Antioxidant activity in olive oils
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Olive oils can serve as an excellent source of valuable bioactive compounds. The current chapter presents a brief overview of the antioxidant properties present in a wide range of olive oils, including the role of bioactive compounds. There is an increasing demand for the consumption of olive oil in the world due to its health benefits and impacts on cardiovascular diseases, diabetes, most types of cancer, inflammation, and metabolic diseases. The antioxidant properties are mainly correlated to the health-promoting components of olive oil such as phenolic compounds, tocopherols, squalenes, pigments, and sterols. These components make olive oil one of the most important, healthy edible oils worldwide. Therefore the consumption of olive oil, especially the virgin form, can be recommended not only because of its antioxidative character but also due to other important positive effects from its bioactive compounds on human health. © 2021 Elsevier Inc.
Açıklama
Anahtar Kelimeler
Antioxidant activity, Bioactive components, Health implications, Olive oil, Phenolics, Tocopherols
Kaynak
Olives and Olive Oil in Health and Disease Prevention
