5 reasons to add olive oil to your diet

Olive trees have been cultivated in the Mediterranean countries for at least 5 years. These legendary fruits also grew in Asia and Africa. The Spanish colonizers brought olive fruits across the Atlantic Ocean to North America in 1500-1700. 90% of all Mediterranean olives are used for oil production and only 10% are consumed whole. Let’s look at a few reasons why olives and their oil are so highly valued around the world. Olives are rich in essential fatty acids and beta-carotene, which play an important role in stimulating skin regeneration, providing protection against UV radiation, premature aging and skin cancer. Olive oil includes an anti-inflammatory compound called oleocanthal. Helps with chronic inflammatory conditions such as arthritis. It is recommended to add to the daily diet. Olive extract blocks the histamine receptor at the cellular level. During an allergic reaction, the number of histamines rises many times, and if the body is able to regulate this process, then the inflammatory reaction does not get out of control. Olives stimulate blood flow and reduce the effects of inflammation. Black olives are a wonderful source of iron, which increases the levels of hemoglobin and oxygen in the blood, necessary for the production of energy in cells. Iron is a constituent of a number of enzymes, including catalase, peroxidase, and cytochrome. Olive oil activates the secretion of bile and pancreatic hormones, reducing the likelihood of gallstones. In addition, the antimicrobial properties of the oil have a beneficial effect on gastritis and ulcers. The fiber in olives allows you to maintain a balance of chemicals and microorganisms inhabiting the intestines.

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