Olives are the fruits that the olive tree produces Olea Europaea which translates to “European olive.” Olive trees are grown across all of the Mediterranean Basin as well as in South America, South Africa, India, China, Australia, New Zealand, Mexico in the U.S. States.Olives of all varieties are the main ingredient in Mediterranean cuisine and are a major agricultural export for Spain, Italy, Greece, Turkey, and Morocco. The most commonly used olives grown in the United States are green and black, although kalamata and black olives are also in demand.
The most beneficial health benefits and adverse effect of olives are:
Heart health
Numerous studies have proven that eating olive oil, particularly the extra-virgin type, can lower the risk of developing heart disease and death among those who are at a higher risk of developing this disease.
Cancer risk reduction
Olives are rich in the oleocanthal compound that researchers have demonstrated that it kills cancerous cells in petri dishes. Studies on humans have revealed a connection between eating olive oil and decreasing the risk of getting cancer such as breast cancer.
Lower risk of and treatment for cognitive disorders
The oleocanthal present in olive oil and olives has also been connected to a decreased chance of developing Alzheimer’s disease as well as other brain-related illnesses. The compound also boosts the effectiveness of the drug donepezil that is used to treat Alzheimer’s disease.
Diabetes prevention
Reduce chronic inflammation
Chronic inflammation plays an important factor in a variety of diseases such as rheumatoid arthritis, and Psoriasis. Olives are loaded with antioxidants that have been proven to aid in the fight against chronic inflammation.
Two kinds of antioxidants present within olives: hydroxytyrosol as well as Oleanolic acid, have proven efficient in reducing inflammation in animals. Studies conducted on animals have also proven that oleanolic acids have health benefits by maintaining liver health and in regulating the levels of fat in blood.
Olives have many health benefits, however they’re still quite saturated with fat. Canned olives are typically filled with brine, which is why they are very high in sodium (salt). A single green olive is a good source of 62.4 milligrams of sodium which means that salt content can build quickly. According to the CDC estimates that up to 90 percent of American adults are consuming excessive amounts of sodium.
A high-sodium diet may be a contributing factor to cardiovascular (heart-related) heart disease. The CDC recommends that adults consume less than 2,300 milligrams sodium daily.
Freshly picked olives can make a better option for those who are trying to control how much sodium your intake. Take note of portions when you consume canned olives. Also, make sure to regulate your sodium intake with foods high in potassium.