What are the functions and effects of olive oil?

Olive oil is a type of vegetable oil. It is extracted from fresh olive fruits through a special pressing process. It originates from countries such as the Mediterranean coast. It is known as the "Queen of Vegetable Oils" in the West. After being introduced into my country, it quickly attracted people's love. Olive oil has many benefits and functions. In addition to nourishing the skin, the role of edible olive oil in preventing cardiovascular disease is what people value most.

Benefits of Olive Oil

Olive oil can protect the cardiovascular system in many ways:

1. Prevent inflammation and reduce damage to arterial walls by lowering homocysteine;

Second, it relaxes arteries and lowers blood pressure by increasing the amount of nitric oxide in the body;

Olive oil can further prevent arteriosclerosis and its complications, high blood pressure, heart disease, heart failure, kidney failure, and cerebral hemorrhage.

The monounsaturated fatty acids in olive oil can reduce the oxidation of LDA cholesterol. Eating olive oil can effectively reduce the occurrence of cholecystitis and gallstones.

Olive oil can improve and enhance the function of the endocrine system, and has certain effects on preventing diabetes and beauty.

The role of olive oil

Promote blood circulation: Olive oil can prevent arteriosclerosis and its complications, high blood pressure, heart disease, heart failure, kidney failure, and cerebral hemorrhage. In the book "Omega Health: The Simple and Easy Plan for Longevity" written by Dr. Artemis Simopoulos, it is mentioned that the omega-6 fatty acids in cooking oil can cause arteries to constrict, thereby forcing the heart to work overload and causing high blood pressure. The omega-3 fatty acids in olive oil increase the amount of nitric oxide, an important chemical that relaxes your arteries, thereby preventing arterial damage caused by high blood pressure. In addition, omega-3 fatty acids can prevent the formation of blood clots in two ways. First, it can reduce the viscosity of platelets, making it difficult for platelets and fibrinogen to entangle together; second, omega-3 fatty acids can reduce the amount of fibrinogen, which greatly reduces the chance of thrombosis.

Improve digestive system function: Olive oil contains more unsaturated fatty acids than any other vegetable oil, rich vitamins A, D, E, F, K and fat-soluble vitamins such as carotene and antioxidants, and does not contain cholesterol, so the human body's digestion and absorption rate is extremely high. It has the function of reducing gastric acid, preventing the occurrence of diseases such as gastritis and duodenal ulcers; it can also stimulate bile secretion, activate the activity of pancreatic enzymes, degrade fats and be absorbed by the intestinal mucosa, so as to reduce the occurrence of cholecystitis and gallstones. It also has a laxative effect, and long-term consumption can effectively relieve constipation.

Protect the skin: Olive oil is rich in squalene and essential fatty acids, which have excellent affinity with the skin. It is quickly absorbed and effectively maintains skin elasticity and moisture. The rich monounsaturated fatty acids and vitamins E, K, A, D and phenolic antioxidants in olive oil can eliminate facial wrinkles, prevent skin aging, and have the effects of skin care, hair care, and preventing and treating chapped hands and feet. It is a beauty and skin care product that can be "edible". In addition, applying olive oil to the skin can fight ultraviolet rays and prevent skin cancer.

Improve the function of the endocrine system: Olive oil can improve the metabolic function of the organism. This is because olive oil contains more than 80% monounsaturated fatty acids and omega-3 fatty acids, and the DHA in omega-3 fatty acids can increase insulin sensitivity. The higher the content of unsaturated fatty acids in the cell membrane, the more double bonds it has and the stronger its activity. DHA, which has 6 double bonds, is the least unsaturated fatty acid and therefore makes the cell membrane most active. The more active insulin receptors there are on the cell membrane, the more sensitive the cell is to insulin. When the human body consumes an appropriate proportion of fatty acids, the metabolism will be more normal and the chances of obesity and diabetes will be reduced. The latest research results show that the glucose content in healthy people can be reduced by 12% after consuming olive oil. Therefore, olive oil has become the best edible oil for preventing and controlling diabetes.