EXTRA VIRGIN OLIVE OIL
Summary
This product is a minimally processed culinary ingredient made from olives, providing healthy fats such as oleic acid and beneficial compounds like tocopherols and phenolic compounds. It is free from harmful additives and industrial seed oils, making it a high-quality choice for cooking and consumption.
At a glance
Key ingredients 10
Olive Oil
Olive oil is a natural oil extracted from olives, a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. It is considered a healthy fat due to its high content of monounsaturated fatty acids.
Risks
Excessive consumption can lead to weight gain due to its high caloric content.
Benefits
Rich in antioxidants and anti-inflammatory properties, it may reduce the risk of chronic diseases.
Triglycerides
Triglycerides are the main constituents of body fat in humans and animals, as well as vegetable fat. They are esters derived from glycerol and three fatty acids. In the context of olive oil, they are a natural component contributing to its energy content.
Risks
High levels in the blood can increase the risk of heart disease.
Benefits
They provide a concentrated source of energy and are essential for the absorption of fat-soluble vitamins.
Oleic Acid
Oleic acid is a monounsaturated fatty acid that is the main component of olive oil. It is known for its beneficial effects on heart health. It is also used in the production of soaps and as an emulsifying agent in foods.
Risks
While generally safe, excessive intake can contribute to an imbalance in dietary fats.
Benefits
It may help reduce inflammation and has been associated with reduced risk of heart disease.
Linoleic Acid
Linoleic acid is a polyunsaturated omega-6 fatty acid found in many vegetable oils. It is an essential fatty acid, meaning it must be obtained through the diet. It plays a crucial role in cell membrane structure and function.
Risks
High intake of omega-6 fatty acids relative to omega-3s may promote inflammation.
Benefits
It is essential for growth and development and supports skin health.
α-Linolenic Acid
α-Linolenic acid is a type of omega-3 fatty acid found in plants. It is considered essential because the body cannot synthesize it. It is a precursor to other omega-3 fatty acids, such as EPA and DHA.
Risks
In large amounts, it may interfere with blood clotting.
Benefits
It supports heart health and may reduce inflammation.
Palmitic Acid
Palmitic acid is a saturated fatty acid commonly found in both animals and plants. It is one of the most common saturated fatty acids in the human body. It is used in the food industry as a component of fats and oils.
Risks
High intake of saturated fats like palmitic acid is associated with increased risk of heart disease.
Benefits
It provides energy and is a component of cell membranes.
Stearic Acid
Stearic acid is a saturated fatty acid found in animal and plant fats. It is used in the production of detergents, soaps, and cosmetics. In the context of olive oil, it contributes to the texture and stability of the oil.
Risks
Excessive consumption of saturated fats can lead to health issues such as heart disease.
Benefits
Unlike other saturated fats, it does not appear to raise LDL cholesterol levels.
Palmitoleic Acid
Palmitoleic acid is a monounsaturated fatty acid found in animal fats and some plant oils. It is a minor component of olive oil. It is involved in lipid metabolism and has been studied for its potential health benefits.
Risks
There are no significant risks associated with normal dietary intake.
Benefits
It may have beneficial effects on insulin sensitivity and lipid metabolism.
Tocopherols
Tocopherols are a class of organic chemical compounds, many of which have vitamin E activity. They are naturally present in olive oil and act as antioxidants. They help protect the oil from oxidation and rancidity.
Risks
High doses of vitamin E supplements can interfere with blood clotting.
Benefits
They protect cells from oxidative damage and support immune function.
Phenolic Compounds
Phenolic compounds are a diverse group of chemical compounds found in plants. In olive oil, they contribute to its flavor and stability. They are known for their antioxidant properties.
Risks
There are no significant risks associated with normal dietary intake.
Benefits
They may reduce the risk of chronic diseases due to their antioxidant and anti-inflammatory effects.
Processing
Processed Culinary Ingredients
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