Olives and health: a scientific review

Table olives, integral to the Mediterranean Diet (MD), hold significant importance as fermented vegetables. Aligned with the MD pyramid guidelines, a daily intake of olives, nuts, and seeds, limited to 1–2 portions, is recommended. Notably, researchers from Portugal emphasize that besides moisture content, lipids represent the predominant component. Within the lipidic composition of table olives, monounsaturated fatty acids (MUFAs) are supreme, with oleic acid standing as the primary fatty acid found in these olives. The impact of dietary fats on health has undergone extensive research, revealing that different types of dietary fatty acids exert distinct effects on the risk of cardiovascular disease.
Furthermore, vitamin E, the primary vitamin present in olives, is a fat-soluble nutrient encompassing two major classes of biologically active substances: tocopherols and tocotrienols. Vitamin E's pivotal role lies in shielding the body from oxidative damage induced by reactive oxygen species, contributing significantly to antioxidant defense mechanisms. For further details regarding other potential anti-inflammatory properties, please check the original article.