Olives are nutritious fruits that are rich in vitamin A, vitamin E, calcium, iron, dietary fiber and copper. While olives have a significant amount of fat, the majority of fat found in olives is monounsaturated. Monounsaturated fats help defend cell’s outer membranes. Cell damage risk is greatly reduced when monounsaturated fats and antioxidants are part of a diet.
Free radicals cause various conditions of inflammation. Anti-inflammatory properties come from monounsaturated fats. Those suffering from osteoarthritis, asthma and rheumatoid arthritis can benefit from the pain relieving properties of olives.
Vitamin E stops the oxidation process that can lead to an unhealthy buildup of cholesterol in the arteries. The oxidation process also harms blood vessels and intensifies the risk of a heart attack or stroke. Vitamin E lessens the possibility of various heart diseases. It is even beneficial to women going through menopause by helping reduce the amount and intensity of hot flashes.
Using olive oil for culinary reasons is much more beneficial than other fats such as hydrogenated fat, which are known to aggravate the stomach. The highest content of vitamin E in olive oil is found in extra-virgin olive oil. Other oils such as pure, extra-light and virgin olive oil go through more processing that extra-virgin olive oil.
The process for making olive oil involves pressing or crushing the olives. Olive oil is commonly used when preparing healthy meals and the fruit itself offers potent health benefits.
Vitamin A is a rich antioxidant that promotes the counterbalancing of carcinogens. Vitamin A prevents cancers such as prostate, stomach, throat and colon cancers. It also prevents tumors from growing. The vitamin promotes skin renewal and encourages healthy skin development. Vitamin A helps repair damaged cell membranes and tissue as well.
Both black and green olives are great additions to a variety of dishes including pasta, salads and lean meat.
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