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Olive

Olives are the fruit of the evergreen olive tree, which grows all over the Mediterranean. Olives and olive oil are important components of the so-called Mediterranean diet. This style of eating is associated with better health and a lower risk of chronic diseases. The leaves of the olive tree have also been used for centuries in the Middle East as an herbal remedy for a variety of health problems.

What are olive products used for?

Olive oil is used to treat or prevent the following conditions:

  • Heart disease: Olive oil can help lower levels of bad LDL cholesterol and maintain levels of good HDL cholesterol. It may also help slow the development of plaque in the arteries of the heart. Scientific research suggests that olive oil can protect against heart disease. The death rate from coronary heart disease is lower in countries where olive oil is used as a primary source of fat. One study found that people who consumed the most olive oil had a lower risk of heart attack compared to those who consumed the least olive oil.
  • Strokes: One study concluded that older people who regularly used olive oil had a 41% lower risk of stroke than people who never used olive oil.
  • Blood pressure: In a study of subjects suffering from high blood pressure, a diet rich in extra virgin olive oil and lower in saturated fat reduced the need for high blood pressure medication.
  • Cancer: Components of olive oil called phenols may help inhibit cancer in several ways. They can reduce inflammation in the body, act as antioxidants to help repair damaged cells, and also lead to the death of cancer cells.

Laboratory tests have shown that several types of phenols contained in olive oil have an anti-cancer effect. The leaves of the olive tree are used by some people to treat infections. Scientific studies have shown that an extract from olive leaves can inhibit bacteria and fungi. It is also effective against viruses and acts as an antioxidant. Nutrition experts recommend an intake of 25 to 35% of daily calories in the form of fat, including olive oil. The majority of these fats should be monounsaturated fats, which include olive oil.

Dosage

No optimal dosages of olive oil have been determined for any condition.

Side effects

Little is known about any side effects of olive leaf. Olive oil and olives are safe and harmless when consumed in normal food quantities.

Risks

Olive leaves should be avoided if you are hypersensitive to olives, olive leaves or related plants. You should be careful with olive leaves if you are taking antiviral medication. As little is known about the safety of olive leaves during pregnancy and breastfeeding, pregnant and breastfeeding women should avoid olive leaves to be on the safe side.

Interactions

Due to olive oil's ability to lower cholesterol and blood pressure, caution should be exercised when taking cholesterol or blood pressure lowering medications. The combination of olive oil and these medications could lower cholesterol and blood pressure more than desired.

References

  1. Charoenprasert, S. Journal of Agricultural and Food Chemistry, July 25, 2012.
  2. Escrich, E. Public Health Nutrition, December 2011.
  3. Natural Standard Professional Monograph: "Olive leaf (Olea europaea)."
  4. Ruiz-Canela, M. Maturitas, March 2011.
  5. Samieri, C. Neurology, Aug. 2, 2011.
  6. American Heart Association: "Fats and oils: AHA recommendation."
  7. Ferrara, L. Archives of Internal Medicine, March 27, 2000.