HDL, commonly known as "Good Cholesterol". The regular consumption of extra virgin olive oil also decreases systolic and diastolic blood pressure. Recently, it has been scientifically proven that an anti-inflammatory action of the component Oleocanthal, related to the spicy sensation in our extra virgin olive oil, has similar effects on the body as an anti-inflammatory like ibuprofen. Extra virgin olive oil naturally possesses a rich patrimony of antioxidant substances such as polyphenols, tocopherols, carotenoids, and hydrocarbons. These properties can be transferred to human cell such that  they deteriorate at a slower rate which is properties that increase longevity as well as slow the aging of skin.  These autoxidizing properties are found in higher quantities in extra virgin olive oils that derive from olives that are pressed before over maturation.