We value the delicious fruits of a beautiful olive tree that has lived for several hundred years as a spicy vegetable that can be added to salads, meat dishes, and pizza. The main producers of delicacies are European countries, the states of the Middle East and Africa.
A whole complex of useful substances contained in the fruits of the tree made researchers pay attention to it. The benefits and harms of olives according to the results of the experiments turned out to be surprising even for true connoisseurs of delicacies. They have powerful anti-inflammatory properties due to their high antioxidant content.
In addition, the presence of hydroxytyrosol in the product makes it indispensable in the prevention of oncology. The benefits of olives in strengthening bone tissue have been confirmed by clinical studies. Today, pharmacists make preparations based on olive oil and herbal supplements that are used to treat osteoporosis. The results of medical experiments have been truly exciting and provide hope for many people with joint and bone diseases.
Traditionally, the benefits of olives and tree leaves are used in the treatment of allergies and diathesis. The oil extract from the fruit is used as an antihistamine.
Although nutritionists recognize the harm of olives due to the high calorie content of the delicacy and the high fat content. Research has allowed the product to be “rehabilitated” for negative specialists. The fact is that most of the fats in vegetables are monounsaturated acids, these are linoleic acid and linolenic acid, as well as the omega-3 trace element, which do not lead to increased cholesterol or weight gain. But the benefits of olives from such an impressive composition of substances positively affecting health is expressed in the regulation of cardiovascular activity and lowering blood pressure.
Unfortunately, a nutritious and healthy food can have negative health effects. The harm of olives is mainly associated with the methods of preserving the fruit. To deliver the delicacy to our table and increase its shelf life, the fruits of the tree are treated with chemicals and preservatives. The harm of olives from chemicals is expressed in allergic reactions to the product, stomach cramps, ulcerative lesions of the gastrointestinal tract. This negative effect on the body is due to the food additive E579 (iron gluconate).
In many ways, the benefits and harms of olives depend on the amount of delicacy consumed and its preservation methods. The product is completely harmless if the substance E579 is not indicated on the package, and an undesirable effect on the body of iron gluconate is possible only if the treat is consumed in large quantities.