Phenolic Profiles of Portuguese Olives: Cultivar and Geographics

• Type: Chapter or Part of a Book
• Date: 2010

Authors

Seabra, RM (Author) Other; Andrade, PB (Author) FFUP; Valentao, P (Author) FFUP; Faria, M (Author) Other; Paice, AG (Author) Other; Oliveira, MBPP (Author) FFUP

Book

Title: Olives and Olive Oil in Health and Disease Prevention

1º Edition

Pages: 177-186

ISBN: 978-0-12-374420-3

Publisher: Elsevier

Indexing

ISI Web of Knowledge

Scopus - 7 Citations

Scientific classification

CORDIS: Health sciences > Pharmacological sciences > Pharmacognosy

Other information

Authenticus ID: P-008-BQB

DOI: 10.1016/b978-0-12-374420-3.00020-6

Abstract (EN): Table olives and olive oil are characteristic components of the Mediterranean diet and are considered one of the factors responsible for the low incidence of coronary heart disease and prostate, breast and colon cancers in this area. The health benefits of olives are partially attributed to their characteristic fatty acid composition but also micronutrients such as the tocopherol antioxidants and, above all, phenolic compounds. In fact, studies have shown that diets containing olive oil achieve better results than other diets containing equivalent amounts of oleic acid but lower amounts of phenolic compounds. Aside from its recognized role as a health promoter, the phenolic composition of olive oil has also been assayed as a tool to indicate the oil's quality and to differentiate olive cultivars. Portugal, although possessing a large Atlantic coast, is still considered a Mediterranean country; especially its eastern region, which is characterized by a climate and soil very similar to those observed in Spain, and where olive groves are a characteristic feature of the landscape. Although its oil production is much less than that of some other EU countries, it is comparable to that of Algeria and double that of Palestine. This chapter intends to give an overview of Portuguese olive production and cultivars and to evaluate the role of phenolic profiles as possible markers. © 2010 Copyright

Language: English

Type (Professor's evaluation): Scientific