- Olive oil is a rich source of different polyphenols like simple phenols, terpenes, flavones, hydroxycinnamic acids, anthocyanins, flavonols, flavonoid glycosides, lignans and hydroxybenzoic acids.
- These polyphenols work as both antioxidants and anti-inflammatory nutrients in the body.
- This plant oil is unique in terms of its fat composition. It is mostly made of oleic acid, a monounsaturated, omega-9 fat. It also contains omega-3 and omega-6 fatty acids as well as vitamins E and K. Plus, olive oil is naturally free of cholesterol and gluten.
- Olive oil has favorable effects on brain functioning and reduces the risk of cognitive impairment. A 2013 study in France on older adults concluded that visual memory and verbal fluency improved immensely with intensive use of extra-virgin olive oil in cooking and as an ingredient in sauces and dressings.
- The American Chemical Society, found that a phenolic component called oleocanthal in extra-virgin olive oil helps reduce the risk of Alzheimer’s disease. The high monounsaturated fat content in olive oil can even slow down cognitive decline associated with diseases like dementia and Alzheimer’s.