Olive Oil: Nutraceutical and Pharmaceutical Food

Document Type : Mini Review

Author

Hacettepe University, Department of Food Engineering, Ankara, Turkey

Abstract

Olive and olive oil is a major part of the Mediterranean diet and breakfast. This tree is a member of Oleaceae family. The genus Olea is containing 2 subgenera Tetrapilus and Olea. The Mediterranean diet that includes up to 40% of calories as fat, led to a decrease in chronic diseases because of the high oleic acid intake. Olive oil is the oily juice, which is obtained from the olive fruit. It has a characteristic sensory profile and nutrition value. There is a good balance of fatty acids, between saturated, monounsaturated, and polyunsaturated acids in olive oil. This oil is unique among edible and vegetable oils and it can be consumed in the crude form, therefore, its tocopherols and phenolic content is conserved. Olive oil has very valuable minor components, such as phenolic compounds, sterols, vitamin and antioxidants. This study aim to review, some significant pharmaceutical effects and health benefits.

Keywords

References

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International Journal of Medical Reviews
Volume 6, Issue 1
March 2019
Pages 28-30

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History

  • Receive Date: 06 October 2018
  • Revise Date: 06 December 2018
  • Accept Date: 20 February 2019

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