BENEFITS OF OLIVES

Delicious olives offer an amazing array of health benefits that humans have likely been enjoying for thousands of years. Historians note that olives were part of the diet for people as far back as 6,000 years ago in the early Bronze Age. Although the Mediterranean region is particularly note for their delectable olives and high-quality olive oil, olives also grow in regions of Portugal and the Middle East. There are many different varieties of olives, but the research is suggests that each variety offers spectacular health benefits. Whether you’re a fan of green olives or black olives or all the wonderful olive varieties that exist, you should add them to your weekly diet to obtain their many health benefits.

Good for Your Brain

With their brain-supportive antioxidants, olives provide support for strong cognitive function. Because your brain requires so much oxygen, it’s more prone to the development of free radicals than other parts of your body. Antioxidants neutralize these disease-causing free radicals to protect brain health. Additionally, olives contain vitamin K; a lack of vitamin K has been linked to diseases like Alzheimer’s. As if those benefits weren’t enough, there is research that suggests that olives can reduce the risk for depression. So, simply be eating olives, you could elevate your mood and protect your brain health at the same time.

Antioxidants

Olives, whether they be black, green, or stuffed with blue cheese, are loaded with Vitamin E and polyphenols, both of which are powerful antioxidants. To break that down a little, antioxidants are potent compounds that fight free radicals in the body, which can help protect cells and prevent cardiovascular diseases and cancer. Antioxidants also help protect your immune system, helping you avoid getting sick and keep you healthy as you age. Vitamin E is fat soluble, meaning that .Olives are a great source of vitamin E, which has the ability to neutralize free radicals in body fat. Especially when working with the stable monounsaturated fats found in olives, vitamin E can make cellular processes safer. If the DNA of a cell is damaged, it can mutate and become cancerous. Studies have shown that a diet supplemented with olives and olive oil leads to a lower risk of colon cancer, almost as low a risk as a diet rich in fish oil.it’s better absorbed into your bloodstream when combined with fat—just like in that perfect little olive package that nature cleverly designed.

SUNFLOWER

A Great Source of Vitamin E

Sunflower

The Sunflower is an annual herbaceous plant belonging to the daisy family, the largest and one of the most popular plants from this family. It can grow up to 4 meters in height. The root is hairy and made of fiber, and it creates plenty of spacious roots that can penetrate up to 3 meters in the ground.
Within every fruit, there is one light gray seed, rich in herbal oils, vitamins, proteins, and minerals. The mature sunflower can contain up to half a kilo of seeds. Plant parts used are the seed and flower petals.
Sunflower oil and oil cakes are used extensively in the food industry as a high quality energy food. These days, there are numerous sunflower breeds, grown for oil production and their voluminous forage.
The flower petals contain anthocyanicglycosides, xanthophyll, choline, betaine, carotenoids, phytosterines, sapogenins and sunflower acid.
Oil is made of two types of seed: small black seeds that deliver high-quality oil and large grey- black seeds with white stripes that are used for food.
Nutritional Value 
Sunflower seeds of 100 grams contain 25 grams proteins, 42 grams fat, 1 gram carbs and 4 grams herbal fibre.
The energy value is 2450 kj (585 kcal). The seed contains vitamin A, vitamins from the B group, vitamin E, and of minerals, there are are calcium, phosphorus, iron and sodium.