HEALTH BENEFITS

I took an interest in Olives and Olive Oil, because of their anti-inflammatory and antioxidant properties. These properties come from the bioactive compounds contained in the Olives and the Olive Oil. The most powerful being the polyphenols Hydroxytyrosol, Oleuropein and Oleocanthal.

There are many types of Olives and Olive Oil. Green Olives and Extra Virgin Olive Oil contain more anti-inflammatory polyphenols, making them more anti-inflammatory.

HOW I USE OLIVES AND OLIVE OIL

As a woman with Multiple Sclerosis (MS),I use Olives and Olive Oil to help manage my MS. When I discovered that inflammation causes MS relapses, with relapses being the worsening of current or creation of new MS symptoms, I incorporated Olives and Olive Oil into my beneficial diet to do the following:

• Use their anti-inflammatory properties to help manage inflammation.
• Use their antioxidant properties to protect the cells of the body from oxidative stress, which is linked to disease, a major source of inflammation.

So, Olives and Olive Oil help manage inflammation and a major source of inflammation.

And managing inflammation, helps manage my MS.

HAVE OLIVES AND OLIVE OIL HELPED ME?

Yes. I believe Olives and Olive Oil have contributed to the anti-inflammatory nature of my beneficial diet.

I have not witnessed or identified any other benefits, but i look forward to seeing what the future brings.

CAUTION

Due to the ever possible occurrence of product contamination, I always double check my sources and check ingredient lists before trying a new item.

Allergic reactions can happen to anyone, so I do my research and keep my eyes open to any potentially dangerous reactions, especially drug interactions, when I try anything new.

Ingesting large amounts of anything can be harmful, so I always consume in moderation.

-Jen, aka. Power Chair Dorothy

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REFERENCES

Arangia, A., Marino, Y., Impellizzeri, D., D’Amico, R., Cuzzocrea, S., & Di Paola, R. (2023). Hydroxytyrosol and Its Potential Uses on Intestinal and Gastrointestinal Disease. International journal of molecular sciences, 24(4), 3111.

Bucciantini, M., Leri, M., Nardiello, P., Casamenti, F., & Stefani, M. (2021). Olive Polyphenols: Antioxidant and Anti-Inflammatory Properties. Antioxidants (Basel, Switzerland), 10(7), 1044.

González-Rodríguez, M., Ait Edjoudi, D., Cordero-Barreal, A., Farrag, M., Varela-García, M., Torrijos-Pulpón, C., Ruiz-Fernández, C., Capuozzo, M., Ottaiano, A., Lago, F., Pino, J., Farrag, Y., & Gualillo, O. (2023). Oleocanthal, an Antioxidant Phenolic Compound in Extra Virgin Olive Oil (EVOO): A Comprehensive Systematic Review of Its Potential in Inflammation and Cancer. Antioxidants (Basel, Switzerland), 12(12), 2112.

Nediani, C., Ruzzolini, J., Romani, A., & Calorini, L. (2019). Oleuropein, a Bioactive Compound from Olea europaea L., as a Potential Preventive and Therapeutic Agent in Non-Communicable Diseases . Antioxidants (Basel, Switzerland), 8(12), 578.

Rocha, J., Borges, N., & Pinho, O. (2020). Table olives and health: a review. Journal of nutritional science, 9, e57.

Science Direct: Olive

Science Direct: Extra Virgin Olive Oil

Encyclopedia Britannica: Olive

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Not in Kansas Anymore (www.notinksanymore.com) is a site/blog authored and managed by Jen, aka. Power Chair Dorothy (pwrchr-dorothy). This site/blog is intended to provide educational and research information, and to share the author’s journey.

The author of this site/blog is not a medical physician and this site/blog does not provide medical advice. This site/blog contains information that should not be used in place of a visit, call, consultation or the advice of your physician or other qualified healthcare provider. If you choose to apply or implement any information posted at this site/blog, you do so at your own risk.