PubAg

Main content area

Exploiting the anti-inflammatory properties of olive (Olea europaea) in the sustainable production of functional food and neutraceuticals

Author:
Nasopoulou, Constantina, Karantonis, Haralabos C., Detopoulou, Maria, Demopoulos, Constantinos A., Zabetakis, Ioannis
Source:
Phytochemistry reviews 2014 v.13 no.2 pp. 445-458
ISSN:
1568-7767
Subject:
Mediterranean diet, Olea europaea, anti-inflammatory activity, cardiovascular diseases, functional foods, olive oil, olive pomace
Abstract:
Olive oil is an important lipid source of the Mediterranean diet which has been associated with lower incidence of cardiovascular diseases whereas olive pomace (OP), a natural by-product of olive oil production, has been found to contain micro constituents with antioxidant, antithrombotic and antiatherogenic activities. The evaluation of OP in order to produce sustainable functional food and neutraceuticals has been the subject of research over the last years. All recent data, focusing on the anti-inflammatory properties of olive oil derived from olive (Olea europaea) and OP along with the potential production of sustainable functional food and neutraceuticals, are presented in this review.
Agid:
391530