May 29, 2023
Olives

Wellhealthorganic – Health Benefits and Side Effects of Olives, Benefits of Olives

Adding a handful of olives to your daily diet can provide numerous benefits. In addition to their healthy monounsaturated fat content, they contain many phytonutrients and antioxidants.

These antioxidants and monounsaturated fats help lower cholesterol levels, reduce heart disease risk, and improve brain health. They also protect against certain cancers and osteoporosis, and boost bone strength.

Antioxidants

One of the health benefits of olives is their antioxidant properties. Antioxidants help prevent oxidative stress in the body, which can lead to chronic maladies such as heart disease and cancer.

According to researchers, consuming foods rich in antioxidants can significantly reduce the risk of these diseases. This is because oxidative stress can cause inflammation and damage cells.

The phenolic compounds found in olives, such as hydroxytyrosol and oleuropein, have been shown to reduce oxidative stress in the body. They also have anti-inflammatory effects, which may help protect against cardiovascular disease and certain types of cancer.

Another benefit of olives is their oleic acid content, which helps reduce LDL cholesterol levels and oxidative stress. This can help prevent heart disease and strokes.

Minerals

Besides being rich in antioxidants, olives also contain minerals such as calcium and sodium. These are important for bone and heart health, respectively.

In addition, they’re a good source of iron, which your body uses to create red blood cells that carry oxygen throughout your body. The American Heart Foundation recommends eating a small amount of olives as part of a healthy diet to promote cardiovascular health.

Table olives are produced through a fermentation process, which removes bitter compounds (oleuropein) and produces natural sweeteners. They also contain phenolic compounds that may have various health benefits.

Vitamin E

One of the most important nutrients in olives, vitamin E is a fat-soluble antioxidant that helps prevent inflammation, oxidative stress and ageing. It also has a positive impact on the heart and blood vessels.

Vitamin E is found in eight different forms, including alpha-tocopherol (the most biologically active form) and delta- and gamma-tocotrienols. Alpha-tocopherol is not only the most potent but also the form that is most easily absorbed and transported by the body.

Polyphenols

The polyphenols in olives are a group of chemicals that act as antioxidants and anti-inflammatory agents. They are found in many different foods, including tea (flavonoids), beer, red wine, chocolate and of course, olives (tannins).

Research suggests that eating more polyphenols-rich food can help reduce the risk of chronic diseases like heart disease, diabetes and cancer. This is due to the way the polyphenols protect against oxidative damage caused by exposure to pollution, smoking, and eating rancid foods.

There are a number of ways to tell if an olive oil has a high amount of polyphenols, though it’s important to check with the company that makes the oil to be sure. The best method is to get a full COA, or certificate of analysis, from the lab that tests it for polyphenol content.

Oleic Acid

Olives are a healthy food that are packed with nutrients. In addition to being a good source of vitamins, minerals and antioxidants, they contain monounsaturated fats, including oleic acid.

Oleic acid is an omega-9 fatty acid that occurs naturally in animal and vegetable oils. It is a good source of heart-healthy monounsaturated fat that can lower cholesterol levels and reduce inflammation.

In a new study published in Nutrients, scientists reveal that oleic acid may be beneficial to your health in multiple ways. It can improve heart health, protect against cancer and help with nerve repair and myelin production in the brain.

Oleic acid also helps the immune system function better. This can help fight off infections, increase cellular immunity and reduce the severity of chronic diseases like rheumatoid arthritis and diabetes.

Written by
Richard Wilson
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Written by Richard Wilson