Chemical Components and Antioxidant Properties for Olive Oil: Review Article
DOI:
https://doi.org/10.55544/sjmars.5.2.11Keywords:
Functional foods, Antioxidant, Olive oil, Natural food additives, Phenolic compoundsAbstract
Olive oil has been considered as one of the healthiest ingredients in Mediterranean nations' nutritional regime. Because olive oils include phenolic compounds, which were shown to have several recognized health benefits, they are regarded as nutritious. Numerous latest studies have revealed the anti-inflammatory actions related to phenolic compounds. The statement of olive oil use as well as its potential health benefits—particularly in reducing diabetes mellitus, breast cancer, and cardiovascular diseases—is supported by the cumulative data. Hydroxytyrosol and oleuropein are two examples of phenolic compounds that can be found in extra virgin olive oil, responsible for this oil's unique stability and flavor. Studies that have been carried out in-vivo as well as in-vitro show that the phenolics that are found in olive oil are potent anti-oxidants. They display a number of other significant biological activities which, to a certain extent, support an individual's promotion of health.
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