Biological Activity of Phenolic Compounds in Virgin Olive Oils

Year 2016, Volume: 14 Issue: 4, 441 - 450, 01.12.2016

Mehmet Bayaz

Abstract

The Mediterranean diet is associated with lower incidences of atherosclerosis, cardiovascular and neurodegenerative diseases and certain types of cancer. Virgin olive oil is a unique component of the diet and partially responsible for benefical effects of the diet on human health. The medicinal potential of olive oil has been largely attributed to the antioxidative effects of biophenols derived from olive oil. Olive oil is a major source of at least 30 phenolic compounds. The main phenolic compounds in olive oil are hydroxytyrosol and tyrosol. The phenolic compounds present in olive oil are strong antioxidants and radical scavengers. Recently there has been an increase in the number of publications on their biological properties. Studies human, animal, in vivo and in vitro have demonstrated that olive oil phenolic compounds may have positive effects on certain physiological parameters such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. The objective of this review is to summarize the current studies about the positive effects of phenolic compounds in natural olive oils on human health and to emphasize the importance of olive oil consumption as a natural functional food

Keywords

Virgin olive oil, Biological activity, Phenolic compounds

Natürel Zeytinyağlarındaki Fenolik Bileşiklerin Biyolojik Aktivitesi

Abstract

Akdeniz diyeti ateroskleroz, kalp-damar hastalıkları, nörodejeneratif hastalıklar ve bazı kanser türlerinin bu ülkelerde görülme sıklığının düşük olması ile ilişkilendirilmektedir. Diyetin önemli bir bileşenini oluşturan natürel zeytinyağı, aynı zamanda muhtemelen diyetin sağlık üzerindeki olumlu etkilerinden sorumludur. Zeytinyağının tıbbi potansiyeli, büyük oranda natürel yağlarda bulunan biyofenollerin antioksidatif etkilerine atfedilmektedir. Natürel zeytinyağı içerdiği en az 30 farklı fenolik bileşik ile bu bileşikler için bir önemli kaynaktır. Yağın ana fenolik bileşikleri tirozol ve hidroksitirozoldür. Bu bileşikler güçlü birer antioksidan ve radikal tutucudurlar. Son zamanlarda yağdaki bu bileşiklerin biyolojik özelliklerinin araştırıldığı yayınların sayısında belirgin bir artış görülmektedir. İnsan ve hayvanlar üzerinde yapılan çalışmalar yanında, in vitro ve in vivo olarak yapılan çalışmalar da yağdaki bu bileşiklerin plazma lipoproteinleri, oksidatif hasar, inflamatuar markörü, trombosit ve hücre fonksiyonları, antimikrobiyal aktivite ve kemik oluşumu gibi belirli fizyolojik parametreler üzerine olumlu etkiye sahip olduklarını göstermektedir. Bu derlemenin amacı, natürel zeytinyağlarında bulunan fenolik bileşiklerin insan sağlığı üzerindeki olumlu etkilerine ait güncel çalışmaları özetlemek ve doğal bir fonksiyonel gıda olarak zeytinyağı tüketiminin önemini vurgulamaktır

Keywords

Natürel zeytinyağı, Biyolojik aktivite, Fenolik bileşikler

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