Why olive is healthy: Nutrition facts

Benefits by Leticia Soares

Olives help to prevent the development of cancer. Olives are rich in phytochemicals, among these, hydroxytyrosol is the major phenolic compound present in table olives, which is linked to the prevention of several types of cancer.
Olive has great antioxidant properties. Olives are a source of vitamin E, which is the most abundant vitamin present in table olives. In the body, vitamin E acts as an important antioxidant, that helps to protect our cells from damage caused by free radicals.
Olive helps to protect our cardiovascular system. Olives are rich in monounsaturated fat, which helps reduce bad cholesterol and increase good cholesterol.
Olives are good for the maintenance of intestinal health. Fiber and monounsaturated fat present in olives help in the proper functioning of the intestine, preventing constipation. These fibers also provide the satiety feeling. Thus, olives may be also helpful for weight loss.

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Olive is rich in various antioxidants as vitamin E, so it may protect the heart and prevent osteoporosis and cancer.
Olive contain oleocanthal important compound for cognitive health, besides polyunsaturated fat fundamental for brain health and anti inflammatory properties.
Olive compounds may also help reduce blood sugar levels and cellular damage.

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