The good news is, olives are full of health benefits. They are packed with antioxidants, healthy fats, and many other important nutrients. Read more wellhealthorganic.com:health-benefits-and-side-effects-of-olives-benefits-of-olives
The monounsaturated fatty acids found in olives may also help reduce heart disease by lowering cholesterol and reducing blood pressure. They also benefit insulin levels and improve blood sugar control.
One of the most important reasons for eating olives is to boost your antioxidant intake. Antioxidants are chemicals that prevent or delay damage to cells from free radicals, which can cause cancer and other serious diseases.
There are hundreds of different substances that can act as antioxidants, including vitamins C, E and K, selenium, glutathione, coenzyme Q10 and lipoic acid. Many of these are found in fruits and vegetables.
But they can also be found in some animal products, such as meat, fish, eggs and dairy products. It’s also possible to supplement your diet with antioxidant supplements.
Olives are also rich in monounsaturated fats, which can help keep cholesterol levels in check and reduce the risk of heart disease. Olives also contain a variety of antioxidants, including oleic acid and polyphenols. These phytochemicals are believed to play a significant role in preventing LDL oxidation, which can lead to cardiovascular disease and other health problems.
Olives are an excellent source of polyphenols, including oleuropein and hydroxytyrosol. This antioxidant nutrient can help reduce the risk of cancer and prevent heart disease by reducing inflammation in the body.
Oxidative stress and inflammation triggered by oxidative damage are known to cause a variety of diseases, such as diabetes, obesity, cardiovascular disease, arthritis, and cancer. Anti-inflammatory diets are an effective tool in reducing these chronic health issues and promoting a healthy aging process.
The polyphenols in olives also inhibit the production of inflammatory cytokines, which can help relieve chronic pain. This property makes olives a great option for people suffering from osteoarthritis, rheumatoid arthritis, or asthma.
Besides being a great anti-inflammatory food, olives are also a good source of monounsaturated fats that may cut your risk of heart disease by increasing the good cholesterol in your blood. The fatty acids in olives can also help stimulate satiety hormones, which will keep you fuller longer.
Olives and olive oil have been shown to help diabetic patients manage their blood sugar levels. This is because they contain the antioxidant oleuropein, which helps the pancreas secrete insulin and regulate glucose in the body.
Oleuropein also detoxifies a signaling molecule called amylin, which when over-produced can lead to harmful protein aggregates in the pancreas. This research is still under investigation but it could be beneficial for diabetes treatment and prevention.
Aside from their anti-diabetic properties, olives and olive oil also reduce your cholesterol profile. They also contain phenolic chemicals that inhibit the oxidation of LDL cholesterol, which may play a key role in preventing cardiovascular disease.
Olives are a great source of monounsaturated fat, which may lower your risk of heart disease and stroke. This is because oleic acid, which makes up 74% of the fat in olives, is linked to better cholesterol levels and lower blood pressure.
They are also high in fiber, which plays a role in lowering blood pressure and reducing the buildup of plaque in arteries. And they’re an excellent source of iron, which helps your body make red blood cells and carry oxygen around the body.
However, you should watch your intake of sodium, which is present in the curing process of olives and can add up quickly. So try to stick to a handful of them per snacking session – 3.5 ounces if you’re buying them in a jar, or a half cup if you buy them straight off the vine.