Olives and Olive Oil

Olives possess potent antioxidants the lower incidence of coronary heart disease and cancer in the Mediterranean area is attributed to this. 

The impact of the environment on human physiology and pathology has been recognized for decades. In the Mediterranean basin, several components of the diet are derived from plants and fruits. Among them, olives and grapes have been, at least originally, rather unique to this area. 

The observation of a lower incidence of coronary heart disease (CHD) and certain types of cancers in the Mediterranean area led to the hypothesis that a diet rich in grain, legumes, fresh fruits and vegetables, wine in moderate amounts, and olive oil was beneficial to human health. To date, this effect has been mainly attributed to the low saturated fat intake of the Mediterranean diet and its high proportion of monounsaturates, which indeed may favorably affect the plasma lipid and lipoprotein profiles. Nevertheless, other components of the diet, such as fiber, vitamins, flavonoids, and phenols, may play an important role in disease prevention, acting on different cardiovascular variables. 

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Oleuropein, a conjugate of hydroxytyrosol (3,4-dihydroxybenzyl alcohol), is a characteristic but very variable component of olives and olive oil. After consumption of 25 ml virgin olive oil, hydroxytyrosol, 3-(9-methylhydroxytyrosol (homovanillyl alcohol), and homovanillic acid increase in plasma, as conjugates, predominantly glucuronide ° Oleuropein may be deconjugated by the gut microflora. 

The olive tree (Ole a europea) is the best known and most economically important species in this family. This Mediterranean native produces olives and olive oil. Italy and Greece are the major producers of these products. However, olive trees are now cultivated throughout the world, including southern California, South America, and Australia. Olive trees cannot withstand cold winter temperatures. 

Olive trees probably originated in Greece, and were later introduced to Italy and elsewhere in the Mediterranean region. Olive oil was well known to the peoples of the Middle East several millennia ago. The Old Testament of the Bible mentions the use of olive oil as an ointment, food, and for burning in lamps. Olive trees are especially well-known in Italy and Greece, where olives and olive oil have been used in the cuisine for thousands of years. 

Olives and olive oil are associated with a lower cancer incidence in the Mediterranean area. 

Tsimidou, M. Z. 2010. Squalene and tocopherols in olive oil Importance and methods of analysis. In Olives and Olive Oil in Health and Disease Prevention, ed. Victor, R., and Ronald Ross Watson. Academic Press Life Sciences, Elsevier, Oxford (United kingdom), pp. 561-567. 

Schwartz, B. Madar, Z. (2010). Chapter 103 - Olive oil prevents experimentally induced breast and colon carcinogenesis. In V. R. Preedy, R. R. Watson, (Eds ), Olives and olive oil in health and disease prevention (pp. 961-8). San Diego Academic Press. 

Visioli F et al (2002) Antioxidant and other biological activities of phcmols fiom olives and olive oil. Med Res Rev 22 65-75... 

Patumi M, d Andria R, Marsilio G, Fontanazza G, Morelli G, Lanza B (2002) Olive and olive oil quality after intensive monocone olive growing Olea europaea L., cv. Kalamata) in different irrigation regimes. Food Chemistry, 11,27-34. 

NUTRITIONAL VALUE. The nutrient compositions of olives and olive oil are given in Food Composition Table F-21. 

Olive and olive oil, and green vegetables (fresh and proeessed) in general... 

S. Vichi, Extraction Techniques for the Analysis of Virgin Olive Oil Aroma in Olives and Olive Oil in Health and Disease Prevention, Elsevier, 2010. 

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