What Are the Functions and Benefits of Olive Polyphenols?
Olive polyphenols are nutrients extracted from olive trees, rich in vitamin C and active substances. They possess antioxidant properties that are beneficial for lowering blood pressure, clearing the lungs, and suppressing coughs. Furthermore, they can prevent coronary heart disease and atherosclerosis while offering excellent protection against DNA oxidative damage. However, it is crucial to be mindful of the proper usage and dosage of olive polyphenols, as long-term excessive consumption is not advisable.
Olives are a rich source of various nutrients, including protein, fat, carbohydrates, minerals, and vitamin C. Modern biotechnology analysis reveals that the primary active substances in olives are polyphenolic compounds. Experimental evidence suggests that olive polyphenols exhibit antioxidant capabilities, reducing the oxidation of low-density lipoprotein and preventing the occurrence of coronary heart disease and atherosclerosis. Additionally, they can relax vascular smooth muscle and lower blood pressure. Olive polyphenols are commonly used as an extract base for creating high-quality olive health teas that aid in weight loss, detoxification, and alcohol metabolism. They can also be further developed into pure traditional Chinese medicine formulations for treating various conditions such as clearing the lungs, suppressing coughs, soothing sore throats, and preventing or managing hypertension and diabetes.
Olive trees, belonging to the Oleaceae family, are evergreen trees commonly used in folk medicine for relieving alcohol intoxication, stimulating saliva production and appetite, and exerting anti-inflammatory and disinfectant effects. Modern physicochemical analysis has revealed that the primary components of olives are polyphenolic compounds, including gallic acid, ellagic acid, brevifolin, hyperin, and 3,3′-dimethoxyellagic acid. These polyphenols protect against oxidative damage by scavenging free radicals and chelating metal ions, inhibiting the activity of oxidative enzymes, and reducing the production of oxidative products. Furthermore, numerous intervention studies have demonstrated that olive polyphenols also have protective effects against DNA oxidative damage.
