Large and brown in color, the Kalamata olive is known for its fleshy texture and distinct flavor. Kalamata olives are the most widely consumed olives in the world.
Kalamata olives' nutrient density and abundance of antioxidants are likely responsible for their positive health effects. Known for their anti-inflammatory effects, which aid in the treatment and prevention of a variety of diseases, they have a somewhat sweet or mildly bitter flavor.
This article discusses the nutritional value of Kalamata olives and their health advantages.
Due to their obvious skin benefits, olives have long been a staple in many skincare routines. The phenolic component oleuropein, found in olives, has been shown to prevent skin from enduring UVB-induced damage over time. Aside from that, it readily mops up any stray free radicals that could be floating around. Consuming Kalamata olives may, therefore, be beneficial to skin health.
Can Potentially Prevent Malignant Diseases
Polyphenols, antioxidants, and flavonoid chemicals abound in Kalamata olives. These chemicals protect cells and membranes from outside aggression, which may lessen the likelihood of malignant diseases. Additionally, the oleuropein included in these olives may reduce the growth of malignant cells.
Could Improve Cardiovascular Health
Kalamata olives, thanks to the oleuropein they contain, have been demonstrated to lower the risk of heart disease. Researchers have shown that it may prevent the acute cardiotoxicity of adriamycin (damage to the heart muscle). As a bonus, it was shown to prevent the oxidation of low-density lipoproteins (LDL), aka "bad cholesterol."
May Assist With Weight Reduction
Olives help keep HDL cholesterol levels steady because of their high antioxidant content. It has been suggested that eating olives can also slow the formation of bad cholesterol. Perhaps avoiding them might prevent excessive weight gain. More definitive study is needed to understand how Kalamata olives may aid weight loss in humans.
Could Be Useful In Diabetes Management
Since Kalamata olives have a low glycemic index (they digest slowly), they limit the rapid uptake of carbohydrates by the body. The phenolic component hydroxytyrosol may be found at concentrations of 1-3 milligrams per gram in just one Kalamata olive (4 grams). In animal models of type 2 diabetes, hydroxytyrosol has demonstrated strong anti-diabetic capabilities and possesses insulin-like actions. In addition, it helps prevent damage from oxidative stress, inflammation, hyperglycemia (high blood sugar), and hyperlipidemia (high fat levels in blood).
Moreover, hydroxytyrosol (5 mg/day) has been certified by the European Food Safety Authority for preventing oxidative damage and inflammation, therefore lowering the risk of insulin resistance/diabetes. In any case, the effect of Kalamata olives in the management of diabetes requires further rigorous study.
