It’s called the ‘inexhaustible source of health’ and it’s in everyone’s kitchen: good for your brain and your cholesterol.

Olive oil is a food that is usually present in everyone’s kitchen, because its delicious flavour and its benefits for the organism have positioned it as one of the most chosen alternatives by lovers of the gastronomic world.

In fact, the Spanish Heart Foundation (FEC) calls it the “inexhaustible source of health” because the compounds it contains make it a true treasure for well-being, highlighting its ability to fight cholesterol and contribute to neuronal strengthening.

Olive oil: the inexhaustible source of health with great benefits for the heart.

According to the CHF, olive oil is particularly appreciated for its contribution of monounsaturated and polyunsaturated fatty acids, better known as oleic and linoleic acids, and it is thanks to them that this food is said to have

• Raises HDL cholesterol levels (called good cholesterol).
• It lowers LDL cholesterol (called bad cholesterol).
• Benefits the control of high blood pressure
• Reduces the appearance of thrombosis and prevents the onset of diabetes.

The Spanish Nutrition Foundation (FEN) also highlights the contribution of vitamin E, a powerful nutrient with antioxidant properties that can protect the body’s cells from damage caused by free radicals.