Table olives and
olive oil are sources of compounds with important biological properties and
essential components of the Mediterranean Diet.
For a long period
the scientific community focused its attention mainly on the beneficial effects
of olive oil on health. The importance of the edible processed
fruit was rather overlooked. Table olives contain a large amount of high
quality fat, essential amino acids, minerals, vitamins, fiber and a group of
minor compounds, which include biophenols and pentacyclic triterpenes.
In the last
decade an effort is seen in the literature to re-evaluate table olives as
sources of bioactive compounds. There is an impressive increase of papers
dealing with the composition of processed olives, the effect of variety and
processing methods on the level of antioxidants and other minor bioactive
constituents, and generally the improvement of healthy features.
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