The antioxidant properties of olive oil Back

Free radicals are toxic substances produced in our body due to factors such as pollutants, chemical preservatives in foods, cigarette smoke, radiations, etc. They continuously attack (by oxidation) and inflict damage to the body cells. Cells die when free radicals attack the fat globule that nourishes the cell. This is associated with ageing and rheumatoid arthritis. Cancer may develop when free radicals attack the DNA of a cell and such damage is irreparable.

Antioxidants protect cells from the invading free radicals by neutralizing them. Natural antioxidants are found in olive oil in the form of Vitamin E (α-tocopherol) and flavonoids (a type of polyphenol). As olive oil is the only oil obtained from fruit that can be consumed raw, it retains most of its antioxidants and is therefore a good source for such daily dietary needs. There is as much as 1.6 mg of Vitamin E per tablespoon of olive oil, equivalent to 8% of the recommended daily allowance (RDA) to boost our body immune system and for proper functioning of blood vessels.

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