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Liver and Kidney Support
Below is a sample of 42 papers found when searching “Oleuropein and liver” at PubMed
I was eating olives one night and wondered if my mice would like some, so, I did a quick search on PubMed and found a killer study on the protective effects of oleuropein on their livers, which led to a bunch of interesting reading. Olives have always been on the menu for me, but now they’re on it every day.
Oleuropein attenuates hepatic steatosis induced by high-fat diet in mice.
Olive oil polyphenols suppress the TGF-α-induced migration of hepatocellular carcinoma cells.
Oleuropein Induces AMPK-Dependent Autophagy in NAFLD Mice
The olive constituent oleuropein, as a PPARα agonist, markedly reduces serum triglycerides.
Evaluation of hypocholesterolemic effect of oleuropein in cholesterol-fed rats.
The Effect of Consumption of Citrus Fruit and Olive Leaf Extract on Lipid Metabolism.
I like olive leaf tea... Purple kalamata olives are lower in VA. The most of "black olives" are often cured using dilute brine and lye solutions and iron salts - I never buy them. Sometimes I buy black dried olives - naturally riped.
That is interesting hill country and bludicka! Olives (and the oil) are something I WANT to like, but my tastes don't really fancy them, and I'm trying to listen to my tastes.
I love olives but some olives don’t love me. I think they are high in carotenoids which is not ideal but recently I’ve also been wondering if there is a methanol problem too with tinned/jarred olives.
I went through a phase years ago of eating & cooking with lots of tinned black olives & I developed boils on my face (very attractive!). I eventually tracked it down to olives as when I didn’t have them for a week my skin was fine and so I totally cut them out of my diet & my problem disappeared (phew). Now I can eat olives occasionally as long as they are fresh but if I buy my favourite salty jarred black olives I get problems.
Having read Woodrow Montes book on foods problematic for methanol (tinned fruits & veg is one) that turns into formaldehyde I’m now wondering... just sharing as too many tinned/jarred olives may be a double whammy of carotenoids & methanol.
Quote from JAJ on December 5, 2019, 1:20 pmI love olives but some olives don’t love me. I think they are high in carotenoids which is not ideal but recently I’ve also been wondering if there is a methanol problem too with tinned/jarred olives.
I went through a phase years ago of eating & cooking with lots of tinned black olives & I developed boils on my face (very attractive!). I eventually tracked it down to olives as when I didn’t have them for a week my skin was fine and so I totally cut them out of my diet & my problem disappeared (phew). Now I can eat olives occasionally as long as they are fresh but if I buy my favourite salty jarred black olives I get problems.
Having read Woodrow Montes book on foods problematic for methanol (tinned fruits & veg is one) that turns into formaldehyde I’m now wondering... just sharing as too many tinned/jarred olives may be a double whammy of carotenoids & methanol.
Happy New Year @JAJ
Estimation of the oxalate content of foods and daily oxalate intake
https://www.sciencedirect.com/science/article/pii/S0085253815469157
There's a wide variance in the oxalate content of olives according to the paper. Maybe that's part of what's going on. I saw a picture recently of oxalate crystals working their way out through the surface of the skin. Might have been in this Sally Norton video that @bludicka linked awhile back. https://www.youtube.com/watch?v=i7ArmIYGH0s Think I'll stick to the oil for now, (hoping that the oxalate content is located more in the solids.)
Happy New Year to you too @hillcountry
That’s so weird as yesterday I watched that video as it had been posted on Garrett Smith’s Mighty Network and had that very same thought about olives - so very interested that you also think this is a possibility. I didn’t know about the crystals coming out onto the skin though eek. Sally Norton does say that olive oil is ok. I think oxalates could well have been a problem & the variation in black olives could well be a culprit - thanks for paper.
Years of not understanding why olives were bad for me & now three ideas - possibly a perfect storm. I was probably not very nutrient replete at that time in my life either & I know that B1 deficiency is a problem for increasing endogenous oxalate production.