The Autumn Olive (Elaeagnus umbellata) is a deciduous shrub native to eastern Asia. It was widely introduced across North America starting in the 1830s, promoted by conservation agencies for its ability to prevent soil erosion and provide food and shelter for wildlife. However, its hardiness and rapid spread led to the plant being classified as an invasive species in many regions. The shrub’s vigorous growth often overshadows the fact that its fruit is a nutritional treasure.
Nutritional Profile: A Lycopene Powerhouse
The small, speckled berries contain an unusually high concentration of bioactive compounds. The most notable component is the carotenoid lycopene, the pigment responsible for the fruit’s vibrant red color. Research shows these berries can contain 15 to 54 milligrams of lycopene per 100 grams of fresh fruit, a concentration up to 17 times greater than that found in an equivalent serving of fresh tomato. This makes the Autumn Olive one of the densest natural sources of lycopene available.
Beyond lycopene, the berries are rich in other health-promoting substances. They contain significant levels of Vitamin C, sometimes as high as 27.8 milligrams per 100 grams of fresh fruit. The pulp and skin are sources of additional carotenoids, including \(\beta\)-carotene, lutein, and phytoene, which are precursors to Vitamin A. The single seed inside each berry provides essential fatty acids, including Omega-3s, and Vitamin E.
Therapeutic Effects on Human Health
The dense nutritional profile translates into several potential therapeutic effects, driven primarily by the fruit’s high antioxidant capacity. The collective action of lycopene, Vitamin C, and polyphenols like anthocyanins helps neutralize free radicals. This process reduces oxidative stress, a factor in the development of many long-term health issues.
The lycopene content is important due to its association with cardiovascular support. Studies suggest the fruit’s compounds may help regulate cholesterol levels, and specific phytochemicals, such as phytosterols, have been linked to decreased blood cholesterol. The berries also contain compounds like eugenol and palmitic acid, which demonstrate antibacterial properties. Extracts from the fruit have shown potential anti-diabetic activity, which researchers continue to explore.
Ecological Contributions Beyond Invasive Status
Despite its reputation as an invasive species, the Autumn Olive possesses unique qualities that benefit certain ecosystems. The shrub forms a symbiotic relationship with soil bacteria in its root nodules. This enables the plant to fix atmospheric nitrogen directly into the soil, which naturally improves fertility in nutrient-poor or degraded areas.
This nitrogen-fixing capability allows the plant to thrive where native species often cannot, making it effective for land reclamation and erosion control. The shrub also supports local wildlife, especially during colder months. Its dense fruit production provides an abundant food source for birds and small mammals late in the autumn season when other natural food sources are scarce. The flowers in the spring are rich in nectar, offering food for bees and other pollinators.
Safe Harvesting and Utilization
Timing the harvest is important to maximize flavor and reduce astringency. The berries ripen from September into November, but the best time to pick them is in late autumn when they are fully red, soft, and separate easily from the stem. The astringent quality is significantly reduced, and the flavor becomes sweeter, often after the first frost.
When foraging, positively identify the plant by looking for the distinctive silvery underside of the leaves and the small, speckled red berries. The fully ripe berries can be consumed raw, though they are most commonly processed into jams, jellies, sauces, or fruit leathers. To ensure safety, berries should only be harvested from areas free of potential contaminants like herbicides or roadside pollution.