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 | "Description" by A_Partyns (12876 pt) | 2019-Aug-12 19:39 |
| Evaluation | N. Experts | Evaluation | N. Experts |
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| 2 | 7 | ||
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Olive (Olea europaea) is a fruit that is grown in temperate climates.
In particular, the Taggiasca olive is found in Liguria in the hinterland of Imperia and Savona, it is quite small, between 1 and 2 cm long, it is green and gradually turns green when it matures, from green to pink to violet and finally to black.
The olive is used to make oil and extracts. Its pulp is used in the food industry.
In the olive there are bioactive compounds useful for human health such as polyphenols, proteins (1).
The amount of phenolic compounds is significant and explains the antioxidant activity of olive and olive oil:
These values change substantially depending on the type of oleander, harvest period and other parameters (2).
The good protein and amino acid content of olive and in particular maslinic acid, a tripenoid, have shown that, together with moderate exercise, they can increase muscle mass, grip strength, knee pain and thus prevent disability related to mobility in older people (3).
Olive cultivation is damaged by the so-called "Olive Fly" (Bactrocera oleae).
References________________________________________
(1) Proteins in olive fruit and oil. Montealegre C, Esteve C, García MC, García-Ruiz C, Marina ML. Crit Rev Food Sci Nutr. 2014;54(5):611-24. doi: 10.1080/10408398.2011.598639. Review.
(2) The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves. Özcan MM, Fındık S, AlJuhaimi F, Ghafoor K, Babiker EE, Adiamo OQ. J Food Sci Technol. 2019 May;56(5):2373-2385. doi: 10.1007/s13197-019-03650-8.
(3) Maslinic acid derived from olive fruit in combination with resistance training improves muscle mass and mobility functions in the elderly. Nagai N, Yagyu S, Hata A, Nirengi S, Kotani K, Moritani T, Sakane N. J Clin Biochem Nutr. 2019 May;64(3):224-230. doi: 10.3164/jcbn.18-104.
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