Olives: The antioxidant food that “shields” our heart

Rich in antioxidants and healthy fats, olives offer several benefits to the body, one of which is protection against cardiovascular disease.

Unlike fruits, olives have higher fat content and lower carbohydrate content. Just five olives, have 88 calories and contain 5 grams of protein, 3 grams of fiber, and 6 grams of fat.

At the same time, with this amount you have covered 53% of the daily sodium intake. They may be high in fat, but 75% of these fats are monounsaturated fatty acids that are considered beneficial for heart health by preventing cardiovascular disease.

Also, olives are a very good source of iron, calcium, and copper. Their intake reduces the chances of developing anemia while strengthening the bones and improving heart function.

Vitamins A and E also have a beneficial effect on the body as vitamin A helps keep our eyesight healthy, while vitamin E improves heart health. Among the antioxidants contained in olives are polyphenols, specifically oleuropein, which is responsible for its bitter taste, and hydroxytyrosol.

Both of these substances have antioxidant and anti-inflammatory properties that protect against heart disease and are even capable of preventing DNA damage caused by cancer. Finally, they can lower blood pressure and cholesterol levels.

Monounsaturated fatty acids, according to research, reduce the inflammation associated with obesity and the likelihood of developing atherosclerosis, a condition that can lead to hypertension and an increased risk of stroke.

They also inhibit the oxidation of bad LDL cholesterol, a process associated with the accumulation of atherosclerotic plaque.