Extra virgin olive oil
Summary
This extra virgin olive oil is a high-quality source of monounsaturated fats, rich in antioxidants and anti-inflammatory compounds like polyphenols. The cold-pressed extraction method preserves its nutritional integrity, making it an excellent choice for heart health. Its minimal processing and absence of harmful additives contribute to its high rating.
At a glance
Key ingredients 10
Olive OilVery Good
Olive oil is a high-quality source of monounsaturated fats, which are beneficial for heart health. It is rich in antioxidants and anti-inflammatory compounds, such as polyphenols. The cold-pressed extraction method preserves its nutritional integrity.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Oleic AcidVery Good
Oleic acid is a monounsaturated fatty acid that is a major component of olive oil. It is known for its beneficial effects on cardiovascular health. It helps to lower bad cholesterol levels while maintaining good cholesterol.
Benefits
Supports heart health by improving cholesterol levels and reducing inflammation.
Linoleic AcidGood
Linoleic acid is an essential polyunsaturated omega-6 fatty acid. It is necessary for maintaining healthy skin and cell membranes. While beneficial, it should be balanced with omega-3 intake to avoid inflammation.
Risks
Excessive intake without balancing omega-3s may promote inflammation.
Benefits
Essential for skin health and cellular function.
α-Linolenic AcidGood
α-Linolenic acid is an essential omega-3 fatty acid found in small amounts in olive oil. It is important for heart health and has anti-inflammatory properties. It can be converted in the body to other beneficial omega-3 fatty acids.
Benefits
Supports cardiovascular health and reduces inflammation.
Palmitic AcidNeutral
Palmitic acid is a saturated fatty acid present in olive oil. It is naturally occurring and provides energy. However, excessive intake of saturated fats can be detrimental to heart health.
Risks
High intake of saturated fats may increase the risk of heart disease.
Benefits
Provides energy and is a natural component of many foods.
Stearic AcidNeutral
Stearic acid is a saturated fatty acid found in olive oil. It is considered neutral in terms of its impact on cholesterol levels. Unlike other saturated fats, it does not raise LDL cholesterol.
Benefits
Does not adversely affect cholesterol levels and provides energy.
TriacylglycerolsNeutral
Triacylglycerols are the main form of stored fat in the body and are present in olive oil. They provide a concentrated source of energy. Their impact on health depends on the fatty acid composition.
Benefits
Serve as a major energy source and are essential for fat metabolism.
DiacylglycerolsNeutral
Diacylglycerols are minor components of olive oil and are involved in lipid metabolism. They may aid in fat digestion and absorption. Their presence in olive oil is natural and not associated with adverse effects.
Benefits
May support lipid metabolism and aid in digestion.
TocopherolsGood
Tocopherols are a form of vitamin E found in olive oil. They act as antioxidants, protecting cells from oxidative damage. They also support immune function and skin health.
Benefits
Powerful antioxidants that protect against oxidative stress and support overall health.
Phenolic CompoundsVery Good
Phenolic compounds in olive oil are potent antioxidants with anti-inflammatory properties. They contribute to the oil's health benefits, including reduced risk of chronic diseases. Their presence is a key indicator of high-quality olive oil.
Benefits
Provide strong antioxidant and anti-inflammatory benefits, supporting heart health and reducing disease risk.
Processing
Processed Culinary Ingredients
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store