Olive oil
OLIVE OIL
A Product for Women’s Health
Olive oil is obtained from the fruits of Olea europaea (the European olive tree), from which the pits have been previously removed. After pressing the pulp (the cold-pressing method is preferred as it yields “Extra virgin olive oil”), the oil is separated from the water, which constitutes 50–60% of the initial pulp mass. The oil yield ranges from 17% to 22%, depending on the olive variety.
Olive oil is the most abundant dietary source of monounsaturated fatty acids, specifically oleic acid (18:1), which accounts for up to 74% of the oil’s total mass. This acid facilitates the dissolution of cholesterol plaques in blood vessels, thereby preventing the development of atherosclerosis. Furthermore, due to its antioxidant properties, oleic acid inhibits oxidative stress, thus preventing the progression of ischemic heart disease and senescence.
Olive oil contains trace amounts of most vitamins, with the exception of tocopherols and vitamin K. It is characterized by a high concentration of tocopherols (Vitamin E), particularly alpha-tocopherol (providing 127.7% of the daily value per 100 g) and Vitamin K (providing 50.2%).
The content of mineral elements in olive oil is relatively low; however, the concentration of chromium is significant (13.6% of the daily value per 100 g).
As with other vegetable oils, the fatty acids are among the primary nutrients that define the dietary value of olive oil. Unsaturated fatty acids predominate in its lipid profile (204.1% of the daily value per 100 g), notably the monounsaturated oleic acid (18:1, omega-9), which reaches up to 73.7 g per 100 g.
The concentration of omega-6 polyunsaturated fatty acids is also substantial (89.8% of the daily value per 100 g), specifically linoleic acid (18:2).
Olive oil serves as a valuable source of phytosterols (433.6% of the daily value per 100 g), with beta-sitosterol being the predominant component (300.0% of the daily value). This allows olive oil to be classified as a product for women’s health (for further details, see Avocado). Additionally, the levels of delta-5-avenasterol (41.8%) and citrostadienol (21.8%) are noteworthy. Overall, the phytosterol profile of olive oil includes 7 different compounds that harmoniously complement the physiological effects of beta-sitosterol.
Olive oil does not contain carbohydrates, purine bases, or oxalic acid.
Phenolic compounds and the aliphatic triterpenoid squalene also contribute significantly to the antioxidant activity of olive oil. The total phenolic content in 100 g of oil ranges from 19.6 to 50.0 mg. The primary phenols in olive oil include simple phenols (hydroxytyrosol and p-tyrosol), secoiridoids (oleuropein and ligstroside), and lignans. Squalene content is approximately 0.7%; notably, other dietary products and oils typically exhibit squalene levels in the range of 0.002–0.03%.
The simple phenol p-tyrosol (4-(2-hydroxyethyl)phenol) possesses antioxidant, anti-ischemic, hemorheological, antihypoxic, and antiplatelet properties. The second simple phenol, hydroxytyrosol, also inhibits platelet aggregation (antiplatelet effect) and exhibits anti-inflammatory properties.
The secoiridoid oleuropein promotes the synthesis of nitric oxide, a potent vasodilatory factor that mediates hypotensive effects; it also exhibits significant antibacterial, antiparasitic, and antifungal activity. The secoiridoid ligstroside exerts anti-inflammatory and hepatoprotective effects.
The aliphatic triterpenoid squalene enhances various parameters of immune system activity, primarily its capacity to antagonize the growth of malignant tumors, while boosting general immunity. Squalene has demonstrated efficacy against carcinogens, bacteria, fungi, Herpes simplex, and Epstein-Barr viruses, as well as in cases of leukemia and autoimmune diseases. It has been found that squalene is capable of neutralizing several toxic chemical substances.
It should also be noted that “Extra virgin olive oil” contains significantly higher concentrations of phenols and slightly higher levels of squalene compared to refined olive oil.
Caloric value per 100 g: 898 kcal
Water per 100 g: 0.2 g
Ash per 100 g: 0.0 g
Water per 100 g: 0.2 g
Ash per 100 g: 0.0 g
CHEMICAL COMPOSITION
Vitamins, Macro- and Microelements, Nutrients per 100 g
VITAMINS
* A full pitcher – 100% of daily value; an empty one – 0-1% of daily value.
MINERAL ELEMENTS
Macroelements
Microelements and Ultramicroelements
PROTEINS AND AMINO ACIDS
Essential Amino Acids
Non-essential Amino Acids
FATS AND FATTY ACIDS
Unsaturated Fatty Acids
Saturated Fatty Acids
Sterols
CARBOHYDRATES
PURINE BASES
OXALIC ACID
Units of Measurement:
Tumbler (standard): 225.0 g
Faceted glass: 180.0 g
Teaspoon: 5.0 g
Tablespoon: 17.0 g
Tumbler (standard): 225.0 g
Faceted glass: 180.0 g
Teaspoon: 5.0 g
Tablespoon: 17.0 g