Table olives and health: a review
Table olives, a product of olive tree (Olea europaea L.), is an important fermented product of the Mediterranean Diet. Agronomical factors, particularly the cultivar, the ripening stage and the processing method employed are the main factors influencing the nutritional and non-nutritional compositio...
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| Format: | Article |
| Language: | English |
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Cambridge University Press
2020-01-01
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| Series: | Journal of Nutritional Science |
| Subjects: | |
| Online Access: | https://www.cambridge.org/core/product/identifier/S2048679020000506/type/journal_article |
| _version_ | 1811155888865542144 |
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| author | Janete Rocha Nuno Borges Olívia Pinho |
| author_facet | Janete Rocha Nuno Borges Olívia Pinho |
| author_sort | Janete Rocha |
| collection | DOAJ |
| description | Table olives, a product of olive tree (Olea europaea L.), is an important fermented product of the Mediterranean Diet. Agronomical factors, particularly the cultivar, the ripening stage and the processing method employed are the main factors influencing the nutritional and non-nutritional composition of table olives and their organoleptic properties. The important nutritional value of this product is due to its richness in monounsaturated fat (MUFA), mainly oleic acid, fibre and vitamin E together with the presence of several phytochemicals. Among these, hydroxytyrosol (HT) is the major phenolic compound present in all types of table olives. There is a scarcity of in vitro, in vivo and human studies of table olives. This review focused comprehensively on the nutrients and bioactive compound content as well as the health benefits assigned to table olives. The possible health benefits associated with their consumption are thought to be primarily related to effects of MUFA on cardiovascular health, the antioxidant (AO) capacity of vitamin E and its role in protecting the body from oxidative damage and the anti-inflammatory and AO activities of HT. The influence of multiple factors on composition of the end product and the potential innovation in the production of table olives through the reduction of its final salt content was also discussed. |
| first_indexed | 2024-04-10T04:42:14Z |
| format | Article |
| id | doaj.art-cfce87918ffe40ae9567dd0fbf4d790a |
| institution | Directory Open Access Journal |
| issn | 2048-6790 |
| language | English |
| last_indexed | 2024-04-10T04:42:14Z |
| publishDate | 2020-01-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Journal of Nutritional Science |
| spelling | doaj.art-cfce87918ffe40ae9567dd0fbf4d790a2023-03-09T12:39:11ZengCambridge University PressJournal of Nutritional Science2048-67902020-01-01910.1017/jns.2020.50Table olives and health: a reviewJanete Rocha0Nuno Borges1https://orcid.org/0000-0001-6357-0615Olívia Pinho2Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Porto, PortugalFaculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Porto, Portugal CINTESIS – Centro de Investigação em Tecnologia e Serviços de Saúde, Porto, PortugalFaculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Porto, PortugalTable olives, a product of olive tree (Olea europaea L.), is an important fermented product of the Mediterranean Diet. Agronomical factors, particularly the cultivar, the ripening stage and the processing method employed are the main factors influencing the nutritional and non-nutritional composition of table olives and their organoleptic properties. The important nutritional value of this product is due to its richness in monounsaturated fat (MUFA), mainly oleic acid, fibre and vitamin E together with the presence of several phytochemicals. Among these, hydroxytyrosol (HT) is the major phenolic compound present in all types of table olives. There is a scarcity of in vitro, in vivo and human studies of table olives. This review focused comprehensively on the nutrients and bioactive compound content as well as the health benefits assigned to table olives. The possible health benefits associated with their consumption are thought to be primarily related to effects of MUFA on cardiovascular health, the antioxidant (AO) capacity of vitamin E and its role in protecting the body from oxidative damage and the anti-inflammatory and AO activities of HT. The influence of multiple factors on composition of the end product and the potential innovation in the production of table olives through the reduction of its final salt content was also discussed.https://www.cambridge.org/core/product/identifier/S2048679020000506/type/journal_articleTable olivesMediterranean DietMonounsaturated fatAlpha-tocopherolPhenolic compounds |
| spellingShingle | Janete Rocha Nuno Borges Olívia Pinho Table olives and health: a review Journal of Nutritional Science Table olives Mediterranean Diet Monounsaturated fat Alpha-tocopherol Phenolic compounds |
| title | Table olives and health: a review |
| title_full | Table olives and health: a review |
| title_fullStr | Table olives and health: a review |
| title_full_unstemmed | Table olives and health: a review |
| title_short | Table olives and health: a review |
| title_sort | table olives and health a review |
| topic | Table olives Mediterranean Diet Monounsaturated fat Alpha-tocopherol Phenolic compounds |
| url | https://www.cambridge.org/core/product/identifier/S2048679020000506/type/journal_article |
| work_keys_str_mv | AT janeterocha tableolivesandhealthareview AT nunoborges tableolivesandhealthareview AT oliviapinho tableolivesandhealthareview |