Volume 4, Issue 2 (6-2018)                   J. Hum. Environ. Health Promot. 2018, 4(2): 50-54 | Back to browse issues page


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Yousefi Z, Rezaeigolestani M, Hashemi M. Biological Properties of Olive Oil. J. Hum. Environ. Health Promot.. 2018; 4 (2) :50-54
URL: http://zums.ac.ir/jhehp/article-1-170-en.html
1- Agricultural Engineering Research Group, Gilan Agricultural and Natural Resources Research and Education Center, AREEO, Rasht, Iran.
2- Department of Food Hygiene, School of Veterinary Medicine, University of Tehran, Tehran, Iran.
3- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Abstract:   (59 Views)
Background: This review tries to explain various biological properties of olive oil Methods: In present review, data were obtained via a complete search through online databases including PubMed, Google Scholar, SID and ScienceDirect to find the relevant titles and paper abstracts using keywords like ‘olive oil’, ‘biological effect’ or ‘therapeutic’ or ‘food’. The obtained articles have been reviewed to evaluate different biological and therapeutic properties of olive and its edible products.
Results: Olive fruit and oil and the products obtained from olive tree (e.g., olive leaf extract) have unique medicinal properties. Studies have confirmed the positive effects of olive oil on wound healing, pain relief, cancer treatment, stroke, and cardiovascular diseases. In addition to the sensory properties of olive oil, the consumption of olive oil in the daily diet could enhance the safety and quality of food through antimicrobial and antioxidant compounds.
Conclusion: Considering the unique and significant medicinal and nutritional benefits of olive oil, it is necessary to encourage people toward the consumption of olive oil and increase their awareness about the importance and advantages of this product.
Full-Text [PDF 479 kb]   (16 Downloads)    
Type of Study: Review Article | Subject: Special
Received: 2018/05/7 | Accepted: 2018/06/3 | Published: 2018/06/20

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