Delicious fruits beautiful olive tree that lives for several hundred years, we appreciate how spicy vegetable that can be added to salads, meat dishes, pizzas. The main producers of delicacies are European countries, Middle East and Africa.
The whole complex of nutrients contained in the fruit of the tree got to bring it to the attention of researchers. Benefits and harms of olives on the results of the experiments were surprising even for connoisseurs of delicacies. They have powerful anti-inflammatory properties due to its high content of antioxidants.
Moreover, the presence in the composition of hydroxytyrosol makes it an indispensable product in the prevention of cancer. Confirmed by clinical studies olives benefits in strengthening of bone tissue. Today, pharmacists manufactured products based on olive oil and phytonutrients, which are used to treat osteoporosis. The results of medical experiments were truly exciting and give hope to many people with diseases of the joints and bones.
Traditionally, the use of olive tree leaves and is used to treat allergies and diathesis. The extract from the fruit of oil used as antihistamine.
Although nutritionists recognized the harm of olives because of the high calorie sweets and high fat content. The research allowed to “rehabilitate” the product of a negative-minded professionals. The fact that most vegetable fats are monounsaturated acids is linoleic and linolenic acid and omega-3 microcell which do not lead to an increase in weight gain or cholesterol. But the benefits of olives from this impressive composition positively affect the health of the substances is expressed in the regulation of cardiovascular activity and blood pressure is lowered.
Unfortunately, a nutritious and healthy product can have a negative impact on health. Harm olives associated mainly with fruit preservation methods. To deliver the treat to our table and increase its shelf life, the fruit of the tree is treated with chemicals and preservatives. The harm from chemicals olives expressed as allergic reactions to the product, intestinal colic, ulcerative lesions of the gastrointestinal tract. Such a negative effect on the body is due to a food additive E579 (ferrous gluconate).
In many ways, the benefits and harms of olives depend on the amount of consumption of sweets and methods of conservation. The product is harmless if not specified E579 packaging material, and undesirable effects on the iron gluconate is possible only when using large amounts of sweets.