Olive oil

Olive oil is best edible oil in terms of palatibility and lipid profile.

High monounsaturated fatty acid concentrations in olive oil reduce total and LDL levels in comparison with saturated fats but other components of the oil are also thought to have a positive impact on cardiovascular health.

It decreases the risk of thrombogenesis.

Oleuropein and hydroxytyrosol are the polyphenols isolated from olive oil which are potent scavengers of superoxide radicals in cell.

The antioxidant alfa-tocopherol present in olive oil added to its ability to protect LDL from oxidation