Alpha tocopherol is the primary type of Vitamin E in extra virgin olive oil. Approximately 2 milligrams of Vitamin E can be acquired from a tablespoon of olive oil, which is about 10% of the recommended daily intake of Vitamin E.
According to the NIH Vitamin E has anti-inflammatory properties, can reduce incidence of heart disease, and can also reduce the chance of mortality from cardiovascular issues in women. The Mayo Clinic suggests that Vitamin E helps prevent the advance of Alzheimer’s disease.
The other main vitamin found in extra virgin olive oil is Vitamin K, with about 10% of the recommended daily intake of Vitamin K in 1 tablespoon of olive oil. Research shows that Vitamin K is an important nutrient to aid in blood clotting. Vitamin K has also been cited to improve bone health, and may help prevent osteoporosis. Vitamin K is present in many major organs, including the brain, heart, liver, pancreas and bone.
Beyond being the source of these 2 critical vitamins, extra virgin olive oil also provides profound health benefits through its high content of natural polyphenols.