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Are Olives A Fruit?

Written by:

Obi Obadike

Obi Obadike

Celebrity Fitness & Nutrition Expert, CFT, SFN, M.S. Founder & CEO – Ethical Inc.
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Are olives a fruit? Olives are considered small fruits that grow on olive trees. They are high in Vitamin E, and they contain other high-powered antioxidants. Research studies show that they are good for the heart and can lower the risk of osteoporosis and cancer. In the Mediterranean region 90% of olives are used for olive oil.

Are olives a fruit? Photo credit: Istock- Marat Musabirov

Here are the Nutrition Facts of Olives:

  • Calories- 116
  • Protein-0.8 grams
  • Carbs- 6 grams
  • Sugar- 0 grams
  • Fiber- 1.6 grams
  • Fat- 0.9 grams- Saturated Fat-2.3 grams; Monounsaturated Fat-7.7 grams; Polyunsaturated Fat- 0.6 grams.

The oleic acid that is in olives is known to reduce the risk of heart disease, decrease inflammation and help reduce the risk of cancer. Some of the important vitamin and minerals in olive oil are Vitamin E, iron, copper, calcium, sodium, etc.

Vitamin E is a powerful antioxidant that can help reduce the risk of chronic diseases. Iron is important for red blood cells to transport oxygen. Copper helps with reducing the risk of heart disease. Calcium is an important mineral that is good for bone, muscle, and nerve function.

Some of the other plant compounds that provide great antioxidants benefits are tyrosol, oleanolic acid, quercetin, oleuropein, hydroxytyrosol, etc.

There were some research studies that shown that the oleic acid in olives has been shown to reduce bad cholesterol levels. It has also been known to reduce blood pressure based off other research studies. Some of the plant compounds found in olives and olive oil have been shown to prevent bone loss in animals and test tube studies.

Observational studies have shown that following a Mediterranean diet can reduce the risk of bone fractures. Olives and olive oil are consumed frequently in a Mediterranean diet.

The Bottom Line is olives are a fruit that is grown on olive trees. And there are tremendous health benefits to it such as reducing the risk of heart disease, reducing bad cholesterol levels, decrease inflammation, etc.

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References

  1. Rizzoli R, Biver E, Brennan-Speranza TC. Nutritional intake and bone health. Lancet Diabetes Endocrinol. 2021 Sep;9(9):606-621. doi: 10.1016/S2213-8587(21)00119-4. Epub 2021 Jul 6. PMID: 34242583.
  2. Melguizo-Rodríguez L, Ramos-Torrecillas J, Manzano-Moreno FJ, Illescas-Montes R, Rivas A, Ruiz C, De Luna-Bertos E, García-Martínez O. Effect of phenolic extracts from different extra-virgin olive oil varieties on osteoblast-like cells. PLoS One. 2018 Apr 26;13(4):e0196530. doi: 10.1371/journal.pone.0196530. PMID: 29698527; PMCID: PMC5919649.
  3. Tagliaferri C, Davicco MJ, Lebecque P, Georgé S, Amiot MJ, Mercier S, Dhaussy A, Huertas A, Walrand S, Wittrant Y, Coxam V. Olive oil and vitamin D synergistically prevent bone loss in mice. PLoS One. 2014 Dec 31;9(12):e115817. doi: 10.1371/journal.pone.0115817. PMID: 25551374; PMCID: PMC4281074.
  4. Sacco SM, Horcajada MN, Offord E. Phytonutrients for bone health during ageing. Br J Clin Pharmacol. 2013 Mar;75(3):697-707. doi: 10.1111/bcp.12033. PMID: 23384080; PMCID: PMC3575936.
  5. García-Martínez O, Rivas A, Ramos-Torrecillas J, De Luna-Bertos E, Ruiz C. The effect of olive oil on osteoporosis prevention. Int J Food Sci Nutr. 2014 Nov;65(7):834-40. doi: 10.3109/09637486.2014.931361. Epub 2014 Jun 30. PMID: 24975408.
  6. Mehmood A, Usman M, Patil P, Zhao L, Wang C. A review on management of cardiovascular diseases by olive polyphenols. Food Sci Nutr. 2020 Aug 13;8(9):4639-4655. doi: 10.1002/fsn3.1668. PMID: 32994927; PMCID: PMC7500788.
  7. De Pergola G, D’Alessandro A. Influence of Mediterranean Diet on Blood Pressure. Nutrients. 2018 Nov 7;10(11):1700. doi: 10.3390/nu10111700. PMID: 30405063; PMCID: PMC6266047.
  8. Rocha J, Borges N, Pinho O. Table olives and health: a review. J Nutr Sci. 2020 Dec 2;9:e57. doi: 10.1017/jns.2020.50. PMID: 33354328; PMCID: PMC7737178.
  9. Sales-Campos H, Souza PR, Peghini BC, da Silva JS, Cardoso CR. An overview of the modulatory effects of oleic acid in health and disease. Mini Rev Med Chem. 2013 Feb;13(2):201-10. PMID: 23278117.
  10. Visioli F, Wolfram R, Richard D, Abdullah MI, Crea R. Olive phenolics increase glutathione levels in healthy volunteers. J Agric Food Chem. 2009 Mar 11;57(5):1793-6. doi: 10.1021/jf8034429. PMID: 19219997.
  11. Lopez-Huertas E, del Río LA. Characterization of antioxidant enzymes and peroxisomes of olive (Olea europaea L.) fruits. J Plant Physiol. 2014 Oct 15;171(16):1463-71. doi: 10.1016/j.jplph.2014.06.014. Epub 2014 Jul 8. PMID: 25105232.
  12. Gambino CM, Accardi G, Aiello A, Candore G, Dara-Guccione G, Mirisola M, Procopio A, Taormina G, Caruso C. Effect of Extra Virgin Olive Oil and Table Olives on the ImmuneInflammatory Responses: Potential Clinical Applications. Endocr Metab Immune Disord Drug Targets. 2018;18(1):14-22. doi: 10.2174/1871530317666171114113822. PMID: 29141570.
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  14. Collins JF. Copper nutrition and biochemistry and human (patho)physiology. Adv Food Nutr Res. 2021;96:311-364. doi: 10.1016/bs.afnr.2021.01.005. Epub 2021 Apr 12. PMID: 34112357.
  15. Kodali HP, Pavilonis BT, Schooling CM. Effects of copper and zinc on ischemic heart disease and myocardial infarction: a Mendelian randomization study. Am J Clin Nutr. 2018 Aug 1;108(2):237-242. doi: 10.1093/ajcn/nqy129. PMID: 29982268.
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