Mediterranean olives, unlocking delicious health benefits from heart strength to cancer protection

Olives are small fruits produced by olive trees, predominantly found in southern Europe. Olive oil, a leading product derived from these trees, is rich in polyunsaturated fatty acids, omega-3 and omega-6. When in the correct proportions, these elements render olive oil among the healthiest fat types. However, this does not undermine the value of fresh olives.

Olives are packed with numerous invaluable elements, including dietary fiber, B-group vitamins, vitamins A, C, and E, iron, copper, phosphorus, potassium, quercetin, oleanolic acid, oleocanthal, oleuropein, and hydroxytyrosol. Due to this wealth of elements, olives demonstrate anti-inflammatory, analgesic, antioxidant, detoxifying, antibacterial, and antiviral properties.

Regular consumption of olives improves nervous system function, bolsters resistance to seasonal infections, enhances skin appearance and health, strengthens the heart and liver, detoxifies the body, and helps delay the onset of neurodegenerative diseases such as dementia and Alzheimer's. Additionally, the compounds in olives aid in reducing high levels of detrimental LDL cholesterol in the bloodstream, lowering the risk of atherosclerosis, heart attacks, and strokes.

Besides being a rich source of antioxidants, which retard the aging process and minimize the harmful excess of free radicals, fresh olives also exhibit anticancer properties. People suffering from rheumatoid arthritis or arthrosis, which can cause severe discomfort, should incorporate olives into their diet. Furthermore, olives stimulate osteogenic cells to produce bone marrow, strengthen cartilage tissue, accelerate intestinal peristalsis, improve digestion, and support the proper functioning of the visual system.