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Food As Medicine: The Science of the Olive Plant with Sarah Gray

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Food As Medicine: The Science of the Olive Plant with Sarah Gray

From herbalists to passionate foodies, the olive plant is widely regarded for both its delicious fare as well as its medicinal properties.

So, how does one identify a good quality olive oil from those of lesser quality? What are the differences between olive oil, olive tapenade and olive leaf and what do these differences mean? What is the current research into olive oil and olive leaf telling us? If you've ever pondered these questions, with the help of Sarah Gray we dive deep into the world of the olive plant and unravel the science that makes this plant a champion when it comes to being a 'food-as-medicine'. 

Covered in this episode

[00:19] Welcoming Sarah Gray
[00:30] Today's topic: the phytochemistry of the Olive Plant
[00:51] Not all Olive Oil is created equal: how to identify quality?
[05:21] Oleocanthal: antioxidant and anti-inflammatory benefits
[10:50] Nutrient profile: Olive Oil vs. Olive Leaf
[13:18] Oleuropein and heart health
[15:34] Research limitation: correct terminology 
[18:10] Identifying a good from a 'bad' oil
[20:15] Adulteration in the food industry 
[23:11] Olive oil derived squalene
[27:25] Anti-inflammatory evidence
[29:17] Evidence for therapeutic dosing
[32:58] Olive leaf and immunity
[37:05] Cooking considerations with olive oil
[41:20] Limitations of the health rating system
[44:07] The Olive Wellness Institute


***Transcript & show notes/ resources coming soon 



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The information provided on FX Medicine is for educational and informational purposes only. The information provided on this site is not, nor is it intended to be, a substitute for professional advice or care. Please seek the advice of a qualified health care professional in the event something you have read here raises questions or concerns regarding your health.

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Sarah Gray

Sarah Gray is the General Manager of the Olive Wellness Institute, and is a passionate health and wellness professional, with experience in primary care settings, medical writing and food and drug industries. Sarah is a registered pharmacist and nutritionist with a keen interest in the active and phytochemical composition of foods, nutrients and natural/ herbal medicines, with a specific interest in extra virgin olive oil and olive leaf extract. She also works for the olive oil and olive leaf industry, providing education and driving research initiatives to strengthen science and awareness in this space. Her secondary interest is related to drug food and drug nutrient interactions. Sarah has been a sessional lecturer at Laureate/Torrens University for the past 5 years, specialising in Drug and Integrated Pharmacology.