1
2 7, 25 60 70,,,
3 :, ( ) - (>) /
4, µ, µ µ : µ.. GSH, µ (S..D.), 6- (G-6-PD).. µ,, µ (..., C, ) µ µ..,, µµ,, µ, LDL µ µ, µ, µ µ µ. µ µ.
5 6,,,,
& 6,, 55 //, 1960 100 / ( 1/3 )
7 ( - ) live harvest. Pot of the 6 th century BC.
8 97% -80% () (7%, ) -10% 2%,, 1%,
: ' 9 : H : >8000 PP : H H H H H H H H H H H H CCH 3 H H H H H H, (,,,, ) H
LDL 10 LDL LDL: (,..) Apo B Apo B
11 :,, LDL. xldl, (M-CSF, MCP-1). oxldl. LDL. (foam cells)..
LDL LDL : (a) (b) - LDL (c) - (d). 12
13
50-200 g/g PAF ( ) (oleocanthal CX1,2) DNA 14
15 Fito M, de la Torre R, Covas MI live oil and oxidative stress Fitο, de latorre and CovasMol. Nutr. Food Res. 2007, 51, 1215 1224
16, 1,5 mg/kg (30-50 % ) -
17,,
18, 46% 58%, 70%,
19-120-250 mg/g
20 In vitro LDL / LDL -tocopherol (450 IU ) LDL ex vivo, LDL
& 21 50 45 40 35 - mg/145g mg/145g 30 25 9 20 8 15 7 10 6 5 5 0 4 3 Potato Green pepper Zucchini Zucchini floured Zucchini battered Eggplant Eggplant floured Eggplant battered (mg 145g): 0.8-29.8 2 1 0 Potato Green pepper Zucchini Zucchini floured Zucchini battered Eggplant Eggplant floured Eggplant battered Kalogeropoulos, Mylona, Chiou, Ioannou, Andrikopoulos. LWT, 2007, 40, 1008-1017
& 22 4,5 - mg/145g 4 3,5 3 2,5 2 1,5 : (mg 145g): 0.9-2.8 1 0,5 0 A boyeri E encrasicholus S smaris M barbatus B boops T trachurus M merluccius S pilchardus Kalogeropoulos, Chiou, Mylona, Ioannou, Andrikopoulos. Food Chemistry, 2007, 100, 509-517.
p-- p-- 3,4--- mg /100 gr T 19,481±0,06 phben 0,440±0,01 phpac 0,300±0,03 HVAlc 0,553±0,01 HVA Nd DHPAC 0,147±0,01 HT 76,731±1,41-0,953±0,01-6,372±0,04-1,328±0,03-0,490±0,04-0,068±0,01-0,188±0,02-0,482±0,01-3,121±0,02 GC / MS 23
24 Polyphenols (mg/kg olive leaves) live leaves (Triterpenoic acids) leuropein 1680 Tyrosol 13.8 p-hydroxy-benzoic acid 7.1 p- Hydroxy phenylacetic acid 9.0 Hydroxy-tyrosol 34.1 Protocatechuic acid 11.9 p-coumaric acid 15.5 Ferullic acid 11.2 Caffeic acid 19.5 Quercetin 52.2 Vanilethanediol 8.5 (leanolic acid) 18.9 (Maslinic acid) 14.9 H H H H H H H H Salta,Mylona,Chiou,Boskou,Andrikopoulos, Food Science and Technology International, 2007, in press. H H H leuropein content up to 25 g/kg. ther polyphenols: 3,4-DHPEA-EDA, 3,4-DHPEA-EA, ligstroside, dimethyloleuropein, oleoside, apigenin, kaempferol, luteolin
25 : in vitro in vivo.,,. : -IV
..