The oil in olive oil will automatically oxidize. After the oil is oxidized, it will produce a large number of toxic oxidative decomposition products and form peroxides. Peroxide rancidity will produce unpleasant smell, and oil rancidity is not as easy to attract attention as food corruption and mildew. When it smells, the peroxide in the oil has exceeded the standard, which is harmful to health.

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The outstanding feature of olive oil is that it contains a lot of monounsaturated fatty acids. Monounsaturated fatty acids can not only provide heat energy for human body, but also regulate the ratio of high-density lipoprotein cholesterol to low-density lipoprotein cholesterol in human plasma, improve the level of high-density lipoprotein HDL (good cholesterol) and reduce the level of low-density lipoprotein LDL (bad cholesterol) in human body, thus preventing excessive alcohol in human bladder.

Therefore, for people who are used to eating meat food, resulting in excessive intake of saturated fatty acids and cholesterol, choosing olive oil as edible oil can effectively play its function of reducing blood fat, thus preventing hyperlipidemia and fatty liver, protecting the heart and helping to reduce the risk of diseases such as hypertension, coronary heart disease and stroke.

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