Extra Virgin Olive Oil - A Biochemical Analysis of Health Benefits (Including a brief comparison with Coconut Oil)

Apoorv Raghav; Maheswari Kulandhasamy

doi:10.21048/IJND.2021.58.1.25561

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Authors

Apoorv Raghav
http://orcid.org/0000-0002-8958-1598
Maheswari Kulandhasamy

DOI:

https://doi.org/10.21048/IJND.2021.58.1.25561

Keywords:

Virgin Olive Oil, Mediterranean Diet, Bioactive Properties, Polyphenols, Coconut Oil, Monounsaturated Fatty Acids.

Abstract

Since time immemorial, Extra Virgin Olive Oil (EVOO) has been an integral part of the Mediterranean diet and it's not a mere coincidence that the Mediterranean population is considered to be among the healthiest, across the globe. Rich in monounsaturated fatty acids and various polyphenols, this miraculous oil is bestowed with potent anti oxidant, anti inflammatory, anti atherogenic and a host of other beneficial bioactive properties, which make it the health booster. From coronary heart diseases to cancer and diabetes, this oil helps in the prevention as well as management of almost all the major ills plaguing the contemporary world. In the last few decades, India, with its gargantuan population, has been at the receiving end of these not so conspicuous pandemics. While our modest healthcare sector struggles keep pace with the exponential rise in the afflicted populace, increased incidence of these disorders has further worsened the financial crunch experienced by the expanding middle class. In the present scenario, the age old cliché – Prevention is better than cure, seems truer than ever. Oils that have traditionally been used in India, for instance coconut oil, have failed to curb the incessant rise in the incidence of health disorders and it's time to look beyond our borders. Extra virgin olive oil seems quite an attractive, alternative and would definitely work wonders if incorporated into the staple Indian diet.

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References

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