Despite them being fruits of the “holly’’ olive tree, we often consider olives not as fruits, but as vegetables that can be eaten alone or along with our meals.
Dozens of health-protective nutrients have been identified in olives, and recent studies have taken a closer look at it. The overall conclusion from these studies is exciting for anyone who loves olives, as they provide us with various valuable antioxidant and anti-inflammatory nutrients.
1. Decreased risk of Bone diseases
Hydroxytyrosol, an olive phytonutrient that has long been linked to cancer prevention, is now regarded as having the potential to help us prevent bone loss as well. Several recent laboratory studies have found increased depositing of calcium in bone and decreased loss of total bone mass following consumption of this olive phytonutrient. These findings are fascinating, since the Mediterranean Diet has long been associated with decreased risk of osteoporosis.
2. Anti-inflammatory & Anti-allergic properties
In traditional herbal medicine practices, olive- and olive leaf-based products have often been used to treat inflammatory problems, including allergy-related inflammation. New research may help explain how olives work to provide us with anti-inflammatory benefits, especially during circumstances which involve allergies. Olive extracts have now been shown to function as anti-histamines at a cellular level. By blocking special histamine receptors, unique components in olive extracts may help to lessen a cell's histamine response. It's also possible that olives may have a special role to play as part of an overall anti-allergenic diet.
3. Decreased risk of Heart diseases
While commonly recognised as a high-fat food, olives contain almost three quarters of their fat as oleic acid, a monounsaturated fatty acid. In addition, they provide an amount of the essential fatty acid called linoleic acid, and a very small amount of alpha-linolenic acid which is an omega-3 fatty acid. This high monounsaturated fat content has been associated with the risk reduction of cardiovascular disease. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content, research study participants typically experience a decrease in their blood cholesterol, LDL cholesterol, and LDL:HDL ratio. All of these changes lower our risk of heart disease. Recent research studies have also shown that the monounsaturated fat found in olives (and olive oil) can lead to a decrease in blood pressure.
4. Antioxidant Benefits
The vast majority of olive phytonutrients listed above function as antioxidants and help us avoid unwanted problems due to oxidative stress. "Oxidative stress" is a situation in which our cells are insufficiently protected from potential oxygen damage. This situation can often be related to an insufficient supply of antioxidant nutrients. Olives are a good source of antioxidant vitamin E and they also contain small amounts of antioxidant minerals, like selenium and zinc. However, it's the phytonutrient content of olives that makes them unique as an antioxidant food.
5. Anti-Cancer Benefits
The antioxidant and anti-inflammatory properties of olives lead to a natural protection against cancer, as they tackle chronic oxidative stress and chronic inflammation, which are key factors in cancer development.
Terpsi olives are produced following the purest traditional practices, ensuring that all the nutritional elements and their unique taste are retained. Starting from today, you can enjoy 20% off any purchase from our E-shop, just by using the code terpsi583 at your checkout.