The effects of olive and olive oil on metabolism

Year 2019, Volume: 1 Issue: 2, 56 - 63, 27.12.2019

Ahmet Melih Önçırak

Abstract

The aim of
this review is to investigate the effects of olive and olive oil on human
metabolism.

Online
academic databases were used in preparing the review. These consist of WOS,
PubMed, Google Scholars, Online Sau Library. Olive is a species of the genus
Olaea of the Olecea family. Its homeland is South Asia and Mesopotamia. Olive
cultivation has been shown in archaeological studies dating back to 4000 BC. It
is mentioned in many chapters in the Qur'an, the Bible and the Torah and has
gained great importance in history. Olive oil is a green and yellowish liquid
obtained from this fruit. It is chlorophyll in its structure that gives its
green color. Yellow color gives carotine. Olive oil appears red under
ultraviolet light. The reason for this is the chlorophyll in the structure.
There are natural, refined, refined prima, riviera (mixed prima) and
seasonings. Natural olive oil is subdivided depending on the concentration of
free fatty acid in terms of oleic acid. Refined oil is also fine and edible
oil. There are cleaning processes such as distillation, neutralization,
bleaching, deodorization. Riviera is a type of oil that can be used directly as
food and consists of a mixture of natural oil and refined oil. Flavored olive
oil is obtained by adding various spices to these oils.

The beneficial and protective effects of olive
and olive oil contents on metabolism is a fact that all circles provide
alliance.

Keywords

Olive, olive oil, metabolism

Zeytin ve zeytinyağının metabolizmaya etkileri

Abstract

Bu derlemede amacımız,
zeytin ve zeytin yağının insan metabolizması üzerine olan etkilerini
incelemektir.

Derleme hazırlanırken online
akademik veri tabanlarından faydalanılmıştır. Bunlar arasında; WOS, PubMed,
Google Scholars, Online Saü Kütüphanesi yer almaktadır.

Zeytin, Olecea
familyasının Olaea cinsinin bir türüdür. Anavatanı Güney Asya ve Mezopotamya
bölgesidir. Zeytin yetiştiriciliğinin M.Ö.4000 yıllara dayandığı arkeolojik
çalışmalarda gösterilmiştir. Kuran, İncil ve Tevrat'ta birçok bölümde
geçmektedir ve tarihte de büyük önem kazanmıştır. Zeytinyağı ise bu meyveden
elde edilen yeşil ve sarımtırak renkli bir sıvıdır. Bu yeşil rengini veren
yapısındaki klorofildir. Sarı rengi ise karotin verir. Naturel, rafine, rafine
prima, riviera (karma prima) ve çeşnili gibi türleri vardır. Natürel zeytinyağı
da serbest yağ asitliği oleik asit cinsinden derişimine bağlı olarak alt
gruplara ayrılır. Rafine yağ ince ve yemeklik yağdır. Damıtma, nötralizasyon,
ağartma, deodorizasyon gibi temizleme işlemleri vardır. Riviera doğrudan gıda
olarak kullanılabilecek natürel yağ ile rafine yağın karışımından oluşan bir
yağ türüdür. Çeşnili zeytinyağı ise bu yağlara çeşitli baharatlar eklenmesi ile
elde edilir.

Zeytin ve zeytinyağı
içeriklerinin metabolizmaya faydalı ve koruyucu etkileri, üzerinde tüm
çevrelerin ittifak sağladığı bir gerçektir.  

Keywords

Zeytin, zeytinyağı, metbolizma

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