Olive oil is a source of polyunsaturated fatty acids, vitamin E, squalenes, polyphenols. It promotes normalization of cardiovascular system, bilious tract functioning and metabolism improvement. It has antioxidative properties.
Olive oil: natural olive oil.
“Liquid gold” – that was what olive oil called not only by cooks, but also by bankers, merchants, ancient physicians and cosmetologists. Due to high content of vitamin E (the most powerful antioxidant) and polyunsaturated fatty acids everyday consumption of this vegetable oil promotes reduction of the level of ‘bad’ cholesterol in blood and serves for prevention of cardiovascular diseases, obesity and diabetes mellitus. Olive oil can be recommended for prevention of atherosclerosis and cardiovascular diseases, boosting immunity and retarding processes of premature ageing; prevention of constipations, moderation of clinical course of gastritis, as well as gastric and duodenal ulcer healing, prevention of biliary ducts dysfunction, hunger reduction and metabolism normalization, prevention of oncological diseases development, improvement of the state of the skin, hair and nails.
Olive oil: adults and children since the age of 12 take 1 teaspoon in the morning 30 minutes before meals for 1-2 months. It may be used for sauces preparation and salads seasoning.
Olive oil: individual sensitivity, pregnancy, lactation, children under 12.
Proteins – 0 g, carbohydrates – 0 g, fats – 99,9 g.
250 ml bottle.