The comparison between olives and aspirin is a fascinating subject for exploration. Aspirin and other non-steroidal anti-inflammatory drugs (NSAIDs) are widely known for their anti-inflammatory properties that reduce pain. However, long-term use can cause adverse effects, such as stomach ulcers, according to the Cleveland Clinic. On the other hand, olives offer a natural and potentially gentler way to alleviate inflammation without the risk of such side effects.
Although the effects of olives may not be as immediate as those of aspirin, they can be a valuable addition to one’s diet for long-term inflammation management. Recent scientific studies have started to uncover the true potential of olives in reducing inflammation. For example, a 2018 study published in the Journal of Nutritional Biochemistry demonstrated the anti-inflammatory effects of oleocanthal. A 2014 study appearing in the International Journal of Molecular Sciences highlights how oleocanthal specifically targets and inhibits COX-1 and COX-2 enzymes, similar to aspirin. These enzymes play a crucial role in the inflammatory pathway, and by blocking them, olives may help in reducing pain and inflammation.