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
The chemical composition of extra virgin olive oil is crucial for its nutritional and functional properties.
About 98% of the oil is composed of triglycerides and a fraction of minor components.
Extra virgin olive oil is considered a monounsaturated fat. Fatty acids vary according to the varieties of the olive mainly and the type of cultivation of the olive tree.
It also contains polyphenols that protect against oxidation. Also, tocopherols which is chemically related to vitamin E and has antioxidant function.
Olive oil is a very common ingredient in the preparation of pharmaceutical and pharmaceutical preparations.