Olive oil contains triacylglycerols... free fatty acids, glycerol, pigments, aroma ..

As usual complex!

I posted this a a separate item as it is so interesting and informative. Thanks for prompting me. I learn somthing every day.

RB



ABSTRACT

http://www.regional.org.au/au/gcirc/1/205.htm

Composition of olive oil and its nutritional and health effect

Apostolos K. Kiritsakis

Professor, School of Food Technology and Nutrition, Technological Educational Institution of Thessaloniki, Sindos Thessaloniki, Greece
e-mail: Kiritsak@athena.compulink.gr

ABSTRACT

The purpose of this paper is to describe the factors affecting olive oil composition and to overview the effect of its composition on nutrition and human health. It is well accepted that the high mono-unsaturation of olive oil and the presence of several other constituents such as phenols and tocopherols, chlorophyll and pheophytin, sterols, squalene, aroma and flavor compounds and other exhibit a significant role on the health. Olive oil as a highly monounsaturated oil, is resistant to oxidation. Also the presence of phenols, tocopherols and other natural antioxidants prevent lipid oxidation within the body eliminating the formation of free radicals which may cause cell destruction. The aroma and the flavor compounds of olive oil, as well as, the chlorophyll and pheophytin pigments increase the stomach secretion and facilitate the absorption of the natural antioxidants, which furthermore protect the body tissues from oxidation. Epidemiological studies suggest that the high consumption of the monounsaturated olive oil in Mediterranean countries, is related with the low rates of cardiovascular disease (CHD), cancer of the breast and of high life expectancy.

KEYWORDS: phenols, radicals, monounsaturation, aging, aroma compounds, HDL cholesterol, assimilation
MAIN OLIVE OIL CONSTITUENTS

Olive oil contains triacylglycerols and small quantities of free fatty acids, glycerol, pigments, aroma compounds, sterols, tocopherols, phenols, unidentified resinous components and other (Kiritsakis, 1998). Among these constituents the unsaponifiable fraction (Fig. 1), which covers a small percentage (0,5-1,5 %) plays a significant role on human health........