Benefit and harm

The benefits and harms of olives

The whole complex of useful substances contained in the fruit of the tree was forced to bring it to the attention of researchers. The benefits and harms of olives on the results of the experiments were surprising even to connoisseurs of Goodies. They have powerful anti-inflammatory properties, due to the high content of antioxidants.

In addition, the presence in the product of hydroxytyrosol makes it indispensable in the prevention of cancer. By clinical studies the use of olives in strengthening bone tissue. Today, pharmacists make drugs based on olive oil and phytonutrients, which are used for the treatment of osteoporosis. The results of the medical experiments proved to be truly exciting and give hope to many people with diseases of joints and bone tissue.

Traditionally, the use of olives and tree leaves used in the treatment of allergies and diathesis. Oil extract from the fruit is used as an antihistamine drug.

 

 

The dangers of olives is associated mainly with methods of preservation of fruits. To deliver the treat to our table and to increase periods of storage, fruits treated with chemicals and preservatives. Harmful properties of chemicals expressed in allergic reactions to the product, stomach cramps, ulcerative lesions of the gastrointestinal tract. Such a negative impact on the body is due to food additives Е579 (ferrous gluconate).

In many ways, the benefits and harms of the olives depend on the number of eating Goodies and its methods of conservation. The product is completely harmless if the package is not specified substance Е579, and unwanted effects on the body gluconate iron only possible with the use of treats in large quantities.