Olive is one of the oldest cultures appreciated even back in the times of the ancient Mediterranean. It is believed that it originates from the island of Crete from where it spread to Egypt, Greece, Palestine and other countries. Olives are mentioned in the Bible, they are described in the Egyptian art and constitute an important part of the Greek mythology, and this discovers the importance they have in the life of various civilizations. Olives are the fruit of the Olea europeaea tree. The name itself reflects the basic feature of this food product – richness of oil (Olea is a Latin word for oil), so it is no wonder that olives have been used for the production of olive oil for thousands of years. The olive tree has been a source of food and fuel, wood and medicine since the ancient times. It was considered a symbol of peace and wisdom.
Olives cannot be eaten directly from the tree. Namely, because of the oleuropein, unprocessed olives contain natural bitterness which is decreased through special processing methods (debittering). Through processing, the amount of the bitter oleuropein substance is reduced enough to alleviate the bitterness and preserve its protective antioxidant features in the process.
The color and the taste of olives depend not only on the level of ripeness but also on the numerous processing procedures they are submitted to, including the fermentation and/or preservation in oil, salt water or salt. The afore-mentioned methods will cause not only the change of color into black, purple, brown, red or yellow but they will also affect the skin texture making it smooth and shiny.
Olives differ according to size and appearance. Their taste varies from bitter to sourish. They are often salty because they are preserved in salt water.
Olive’s nutritive features
Due to their nutritive composition, olives belong to the Mediterranean food products which have beneficial effect. Olives are special for their high level of monounsaturated fatty acids (75%) with a beneficial effect on health. They are also a good source of vitamin E, a strong antioxidant necessary in everyday battle against the harmful free radicals. Besides that, olives are also a good source of iron and copper as well as dietary fibers.
Alongside vitamin E, active phitochemicals such as polyphenol and phlavonoid also contribute to the antioxidant features of olives.
Olives’ sharp taste and strong color are the reason for the beneficial effect olives have on health. For example, the color of green olives primarily comes from chlorophile combined with various carotenoids, fitochemicals with a strong antioxidant effect. The taste of olives is a reflection of complex chemical processes which include phitochemicals, polyphenols, tannins and secoiroid derivatives.
Beneficial effects on health as a result of olive consumption
The olive fruit, oil and leaf have a rich history – they were used for nutritive, herbal and ceremonial purposes. Olives and olive oil as well as olive products are an important part of the Mediterranean nutrition which has a beneficial effect on health.
Olives are good for the heart
Antioxidants from olives protect the LDL cholesterol molecules from oxidation. The LDL cholesterol oxidation is one of the first steps in the occurrence of atherosclerosis. While it has been long known that vitamin E protects the molecules which contain fat, for example, the LDL cholesterol, recent research has shown that polyphenols, hydroxityrosol and oleuropein also have a beneficial effect.
Olives protect the organism from inflammatory processes
Scientific studies have proven that vitamin E, oleic acid and polyphenolic compounds, hydroxityrosol and oleuropein inhibit inflammatory processes. Since illnesses such as asthma, osteoarthritis and rheumatoid arthritis have inflammation in their etiology, an anti-inflammatory effect of these compounds in olives can help reduce the level of those illnesses. This beneficial effect was confirmed by research as well; it shows that there is a lower risk of rheumatoid arthritis among the populations which eat the olives and the olive oil compared to those who don’t consume them.
Olives, olive oil and cancer prevention
The epidemiological studies carried out during the second half of the twentieth century have shown that the Mediterranean people lead a healthy way of life and that there is a significantly lower level of degenerative, especially cardiovascular, diseases and cancer among them. The objective of several studies was to explore the significance olives have when it comes to the beneficial effects of the Mediterranean nutrition. It was determined that olives contain significant amounts of hydroxityrosol, tyrosol, scvalen and terpenoid – molecules which have an anti-carcinogenic effect.
According to all scientific studies, the use of large quantities of olive oil and olives in southern Europe significantly contributes to the beneficial effects of the Mediterranean nutrition.
Olives and the digestive system
Olives are rich with indigestible dietary fibers (they contain 4 g of fibers in 100 g of eatable part of the fruit) and they, therefore, have a positive effect on digestion regularity. The dietary fibers should be consumed in adequate quantities if we want to do good to our digestive system. That way we, among other things, prevent the occurrence of colon cancer.
Molecules which are found in olives – triterpenoids- are believed to be potentially effective substances in fighting colon cancer. Triterpenoids are non-nutritive dietary substances found in the olive fruit pit. They protect the fruit integrity in olives, also serve as safeguards from the insects and have an antimicrobial effect. It is indicative that the level of these substances is significantly lower in olive oil compared to the olive tree fruit. An in vitro study has shown that the olive tree fruit extract which contains these molecules inhibits colon cancer cell growth. Although these findings must be confirmed through additional research, it seems that olives consumption makes a good strategy in defending ourselves from colon cancer.
Darija Vranešić Bender
