The fatty acids of olive oil are classified into saturated acids (palmitiz,
steanic, etc.) and unsaturated acids (oleic, linoleic, linolenic). The unsaturated
acids are again classified into monounsaturated and polyunsaturated acids.
Oleic acid is the major monounsaturated fatty acid of olive oil, between 60%
- 80% of total fatty acids. In general the unsaturated acids are liquid whereas
the saturated are solid. At normal temperatures, olive oil remains liquid and
this is due to its large amount of unsaturated compounds. At lower temperatures,
below freezing point the oil may form waxy crystals. This does not alter its
quality.
Other fatty acids contained in olive oil are: Omega 9 oleic, Omega 6 Linoleic
and Omega 3 Linolenic. Olive oils from the more southern region of the Mediterranean
tend to be higher in linolic acid then on northern regions.
Other Substances:
Tocopherrols: An excellent source of Vitamin E.
Phenols, polyphenols, phenolicacids : They have an important
antioxidative effect
Sterols and especially B sitosterol : This can only be found
in olive oil. Its effect is extremely important as it counters intestinal absorption
of dietary cholesterol.
Hydrocarbons : These also have an antioxidative effect
Alcohols : It is believed to help the distancing of cholesterol
through the increase of bile production
The colouring substances in olive oil are:
- B-carotene
- a- chlorophyll
- B-chlorophyll
These substances are extremely useful in metabolism, cell renewal and wound
healing.
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