Foods have two perfectly defined functions: one is the saponificable function, which provides energetic value due to the triglycerides and another unsaponificable function, with a relevant function role.

The unsaponificable fraction of the olive oil contains several substances with actions such as vitamin and antioxidant activity and inhibitors of the intestinal absorption of the cholesterol.

Monounsaturated fatty acids predominate in olive oil, which play a very important role in the metabolism of cholesterol, avoiding the formation of fat deposits in the arteries.