The health benefits derived from consuming olive products, particularly Extra Virgin Olive Oil (EVOO), are well known. EVOO is a key component of the Mediterranean Diet and according to Dr. Mary Flynn from Brown University:
“Published studies show that no other food comes close to Extra Virgin Olive Oil for the prevention and treatment of chronic disease.”
Through the production of Olive Oil, there are also a variety of by-products that contain high qualities of healthy components. These include:
• Phenolic compounds including Oleuropein, Hydroxytyrosol and Tyrosol with health benefits primarily related to their antioxidant power
• Squalene – a powerful antioxidant which can be sourced in nature from the liver of deep-sea sharks or from sustainable plant sources of which olives are the richest supply, and
• Tocopherols including Vitamin E, and Triterpenes.
The health benefits of olive products have been demonstrated for cardiovascular health, immune health, bone health, liver health, mental health, diabetes, inflammation, weight management and antimicrobial activity.
Many of these diverse system benefits have been accredited to two underlying health- support aspects of olive products – their unique antioxidant and anti-inflammatory nutrients.