Olives
are a remarkable source of antioxidant and anti-inflammatory
phytonutrients. Most prominent are two simple phenols (tyrosol and
hydroxytyrosol) and several terpenes (especially oleuropein,
erythrodiol, uvaol, oleanolic acid, elenoic acid and ligstroside).
Flavonoids—including apigenin, luteolin, cyanidins, and
peonidins)—are typically provided in valuable amounts by lives, as
are hydroxycinnamic acids like caffeic acid, cinnamic acid, ferulic
acid, and coumaric acid. The phytonutrient content of olives depends
upon olive variety, stage of maturation, and post-harvest treatment.
Olives are a very good source of copper amd a good source of iron,
dietary fiber, and vitamin E.
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