Rocha Janete, Borges Nuno, Pinho Olívia
Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Porto, Portugal.
CINTESIS - Centro de Investigação em Tecnologia e Serviços de Saúde, Porto, Portugal.
J Nutr Sci. 2020 Dec 2;9:e57. doi: 10.1017/jns.2020.50. eCollection 2020.
Table olives, a product of olive tree ( 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 , 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.
油浸橄榄是橄榄树（L.）的产物，是地中海饮食中的一种重要发酵产品。农艺因素，特别是品种、成熟阶段和所采用的加工方法，是影响油浸橄榄营养和非营养成分及其感官特性的主要因素。该产品重要的营养价值归因于其富含单不饱和脂肪（MUFA），主要是油酸、纤维和维生素E，以及多种植物化学物质。其中，羟基酪醇（HT）是所有类型油浸橄榄中存在的主要酚类化合物。关于油浸橄榄的 、 和人体研究较少。本综述全面聚焦于油浸橄榄的营养成分和生物活性化合物含量以及赋予其的健康益处。与其食用相关的可能健康益处被认为主要与MUFA对心血管健康的影响、维生素E的抗氧化（AO）能力及其在保护身体免受氧化损伤方面的作用以及HT的抗炎和AO活性有关。还讨论了多种因素对最终产品成分的影响以及通过降低油浸橄榄最终盐含量在其生产方面的潜在创新。
