This time we will confidently keep silent about the benefits of the vaunted olive oil, but let's turn to the "original source" and find out what is more useful - olives or olives.
OLIVES AND OLIVES. IS THERE A DIFFERENCE?
Many people know that olives and black olives are the fruits of the same tree, the olive. Interestingly, the term "olives" exists only in Russian. At home, it's just black (black olives) and green olives.
There is also a widespread opinion about the color of olives. We are sure that green ones are unripe fruits, and olives are already fully ripe olives that have turned black. Not certainly in that way. Green and dark olives are indeed the fruits of the same tree, harvested in different time and maturity period. However, depending on the cultivar and where it is grown, olives can be reddish-brown or deep purple when fully ripe. The black color of the vast majority of olives is unnatural, the result of a chemical process of oxidation and the addition of an artificial color - iron gluconate "E579".
Usually olives for eating are harvested while still green and sorted by size, but such berries, due to their low oil content, are tough and bitter. Bitterness gives a useful substance oletropin, to remove which olives were traditionally soaked in salt water. That is why they go on sale already marinated, salted and stuffed, for example, with lemon, almonds or anchovies.
As the olives ripen, they become softer and their oil content increases. Therefore, ripe fruits of dark color, as a rule, go for further processing and pressing to obtain olive oil.
BENEFIT AND HARM
Olives and black olives are very rich in vitamins and minerals. They include pectins, proteins, vitamins C, E, B, sugars, P-active catechins, as well as macro and microelements: phosphorus, iron and potassium salts.
Pectins: Remove various toxins from the body, up to salts of heavy metals. Therefore, pectins are necessary for people living in conditions of poor ecology. Thanks to pectins, the intestinal microflora improves.
unsaturated fatty acids(oleic, linoleic and lanolin): Unlike animal fats, they have a beneficial effect on our body, prevent the development of atherosclerosis, heart disease and blood vessels. According to recent data, the percentage of women in the Mediterranean countries suffering from breast cancer is significantly lower than in other regions, precisely because of oleic acid, which has a powerful antioxidant effect.
B vitamins: have a positive effect on nervous system, improving mood and giving a charge of vivacity.
Vitamins C and E: The combination of these vitamins has a powerful antioxidant effect. They help prevent various body failures, including cancer. By protecting against oxidation, olives have an anti-inflammatory effect, and also help reduce swelling and pain.
According to researchers, the combination of antioxidants and healthy fats makes olive oil an anti-cancer agent for breast, colon, and skin tumors. The use of olive oil improves the functioning of the biliary tract, eliminates constipation, and restores the gastric mucosa. Canned olives also contain oil, which means they have a beneficial effect on our body.
Essential oils: They protect the skin from the inside from exposure to ultraviolet radiation, the appearance of wrinkles and age spots.
Manganese and calcium: These two components in tandem have a positive effect on bones and joints, helping in the treatment of arthritis and osteochondrosis, and strengthening bone tissue. And manganese itself is responsible for regulating muscle tone.
Olives have practically no contraindications. However, olive oil should not be used for cholecystitis, as it has a choleretic effect. Particular care should be taken if you are overweight, as olives are very high in calories.
Do not forget about unnaturally black olives tinted with a special solution - such a product can harm the body. Ferrous gluconate ( E579) as food additive can cause diarrhea and is also toxic to the liver and stomach. Iron, on its own, is essential for our bodies, but an overdose of it can cause damage to the liver, heart, or kidneys.
WHICH OLIVES ARE BETTER?
If we talk about the usefulness of green and black olives, then you should pay attention to olives. It is from them that olive oil is made, and it is in their composition that a lot of useful substances. Olives in this sense are slightly inferior to olives.
You also need to adhere to the basic rule: the less levels of processing the olives have undergone, the healthier they are. Therefore, in the first place in value are green and dark olives with a stone. The pulp near the stone is especially rich in useful trace elements that can be stored in fruits for a long time.
In second place are pitted olives, followed by stuffed ones. The fact is that, as a rule, olives are not stuffed right on the spot. Often they are transported to another plant (which may be located in another country), the filling is delivered from the third plant - and only then the packaging takes place. So that the filling, for example, anchovies, does not deteriorate and does not fall out of the olives, additional preservatives are added to the brine.
Finally, the most "useless" are black, oxygenated and "seasoned" with ferrous gluconate, black sawdust in tin cans. With such processing, the lion's share of valuable trace elements is lost.
CHOOSE THE RIGHT
1. Olives made according to the accelerated, "harmful" technology are usually cheaper, and they are more often produced in iron cans (unfortunately, there are exceptions to this rule).
2 . Read the composition - artificial black olives are distinguished by ferrous gluconate (E 579). A sign of tinted olives is an unnatural black color. Natural olives are never uniformly dark in color, always grading from deep purple to brown and green, depending on the variety and degree of maturity. Traditional olives are even pinkish. These are medium ripe olives.
3. When choosing olives, pay attention to the country of origin. Greek ones, for example, are usually larger and saltier, but Spanish ones are unusual and delicious marinades. Greek olives are often not sold in brine - they are simply poured into jars, often with a little oil added. They have a slightly bitter taste.
4. Try to choose pitted olives. Usually they are a little more expensive, but they are more juicy and oily. But it is better to refuse olives with additives in the form of almonds or anchovies, since more preservatives are used in their production.
5. Olives in a glass container will show themselves better. But if you still made a choice in favor of a tin, pay attention to the can - it should not have any dents or defects. With such transformations, a chemical reaction can occur, and the olives will absorb salts of heavy metals and other toxic substances.
Sources: kitchenmag.ru, www.aif.ru, edaplus.info. Photo: Google search.
Olives - benefits and harms to the human body (women and men)
Nutritional value, composition and calorie content of olives
Olives are low in calories and are great as an accompaniment to a variety of dishes such as salads, pasta and pizza. Although there are many varieties of olives, most of them have a similar nutrient profile.
100 grams of ripe canned olives contain (in% of the recommended daily allowance consumption) ():
- Calorie content: 115 kcal (6%).
- Carbohydrates: 6.3 g (2%).
- Fat: 10.7 g (16%).
- Protein: 0.8 g (2%).
- Fiber: 3.2 g (13%).
- : 403 IU (8%).
- Vitamin E: 1.7 mg (8%).
- Calcium: 88 mg (9%).
- Iron: 3.3 mg (18%).
- Sodium: 872 mg (36%).
- Copper: 0.3 mg (13%).
- : 64 mg.
- : 847 mg
The benefits of olives for the human body
Eating olives can help lower cholesterol and high blood pressure, reduce pain, treat and prevent cancer, improve heart health, reduce the risk of diabetes, and more. Here are the benefits of olives for the human body:
1. Supply the Body with Antioxidants
It has been proven that oxidation in the body is associated with the progression and development of many diseases, such as cardiovascular disease and cancer. Olives are a high-antioxidant food that provides the body with polyphenols. Polyphenols are antioxidants that have proven anticancer, antidiabetic, antiaging, and neuroprotective properties ( , ).
One study found that eating the pulp of olives significantly increased blood levels of glutathione. is one of the most powerful antioxidants in the body (,).
The action of antioxidants, such as those found in olives, benefits almost all body systems and can be a major factor in the prevention and treatment of diseases.
2. Lower Cholesterol and High Blood Pressure
Since olives are a good source of fat, they do not damage arteries like other fats do. Studies have proven the ability of olives to lower blood pressure and help control and reduce cholesterol levels. The hypotensive (lowering blood pressure) effect of olives is associated with the oleic acid contained in them ().
Studies have shown a significant reduction blood pressure and general cardiovascular inflammation after the consumption of olives, and other foods included in the Mediterranean diet ().
3. Relieve pain
Inflammation is the cause of disease, pain and damage in the body. Non-steroidal anti-inflammatory drugs are effective in controlling pain, but damage a number of other body systems.
Olives are natural ibuprofen. Their use contributes to the inhibition of the growth of enzymes that create inflammation and thus pain relief (). Inflammation also plays a big role in the development of cardiovascular disease, which is another reason why olives are so good for heart health.
4. Treat and prevent cancer
The Mediterranean region has significantly lower rates of cancer compared to northern European countries and other developed countries. In test-tube studies, olives have been shown to disrupt the life cycle of cancer cells. Phenolic compounds in olives have shown antitumor activity, especially against breast, colon, and stomach cancers ( , ).
As with most dietary cancer treatments, the outlook is very promising, but more research is needed.
5. Promote Heart Health
Olives contain everything you need for a healthy heart and cardiovascular system: antioxidants, healthy fats, as well as a large supply of copper and vitamin E, which are important for optimal heart health.
A diet that includes olives can not only treat the symptoms of cardiovascular disease, but also significantly reduce the risk of developing cardiovascular complications, even in people with a genetic predisposition to high blood pressure and heart problems ( , ). Regular consumption of olives can also help prevent coronary heart disease ().
6. Work like a probiotic
Review of research published in a scientific journal European Journal of Nutrition, showed that the phenolic compounds in olives can increase the amount of good bifidobacteria that produce vitamins and antibacterial chemicals in the body. In this way, olives improve gut health and microbiome function ().
7. Reduce the risk of diabetes and obesity
Because olives are rich in monounsaturated fats, they significantly reduce the risk of type 2 diabetes and obesity when replacing foods containing other, more unhealthy fats. The antioxidants in olives also help inhibit the damage from oxidative stress associated with diabetes, which makes this product effective tool for the treatment of hyperglycemia and diabetic complications ().
In a review published in The American Journal of Clinical Nutrition studied the effect of olive oil consumption on the incidence of type 2 diabetes. The researchers studied 59,930 women aged 37-65 and 85,157 women aged 26-45 who did not have diabetes, cardiovascular disease, or cancer at baseline.
After 22 years of follow-up, the results showed that “higher olive oil intake is associated with a moderately lower risk of developing type 2 diabetes in women and that hypothetically replacing other types of fats (margarine, mayonnaise) with olive oil is associated with a reduced risk of developing this disease »().
In a randomized, single-blind, placebo-controlled trial, a group of 41 overweight or obese adults 65 years of age and older were substituted with olive oil for traditionally consumed fats. As a result of the study, these people had a decrease in blood pressure and an increase in the level of good cholesterol. Improvements in heart health, metabolism, and immune function have been shown. This shows that the consumption of olives has potential in the treatment of obesity ().
8. Help Fight Infections
Many studies show how effective olives are in combating certain microbial, viral and fungal infections. Olive and olive leaf extract has been used for this purpose in folk medicine, and has recently been shown to be effective in scientific studies. In testing, olive extract inhibited the growth of a number of viral, fungal, and bacterial infections, including methicillin-resistant Staphylococcus aureus ().
9. Prevent osteoporosis
Osteoporosis is characterized by a decrease in bone mass and bone density. This disease can increase the risk of fractures. Rates of osteoporosis in Mediterranean countries are lower than in other European countries, leading scientists to speculate that olives may be associated with better indicators of bone health ( , ).
Some of the plant compounds found in olives and olive oil have been shown in animal studies to help prevent bone loss ( , , , ).
Human studies on this are lacking, but animal studies and data linking the Mediterranean diet to reduced fracture rates are promising ().
Olives and olive oil: what are the differences
The difference between olives and olive oil lies in the preparation and processing. There are pros and cons to both of these foods, but when consumed in the recommended amounts, they both offer health benefits.
Olives:
- 16 percent fat;
- : olives marinated in salt;
- Olives contain vitamin E, vitamin A, and are a good source of copper and calcium;
- The content of useful polyphenols is lower than in olive oil, but polyphenols are found in high amounts in fruits harvested at the beginning of the harvest and those that have been watered properly.
Olive oil:
- Nearly 100 percent fat;
- Low sodium: contains almost no sodium;
- Olive oil retains beneficial polyphenols.
Olives are best known for the oil they produce. Olives are native to the Mediterranean regions of Asia, Europe and Africa. Fruits come in many sizes and varieties and have many health benefits.
Olives are a staple of the Mediterranean diet, which prioritizes healthy fats and encourages olive oil as the main source of dietary fat. This diet does not promote fat reduction, but rather replaces unhealthy fats with healthy ones, such as the monounsaturated fats found in olives.
What are olives - a fruit or a vegetable?
If you ask people if olives are fruits or vegetables, most of them probably wouldn't know the answer. Olives look like they belong in a category of their own, when in fact they are a stone fruit. Stone fruits are characterized by a hard central stone surrounded by pulp, which contains the seed. Their high fat content makes them a strange fruit, but they are closely related to, and even.
Here are a few more interesting facts about olives:
- The olive tree grows short and thick and usually reaches a peak height of 7.5-15 meters.
- Olives have been harvested since ancient times, somewhere between 6,000 and 8,000 years ago in the Eastern Mediterranean region.
- The olive branch has long been a symbol of peace and victory. After planting a tree, farmers wait over 10 years for the first harvest. Because of the time and patience required, it was assumed that those who chose to grow olives planned to live long, peaceful lives.
- In early Christian art, the olive branch appears with doves, symbolizing peace and the Holy Spirit in the Gospels. In ancient Greek mythology, Athena competed with Poseidon to rule Athens. Athena won after planting the first olive tree, because the court of the gods and goddesses decided that this was the best gift.
- Olives are harvested from October to January. Olive fruits cannot be eaten from the tree as they are hard and bitter. Olives not used for oil production are picked by hand to prevent dents.
Olive varieties
- green olives: collected in October at the earliest stages of maturity.
- "Pink" olives: Slightly mature, they are pink or brown in color and are harvested in November until they reach full maturity.
- black olives: Harvested in December at full maturity, they are smooth with a black skin and a deep reddish black hue.
- "Shriveled Black" Olives: do not confuse with dried olives (olives). These are fully ripe fruits picked in January.
Olives can be eaten alone or combined with meat and as an excellent snack. They can be put in sandwiches or used as a condiment. They can also be added as an ingredient to many dishes as they pair well with many flavors and textures.
Harm of olives for the human body
Olives are well tolerated by most people, but they can be high in salt since they are mostly consumed in canned form. Here is how olives are harmful to the human body:
- Allergy: Although allergy to olive tree pollen is common, allergy to olives is rare. After eating olives, sensitive people may experience allergic reactions in the mouth and throat ().
- Heavy metals: Olives may contain heavy metals and minerals such as boron, sulfur, tin and lithium. Consuming large amounts of heavy metals can be detrimental and increase the risk of cancer (). However, the amount of these heavy metals in olives is usually well below the legal limit. Therefore, they are considered safe ().
- Acrylamide: In some studies, acrylamide has been associated with an increased risk of cancer, although more recent studies have questioned this association ( , ). Some varieties of olives may contain high amounts of acrylamide as a result of processing, especially mature ones ( , , ).
Summarize
Olives are rich in phytonutrients and are known to provide the body with antioxidants, lower cholesterol and high blood pressure, relieve pain, treat and prevent cancer, promote heart health, act as a natural probiotic, reduce the risk of diabetes and obesity, help fight infections and prevent osteoporosis.
The difference between fruit and butter lies in the preparation and processing. Canned olives have higher levels of sodium and less fat, while olive oil has higher amounts of beneficial polyphenols.
Olives are foods high in sodium. Also, as with most foods, consume them in moderation.
Olives are actually a stone fruit, not a vegetable or berry. Stone fruits are characterized by a hard central stone surrounded by pulp, which contains the seed.
When compiling a family menu, we think not only about filling the dinner table with dishes, but also about the ability of foods to heal. Let's talk about olives - their benefits and harms, calorie content and use in cooking, and also dwell on the criteria for choosing canned olives. These beautiful berries are not only very spicy taste, but with their appearance they can decorate any, even the most exquisite dish!
For more than one millennium, the fruits of the olive tree and products from them have been a significant constant national cuisines Mediterranean, and beyond. This speaks not so much of a suitable climate for growing olive crops on an industrial scale, but of the high gastronomic qualities of their fruits, both fresh and canned. Let us add to this the greatest benefit of olives for man and we will see the perfect gift of nature!
The fruits of the olive tree are real wealth, a receptacle of valuable natural compounds that strengthen human health and treat his illnesses! Olive drupes are rich in vitamin E - a vitamin for women's health and beauty; ascorbic acid, carotene, vitamins D, K, group B, as well as mineral salts iron, phosphorus, potassium, iodine, magnesium, calcium and others.
Invaluable medicinal substances in olive fruits are unsaturated fatty acids, which in fruits - up to 56%. They strengthen blood vessels, lower cholesterol levels, prevent atherosclerosis, and also ensure the normal functioning of the cardiovascular system.
In addition to the listed useful components, olive fruits are rich in antioxidant complexes, pectin, fiber, proteins and ash compounds. By the way, olive tree drupes contain more than 100 bioactive substances! They can rightfully be considered a plant product, which is the standard for the balance of its constituent substances.
Whether olives are healthy, and what kind of healing attributes they are characterized by, are frequently asked questions when we stand in front of racks with canned green olives, wondering which jar to put in a basket.
The gifts of olive trees have an impressive resistance to various processing technologies. Those. the benefits of canned olives are no less than fresh ones. Fresh green olives (drupes) are bitter and tart, therefore unsuitable for food!
Before canning, olives are treated with special solutions, as a result of which they lose their astringency and bitterness, and become very refined taste. From fresh mature drupes, a magical olive oil is obtained, which is the most consumed vegetable oil in the world.
- Unsaturated fatty acids play the role of healers-builders in the body, restoring damaged cell membranes, prolonging the life of cells and normalizing their vital activity. And this means that olives and olive oil should be used as a prophylactic agent for diseases of any organs, mucous membranes, blood vessels and skin.
- For diseases of the stomach, liver and duodenum, nutritionists recommend using canned olives daily - at least 6-7 pieces per day!
- Olive pits are medicine too! Eating up to 10 olives with a stone can get rid of sand and stones in the bile ducts and gallbladder. They are also useful for kidney stones. Incredibly, this is a medically proven fact!
- The complex of active substances in these beautiful berries has a beneficial effect on the functioning of the cardiovascular system, improves the functioning of the heart muscle, and strengthens blood vessels.
- For women and men, the product can become not only an aphrodisiac, but also significantly improve the organs of the genitourinary system, becoming an activator of the reproductive function.
- Are canned olives good for cleansing the body? Yes! Their use helps our bodies cleanse themselves of toxins, toxins and salts. Indeed, in canned fruits, as well as in fresh ones, there is a high content of unsaturated acids and antioxidants that improve metabolism and nourish beneficial intestinal microflora. This contributes to the normal functioning of the intestines.
- The vitamin-mineral complex in drupes is so balanced that their regular use in various dishes significantly improves the condition of bones and joints, prevents failures in the mechanisms of the musculoskeletal system, heals, in combination with other methods, osteochondrosis, arthritis and arthrosis, gout.
Harm of canned olives
Speaking about the benefits of olives, one cannot remain silent about their dangers. Canned foods can be harmful if consumed too much in their pure form. Green olives are not as harmful in significant amounts as black olives.
There is no harm in up to 10-15 pitted olives. Caution should be observed only with cholecystitis in the acute stage (due to the choleretic effect). But olive oil is better to limit to people who are obese or trying to lose weight - due to high calorie this oil.
Calorie content of olives
If drupes contain up to 56% fatty acids, how many calories are in olives? Oil is pressed from oil-bearing varieties, and canning varieties are preserved, in which there is much less oil. Therefore, the calorie content of canned olives does not exceed 113 calories per 100 g, in comparison with olive oil, the calorie content of which is very high - 884 calories.
It should also be borne in mind that the green color of the olive fruits means that they have not yet gained ripeness. Ripe fruits have a brown-violet color and it is from ripe drupes that oil is squeezed out. We usually call canned ripe olives olives, the calorie content of which is higher than that of green olives - 166 calories per 100 g.
The use of olives in cooking
These magnificent appearance fruits will decorate almost any dish! Introduce festive table without these beautiful berries, it means forgetting something important! The design of dishes with their help is so multifaceted that you can't go wrong using them even for sweet desserts and cocktails.
A large number of appetizers and salads contain green or black drupes, especially dishes of the national cuisines of the Mediterranean. Greek salad, whichever version of its execution you choose, it definitely includes an olive tree drupe! This is the gourmet salad of the world!
The use of olive fruits depends on their size. Small berries are used in appetizers, salads, sauces, hodgepodges, soups and meat dishes. Medium-sized drupes are used in pizzas, salads and to decorate dishes, while large specimens are stuffed.
Canned large pitted olives can be stuffed with almonds, capers, lemon, salmon or anchovies.
Olives are good with meat and game, they are often included in meat sauce recipes. Unripe green drupes are served with cold and hot fish dishes.
Their taste and aroma perfectly harmonizes with wines and cocktails based on them. No wonder that professional bartenders often supplement their alcoholic creations with olives or black olives. Olives emphasize the taste and aroma of rosé and white wines, while the noble astringency of red wines is enriched by green olives.
Often this product is also served as an independent dish, so that everyone present at the table can supplement the food on the plate with them. These popular green fruits never get bored and are always in place on any table!
Above, we described the use of the product in cooking, so choose the right one - so that the variety and size of the fruit is fully consistent with the planned dishes.
Buy drupes in metal cans only from manufacturers known to you. If there are no such items in the assortment of the store, then the best choice- a product in a glass jar. You will be able to see the product that is inside.
A few words about the differences between olives and olives. The only difference is the ripeness of the fruit! Olives are (ideally!) ripe olives. But they are black not only from ripeness! As a rule, manufacturers make them black by soaking them in special solutions and treating them with oxygen. To stabilize the resulting juicy blue-black color, a stabilizer is added to the brine - iron gluconate or E579. That's the whole secret!
If you want to try natural ripe olives labeled with the word "olives", then look for a product that does not have E579 on the label! Only in our area - the countries of the post-Soviet space - ripe olives are called olives. They don't have that name anywhere in the world.
The European olive is a genus of evergreen shrubs or trees, also called the European olive or Olive tree, from which the fruit crop is harvested. That's where we got the name from!
How to store olives
If you bought a product by weight and you don’t have the brine in which they were salted, then transfer them from the package to a glass jar and pour lemon juice in an amount equal to approximately 10% of the weight of the drupes. Pour in the same amount of olive oil. Rotate the bowl 90 degrees and shake the contents a few times to distribute the marinade. In this form, drupes can be stored for up to 14 days.
If there is an uneaten product in a tin or glass jar, then their shelf life without loss of usefulness is 3 days. If you want to extend their edibility, then make a cold marinade, the recipe of which we gave above.
Olives, the benefits and taste of which are undeniably high, deserve to take a significant place in your menu! We hope that you will include them in your diet as part of both simple and delicious dishes!
Olives are the fruit of an evergreen olive tree that grows in subtropical climates. The olive tree is hardy, drought tolerant and bears fruit once every two years.
Composition of olives
Olive fruits contain 56% fats and oils, 23% water, 9% fiber and 6% protein. Olives are the leaders in the content of vitamins:
- A - 0.12 mg;
- B1 - 0.02 mg;
- B2 - 0.01 mg;
- B4 - 6.6 mg;
- E - 2.8 mg;
- PP - 0.24 mg.
The mineral composition of the pulp of olives is represented by macro- and microelements:
- sodium - 750 mg;
- calcium - 74 mg;
- potassium - 36 mg;
- magnesium - 8 mg;
- phosphorus - 4 mg;
- copper - 0.23 mg;
- iron - 3.3 mg;
- zinc - 0.22 mg;
- selenium - 0.01 mg.
But vitamins and minerals are not the most valuable. Significance in olives for humans are fats:
- omega 3 - 0.04 gr;
- omega 6 - 0.55 gr;
- monounsaturated fatty acids - 5.1 g;
- polyunsaturated fatty acids - 0.59 g;
- saturated fatty acids - 0.9 gr.
Fresh fruits are not consumed, as they are bitter. The bitterness of the fruits is given by a natural polyphenol - oleoropain. To get rid of an unpleasant bitter taste, olives are soaked in salt water or treated with alkali - caustic soda - and then washed. The second method is faster and easier, so all manufacturers use it.
Depending on the variety, olives may have other colors: pink, yellow, light green and purple. On the shelves next to the olives are always olives.
Olives differ from olives in color: olives are green, olives are purple. Olives and olives are the fruits of the same tree, but they are harvested at different times: green olives are unripe fruits, black ones are ripe.
Olives take more time and expense to ripen, which is why they cost more. Here, chemists managed to outwit nature with the help of oxygen and iron gluconate - E579. Oxygen is passed through the brine with green fruits and the olives become olives. Ferrous gluconate is added to olives to prevent them from turning green. Such olives look blue-black with an unnatural glossy sheen without scratches or dents.
The benefits of black olives for blood vessels are superior to the benefits of green olives, as they contain a lot of healthy fats.
General
The benefits of olives for the body is that they enhance the secretion of digestive juices and enzymes. During the feast the best snack- not sausages and smoked meats, but olives that will help in the digestion of gastronomic delights. Olives have a gentle effect on the gastrointestinal tract, as with the stimulation of digestion they heal microcracks in the stomach and intestines.
Have a choleretic effect
Due to a sedentary lifestyle, an abundance of fatty and sweet foods, the attack of liver toxins makes it more difficult to produce bile. Stones form in the gallbladder, little bile enters the stomach. As a result, food is absorbed worse, diarrhea, bloating, and pain occur. To help the liver, you need to include olives in the diet, as they have a choleretic effect and restore liver cells.
Kill cancer cells
A sensation in 2015 was the study of the substance oleocantanol, which is found in olives. In the journal Molecular and Cellular Oncology, scientists from Rutgers University in New Jersey (USA) and Hunter College in New York (USA) wrote that oleocantanol kills the cancer cell. Oleocantanol causes the tumor cell to die from its toxins in 30-60 minutes and does not affect healthy cells, but “lulls” them for 24 hours. The study of oleocantanol is not completed and has prospects.
Remove inflammation
Inflammation is the body's defense mechanism against damage or irritants. The inflammatory process triggers prostaglandins, which are found in all organs and tissues. Oleocantanol blocks the synthesis of prostaglandin and prevents inflammation. Olives are an indispensable food against arthritis, arthrosis, and osteochondrosis.
For women
Olives can replace vitamins for hair, nails, skin, as they contain all the ingredients for youth and beauty. Fruits are among the record-breaking products for the content of vitamin A and E, which are dissolved in fats.
Rejuvenate
Vitamin E prolongs the life of cells, stimulates the production of collagen, without which the skin loses its elasticity. Without tocopherol, vitamin A, which is no less important for the epithelium, cannot be absorbed. responsible for the elasticity and nutrition of the skin.
Pickled olives for the skin will benefit due to fatty acids: oleic and linoleic. Linoleic acid protects the skin from dehydration and fills microcracks, which means it prevents bacteria from penetrating through the damage. Oleic acid penetrates deeper than linoleic acid and increases the skin's permeability to biologically active components. Olive oil can replace creams or become an addition to them.
Increase the chances of conception
More than 20 years ago, canned olives appeared on the shelves of our stores and immediately gained popularity among consumers. Many do not know that black and green olives are the fruits of the same tree - European olives (or olives), harvested and preserved at different stages of maturity. Only in Russia, mature olives that acquire a black color after conservation are called olives; all over the world, fruits of any color are called olives.
For canning, universal and table varieties are used, the content of vegetable fats in which is less than that of oilseed varieties, from which they make very useful.
Useful properties of the fruits of the olive tree practically do not depend on their degree of maturity. Their pulp is rich in oil, which contains a lot of fatty acids belonging to the omega-6 and omega-9 groups. Olives also contain plant sterols, B vitamins, ascorbic acid, and tocopherol. All these substances have a beneficial effect on the state of the cardiovascular system.
Phytosterols reduce the absorption of fats in the intestines, unsaturated fatty acids and vitamin E are involved in fat metabolism. Thus, the complex of these substances contained in the fruits of the olive tree stimulates the metabolism of fats and helps to reduce blood levels.
The pulp of olives contains quite a lot, which makes them useful for the digestive system. The calorie content of olives depends on the degree of maturity, in 100 g of green canned fruits there are about 160 kcal, and in the same amount of black ones - about 130-150 kcal.
Some studies have shown that phytosterols have anti-cancer properties, so regular consumption of olives and oil from them is useful for the prevention of cancer.
Which olives are healthier?
Before you buy canned olives, you should make sure that it is fresh and quality product.Today on sale you can find more than a dozen various kinds canned olives, they are harvested with and without pits, stuffed with paprika, anchovies and other fillers. With such an abundance, it is not easy to figure out which olives are the most useful, and whether there is a difference between black and green canned fruits. It turns out that the benefits of olives directly depend on the way they are preserved.
Black olives (black olives)
To begin with, I would like to deal with black olives, which we usually call black olives. The fact is that fruits that are fully ripe on a tree are never such a rich black color as we see them in jars. Their color can be brown, brown, dark purple, but not completely black. Coal black olives acquire in the process of conservation.
These black olives can be produced at any level of maturity, which is why many growers use green olives without waiting for them to ripen. They are placed in a solution of caustic soda, where they are saturated with oxygen, then soaked in water for several days, after which the resulting black color of the olives is fixed with ferrous gluconate. This method of production is the fastest and cheapest, but finished products resulting in poor quality. Unripe olives are very easy to remove the stone, ripened fruits are too soft for this. That is why pitted black olives in iron cans, which have a relatively low price, are most likely the product obtained by the above method.
Green and ripe olives
Green olives with pits are considered healthier. There is another way to preserve olives, which does not use chemicals and is better preserved. beneficial features product. But it, of course, requires much more time and costs. Both green and ripe fruits are preserved in this way. They are placed in containers (it is better if they are wooden barrels) and poured with a 5% solution of ordinary table salt. To activate the fermentation process, sugar or some cultures of lactobacilli are added to the solution. The fermentation process lasts at least one and a half months, after which the olives are washed with clean water, placed in glass jars, filled with 7% saline and sterilized.
stuffed olives
Usually green olives are stuffed, from which it is easier to remove the stone, thus freeing up space for the filling. You will not find stuffed olives in stores, as they are more loose and fragile. However, the products that fill the fruits of the olive tree may be of poor quality. Unscrupulous manufacturers can use spoiled fish, nuts, fruits, etc. For example, when purchasing olives with red fish, we, unfortunately, cannot be sure of its freshness, and the taste of olives and salt pickle, in which they are stored, can successfully mask the taste of low-quality seafood.
Given all of the above, we can conclude that not all olives are equally useful. The most valuable for us are green stuffed olives. If you really want to try stuffed olives, then it is better to choose a product with lemon, and other vegetables or fruits. The least useful, and perhaps even harmful product is coal-black olives in iron cans.
Harm of canned olives
Individual intolerance to this product is extremely rare.
Canned olives should be used with caution in people suffering from arterial hypertension and kidney disease, as they contain a very large amount of sodium.
You should not buy cheap olives, a low price indicates a low quality of the product, the fruits can be poorly cleaned after chemical processing and the content of chemicals in them may exceed the allowable rate. Also, do not eat this product if it contains flavors, preservatives and other similar additives. When purchasing olives in glass jars, you need to pay attention to the expiration date and the tightness of the packaging. Expired or improperly stored product can lead to serious poisoning.
Channel One, the program “Expertise of things. Quality Control Department”, issue on the topic “Canned Olives”:
RIA Novosti, program "Fresh Food", issue on the topic "How to choose olives and black olives":
