Extra virgin olive oil contains many precious elements such as iron, zinc and selenium, as well as a wealth of vitamins (especially vitamins A, C, B6 and B12), and various compounds that are extremely beneficial to our health, such as hydrocarbons, phenols, tocopherols, phytosterols and polyphenols.
The latter molecules in particular are not only extremely healthful, but also exert a positive action on the oil: by inhibiting the oxidation of its fatty acids, they slow down all rancidification-triggering reactions, hence ensuring a longer shelf life to this product.
Polypenols are also very beneficial to the human body: thanks to their antioxidant properties, they can efficiently counteract the action of free radicals, i.e. dangerous by-products of cell metabolism that play a major role in cell aging.
