After chronic scientific research and studies the following health benefits have been demonstrated:
Eliminate excessive cholesterol in the blood.
Limit blood pressure fluctuations.
They are an excellent source of dietary fibre, as alternative to fruits and vegetables.
It is a source of vitamin E and act as an antioxidant, protecting the cells.
Reduce the effects of degenerative diseases; such as Alzheimer’s disease.
They help prevent blood clots that could lead to myocardial infarction or deep venous Thrombosis.
Protect cell membranes against diseases such as cancer.
Protect against anemia (iron deficiency). Only one cup of olives is a great source of iron (4.4 mg).
They enhance fertility and the reproductive system.
They play an important role in maintaining a healthy immune system, especially during oxidative stress and chronic degenerative diseases.
They are nutritious and rich in minerals such as sodium, potassium, magnesium, iron, phosphorus and iodine.
They contain, oleic acid which has beneficial properties for the protection of the heart. They also help your body to increase the production of adiponettin, a chemical that burns fat for up to five hours after consumption.
They contain polyphenols, a natural chemical that reduces oxidative stress in the brain. So, by eating a portion of olives daily, you will have an improvement in your memory of up to 25%.
Eating olives can improve the appearance of wrinkles by 20%, since they contain oleic acid, which keeps the skin soft and healthy.
By eating just 10 olives before a meal, you can reduce your appetite by up to 20%. This is because monounsaturated fatty acids contained in olives slow down the digestion process and enhance cholecystokinin, a hormone that sends messages of completeness to the brain.
Agapius the Cress (1850) “Agronomics, “Folk Medicine, Dietary Agronomics in the beginning of the IH” the eternal” Venice. Culture, Athens 1979
Vatou, E. (2010) Culture, the Mediterranean diet, Eleftherotypia, 17/11/2010
Faklaris B. (1999). The olive and oil in ancient Greece, e.g. «TO VIMA» 31 January 1999
Lambraki Myrsini (2008). Oil, flavors and culture of 5,000 years. Dim. Organisation Lampraki. Athens
Mitromanous Hieromonk (1925) Iatrosofiko, Ec. Monastery of Machaira, Nicosia (Cyprus)
Mouzaki – Good, Ann. and Mouzakis St. (2003). Lioklada, liodakri, sunleaves and The olive… Symposium minutes on: Olive and oil in space and Time. Athens
Tasioula – Margari, M. (2003). Chemical components of olive oil and their importance in the Diet. Symposium minutes on: Olive and oil in space and Time. Athens
A. P. Simopoulos (1991). “The Mediterranean Diets in Health and Disease”. American Journal of Clinical Nutrition 54 (4): 771.
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