The high level of mono-unsaturates in olive oil and the presence of several other constituents such as phenols and chlorophyll exhibit a significant role on the health. Olive oil, as a highly monounsaturated oil is resistant to oxidation.
The presence of phenols and other natural antioxidants prevent lipid oxidation within the body eliminating the formation of free radicals which may cause cell destruction. All the constituents increase stomach secretion and facilitate the absorption of the natural antioxidants, which furthermore protect the body tissues from oxidation.
Studies show the high consumption of the monounsaturated olive oil in Mediterranean countries is related with the low rates of cardiovascular disease, breast cancer and of high life expectancy.