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Preuves scientifiques des bienfaits des composants mineurs de l’huile d’olive

Preuves scientifiques des bienfaits des composants mineurs de l’huile d’olive

Sameh Ben Khedir

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Biologia, ciencias de la vida
ISBN:
9786208135003
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Il existe de nombreux désaccords sur les graisses dans l’alimentation. Mais presque tout le monde s’accorde à dire que l’huile d’olive, en particulier l’huile d’olive extra vierge, est bonne pour la santé. L’huile d’olive est riche en acide oléique monosaturé, dont on pense qu’il a de nombreux effets bénéfiques. Outre ses acides gras bénéfiques, elle contient des composants mineurs tels que des phytostérols, des caroténoïdes, des tocophérols et des phénols hydrophiles. Ces composés confèrent à l’huile des propriétés antioxydantes, anti-inflammatoires et anti-bactériennes, qui pourraient être les principales raisons de ses bienfaits pour la santé.

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