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Altın Damla

Year 2006, Volume: 4 Issue: 3, 44 - 45, 01.06.2006

Mustafa Kıralan Aslı Yorulmaz

Abstract

References

  • Amiot, M. J., Fleuriet, A., Macheix, J. J. (1996). Importance and evolution of phenolic compounds in olive during growth and maturation. J. Agric. Food Chem. 34, 823-826.
  • Anonymous 2001. Codex Alimentarius, Codex Standard for Named Vegetable Oils Cx-Stan 210 1999.
  • Anonymous 2003. Trade standard applying to olive oil and olive- pomace oil (COI/T.15/NC no.3) A n o n y m o u s
  • http://envirocancer.cornell.edu/factsheet/Diet/fs1.phyto.pdf 2 0 0 6 .
  • Bisignano, G., Tomaino, A., Lo Cascio, R., Crisafi, G., Uccella, N., Saija, A.1999. On the in-vitro antiomicrobial activity of oleuropein and hydroxytyrosol, J. Pharm. Pharmacol. 31; 971974.
  • Boskou, D. 1996. Olive Oil Chemistry and Technology, AOCS Press, Champaign, IL, USA, pp. 5283.
  • Hornstra, G. 1999. Lipids in functional foods in relation to cardiovascular disease. Fett/Lipid. 101: 456466.
  • Kiritsakis, A. K. 2002. Virgin olive oil composition and its effect on human health. Inform. 13: 237-241.
  • Kushi, L., Giovannucci, E. 2002. Dietary Fat and Cancer. The American Journal of Medicine. 113 (9B): 63-70.
  • Nissiotis, M., Tasioula-Margari, M. 2002. Changes in antioxidant concentration of virgin olive oil during thermal oxidation. Food Chemistry 77: 371376.
  • Ososki, A. L., Kennelly, E. J. 2003. Phytoestrogens: a review of the present state of research. Phytother Res; 17: 845-869.
  • Owen, R. W., Mier, W., Giacosa, A., Hull, W. E., Spiegelhalder, B., Bartsch, H. 2000a. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food Chem Toxicol. 38: 647-659.
  • Owen, R. W., Mier, W., Giacosa, A., Hull, W. E., Spiegelhalder, B., Bartsch, H. 2000b. Identification of lignans as major components in the phenolic fraction of olive oil. Clin. Chem. 46, 976-988.

Altın Damla

Year 2006, Volume: 4 Issue: 3, 44 - 45, 01.06.2006

Mustafa Kıralan Aslı Yorulmaz

Abstract

Zeytinyağı, yüzyıllardır Akdeniz Havzası ve civarında zeytin meyvesinden Olea europeae L. sadece fiziksel yöntemler kullanılmak suretiyle elde edilen bitkisel bir yağdır. Gerek eşsiz lezzeti gerekse sağlık üzerine yaptığı olumlu etkiler nedeniyle, diğer bitkisel yağlara kıyasla daha fazla tercih edilmektedir. Bu makalede, zeytinyağını diğer yağlardan üstün yapan başlıca özellikler tartışılmıştır.

References

  • Amiot, M. J., Fleuriet, A., Macheix, J. J. (1996). Importance and evolution of phenolic compounds in olive during growth and maturation. J. Agric. Food Chem. 34, 823-826.
  • Anonymous 2001. Codex Alimentarius, Codex Standard for Named Vegetable Oils Cx-Stan 210 1999.
  • Anonymous 2003. Trade standard applying to olive oil and olive- pomace oil (COI/T.15/NC no.3) A n o n y m o u s
  • http://envirocancer.cornell.edu/factsheet/Diet/fs1.phyto.pdf 2 0 0 6 .
  • Bisignano, G., Tomaino, A., Lo Cascio, R., Crisafi, G., Uccella, N., Saija, A.1999. On the in-vitro antiomicrobial activity of oleuropein and hydroxytyrosol, J. Pharm. Pharmacol. 31; 971974.
  • Boskou, D. 1996. Olive Oil Chemistry and Technology, AOCS Press, Champaign, IL, USA, pp. 5283.
  • Hornstra, G. 1999. Lipids in functional foods in relation to cardiovascular disease. Fett/Lipid. 101: 456466.
  • Kiritsakis, A. K. 2002. Virgin olive oil composition and its effect on human health. Inform. 13: 237-241.
  • Kushi, L., Giovannucci, E. 2002. Dietary Fat and Cancer. The American Journal of Medicine. 113 (9B): 63-70.
  • Nissiotis, M., Tasioula-Margari, M. 2002. Changes in antioxidant concentration of virgin olive oil during thermal oxidation. Food Chemistry 77: 371376.
  • Ososki, A. L., Kennelly, E. J. 2003. Phytoestrogens: a review of the present state of research. Phytother Res; 17: 845-869.
  • Owen, R. W., Mier, W., Giacosa, A., Hull, W. E., Spiegelhalder, B., Bartsch, H. 2000a. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food Chem Toxicol. 38: 647-659.
  • Owen, R. W., Mier, W., Giacosa, A., Hull, W. E., Spiegelhalder, B., Bartsch, H. 2000b. Identification of lignans as major components in the phenolic fraction of olive oil. Clin. Chem. 46, 976-988.
There are 13 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Mustafa Kıralan This is me

Aslı Yorulmaz This is me

Publication Date June 1, 2006
Published in Issue Year 2006 Volume: 4 Issue: 3

Cite

APA Kıralan, M., & Yorulmaz, A. (2006). Altın Damla. Akademik Gıda, 4(3), 44-45.
AMA Kıralan M, Yorulmaz A. Altın Damla. Akademik Gıda. June 2006;4(3):44-45.
Chicago Kıralan, Mustafa, and Aslı Yorulmaz. “Altın Damla”. Akademik Gıda 4, no. 3 (June 2006): 44-45.
EndNote Kıralan M, Yorulmaz A (June 1, 2006) Altın Damla. Akademik Gıda 4 3 44–45.
IEEE M. Kıralan and A. Yorulmaz, “Altın Damla”, Akademik Gıda, vol. 4, no. 3, pp. 44–45, 2006.
ISNAD Kıralan, Mustafa - Yorulmaz, Aslı. “Altın Damla”. Akademik Gıda 4/3 (June 2006), 44-45.
JAMA Kıralan M, Yorulmaz A. Altın Damla. Akademik Gıda. 2006;4:44–45.
MLA Kıralan, Mustafa and Aslı Yorulmaz. “Altın Damla”. Akademik Gıda, vol. 4, no. 3, 2006, pp. 44-45.
Vancouver Kıralan M, Yorulmaz A. Altın Damla. Akademik Gıda. 2006;4(3):44-5.

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