Extra virgin olive oil has been used in various scientific fields since Egyptian times.
It has been studied and used in medicine: for its laxative properties; for skin care; as a protector of external agents; to emulsify ointments and creams.
Also, and especially in recent decades, its nutritional properties have been analyzed.
And although they are not transparent results, because in nutrition and other foods enter and external factors cannot be repeated exactly, if there is evidence and studies that certify that it helps reduce cholesterol; which helps regulate blood sugar levels; reduce cardiovascular conditions; blood pressure disorders … among others