Flax Seed, Chia Seed, Hemp Seeds, Mustard Oil, beans, leafy greens like spinach, Broccoli rabe and kale, cabbage, blue berries, are some of the best sources of Omega-3. Olive oil is another good source of Omega-3 but try to avoid frying anything in olive oil as It will damage the omega-3s. Olive oil contains a series of compounds that are very beneficial to most functions of the human body and its' biological and therapeutic value is related in many aspects to its chemical structure. The first aspect is its triglyceride composition, made up of fatty acids. Olive oil has a prevalence of monounsaturates, oleic acid principally, while animal fats are fundamentally made up of saturated fatty acids and seed oils of polyunsaturates. Monounsaturated fatty acids are much more stable. Olive oil also has a low percentage of polyunsaturates and this is important because these kind of fatty acids cannot be synthesized by the body. The second aspect is in its minor components. The most salient ones are the tocopherols and polyphenols. These components have a major antioxidant function and are closely connected with virgin olive oils because refining processes alter and remove them. Extra-virgin olive oil is the most digestible of the edible fats and: it helps to assimilate vitamins A, D and K; it contains essential acids that cannot be produced by our own bodies; it slows down the aging process; it helps bile, liver and intestinal functions. The ancient Greeks were in the habit of consuming 1-2 spoonfuls of olive oil every morning. It was a matter of hygienic practice which helped deal with simple chronic constipation and with stomach ulcers. Now, in spite of the advancements in modern medicine and pharmacology, this practice is recommended for its positive influence on the digestion. It is noteworthy that olive oil has a beneficial effect in the dietary treatment of diabetes. In addition it helps control blood pressure and increases the bone mass. It is believed that olive oil has a favorable effect on the development of the central nervous and vascular systems, in brain development as well as normal child development. The human body easily absorbs olive oil. This means that the body absorbs the good ingredients such as vitamin E and phenols, which have anti-oxidizing properties and prevent the oxidization of fatty tissue. Another important element is chlorophyll. Olive oil facilitates the cleansing of the gull bladder. Olive oil is not only easy to digest but it also helps the digestion of other fatty substances because it helps the secretions of the peptic system and stimulates the pancreatic enzyme lipace. A major cause for the degeneration of the cells – and their eventual destruction – is the accumulation of free radicals, which are produced by the oxidization of the fatty tissues in the body. Vitamin E, phenols and other antioxidizing substances protect the human body from the negative effects of free radicals. Olive oil contains a high percentage of phenols and vitamin E and as a result helps delay the aging process. Olive oil consumption has a very positive effect on blood cholesterol. Olive oil limits the oxidizing of bad cholesterol (cause of artillery skilorsus and heart disease) because it is rich in anti-oxidizing agents. Olive oil is also very effective in preventing hair loss and making your hair longer, stronger and beautiful.