Olives

See also :

• Olive Oil
• Olive leaf extract

Special Precautions of Olives

• When applied to the skin, delayed allergic responses and contact dermatitis have been reported.
• Olive trees produce pollen that can cause seasonal respiratory allergy in some people.
• Medications for diabetes (Antidiabetes drugs) interacts with OLIVE
• Medications for high blood pressure (Antihypertensive drugs) interacts with OLIVE
• Olive Oil is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food.Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable! As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils:
• Keep in a cool, dark place
• Purchase smaller bottles rather than larger to ensure freshness
• Immediately replace the cap after each pour
• To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil. The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.
• As the olive oil starts to pale in color, you know it’s time to throw it away.
• You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed. This method is yet another reason for buying small bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.

Health Benefits and uses of Olives are

• In terms of nutrition, olives of all varieties can truly be considered superfoods. Research has linked the abundance of antioxidants in olives to the overall health enjoyed by the people of southern Europe.
• cardiovascular disease : Other studies have linked these uniquely flavorful fruits and their oil with a decreased risk for developing cardiovascular disease, stroke and diabetes. Furthermore, consumption of olives has been been found to help protect against oxidative stress, LDL oxidation and thrombosis.
• anti-inflammatory : Olives are rich in anti-inflammatory ingredients called hydroxytyrosol and oleocanthal. In 2005, a study conducted by Monell Chemical Senses Center found these two compounds to have anti-inflammatory effects.
• Cancer : Hydroxytyrosol is a well-studied phytonutrient found in all olive varieties. An important player in cancer-prevention, researchers are now finding that it may also help prevent bone loss.
• Osteoporosis : Increased calcium deposits in the bone along with decreased bone loss in lab animals has been documented after increased consumption of both hydroxytyrosol and oleuropein, another important phytonutrient present in abundance in olives. These findings are probably why the olive-rich Mediterranean diet is often linked with reduced instances of osteoporosis.
• Immune boosting : While known for their high healthy fat content, olives are a powerhouse of phenols, flavonoids, hydroxycinnamic acids, anthocyanins and numerous other immune-boosting compounds. And while not every variety is identical in its phytonutrient content, each one boasts a pretty impressive lineup.