Research is underway to investigate the various pathways involved in olive oil`s health benefits stemming from two fronts: (1) from its levels of monounssaturated fat, especially its oleic acid; and, (2) the bioactive natural chemicals that the tree produces in the fruit to protect itself against the Mediterranean climate. These studies involve the following areas of investigation:
Helping to keep the mind sharp given that oleic acid is one of the most prevalent fats in the myelin sheath of nerve cells.
Protecting against DNA damage from environmental factors
Reducing cardiovascular disease
Anti-cancer effects of squalene
Antimicrobial activity of hydroxytyrosol, tyrosol and oleuropein against several strains of bacteria implicated in intestinal and respoiratory infections (hydroxytyrosol and oleuropein are responsible for a good quality olive oil`s pungent finish upon tasting by sipping and high stability... if the fruit is very good quality and crushed immediately upon harvest giving beautiful flavours, the pungent finish is offset and balanced by wonderful flavours.