- Organic raw extra virgin olive oil enhances fresh food preparations and boosts overall health
- Cold pressed extraction method
- Unrefined processing
- Obtained from fruit pulps
- Made without pesticides, GMO's, or hexane
- 100% Pure with NO additives or carriers added
Ingredients Concern: None discovered
Cons: Consuming large amounts of olive oil at one time may cause cramping and Diarrhea in some people.
Extra-Virgin Olive Oil is richest source of monounsaturated fats (about 73%), followed by saturated fat (about 14%), and polyunsaturated fat (11%) [1-4]. Monounsaturated fats in olive oil enhance overall health [1-4].
Olive oil contains vitamins E, K, and an ample amount of antioxidants; it improves the body's utilization of vitamins A, D and K as well [5, 6].
It also has anti-inflammatory properties that function in a similar manner as ibuprofen [7, 8].
Olive oil appears to have protective properties against blood sugar problems and it has anti-bacterial properties as well that help support liver function, bile production and removal, and intestinal function [11, 12].
Olive oil also has skin protective and anti-aging properties [13-17].
Improved overall health [1-4], Healthy diet [1-4]
Olive oil contains a small percentage of polyunsaturated fat (e.g., omega-6 and omega-3 fatty acids) as well as a large percentage of monounsaturated fat called oleic acid, which helps target inflammation, improves heart health and may also have anti-cancer properties [1-4]. The body cannot produce these types of essential acids on its own.
Olive oil contains vitamins and antioxidants that support heart function and improve the body's ability to ward off illnesses [5, 6].
Olive oil contains anti-inflammatory components such as oleocanthal, which has a similar influence on the body as ibuprofen [7, 8]. In addition, oleic acid in olive oil is a fatty acid that reduces the level of inflammatory proteins such as C-reactive protein (CRP) .
Olive oil also helps protect brain cells by preventing the buildup of plaques that are associated age-related mental problems .
Olive oil improves the body's regulation of blood sugar levels and it has been shown to target bacteria that can negatively affect the stomach such as Helicobacter pylori [11, 12].
Olive oil also has skin protective and anti-aging properties due to its ability to lower the risk of all-cause mortality including heart problems, high blood pressure, and stroke . Furthermore, its components such as hydroxytyrosol, tyrosol, oleocanthal, and oleuropein appear to regulate about 100 human genes that are involved in cell signaling and age-associated processes [13-17].
Key Ingredients: 100% Olive oil
All Ingredients: Olive oil 100%
Olive oil is best suited for use in fresh preparations such as salad dressings, pasta, vegetables, meat, and fish. It is also suitable for cooking. Store in a cool location, out of direct sunlight in order to maintain the shelf life for up to 1 year.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any disease.
1. Basu A, Devaraj S, Jialal I. Dietary factors that promote or retard inflammation. Arterioscler Thromb Vasc Biol. 2006;26(5):995-1001.
2. Yoneyama S, Miura K, et al. Dietary intake of fatty acids and serum C-reactive protein in Japanese. J Epidemiol. 2007;17(3):86-92.
3. Menendez JA, Vellon L, Colomer R, Lupu R. Oleic acid, the main monounsaturated fatty acid of olive oil, suppresses Her-2/neu (erbB-2) expression and synergistically enhances the growth inhibitory effects of trastuzumab (Herceptin) in breast cancer cells with Her-2/neu oncogene amplification. Ann Oncol. 2005;16(3):359-71.
4. Menendez JA, Lupu R. Mediterranean dietary traditions for the molecular treatment of human cancer: anti-oncogenic actions of the main olive oil's monounsaturated fatty acid oleic acid (18:1n-9). Curr Pharm Biotechnol. 2006;7(6):495-502.
5. Tripoli E, Giammanco M, et al. The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health. Nutr Res Rev. 2005;18(1):98-112.
6. Tuck KL, Hayball PJ. Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem. 2002;13(11):636-644.
7. Lucas L, Russell A, Keast R. Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal. Curr Pharm Des. 2011;17(8):754-68.
8. Beauchamp GK, Keast RS, et al. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature. 2005;437(7055):45-6.
9. Basu A, Devaraj S, Jialal I. Dietary factors that promote or retard inflammation. Arterioscler Thromb Vasc Biol. 2006;26(5):995-1001.
10. Mart√≠nez-Lapiscina EH, Clavero P, et al. Mediterranean diet improves cognition: the PREDIMED-NAVARRA randomised trial. J Neurol Neurosurg Psychiatry. 2013;84(12):1318-25.
11. Salas-Salvad√≥ J, Bull√≥ M, Babio N, et al. Reduction in the incidence of type 2 diabetes with the Mediterranean diet: results of the PREDIMED-Reus nutrition intervention randomized trial. Diabetes Care. 2011;34(1):14-9.
12. Castro M, Romero C, de Castro A, et al. Assessment of Helicobacter pylori eradication by virgin olive oil. Helicobacter. 2012;17(4):305-11.
13. Budiyanto A, Ahmed NU, Wu A, et al. Protective effect of topically applied olive oil against photocarcinogenesis following UVB exposure of mice. Carcinogenesis. 2000;21(11):2085-90.
14. Samieri C, F√©art C, Proust-Lima C, et al. Olive oil consumption, plasma oleic acid, and stroke incidence: the Three-City Study. Neurology. 2011;77(5):418-25.
15. Virruso C, Accardi G, Colonna Romano G, Candore G, Vasto S, Caruso C. Nutraceutical properties of extra virgin olive oil: a natural remedy for age-related disease? Rejuvenation Res. 2014;17(2):217-20.
16. Camargo A, Ruano J, Fernandez JM, et al. Gene expression changes in mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil. BMC Genomics. 2010;11:253.
17. Wahle KW, Caruso D, Ochoa JJ, Quiles JL. Olive oil and modulation of cell signaling in disease prevention. Lipids. 2004;39(12):1223-31