Virgin Olive Oil

タイトルまたは説明

Olive oil gives us different nutrients that are beneficial to health us:
Depending on the method of extraction and type of oil will be more or less rich in components beneficial for health.
saponifiable fat part or olive oil (constitutes *8%) and in-saponificable and third with other components to a much lesser amount they could separate two parts in its composition.
These fatty acids are essential to health because the body does not have the capacity for synthesis, are essential fatty acids.
The mono-unsaturated fatty acids are the most abundant, then saturated and polyunsaturated fewer:
****0% oleic acid (mono-unsaturated)
7 **7% palmitic acid (saturated)
1.**5% stearic acid (saturated)
0.**3% palmitoleic acid (mono-unsaturated)
***4% linoleic acid (polyunsaturated)
1.5% linolenic acid (polyunsaturated)
The in-saponifiable fraction the form hydrocarbons, sterols and tocopherols such as vitamin E (per *3 g of olive oil contains vitamin E MCGR 1.*6).
In much fewer polyphenols (taste), carotenes and chlorophyll (color) and other volatile components that give them their scent.
But no less important, poly-phenols are components which provide beneficial health, including oleocanthal actions.