The nutritional value of the olive – what are the benefits of eating olives

Fresh olive flesh tender, fragrance and taste, rich nutrients. According to the analysis, it contains protein, fat, carbohydrates, and a variety of vitamins and calcium, phosphorus, iron and other trace elements. Among them, of fresh olives calcium in the fruit family top 204 mg of calcium per 100 grams of flesh, 20 times more than bananas, apples, persimmons, peaches; vitamin C content is 10 times Apple, pear, peach 5 times.

Olives contain a lot of tannin, volatile oils, incense resin alcohol, with moisturizing throat, swelling of the role of anti-inflammatory. Contains a lot of moisture and nutrients, and can effectively complement the body’s fluids and nutrients. Olive solvable puffer fish, mushroom poisoning, detoxification function with olive contains a lot of tannic acid, amyrin related to the volatile oil.

Olive contains large amounts of carbohydrates, vitamins, tannic acid, volatile oil and trace elements, can help relieve alcohol toxicity, and tranquilizing.On the skeletal system of benefits: calcium is more, olive oil can promote bone growth, promote the generation of mining agents and calcium absorption.So in bone growth period and in the prevention of osteoporosis, it also plays an important role.Children often edible, on bone development advantage.Prevention of cardiovascular and cerebrovascular diseases: such as olives oil as main edible oil, can reduce the harmful LDL cholesterol amount, without decreasing the in vivo beneficial HDL-cholesterol number.

Promote blood circulation: olive can prevent arteriosclerosis and its complications, hypertension, heart, heart failure, renal failure, cerebral hemorrhage.

To improve the digestive functions: olive can improve the stomach, spleen, intestine, liver and biliary function, prevention of gallstones, and gastritis and peptic ulcer curative effect.Addition of olive oil has a laxative effect.

Skin protection: olive contains vitamin E, and antioxidant component, so it can protect the skin, especially can prevent skin damage and aging, make the skin lustrous.

To improve endocrine system function: olive oil can improve the metabolic function of the organism. The table olives healthy people, the body’s glucose content can be reduced by 12%.

A role in cancer prevention: anti-peroxidase in the fatty acids in olive and contains trace elements, so it can prevent some cancer, such as breast cancer, prostate cancer, colon cancer, uterine cancer and so on.

Radiation protection effects: olive enhance the function of the radiation.Olives contain polyphenols and lipopolysaccharide composition olive oil, the function of the radiation protection.

Anti-aging effects: olives numerous ingredients, carotene and chlorophyll given olive oil yellow-green chlorophyll from the metabolism, promote cell growth, accelerate wound healing. Also help to beautify the person’s appearance, reduce wrinkles. The olives contain antioxidants to eliminate free radicals in the body, to restore the body’s organs and organ health status, can prevent brain aging and longevity.



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Article: The nutritional value of the olive – what are the benefits of eating olives

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