OLIVE OILS AND HEALTH 42 The trait that most differentiates olive oil is the predominance of monounsaturated fatty acids (oleic acid). In other oils the most abundant fats (with exception of peanut oil) are the polyunsaturated ones. Due to this, olive oil is the best oil for frying given that monounsaturated fatty acids are more stable when heated than the polyunsaturated ones. From a classic dietary point of view, fried food is not recommended, particularly for its resulting caloric increase. To fry in hot oil, however, causes a crust to be formed so that the fat remains on the food’s surface and does not impregnate it. The resulting rise in calorific content is not very great, and when a good virgin olive oil is used the food’s flavor and smell is both appetizing and healthy. This applies to both the traditional Spanish aromatic sofritos and sauté. Biological properties of extra virgin oil: nutritional and dietetic aspects Olive oil, due to its richness in monounsaturated fatty acids, other nutrients, and phytochemicals such as antioxidants, contributes to the prevention of cardiovascular disease, some digestive disorders, diabetes, and cancer. In addition, it contributes to bone growth and development, improves the body’s defences, and enhances the cognitive system. It provides vitamin E, which in addition to its properties as a vitamin is an antioxidant. As a pure fat, olive oil has a high energetic value (9 kcal/g as previously mentioned), but it is not usually consumed in large quantities. Since it is of vegetable origin it is not only cholesterol free, but also contributes to improving the balance between the good cholesterol (HDL) and the bad cholesterol (LDL) (Figure 1.4b). As indicated, its consumption helps reduce blood pressure, the cellular disturbances which trigger cancerogenic processes, and inflammatory mechanisms. In addition, a usual intake contributes to regulate intestinal transit, functions as a mild laxative, reduces gastric acidity, and has some protective effect on gastritis and ulcers, as well as kidney and gall stone formation. Research from Jaen University, in animal models, indicates that tyrosol, an antioxidant compound particularly present in virgin olive oil, could have neuroprotective effects for Parkinson disease. Nevertheless, such healthy characteristics of olive oil should not lead to it being considered a type of medication. Indeed, seed oils also have positive effects on health and gastronomy although to a lesser extent. Food labelling is a way to introduce and promote products. One of the limitations of the Nutriscore system is that does not rate olive oil very highly. Consequently, olive oil producers have reacted, with justification.
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