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The nutritional benefits of olive

The ancient Greeks considered the olive as a symbol of goodness and kindness, and even today, the branches of the olive tree symbolizing peace. The tree is grown for many years, and many parts are used for their benefits. Olives, olive oil, elegant wood and even leaves. It grows in subtropical regions in the United States, Latin America and especially in the Mediterranean.

The fruit of the olive tree is green and fleshy and converted to black-purple when fully mature, except for some varieties remain green even when mature and some are made of copper. When the olives ripen, leaves and oil. From a health standpoint, the black olives are greater than those of green olives, and have an increased mineral content.

The european EUROLIVE study (The effect of olive oil consumption on oxidative damage in European populations) presented in 2006, documented evidence for the protective role of phenolic compounds in olive oil. The experiments of this study performed in 200 healthy volunteers from all over Europe and have shown protection against oxidative stress, then daily consumption of 25 ml of olive oil rich in phenolic compounds (virgin olive oil).

Specifically, an increase in HDL (good cholesterol), and reduced lipid markers of oxidative stress after three virgin olive oil consumption. In addition, the same study showed a decrease in DNA oxidation indices in the order of 13% – a rate comparable to the Dietary pleonmektimata olive!

  • Olives contain very few carbohydrates and are rich source of monounsaturated fatty acids (oleic acid).
  • The content of olive sodium are high.
  • It is a rich source of vitamin E, as they contain mixed tocopherols.
  • The olives are rich in minerals such as calcium, iron, magnesium, phosphorus, potassium, zinc, copper and selenium.
  • The oil contains many unique phenolic and aromatic compounds, such as oleuropein and flavonoids. Other nutrients, such as proteins, vitamin C, vitamin K, histidine, isoleucine, leucine, phenylalanine and methionine are present in small quantities in olive oil.

 

 

The nutritional value of olive

  • Olives contain linoleic acid, which is very beneficial for nursing infants. The inefficiency associated with certain skin diseases and developmental problems in infants. Breastfeeding mothers, be good to include the olive fruit in their diet.
  • Chlorine containing, can improve liver function, helping the body to effectively eliminate waste from the body.
  • Vitamins A, D, E and K, contained in the olives, assist bone growth in children and adults.
  • The characteristic flavor and aroma of olives comes from the presence of polyphenols. Polyphenols are beneficial against cancer and also have significant anti-inflammatory properties. • Vitamins A, D, E and K, contained in the olives, assist bone growth in children and adults.
  • The characteristic flavor and aroma of olives comes from the presence of polyphenols. Polyphenols are beneficial against cancer and also have significant anti-inflammatory properties.
  • Vitamin E and other antioxidants found in olives, reduce the risk of destruction of the cells and inflammation.

Dietary pleonmektimata olive!

  • Olives contain very few carbohydrates and are rich source of monounsaturated fatty acids (oleic acid).
  • The content of olive sodium are high.
  • It is a rich source of vitamin E, as they contain mixed tocopherols.
  • The olives are rich in minerals such as calcium, iron, magnesium, phosphorus, potassium, zinc, copper and selenium.
  • The oil contains many unique phenolic and aromatic compounds, such as oleuropein and flavonoids. Other nutrients, such as proteins, vitamin C, vitamin K, histidine, isoleucine, leucine, phenylalanine and methionine are present in small quantities in olive oil.