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- Title
Natürel Zeytinyağlarındaki Fenolik Bileşiklerin Biyolojik Aktivitesi.
- Authors
Bayaz, Mehmet
- Abstract
The Mediterranean diet is associated with lower incidences of atherosclerosis, cardiovascular and neurodegenerative diseases and certain types of cancer. Virgin olive oil is a unique component of the diet and partially responsible for benefical effects of the diet on human health. The medicinal potential of olive oil has been largely attributed to the antioxidative effects of biophenols derived from olive oil. Olive oil is a major source of at least 30 phenolic compounds. The main phenolic compounds in olive oil are hydroxytyrosol and tyrosol. The phenolic compounds present in olive oil are strong antioxidants and radical scavengers. Recently there has been an increase in the number of publications on their biological properties. Studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolic compounds may have positive effects on certain physiological parameters such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. The objective of this review is to summarize the current studies about the positive effects of phenolic compounds in natural olive oils on human health and to emphasize the importance of olive oil consumption as a natural functional food.
- Publication
Academic Food Journal / Akademik GIDA, 2016, Vol 14, Issue 4, p441
- ISSN
1304-7582
- Publication type
Article