Introduction
Olive trees, more specifically their fruits, leaves, seeds, and olive by-products, are famous for their multifunctionality. The bioactive components of the product allow use as part of a diet or in various goods. For example, while some people advocate the Mediterranean diet rich in fatty acids and vitamins found in olives, others use skincare products made with olive extracts. As a result, olives and olive-based goods have been among the most vital products for thousands of years, starting with ancient civilizations and maintaining their functionality in modern days.
The History of Olives
The history of the olive tree involves numerous events, from becoming one of the leading commodities in ancient Greece Olive to being spread around the world and used in food, pharmacological, and skincare industries. The olive tree, Olea, is derived from the Greek term elea and is among the oldest trees in the world (Langgut). Olive, or Olea europaea L., is regarded as the most recognizable tree of the Mediterranean region, with roots dating as far back as the rise of the first civilizations, approximately six thousand years ago (Besnard 386). Without a doubt, the cultivation of this tree started long before the invention of the writing practice.
While it is believed that olive trees were first used in the Mediterranean regions, only a few countries were responsible for its wide acknowledgment and vigorous cultivation. According to archeological evidence, the earliest areas of olive cultivation were in such countries as Syria, Israel, Lebanon, Cyprus, and Crete (Kiritsakis). Works of art discovered in the Minoan palace of Knossos on Crete in the twentieth century depict people eating the harvested product and utilizing retrieved oil for cooking and lighting (Kiritsakis). Large clay vessels, known as amphoras, were used for storing olive oil in earlier civilizations and can still be found in Knossos and Phestos (Kiritsakis). Numerous archaeological evidence suggests that the Cretan Minoan Kingdom’s fortune was derived from the ongoing trade in olive oil (Kiritsakis). Thus, ancient civilizations considered olive to be among the most beneficial products.
Crete’s olive farming gradually spread to other countries on neighboring continents. In approximately 600 BC, this tree was transported from the most prominent country in olive cultivation, Greece, and countries in North Africa, to other countries in Mediterranean Basin (Kiritsakis). Greeks, Arabs, and Romans later introduced the fruit to the Spaniards (Kiritsakis. Additionally, during the reign of the Roman Empire, Romans started olive cultivation in various occupied regions of the realm (Kiritsakis). The given tree was extensively grown in southern parts of Europe, giving rise to the name Olea europaea (Kiritsakis). As a result, the widespread olive tree led to the cultivation of its various types.
Nowadays, the olive tree has gained worldwide popularity and is effectively farmed in numerous regions where olive trees were previously unknown. Olive trees are now extensively cultivated in approximately 30 areas, primarily “between latitudes of 30° and 45°” (Kiritsakis 1). Nevertheless, the Mediterranean basin, which was the olive’s original habitat, has the most olive trees and remains the world’s primary source of trees’ by-products.
The Health Benefits of Olives
The benefits of the olive tree are immense, as seen from the history of its cultivation. However, the reason why it is so popular is not only due to its multifunctionality. Olives are rich in numerous nutrients that allow various battles with diseases and skin imperfections. For example, olive oil is used as a vital component in the dietary practices of Mediterranean regions because it is essential in the treatment of various illnesses (Al-Asmari et al.). Olive oil’s primary micronutrient elements are monounsaturated fatty acids, with oleic acid as the primary fatty acid (Al-Asmari et al.). Moreover, olive oil contains a few minimal compounds that act as powerful antioxidants, such as hydroxytyrosol (Al-Asmari et al.). As a result, it is believed that the Mediterranean diet strengthens one’s well-being.
Several studies prove the health benefits of olives, especially olive oil. In both human and animal studies, it has been demonstrated that consuming extra virgin olive oil enhances well-being by lowering the risk of heart disease, reinforcing inflammatory reactions, and promoting the development and propagation of good gut bacteria (Al-Asmari et al.). The mentioned above benefits are due to the high nutrient composition of extra virgin olive oil (Al-Asmari et al.). The reason for this is high levels of monounsaturated fatty acids (particularly oleic acid) as well as a few minor elements, including phenolics, such as hydroxytyrosol and oleuropein (Al-Asmari et al.). Thus, extra virgin oil and its components are known to be used in specific diets, serving as a supplement.
Another study provides evidence that suggests the benefits of Vitamin E found in olives. The primary nutrient found in olives is vitamin E which is a fat-soluble antioxidant containing two significant groups of active ingredients, tocopherols, and tocotrienols, that are connected but have less bioactivity (Rocha). Since vitamin E is essential for the functioning of the brain and the safety of nerve roots, it was postulated that the given vitamin would also shield the nervous system from detrimental aging effects (Rocha). Observational studies yielded several results, with some indicating that vitamin E is linked to minor improvements in brain performance or a decreased risk of Alzheimer’s disease and types of cognitive impairment (Rocha). Moreover, it was found that Vitamin E leads to a reduced risk of death from amyotrophic lateral sclerosis when compared to the general population who never consumed olives or Vitamin E (Rocha). As a result, olives are rich in Vitamin E, which has multiple positive effects on cognitive abilities.
The Use of Olives in Medicine
In discussing the benefits and widespread use of olives, it is vital to recognize their use in medicine. Traditional Persian medicine (TPM) is a comprehensive approach to healthcare and autoimmune therapies and is used to treat several ailments (Preedy et al.). The core of traditional Persian medicine is protection from diseases. TPM makes extensive use of olive as a natural herb (Preedy et al.). Olive and its derived goods were recommended in this context for the treatment of a variety of illnesses, such as neurological diseases, oral cavity issues, ulcers, heart diseases, breathing issues, skin infections, urinary functionality problems, and gynecology (Preedy et al.). As a result, olives are considered to be both a treatment and a source for maintaining health.
It is also worth mentioning that olives are used in medicine for other diseases. For instance, people usually use olive oil as a treatment for diabetes and hypertension (“Olive”). In this respect, people who struggle with diabetes may benefit from olive leaf extract (“What Is Olive Leaf Extract?”). According to one research, 79 patients with type 2 diabetes were randomly assigned to receive either placebo, or olive leaf extract each day during a 14-week period (“What Is Olive Leaf Extract?”). As a result, the group who were given olive leaf extract showed improved blood glucose levels in comparison with the group with placebo intake. As for other uses of olive oil in medicine, it is found to be a good remedy for high blood pressure, cancer, cognition, severe headache, overweight issues, and a variety of other conditions (“Olive”). These are among the evidence-based uses that tend to be efficient.
The Use of Olives in the Industry
Olive-derived products of the olive industry are supplementary but beneficial goods from which various bioactive compounds can be retrieved and reused for both foods, pharmacological, and skincare goals (Otero). Olive oil-derived products, along with their biologically active phenolic compounds, have been shown to have anti-inflammatory, antioxidant, and photoprotective properties (Nunes). Furthermore, they have been researched in the beauty care and dermatology fields of study for the treatment of various skin ailments using pharmaceutical delivery methods (Nunes). For example, emulsions are one type of delivery mechanism, and they are typically made up of emollients, thickening agents, moisturizing ingredients, preservatives, and liquid, among several other things (Nunes). Emulsions are “thermodynamically unstable and heterogenic” structures, but they are the most commonly used vehicles in the cosmetic industry due to their effectiveness, specifically moisturization (Nunes). Another type of skincare product where olive extracts are predominantly used is a lotion which is a type of quasi emulsifier (Nunes). The application of natural additives in skincare products, which is becoming more popular, may have an effect on their structural system, resulting in changes in their texture as well as their physical and chemical, and viscoelastic characteristics.
Conclusion
Hence, olives, leaves, and seeds are known for their multifunctional uses. This multifunctionality was recognized by ancient civilizations six thousand years ago, and olives started to be used as a primary nutrient and source of profit, later introduced to other regions. Nowadays, olives remain an integral part of many industries and play an essential role in the overall well-being of many individuals. For example, when it comes to healthcare, olives are used to treat such widespread diseases as cancer, diabetes, and cardiovascular disease, as well as conditions including hypertension and high blood pressure. Moreover, olives are used in supplements due to their high components of vitamin E. Lastly, due to their antioxidant and anti-inflammatory effects, olive extract is used in skincare products, mainly lotions and emulsions.
Works Cited
AL-Asmari, Khalid Mushabbab, Al-Attar, Atef Mohammed, and Abu Zeid, Isam Mohamed. “Potential Health Benefits and Components of Olive Oil: An Overview.” Journal by Innovative Scientific Information & Services Network, vol. 17, no. 4, 2020, pp. 2673-2687.
Besnard, Guillaume, Jean-FrĂ©dĂ©ric Terral, and Amandine Cornille. “On the Origins and Domestication of the Olive: A Review and Perspectives.” Annals of Botany, vol. 121, no. 3, 2018, pp. 385-403.
Kiritsakis, Apostolos, and Fereidoon Shahidi, eds. Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing. John Wiley & Sons, 2017.
Langgut, Dafna, et al. “The Origin and Spread of Olive Cultivation in the Mediterranean Basin: The Fossil Pollen Evidence.” The Holocene, vo. 29, no. 5, 2019, pp. 902-922.
Nunes, Andreia, et al. “Investigations of Olive Oil Industry By-Products Extracts with Potential Skin Benefits in Topical Formulations.” Pharmaceutics, vol. 13, no. 4, 2021, pp. 1-20.
“Olive.”WebMD.
Otero, Paz, et al. “Applications of By-Products from the Olive Oil Processing: Revalorization Strategies Based on Target Molecules and Green Extraction Technologies.” Trends in Food Science & Technology, vol. 116, 2021, pp. 1084-1104.
Preedy, Victor R., and Ronald Ross Watson, eds. Olives and Olive Oil in Health and Disease Prevention. Academic press, 2020.
Rocha, Janete, Nuno Borges, and OlĂvia Pinho. “Table Olives and Health: A Review.” Journal of nutritional science, vol. 9, no. 57, 2020, pp. 1-16.
“What Is Olive Leaf Extract?”Verywell Health, 2021.