Products of the Spanish Gastronomy by Carlos Mirasierras.pdf


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Properties and benefits of extra virgin olive oil
The beneficial effects of consuming
olive

oil

are

backed

by

many

scientific studies. Fats and oils have
a common denominator: they both
provide 9 calories per gram; but the
metabolism of each different group
differs greatly from the rest. Olive oil
contains many compounds that are
very

beneficial to many of the

functions

of

the

human

because,

in

many

body

aspects,

its

biological and therapeutic value is
related to its chemical structure.

Its triglyceride composition is the first aspect to take into account as it is made up of
fatty acids. Monounsaturated fats, oleic acid principally do predominate in olive oil has
a prevalence of, while animal fats are fundamentally made up of saturated fatty acids,
and polyunsaturated fat can be found in seed oils. Monounsaturated fatty acids are
much more stable. Olive oil also has a low percentage of polyunsaturated fatty acids
and this is very significant as these type of fatty acids cannot be synthesized by the
human body.
The second aspect is can be found in its minor components. The most salient ones are
tocopherols and polyphenols. Such components have a major antioxidant function and
are closely related to virgin olive oils because refining processes do alter and remove
these minor components.

Extra

virgin

olive

oil

-

it

facilitates

-

it contains essential acids that cannot be produced by the human body;

-

it slows down aging, and

the

is

the

process

most

of

digestible

assimilating

of

the

vitamins

edible

A,

D

fats

and

and:

K;

it is useful for bile, liver and intestinal functions.

The ancient Greeks used to take 1-2 spoonfuls of olive oil every morning.
It was regarded as a matter of hygienic practice which helped deal with simple chronic
constipation and stomach ulcers. At present, this practice is recommended for its
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