When it comes to illness, pharmaceuticals may have their place, but when speaking of prevention of illness – or better yet long-life vitality – well, Nature has her own pharmacopoeia. Berries, spices, herbs, fruits and vegetables are the medicines that Hippocrates prescribed over two thousand years ago. A body well supported in daily nutrition, proper rest and adequate exercise has a natural defence against many of the modern illnesses this culture seems to think of as inevitable. Thank goodness researchers are getting turned on about finding out what Nature has so abundantly provided – bioavailable functional foods. So here is another little treasure – often overlooked in the appetiser dish.

The first cause of death worldwide is cardiovascular disease and mostly coronary artery diseases, mainly affected by cholesterol. The daily consumption of high phenolic EVOO (extra virgin olive oil) is widely known and proven to help prevent those diseases and reduce their symptoms. Phenolic compounds in EVOO have health protective benefits with anti-inflammatory, antioxidant, cardio-protective and neuroprotective action. But could the consumption of olives also affect the development and progression of heart diseases? Can olives keep the heart healthy just like high phenolic extra virgin olive oil?

The answer may surprise you.

At the recently concluded OIS (Oleocanthal International Society) conference which took place at the ancient city of Olympia on June 2-3, Dr. Martha Spyridoula-Katsarou, post-doc researcher at the National and Kapodistrian University of Athens, presented the latest research on the health benefits of olives. Spyridoula-Katsarou explained how olive consumption could affect cholesterol levels and reduce the risk of heart diseases. The phenolic analysis of olives was conducted by Dr. Magiatis using the NMR method (Nuclear Magnetic Resonance) along with a team of researchers led by Dr. Melliou; Vlahakou, Liaskonis, Kalogridis, Demertzis and Drakoulis

Source: Olive Oil Market