The Bioavailability of Olive Oil Phenolic Compounds

摘要: Publisher Summary The beneficial effects of olive oil on cardiovascular risk factors are now recognized and often only attributed to its high levels monounsaturated fatty acids (MUFA). Olive is, however, more than a MUFA fat. is functional food, which besides having level contains other minor components with biological properties. content the an varies, depending several conditions such as cultivar, climate, ripeness olives at harvesting, processing system employed produce oil. Three types currently present market: virgin, ordinary, or pomace. Virgin oils produced by direct pressing centrifugation olives, among them those acidity greater equal 3.3 degrees (2 in European Union) submitted refining process some components, mainly phenolic compounds, lesser degree squalene, lost. By mixing virgin refined oil, ordinary (olive UE 1991) marketed. After production, rest drupe seed processed process, resulting pomace certain quantity added before marketing. classified into two types: unsaponificable fraction, defined fraction extracted solvents after saponification soluble includes compounds. major compounds (1) simple phenols, (2) secoiridoids, (3) polyphenols.