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Olives, EVO Oil, and Olive Supplements

olives oliveoil oleuropein hydroxytyrosol

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#1 onz

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Posted 08 July 2020 - 09:52 AM


I Thought I would start some discussion on the comparisons between Olives, Olive Oil, and Olive Supplements.

 

Right now my coronavirus budget means I can't really afford supplements, and many countries actually don't sell affordable high quality Olive Oil, especially where I'm currently living, Japan. So I want to get the benefits of EVOO from normal canned/jarred olives.

 

I've done some googling but still have many questions as I'm finding conflicting information... 

 

1. How to select olives that will contain the most amount of beneficial compounds (Hydroxytyrosol, etc.)

​2. Given how volatile these compounds are in EVOO, and how hard it is to find high quality oil (remember the huge EVOO scams revealed a few years ago). If you get your EVOO intake from whole olives does this mean you avoid quality problems? Because the oil they contain won't be oxidised and can't be cut with other oils, right?

3. Have you guys tried the various olive supplements that are on the market, what do you think of them regarding advantages/disadvantages, and are you making this choice based off research or do you feel a noticeable affect from taking them?

4. Some sources say black is better than green, but there's no way to tell if black olives are ripened or if it's due to lye oxidation, and even if you could tell the difference, which is better?

 

In my search I found this interesting video regarding the processing of whole olives, but still have unanswered questions regarding how the different processing affects all the beneficial compounds. 



#2 pamojja

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Posted 08 July 2020 - 10:33 AM

1 Hydroxytyrosol content of foods here: http://phenol-explor.../polyphenol/674

About half the weight of Oleuropein (for example found in olive leaf extract) also converts to hydroxytyrosol.

 

2 Since demeter has higher standarts than organic, I use those (available as 3L for €55,- here). Olives themself usually organic only.

 

3 I find whatever I take as supplement regularly I gradually loose taste for the real food. So with garlic, capers (quercetin), cod-liver (retinol) and olives. Which has the advantage to make space for even more rare and therefore varied foods. But if I still find taste for them, I eat also real olives, beside the oil and supplements.

 

4 I go by price and intuition (gut feeling).


Edited by pamojja, 08 July 2020 - 10:35 AM.

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#3 onz

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Posted 10 July 2020 - 09:35 AM

1 Hydroxytyrosol content of foods here: http://phenol-explor.../polyphenol/674

About half the weight of Oleuropein (for example found in olive leaf extract) also converts to hydroxytyrosol.

 

The huge variation here highlights the quality control issues with olive oil.

 

I just came across this website, interestingly, they're claiming 20-40mg of "Olive Leaf Antioxidants" per 200ml cup of their olive leaf tea, that seems very good. I wonder how it tastes

https://stoneandgrov...-olive-leaf-tea



#4 OlderThanThou2

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Posted 26 January 2021 - 08:24 AM

Oleic acid in itself might have benefits:

Oleic Acid Benefits VS Resveratrol | 2021 Research - YouTube

 

Even if you can't get the best quality of OO, you still have the oleic acid.


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