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 Extra
Virgin Olive Oil is composed mainly by triglicerides that represent
the largest group of food fats. The acid fats can be distinguished
in saturated and unsaturated; extra virgin olive oil has a composition
that is extremely equilibrated in unsaturated acid fats: oleic acid
73%, linoleic 9% linolenic 0.3%. The oleic acid is the fat which
is mainly present in our bodies as opposed to other mammals. The
linolenic acid is contained in the same proportions as in maternal
milk, the latter making extra virgin olive oil particularly indicated
for young children. Finally their are the so called essential fats
known as essential because, not being able to be synthesized by
the human organism, have to be introduced through alimentation.
Apart from this particular composition, we must not forget about
the presence of minor components that are though by no means less
important. All of these elements (vitamin K, A, E and D) have antioxidant
properties with a consequence of protective effects.
Even from a digestive point of view extra virgin olive oil is certainly
the best among oils if we consider 100 the digestion limit of the
latter, sunflower oil drops to 83, peanut oil 81 and maize oil 36
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