Pregledni rad
NUTRITIONAL PROPERTIES OF VIRGIN OLIVE OIL WITH EMPHASIS ON PHENOLIC COMPOUNDS
Gülgün YILDIZ TİRYAKI
; Çanakkale 18 Mart University Faculty of Engineering Department of Food Engineering, 17110 Çanakkale, Turkey
Sažetak
Foods have been used historically, across cultures and for centuries, in treating disease and curing
illness, owing to the role of antioxidants found naturally in foods. Also, it is known that in the process
of historical development, virgin olive oil with a high content of antioxidants was consumed not only
as food but also was used as a therapeutic agent in the treatment of various diseases, applied by rubbing
onto the skin. Olives and the oil extracted from them by physical means are key nutrients in the
Mediterranean diet pattern. They contain high amounts of bioactive compounds (polyphenols, tocopherols,
phospholipids, carotenoids, chlorophylls, sterols and squalene) and possess high antioxidant
potential. The supplementation of diets with virgin olive oil positively affects human health. The
main objective of this review is to describe the physicochemical and nutritional characteristics of virgin
olive oil and the influence of its physiologically active compounds, with special emphasis on the
effect of phenolic compounds on human health.
Ključne riječi
bioactive compounds; public Health; promoting the consumption of virgin olive oil
Hrčak ID:
198901
URI
Datum izdavanja:
31.12.2017.
Posjeta: 933 *