The Historical Development and Nutritional Importance of Olive and Olive Oil Constituted an Important Part of the Mediterranean Diet

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 8, 2014, Pages 1092-1101

  Uylaşer, Vildan ^a   Yildiz, Gökçen ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

antioxidant activity; health and nutrition; History; olive fruit; olive oil; phenolic compounds

Indexed keywords

AGENTS; DISEASES; ECONOMICS; HISTORY; NUTRITION; OLIVE OIL;

ANTI-OXIDANT ACTIVITIES; CORONARY HEART DISEASE; HISTORICAL DEVELOPMENT; MEDITERRANEAN DIET; NATURAL ANTIOXIDANTS; NUTRITIONAL VALUE; OLIVE FRUITS; PHENOLIC COMPOUNDS;

OILS AND FATS;

ANTIOXIDANT; FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; DIET; FOOD HANDLING; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; HEALTH PROMOTION; HEALTH STATUS; HISTORY; HUMAN; MEDITERRANEAN DIET; METHODOLOGY; NUTRITIONAL VALUE; OLIVE TREE; SOUTHERN EUROPE;

ANTIOXIDANTS; DIET; DIET, MEDITERRANEAN; FATTY ACIDS; FOOD HANDLING; FOOD INDUSTRY; HEALTH PROMOTION; HEALTH STATUS; HISTORY, ANCIENT; HUMANS; MEDITERRANEAN REGION; NUTRITIVE VALUE; OLEA; PHENOLS; PLANT OILS;

EID: 84891060138     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.626874     Document Type: Article

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