Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Sport and Health Research Centre, University of Granada, Armilla, Granada, Spain.
Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain.
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.
Olive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their antioxidant and inflammatory properties. Thus, olives, olive-derived products, and subproducts of the olive industry have gained popularity in recent years due to their potential health benefits and their use in traditional medicine. The present chapter summarizes the main applications of Olea europaea and olive oil processing by-products as therapeutic agents against cancer, cardiovascular diseases, and antimicrobial agents.
橄榄（Olea europaea）是一种原产于地中海地区的物种，因其可食用的果实而被广泛种植，被称为橄榄。橄榄是单不饱和脂肪酸、维生素 E 和多酚的丰富来源，已被证明具有多种健康益处。它们通常用于烹饪，也用于化妆品和制药行业。从橄榄果实和橄榄油工业的几个副产物中提取的提取物表现出几种主要与抗氧化和抗炎特性相关的生物活性。因此，近年来，由于橄榄、橄榄衍生产品和橄榄油工业副产物具有潜在的健康益处及其在传统医学中的应用，它们受到了广泛关注。本章总结了 Olea europaea 和橄榄油加工副产物作为抗癌、心血管疾病和抗菌剂治疗剂的主要应用。
