Olives vs free radicals

• April 26, 2024

The olive presents a high content of bioactive compounds. These compounds are chemical substances that perform functions in the body, capable of promoting good health and protecting, for example, protecting free radicals.

Its consumption has been associated with low incidence of various diseases, contributing to the prevention of cardiovascular, circulatory, neurological and carcinogenic diseases, which are associated with the free radicals .

The skin of the olives It is rich in plant pigments and volatile substances, which give them as much as olive oil , its peculiar aroma and sensory characteristics, in addition to contributing to its oxidative stability during storage.

Among the pigments present in the skin of olives , phenols have a higher concentration, followed by tocopherols, anthocyanins, carotenoids and chlorophylls.
All are beneficial for health, since they are preventive agents of diseases, they inhibit the growth of Carcinogenic cells , show activity antioxidant , they catch radicals and act as chemoprotective agents.

Anthocyanins also play a role in antidiabetic properties, such as lipid control, insulin secretion and vasoprotective effect.

The pulp of the olives It is rich in vegetable fiber and triglycerides (up to 30% of its weight). Triglycerides are composed of the union between one molecule of glycerin and three of fatty acids.

The oleic acid or is the main unsaturated fatty acid, and palmitic acid the main saturated fatty acid; both with protection functions against free radicals .

In this way, the consumption of olives , as part of a complete and healthy diet, has a protective effect against the free radicals , which helps prevent diseases and various types of Cancer .

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Video Medicine: Is Olive Oil Healthy? (April 2024).