The antioxidant and anti-inflammatory properties of olives make them for protection against cancer because chronic oxidative stress and chronic inflammation can be key factors in the development of cancer. If our cells get overwhelmed by oxidative stress and chronic inflammation, risk of cell cancer is increased. Olives can help us avoid this dangerous combination of chronic oxidative stress and chronic inflammation.

Breast cancer can be treated using triterpene phytonutrients in olives, including erythrodiol, uvaol and oleanolic acid. These olive phytonutrients have been shown to help interrupt the life cycle of breast cancer cells. Interruption of cell cycles has also been shown in the case of gastric cancer.

Antioxidant phytonutrients in olives may have a special ability to protect DNA (deoxyribonucleic acids) from oxygen damage. DNA protection from unwanted oxidative stress means better cell function in wide variety of ways and provides cells with decreased risk of cancer development.

One of the best ways to avoid oxidative stress is to consume a diet that is rich in antioxidant nutrients. The second of these circumstances is ongoing (chronic) and undesirable low-level inflammation. Undesirable and chronic inflammation can result from a variety of factors, including unbalanced metabolism, lifestyle, unwanted exposure to environmental contaminants, and other factors. One of the best ways to help avoid chronic and unwanted inflammation is to consume a diet that is rich in anti-inflammatory nutrients. Few foods are as rich in these compounds as extra virgin olive oil to cure cardiovascular system.

Many of these anti-cancer effects in the digestive tract were believed to depend on the polyphenols in olive oil and their antioxidant plus anti-inflammatory properties continues to be a focus in research on prevention of digestive tract cancers. Numerous polyphenols in olive oil slows the growth of unwanted bacteria, including bacteria commonly responsible for digestive tract infections.

Bone health is a promising area of olive oil research. Better blood levels of calcium have been repeatedly associated with olive oil intake. Olive oil may eventually prove to have special bone benefits for post-menopausal women, who had been fed olive oil after having their ovaries.

A high consumption of olive oil appears to improve bone mineralization and calcification. It helps in calcium absorption and plays a vital role in aiding sufferers and in preventing the onset of Osteoporosis.

Individuals who consume olive oil daily may be able to protect themselves from stroke.The "intensive" users of olive oil, those that used for both cooking and dressings had a 41 percent lower risk of stroke compared to those that did not use olive oil at all. By intake of this fruit provides much effective in reduction of stroke.

People who had the lowest lifetime consumption of extra olive oil had two and a half times greater probability of developing rheumatoid arthritis than those with the highest lifetime consumption. If somebody suffers from rheumatoid arthritis, you must be familiar with the pain and inconvenience it can cause. Adding olive oil to your diet could help you protect yourself against rheumatoid arthritis.

Diets that are deficient in vitamin E accelerate the breakdown of certain fatty acids, leads to aging. The vitamin E content in olive oil is thought to provide a defence against such effects, and thus help to maintain mental faculties and muscular control longer and better. The vitamin A helps prevent and minimise the development of skin wrinkles.

 

Taking olive leaf may result in hypoglycemia or hypotension.