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Antioxidants in Greek Virgin Olive Oils

Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin ol...

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Detalles Bibliográficos
Autores principales: Kalogeropoulos, Nick, Tsimidou, Maria Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665486/
https://www.ncbi.nlm.nih.gov/pubmed/26784878
http://dx.doi.org/10.3390/antiox3020387
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author Kalogeropoulos, Nick
Tsimidou, Maria Z.
author_facet Kalogeropoulos, Nick
Tsimidou, Maria Z.
author_sort Kalogeropoulos, Nick
collection PubMed
description Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis.
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spelling pubmed-46654862016-01-14 Antioxidants in Greek Virgin Olive Oils Kalogeropoulos, Nick Tsimidou, Maria Z. Antioxidants (Basel) Review Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis. MDPI 2014-05-13 /pmc/articles/PMC4665486/ /pubmed/26784878 http://dx.doi.org/10.3390/antiox3020387 Text en © 2014 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Review
Kalogeropoulos, Nick
Tsimidou, Maria Z.
Antioxidants in Greek Virgin Olive Oils
title Antioxidants in Greek Virgin Olive Oils
title_full Antioxidants in Greek Virgin Olive Oils
title_fullStr Antioxidants in Greek Virgin Olive Oils
title_full_unstemmed Antioxidants in Greek Virgin Olive Oils
title_short Antioxidants in Greek Virgin Olive Oils
title_sort antioxidants in greek virgin olive oils
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665486/
https://www.ncbi.nlm.nih.gov/pubmed/26784878
http://dx.doi.org/10.3390/antiox3020387
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