Olives are small, oval fruits with a tough, inedible pit that are traditionally grown throughout the Mediterranean region, as well as in California. They vary in colours of green and black depending on when they were picked, with green indicating unripeness and black indicating maturity.
Once olives are harvested, they are either pressed and processed into oil or cured and then marinated; otherwise, they are quite bitter. They can be eaten whole (with the pit removed) or used in cooking.
1. Containing antioxidants
Olives are abundant in phytochemicals known as polyphenols, which have powerful antioxidant qualities. In addition to reducing the risk of chronic diseases including atherosclerosis and cancer, these chemicals have other positive effects.
2. Are anti-inflammatory
Olives contain a polyphenol called oleocanthal. This molecule appears to possess the same pharmacological properties as ibuprofen, acting as a natural anti-inflammatory agent. Interestingly, this helpful trait has been linked to favourable improvements in rheumatoid arthritis patients.
3. Promotes heart health
Although heavy in fat, the bulk is oleic acid, a healthy monounsaturated fat. This fatty acid is linked to a lower risk of cardiovascular disease. In this approach, oleic acid may aid by controlling cholesterol levels and lowering blood pressure.
4. Might promote bone health
Animal studies suggest that the plant components in olives help reduce bone loss, while human evidence is lacking to support this claim. However, people who adhere to a Mediterranean diet appear to have a decreased fracture rate.
5. constitute a fermented food
By consuming fermented foods, such as olives, you add beneficial bacteria and enzymes to your intestinal flora, which improves the health of your gut microbiota, digestive system, and immune system.
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