The olive tree ranges in height from 3 to 12 metres (10 to 40 feet) or more and has numerous branches. Its leaves, leathery and lance-shaped, are dark green above and silvery on the underside and are paired opposite each other on the twig. The wood is resistant to decay. If the top dies back, a new trunk will often arise from the roots. It’s trees bloom in late spring; small, whitish flowers are borne in loose clusters in the axils of the leaves. It’s fruit is classed botanically as a drupe, similar to the peach or plum. Within the stone are one or two seeds.
These are grown mainly for the production of olive oil. Fresh, unprocessed olives are inedible because of their extreme bitterness resulting from a glucoside that can be neutralized by treatments with a dilute alkali such as lye. Salt applications also dispel some of the bitterness. The processed fruit may be eaten either ripe or green.
The botanical name of olive is Olea europaea which belongs to Oleacea family.
• gastroprotective (protects digestive system)
• neuroprotective (protects central nervous system)
• antimicrobial (inhibits microorganism growth)
• anticancer (reduces risk of cancer)
• anti-inflammatory (reduces risk of inflammation)
• antinociceptive (reduces pain stimuli)
• antioxidant (prevents oxidation or cell damage)
Parts Used –
This is a tree with edible fruit, leaves, and seeds. The fruit and leaves are the parts used for medicinal purposes.
• For constipation: 30 mL of olive oil.
• For high blood pressure: 30-40 grams per day of extra-virgin olive oil as part of the diet. 400 mg of olive leaf extract four times daily has also been used for high blood pressure.
• For high cholesterol: 23 grams of olive oil per day (about 2 tablespoons)
• For preventing heart disease and heart attacks: 54 grams per day (about 4 tablespoons) has been used
• High cholesterol. Using olive oil in the diet instead of saturated fat can reduce total cholesterol levels in people with high cholesterol.
• High blood pressure. Adding generous amounts of extra virgin it’s oil to the diet and continuing with the usual treatments for high blood pressure can improve blood pressure over 6 months in people with high blood pressure.
• Heart disease. Replacing saturated fats in the diet with olive oil can reduce risk factors for heart disease and stroke. Adding it’s oil to the diet seems to help prevent a first heart attack.
• Migraine headache. Taking this oil daily for 2 months seems to reduce the frequency and severity of migraine headaches.
• Osteoarthritis. Developing research shows that taking a freeze-dried water extract of olive fruit decreases pain and increases mobility in people with osteoarthritis.
• Psoriasis. Applying a mixture of honey, beeswax, and olive oil to the skin along with standard care can improve psoriasis.
• Rheumatoid Arthritis. People whose diet includes a high amount of olive oil have a lower risk of developing rheumatoid arthritis.
• Breast cancer. People who consume more olive oil in their diet seem to have a lower risk of developing breast cancer.
• Constipation. Taking it’s oil by mouth is effective for reducing constipation.
• Pregnancy and breast-feeding: There is not enough reliable information about the safety of taking olive products if you are pregnant or breast-feeding. Do not use amounts greater than the amount commonly found in foods.
• Diabetes: Olive oil might lower blood sugar. People with diabetes should check their blood sugar when using this oil.
• Surgery: It’s oil might affect blood sugar. Using such oil might affect blood sugar control during and after surgery. Stop taking olive oil 2 weeks before surgery.
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