Sanskrit Name: Not listed in Classical Texts
Devanagari Name:ऑलिव तेल
Botanical Name: Olea europaea
English Name: Olive Oil
Description
A staple in Mediterranean culture, olive oil is known for its deeply hydrating and anti-inflammatory properties. When used in massage, it nourishes dry skin, relieves joint pain, and reduces oxidative stress that contributes to aging. Olive oil also works as a natural barrier against pollution and harmful UV rays, protecting the skin from environmental damage.
It is widely recommended in Ayurveda for soothing muscle spasms, reducing swelling, and improving circulation, which helps in nutrient absorption and overall vitality.
Benefits – through the lens of Ayurveda
Olive oil is not mentioned in classical Ayurvedic texts like Charaka Samhita, Sushruta Samhita, or Ashtanga Hridayam, since the olive tree is not native to ancient India. It was introduced much later via Mediterranean trade routes.
Main Chemical Constituents
- Oleic acid
- Hydroxytyrosol
- Squalene
- Tocopherols (Vitamin E
Nutritional Components
- Healthy fats (monounsaturated)
- Vitamin E
- Vitamin K
- Plant sterols
- Antioxidants
Medical Conditions(Relief)
- Olive Oil is widely used for its heart-healthy benefits.
- Protects against harmful UV rays and pollution
- Repairs sun damage by minimizing oxidative stress
- Relieves muscle spasms, swelling, and body aches
- It is rich in antioxidants and has anti-inflammatory properties.
- It is commonly used for skin care, improving hair health, and supporting overall cardiovascular health.
Medical Conditions(Avoid)
- Olive Oil should be avoided in individuals with a sensitivity to olives or olive oil.
- It should also be avoided in individuals with digestive issues like acid reflux or a tendency towards bloating, as it may aggravate these conditions.
References
- Gorzynik-Debicka M, Przychodzen P, Cappello F, Kuban-Jankowska A, Marino Gammazza A, Knap N, Wozniak M, Gorska-Ponikowska M. Potential health benefits of olive oil and plant polyphenols. International journal of molecular sciences. 2018 Feb 28;19(3):686.
- Covas MI, Ruiz-Gutiérrez V, De La Torre R, Kafatos A, Lamuela-Raventós RM, Osada J, Owen RW, Visioli F. Minor components of olive oil: evidence to date of health benefits in humans. Nutrition Reviews. 2006 Oct 1;64(suppl_4):S20-30.
- Medeiros DM, Hampton M. Olive oil and health benefits. InHandbook of nutraceuticals and functional foods 2019 Nov 19 (pp. 211-222). CRC Press.
- Foscolou A, Critselis E, Panagiotakos D. Olive oil consumption and human health: A narrative review. Maturitas. 2018 Dec 1;118:60-6.
- Gavahian M, Khaneghah AM, Lorenzo JM, Munekata PE, Garcia-Mantrana I, Collado MC, Meléndez-Martínez AJ, Barba FJ. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases. Trends in food science & technology. 2019 Jun 1;88:220-7.
- Covas MI. Olive oil and the cardiovascular system. Pharmacological Research. 2007 Mar 1;55(3):175-86.
- Perona JS, Botham KM. Olive oil as a functional food: nutritional and health benefits. InHandbook of olive oil: Analysis and properties 2013 Jul 5 (pp. 677-714). Boston, MA: Springer US.
