olive benefits

Benefits of olives Olive content of nutrients Olives are rich in many nutrients

 including the following

Vitamin E: Foods high in fat are generally rich in the antioxidant vitamin E

Iron: This element enters into the formation of red blood cells responsible for transporting oxygen in the body

Copper: Many diets lack copper, and it should be noted that its deficiency in the body increases the risk of heart disease

 Calcium: The most abundant element in the body, important for bones, muscles, and nerves. vegetable compounds

 The antioxidant plant compounds in olives are widely distributed, and include the following

Oleuropein is the most abundant antioxidant in fresh, unripe olives, and has been linked to many health benefits

 Hydroxytyrosol (English: Hydroxytyrosol); It is one of the products of the breakdown of oleuropein during the ripening of olives, and it is also a powerful antioxidant

Tyrosol (English: Tyrosol); It is the most abundant in olive oil, and although it does not exceed the effect of hydroxy aerosol, it may contribute to a reduced risk of heart disease

 Oleolic acid, which can help reduce the risk of liver damage and inflammation, and regulate the level of fats in the blood

quercetin (English: quercetin); Which may reduce the risk of developing high blood pressure, and improve heart health

POSSIBLE BENEFITS

Reducing the risk of breast cancer

A preliminary study published by the National Cancer Institute indicated that increased consumption of olive oil may reduce the risk of breast cancer

Reducing the risk of heart disease

A systematic review and statistical analysis published in Lipids in Health and Disease in 2014 showed that taking olive oil would reduce the risk of heart disease, but this effect needs more studies to prove it

Contribute to reducing constipation

A week study published in Renal Nutrition indicated that daily olive oil consumption may have the same effect as mineral oil in reducing symptoms related to constipation in people undergoing dialysis, thereby improving their condition

Lowering cholesterol levels

 Eating olive oil instead of saturated fats in the diet can lower the level of total cholesterol in the blood in people with high cholesterol, but on the other hand, it is believed, according to some studies, that there are other types of dietary oils such as safflower oil. Sun and canola oil that can reduce the level of bad cholesterol more than olive oil

Olive damage The degree of safety of olive use

The consumption of olive oil is often considered safe if the calories supplied to the body make up 14% of the total daily calories, which is equivalent to two tablespoons, which is equivalent to 28 milliliters. once a week for up to 5000 years, and it should be noted that oral administration is acceptable for the body; As for the consumption of olive leaves, there is not enough information to prove the safety of its use. However, no cases of side effects or health associated with the use of olive leaves or the pulp of the fruit have been reported so far. It should also be noted that there is not enough information to prove the degree of safety and safety of eating olive products by pregnant and breastfeeding women, and therefore it is best not to take them in an amount greater than this amount naturally found in foods

Contraindications to the use of olives

 There are some health conditions in which it is better to be careful when consuming olives and their products, and these health conditions include the following

Diabetics

Olive oil has properties that may reduce the level of sugar in the blood, so it is best for diabetics to monitor their blood sugar level when taking it

 People who will undergo surgeries

Due to the properties of olive oil that may reduce the level of sugar in the blood, this would affect the blood sugar level during and after the surgery, and therefore it is better to stop taking olive oil two weeks before the scheduled date of the operation