Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Functionalities and Active Constituents of Olive Oil

올리브유의 기능성과 활성성분

  • Heo, Wan (Department of Food and Biotechnology, Korea University) ;
  • Lee, So Yoon (Department of Food and Biotechnology, Korea University) ;
  • Lim, Su-Young (Department of Food and Biotechnology, Korea University) ;
  • Pan, Jeong Hoon (Department of Food and Biotechnology, Korea University) ;
  • Kim, Hyung Min (Department of Food and Biotechnology, Korea University) ;
  • Kim, Young Jun (Department of Food and Biotechnology, Korea University)
  • 허완 (고려대학교 식품생명공학과) ;
  • 이소윤 (고려대학교 식품생명공학과) ;
  • 임수영 (고려대학교 식품생명공학과) ;
  • 판정훈 (고려대학교 식품생명공학과) ;
  • 김형민 (고려대학교 식품생명공학과) ;
  • 김영준 (고려대학교 식품생명공학과)
  • Received : 2012.05.02
  • Accepted : 2012.08.05
  • Published : 2012.10.31
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Abstract

Olive oil is widely consumed in Korea, and is a representative fat source in the Mediterranean diet, known to be effective in the prevention of coronary artery disease. In addition, diverse functionalities have been reported, such as anti-cancer, anti-oxidation, and anti-inflammation effects. In this review, the status of production and variety were investigated with respect to the functionalities of olive oil. The main functional constituents of olive oil are oleic acid, known to improve blood cholesterol, and the minor constituents are polyphenol, tocopherol, squalene, and phospholipid, the concentrations of which can be used to distinguish pressed from refined olive oil. A number of studies of the functionality of olive oil have dealt with the minor constituents, and the beneficial functionalities, such as anti-oxidation, anti-inflammation, and improving blood circulation have been reported. This review intensively investigates the functionalities and the responsible components, and suggests that continual studies on olive oil are necessary for the prevention of various metabolic diseases.

Keywords

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