지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
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.
목차
Abstract
서론
본론
결론
문헌
참고문헌 (51)
참고문헌 신청
1. [단행본] - Bertolini G / 1998 / Olive germplasm: Cultivars and word-wide collections / Food and Agriculture Organization
2. [학술지(정기간행물)] - Ramirez-Tortosa MC / 1999 / Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease / J. Nutr 129 : 2177 ~ 2183
3. [학술지(정기간행물)] - Visioli F / 2000 / Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress / Circulation 102 : 2169 ~ 2171
4. [학술지(정기간행물)] - Montedoro G / 1972 / I costituenti fenolici presenti negli oli vergini di olive (The phenolic constituents present in virgin olive oils) / Sci. Technol. Aliment 2 : 177 ~ 186
5. [학술지(정기간행물)] - Tsimidou M / 1998 / Polyphenols and quality of virgin olive oil in retrospect / Int. J. Food Sci 10 : 99 ~ 116
2. [학술지(정기간행물)] - Ramirez-Tortosa MC / 1999 / Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease / J. Nutr 129 : 2177 ~ 2183
3. [학술지(정기간행물)] - Visioli F / 2000 / Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress / Circulation 102 : 2169 ~ 2171
4. [학술지(정기간행물)] - Montedoro G / 1972 / I costituenti fenolici presenti negli oli vergini di olive (The phenolic constituents present in virgin olive oils) / Sci. Technol. Aliment 2 : 177 ~ 186
5. [학술지(정기간행물)] - Tsimidou M / 1998 / Polyphenols and quality of virgin olive oil in retrospect / Int. J. Food Sci 10 : 99 ~ 116
이 논문의 저자 정보
이 논문과 함께 이용한 논문
올리브유(油)와 건강(5)
최형식
대한토목학회지
2007
.03
참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성
김은주
,
황성연
,
손종연
한국식품영양과학회지
2009
.03
올리브 잎 분획물의 항산화기능과 아질산염 소거능력 평가
최남영
,
이재환
,
신한승
한국식품과학회지
2008
.06
콩기름, 쇼트닝, 올리브유의 감자 스틱 튀김 횟수에 따른 트랜스 지방산 함량의 변화
전미선
,
김지영
,
이주운
외 1명
동아시아식생활학회지
2008
.04
국내 유통되는 퓨어 및 정제 올리브유의 이화학적 특성 및 향기 분석
남하영
,
이주운
,
홍장환
외 1명
한국식품영양과학회지
2007
.11
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2014-573-001112951