Olive is typically a tiny fruit with bitter flesh and solid pit; both are attributed to the important health benefits of olives. A ripe olive is brownish black and greenish when unripe. It is a versatile fruit as it serves as source of oil and food besides the numerous therapeutic significance. Owing to the fact that olives are mouth watering delicacies, they have become one of the world’s most celebrated fruits. Olives exist in various species and their nutritional value varies across the species. They can be taken together with sandwiches, salads, salty snacks or can even be taken as starter. The olive oil forms part of the ingredients for various diets and its benefits extends to its tree which is critical in construction as it provides an excellence quality wood. The health benefits of olives are premised on its rich nutritional content which include; organic compounds, vitamins and minerals, to begin with;
- Good for healthy eyes – Olives are good in enhancing night vision as it gives the eye ability to differentiate between darkness and light. It contains a good percentage of vitamin A which is the best for quality vision. This is an attribute of vitamin A ability to counter ocular diseases that are generated by age, muscular degeneration, cataracts, and glaucoma.
- Enhances heart health – Heart attack is as a result of the damaged blood vessels which then inhibit steady flow of the blood to the body and back to the heart. The richly Oxidant nutrients found in olive prevents the blood vessels from incurring damages by hindering the oxidation of cholesterol linked to the destruction of blood vessels. This therefore ensures a healthy heart.
- Source of mineral iron – Iron is one of the crucial nutrients that perform a number of vital functions in the body. It gives the red blood cell the characteristic of high affinity to oxygen which in its absence one would suffocate to death. The effectiveness of numerous metabolic activities are dependent upon the enzymes and iron constitutes quite a number of enzymes such as; cytochrome enzymes, iron peroxidase and iron catalase.
- Reduces the risk of cancer– The ability of olive to lower the risk of chronic disease infections such as cancer is linked to the presence of vitamin E which is essential in neutralizing the effects of free radicals in the body. It ensures safer cellular processes. This therefore protects the mitochondrion from damages which may be instigated by the oxidation by the free radicals. Vitamin E which is a constituent of olive equally provides protection to the DNA cells which would otherwise mutate and result into cancer if destroyed.
- Anti inflammatory qualities- Inflammation may result into connective tissues and bone defects, deadly diseases such as arthritis which are normally accompanied by inexplicable pain. Olive oil reduces or prevents these fatalities through a chemical compound called oleocanthal which equally serves as anesthesia.
A combination of a daily intake of olive with regular exercise and proper diet plan is a guarantee to quality life.