The health-giving properties of olive oil

Olive oil has been an integral part of man's diet for centuries, but it has also been used for therapeutic and health purposes.
Because of its high percentage of monoinsaturated fatty acids (oleic acid), polynsaturated fatty acids (mostly linoleic acid) and other very important minor anti-oxidant substances, such as poliphenols and tocopherols, it is to be considered highly nutritional.
Modern medicine has confirmed these health-giving properties which are fundamental to people of all ages and can be easily integrated into a healthy, balanced diet.
Extra-vergine olive oil "Valli Trapanesi" D.O.P., with its 70% of oleic acid, nearly 12% of linoleic acid, a minimum percentage of peroxides (less than 10%) and containing many anti-oxidant agents (mainly poliphenols and tocophenols), can certainly be placed among high-quality oils, not only from a point of view of taste and smell, but it can be considered a real health food, capable of guaranteeing good health for those who consume it.
It is especially beneficial to:

· Cardio-circulatory system

Those who consume olive oil regularly can strongly reduce the risk of heart disease.
The accumulation of cholesterol plaques and blood platelet clots (platelets are components of blood which help it clot whene there is a haemorrhage or wound) along artery walls reduce elasticity and blood flow and can, in some cases, cause serious vascular diseases such as coronary ischemia or worse a myocardial heart attack.
Olive oil raises "good" HDL cholesterol, which cleans the arteries of the plaques of "bad" LDL cholesterol.

· Gastro-intestinal system

Olive oil is more easily digestible than all other fats. It is quickly absorbed by the digestion system and also exercises an effective protective action on it.
It contains some components which are similar to human milk and so it can be consumed at a very early age. Also in old age, olive oil has many useful properties. Our grandparents used to take a spoonful of olive oil on an empty stomach, every morning to regulate the bowels and as a cure against gastritis.
It has beneficial results on all the digestive system, in many ways: it reduces gastric acid, stimulates the bowels and the secretion of bile and regulates the emptying of the gall bladder.

· Bone system

Olive oil favours the fixing of calcium and is especially indicated for growing children and to slow down decalcification in old people's bones. For the same reason it is of primary importance to nursing mothers and pregnant women who need more calcium in this period.

· Nervous system

It has been proved that olive oil helps the development of the nervous system and the brain, especially in infancy. In old age it slows down the deterioration of brain functions.

· Immunitary system

Because of its high percentage of antioxidants, such as tocopherols and poliphenols, and its balanced content of fatty acids, olive oil is a precious protector of the immunitary system.
Its capacity to neutralize free radicals is directly or indirectly responsible to prevent some types of cancer, while its antioxidant action on cell walls, gives olive oil the name of "elisir of long life".

· Dermo-epithelial system

Ancient civilizations, such as the Greek and the Roman, attributed to olive oil emollient properties for the skin and protection for the hair and scalp. It was commonly used, for example, to anoint the body, to soften the skin after a bath, it was used by athletes and gladiators to massage their muscles or as protection against the sun.
Even now, olive oil is often used to stop hair-fall and hair turning grey.
Modern medicine has confirmed these properties.

· Other uses

Olive oil has many other uses. Many people use it to massage their temples when they suffer from migraine. In folk medicine, a strong infusion of the astringent leaves serves as an antiseptic for wounds, it is taken for fevers, it lowers blood pressure it is diuretic and it lowers cholesterol levels.