5K readsHealth
New research published in the International Journal of Food Microbiology has paved the way for the novel use of olives as a source of probiotics in our diets.
Probiotics are the healthy bacteria necessary for gut health, balancing intestinal flora and stimulating protective functions of the digestive system. They are essential for a healthy gut, particularly when an antibiotic, that strips the digestive system of its natural bacteria, is being used.
Due to their oral administration, probiotics must be able to withstand the harsh physical and chemical environment of the human gastro-intestinal tract, and need to be ingested in large quantities daily to have a beneficial effect. As varying probiotics react differently in the digestive environment, the challenge is not just introducing them to the body, but introducing specific bacteria types that can survive and flourish in the very specific GI conditions.
Although most commonly seen as a functional component of certain yogurts and dairy products, new research carried out at the Consejo Superior de Investigaciones Científicas (CSIC) in Spain, is now suggesting that there it the possibility to use olives and bacteria present in the fermentation process, to introduce these beneficial organisms to our bodies.
Electron microscopy techniques have shown that bacteria and yeast that is responsible for the fermentation of certain Spanish table olives associate with one another to form communities known as a’ biofilm’. Previously, it was thought that these bacteria dispersed in the brine used to preserve the olives during the process, however, the new findings suggest that in fact the biofilm compound forms and stays on the surface of the fruit. The formation of this microscopic layer is thought to be due to the high concentration and availability of sugars, amino acids, vitamins and other nutrients during the process of fermentation, providing the ideal environment for the survival and growth of these bacteria.
An olive of the Gordal variety, for example, may have as many as 100 billion Lactobacilli residing on its surface, which are they ingested when the olive is consumed. The probiotic nature of these bacterial strains is now the subject of investigation by the CSIC, with some bacteria and yeast strains already present in the fermentation exhibiting beneficial effects on gut health. There is also the possibility that different, desirable, healthy bacteria strains may be able to be used in the fermentation process, and thus delivered to the body via olives.
Due to their high fiber and antioxidant levels, if olives could also be used to deliver probiotics to the body, they could be classified as a functional food. There is also the possibility of therapeutic uses, with previous research done on Portuguese table olives indicating that several of the bacteria present during the fermentation process have the ability to inhibit the growth of Helicobacter pylori, a common human pathogen that is resistant to a growing number of antibiotics. This shows a potential for such probiotics to be used as an antibiotic alternative.
The use of olives as a source of probiotics may be preferable for those who are unable to eat dairy due to intolerances or those who require a heart healthy diet.
Related Articles
Sep. 18, 2024
Project Turns Olive Waste Into Supercapacitors
A research project in Spain has concluded after developing an effective process to repurpose olive waste for several industrial applications.
Jan. 15, 2024
Oleocanthal: Behind the Health Benefits of Olive Oil's Famous Phenol
Found solely in extra virgin olive oil, oleocanthal demonstrates potent anti-inflammatory properties and has been linked to beneficial impacts on cancer and dementia.
Jan. 15, 2024
Chickens Fed Olive Oil Are More Resilient to Environmental Stressors, Study Finds
Separate research has also found that olive oil consumption improves the health of chicken meat and eggs for human consumption.
Mar. 6, 2024
Xylella May Not Be Responsible for Olive Tree Devastation in Puglia, Study Finds
The findings could unravel a decade of policy and understanding that Xylella fastidiosa was the leading cause of Olive Quick Decline Syndrome in Puglia.
Mar. 7, 2024
Ancient Olive Groves on Capri Are Reservoirs of Biodiversity
Researchers traced the origins of the island’s olive trees to Crete and mainland Italy and discovered 21 new varieties.
Jan. 3, 2024
Researchers Develop Algorithm to Predict Harvest Potential from Climate Data
The publicly available algorithm was developed using 15 years of data from Italy to compare how combinations of climatic events impacted subsequent harvests.
Sep. 12, 2024
Low-Carb Mediterranean Diet Aids Diabetes Patients in Achieving Remission
A review found that a low-carbohydrate Mediterranean diet was more effective in helping type 2 diabetes patients achieve remission compared to a low-fat or traditional Mediterranean diet.
Apr. 30, 2024
Scientific Review Links Med Diet Adherence With Improved Urological Health
Researchers reviewed almost 1,000 studies to determine the associations between following the Mediterranean diet and improved urological and sexual health outcomes.