In the EXTRA VIRGIN OLIVE OIL the healthy  components are polyphenols, that give the characteristic taste to OIL; more polyphenols we have, plus oil is fruity and lightly bitter  .

The polyphenols are very important because :

-          antioxidants(help to fight against tumour and others disease);

-          reducing the cholesterol level  in the blood, that to be flowing and reduce infarcts.

The Italian Olives , especially from south , contains more polyphenols.

Exactly in the Puglia, the region that alone provides ½ of national oil, the popular olive is the CORATINA that has a very high number of polyphenols and for this reason the Puglia Oil is fruity and lightly bitter.

Furthermore the polyphenols , with their antioxidants action, prolong the oil life.

We have others healthy components in the oil : the acid fat unsaturated, especially oleic acid, that is monounsaturated . This is present for 70%  and it’s the “custodian” of artery because it ‘s bind with cholesterol in the blood for drag it away.

We have two types of cholesterol : good cholesterol that protect the arteries and bad cholesterol that obstruct them with formation of blood clot.

We remember you that EXTRA VIRGIN OLIVE OIL don’t contain bad cholesterol and that the oleic acid has the function of reduce the bad cholesterol level and increase the good  cholesterol level.

Furthermore , the oleic acid make the EXTRA VIRGIN OLIVE OIL more assimilable, made easy the transport of vitamin that it contains.

By

FACULTY OF PHARMACY UNIVERSITY OF MILANO

UNIVERSITY FEDERICO II OF NAPOLI