Oil and health


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Its benefits are due to its contents in fatty acid:  


  • Monounsaturated fatty acid: oleic acid
  • Polyunsaturated fatty acid: linoleic acid (omega 6) and linolenic acid (omega 3)



Fatty acids are essential in the composition of phospholipids, precursors of prostaglandins (hormone substances which are essential in multiple biological activities). They activate enzymes linked to cell membranes, increase the permeability of these membranes and are essential in many other biochemical processes.


The relationship between saturated (15%), monounsaturated (75%) and polyunsaturated fats (10%) is ideal in olive oil. The very high oleic acid content makes it very stable to oxidation On the other hand, polyunsaturated acids, which are essential in our diet, but very unstable to peroxidation processes, are present in the right balance to meet the biological needs of the organism. Those remain mainly unaltered thanks to the presence of antioxidants that prevent the formation of free radicals. 


Let us also note the balance between the two polyunsaturated fatty acids: Linoleic (omega 6) and linolenic (omega 3), which is between 6:1 and 10:1, the most advisable one.

The other benefits are due to its high content in antioxidants:

- Vitamin E (tocopherols)

- Vitamin A (carotene, provitamin A)

- polyphenols


These substances also act as catalysts for many biochemical reactions and neutralize free radicals, which are responsible for premature aging, among others.


Finally the aromatic substances present in extra virgin oil activate digestion by changing the composition of gastric juice and improving the breakdown of proteins thanks to the increase in pepsin secretion.