Polyphenols. With antioxidant acction prevents the cellular aging and formation of cancerous subtances.

   Fatty monoinsaturadas. They diminish the levels of LDL-cholesterol or bad cholesterol.

   In the diabetics, the consumption of Oil of Olive Virgin Extra favors the decrease of the glucemia levels, needing this way minor dose of insulin.

   It facilitates the hepatic synthesis of salts biliares starting from cholesterol, impeding this way an excess of cholesterol and facilitating the digestion of the fats.
 
   It decrease the sour attack to the mucous esofágica, stops partially and graduates the casting from the stomach to the duodeno, and it diminishes the gastric acidity, what diminishes the risk of suffering gastric ulcers.

   It is the best oil for the fritters, since the chemical changes that happen during the fritter with fatty monoinsaturadas are small and slow. If the fritter is correct, the Oil of Olive penetrates very little in the food at the same time that a scab is believed that it prevents them to get lost constituent of the own food.

   It contributes to the best bony calcification, avoiding problems of bones in the mature age.

   Their level of fatty acids it satisfies all the nutritional necessities thoroughly.

   Summarizing, the beneficial effects of the olive oil on the organism are:

• Circulatory apparatus: he helps to prevent the arteriosclerosis and their risks.
  
• Digestive apparatus: it improves the operation of the stomach and pancreas, the level hepatobiliar and the intestinal level.
  
• Skin: protective and tonic effect of the epidermis.
  
• Endocrine system: it improves the metabolic functions.
  
• Bony system: it stimulates the growth and favors the absorption of the calcium and the mineralización.