Cholesterol is a fatty substance contained in animal organisms that has an important role in vital functions.
 
Many hormones of our organism, so indispensable to life, are obtained in human body from cholesterol.
 
Fats and cholesterol, to be transported by blood, colligate with proteins building up molecular associations that we name lipoproteins:
 
Low density lipoprotein LDL (“bad cholesterol”)
High density lipoprotein HDL (“good cholesterol”)
 
The “bad cholesterol” (LDL) settles at the internal walls of arteries, in shape of plaques of atheroma, narrowing them and converting into a factor that causes ateroesclerosis, that is a form of arteriosclerosis, with the risk it implies to cardiac diseases.
 
Virgin olive oil, because of its large quantity of oleic acid, is considered the exemplar fat. The oleic acid increases the “good cholesterol” (HDL) that plays a protective role, because it transports the “bad cholesterol” (deposited in the arteries) to the liver for its elimination, reducing risks of arterial thrombosis and infarct.
 
In brief, beneficial effects of virgin olive oil to the organism are:
 
Circulatory system: it helps prevent arteriosclerosis and its risks.
Digestive system: produces an improvement in the functioning of the stomach and
  pancreas.
Skin: has a protective and tonic effect of the epidermis.
Endocrine system: helps to improve our metabolic functions.
Osseous system: stimulates its growth and helps to absorption of calcium and
  mineralization.
 
Virgin olive oil contains vitamin E, so (because its antioxidant effect on the cellular membrane) it is specially recommended for infants and elderly people.