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Exploiting the anti-inflammatory properties of olive (Olea europaea) in the sustainable production of functional food and neutraceuticals

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Abstract

Olive oil is an important lipid source of the Mediterranean diet which has been associated with lower incidence of cardiovascular diseases whereas olive pomace (OP), a natural by-product of olive oil production, has been found to contain micro constituents with antioxidant, antithrombotic and antiatherogenic activities. The evaluation of OP in order to produce sustainable functional food and neutraceuticals has been the subject of research over the last years. All recent data, focusing on the anti-inflammatory properties of olive oil derived from olive (Olea europaea) and OP along with the potential production of sustainable functional food and neutraceuticals, are presented in this review.

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Authors and Affiliations

  1. Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Athens, Greece

    Constantina Nasopoulou, Maria Detopoulou & Ioannis Zabetakis

  2. Laboratory of Food Chemistry, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece

    Haralabos C. Karantonis

  3. Laboratory of Biochemistry, Department of Chemistry, University of Athens, Athens, Greece

    Constantinos A. Demopoulos

Authors
  1. Constantina Nasopoulou
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  2. Haralabos C. Karantonis
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  3. Maria Detopoulou
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  4. Constantinos A. Demopoulos
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  5. Ioannis Zabetakis
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Correspondence to Constantina Nasopoulou.

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Nasopoulou, C., Karantonis, H.C., Detopoulou, M. et al. Exploiting the anti-inflammatory properties of olive (Olea europaea) in the sustainable production of functional food and neutraceuticals. Phytochem Rev 13, 445–458 (2014). https://doi.org/10.1007/s11101-014-9350-8

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  • DOI: https://doi.org/10.1007/s11101-014-9350-8

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