Evidence supporting the use of: Olive
For the health condition: Osteoporosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Olive and its derivatives, particularly olive oil and olive polyphenols (such as oleuropein and hydroxytyrosol), have been investigated for their potential benefits in supporting bone health and mitigating osteoporosis. Scientific studies, primarily in animal models and some small human trials, suggest that olive polyphenols may promote bone formation and reduce bone resorption, processes relevant to osteoporosis. The proposed mechanisms include antioxidant and anti-inflammatory effects, as well as modulation of bone cell activity (osteoblasts and osteoclasts). Epidemiological data from Mediterranean populations, where olive oil consumption is high, have shown lower rates of osteoporosis and fractures, although these findings may be confounded by other dietary and lifestyle factors.

Randomized controlled trials in humans are limited and generally small in scale. Some studies have shown that diets enriched with extra-virgin olive oil can increase markers of bone formation and reduce bone loss in postmenopausal women. However, the overall quality and quantity of evidence are still moderate at best, and no major clinical guidelines currently recommend olive or olive oil specifically for osteoporosis prevention or treatment. The evidence supporting olive’s use for osteoporosis is thus scientific in nature but remains at an early stage, warranting a rating of 2 out of 5.

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beta caryophyllene
biochanin
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boron
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broccoli
calcium
calycosin
catechins
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cistanche
cod liver oil
collagen
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curcumin
cyanidin
daidzein
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dioscorea
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diosmetin
DPA (docosapentaenoic acid)
Drynaria
ecdysteroids
eicosapentaenoic acid
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epicatechin
equol (proprietary)
estrogen
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flavanols
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flavans
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genistein
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glycitin
goji berry
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haliotis
hesperetin
hesperidin
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ipriflavone
isoflavones
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maca
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Milk Protein
Mineral blend
Naringenin
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olive
omega-3 fatty acids
paeoniflorin
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phosphorus
Phytoecdysteroid
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