Akademik Veri Yönetim Sistemi
Novel Techniques in Nutrition and Food Science, cilt.7, sa.1, ss.654-657, 2023 (Hakemli Dergi)
Olive oil is a functional food that has a high level of oleic acid and minor components with biological
properties. Oleic acid, linoleic and linolenic acids are bioactive lipids with anti-inflammatory and/or
proresolving activities. Phenolic compounds and tocopherols in extra virgin olive oil are effective due to
their antioxidant, anti-inflammatory, and neuroprotective activities. Non-saponifiable fraction containing
minör componenets including phenolic compounds present up to 2% by weight have protective and
antioxidant effects. The presence and types of phenolic compounds are important for extra virgin olive
oil’s nutritional value and phenolics content is a very important parameter for the quality and sensory
properties including flavor, astringency, pungency, and bitterness. Polyphenols play an important role in
oxidative di-stress, telomere length and healthy aging, by just modulating redox function. The positive
correlations were proved between the daily intake of phenolic compounds in the Mediterranean diet and
health. The goal of the current mini review is to summarize the current understanding components of
extra virgin olive oil as well as the significance of its bioactive polyphenols.