Zeytin ve zeytinyağının metabolizmaya etkileri
Bu derlemede amacımız, zeytin ve zeytin yağının insan metabolizması üzerine olan etkilerini incelemektir. Derleme hazırlanırken online akademik veri tabanlarından faydalanılmıştır. Bunlar arasında; WOS, PubMed, Google Scholars, Online Saü Kütüphanesi yer almaktadır. Zeytin, Olecea familyasının Olaea cinsinin bir türüdür. Anavatanı Güney Asya ve Mezopotamya bölgesidir. Zeytin yetiştiriciliğinin M.Ö.4000 yıllara dayandığı arkeolojik çalışmalarda gösterilmiştir. Kuran, İncil ve Tevrat'ta birçok bölümde geçmektedir ve tarihte de büyük önem kazanmıştır. Zeytinyağı ise bu meyveden elde edilen yeşil ve sarımtırak renkli bir sıvıdır. Bu yeşil rengini veren yapısındaki klorofildir. Sarı rengi ise karotin verir. Naturel, rafine, rafine prima, riviera (karma prima) ve çeşnili gibi türleri vardır. Natürel zeytinyağı da serbest yağ asitliği oleik asit cinsinden derişimine bağlı olarak alt gruplara ayrılır. Rafine yağ ince ve yemeklik yağdır. Damıtma, nötralizasyon, ağartma, deodorizasyon gibi temizleme işlemleri vardır. Riviera doğrudan gıda olarak kullanılabilecek natürel yağ ile rafine yağın karışımından oluşan bir yağ türüdür. Çeşnili zeytinyağı ise bu yağlara çeşitli baharatlar eklenmesi ile elde edilir. Zeytin ve zeytinyağı içeriklerinin metabolizmaya faydalı ve koruyucu etkileri, üzerinde tüm çevrelerin ittifak sağladığı bir gerçektir.
Anahtar Kelimeler:
Zeytin, zeytinyağı, metbolizma
The effects of olive and olive oil on metabolism
The aim of this review is to investigate the effects of olive and olive oil on human metabolism. Online academic databases were used in preparing the review. These consist of WOS, PubMed, Google Scholars, Online Sau Library. Olive is a species of the genus Olaea of the Olecea family. Its homeland is South Asia and Mesopotamia. Olive cultivation has been shown in archaeological studies dating back to 4000 BC. It is mentioned in many chapters in the Qur'an, the Bible and the Torah and has gained great importance in history. Olive oil is a green and yellowish liquid obtained from this fruit. It is chlorophyll in its structure that gives its green color. Yellow color gives carotine. Olive oil appears red under ultraviolet light. The reason for this is the chlorophyll in the structure. There are natural, refined, refined prima, riviera (mixed prima) and seasonings. Natural olive oil is subdivided depending on the concentration of free fatty acid in terms of oleic acid. Refined oil is also fine and edible oil. There are cleaning processes such as distillation, neutralization, bleaching, deodorization. Riviera is a type of oil that can be used directly as food and consists of a mixture of natural oil and refined oil. Flavored olive oil is obtained by adding various spices to these oils. The beneficial and protective effects of olive and olive oil contents on metabolism is a fact that all circles provide alliance.
Keywords:
Olive, olive oil, metabolism,
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- ISSN: 2757-7880
- Yayın Aralığı: Yılda 2 Sayı
- Başlangıç: 2019
- Yayıncı: Hayrullah YAZAR