ABSTRACT
Olives possess potent antioxidants; the lower incidence of coronary heart disease and cancer in the Mediterranean area is attributed to this.
The impact of the environment on human physiology and pathology has been recognized for decades. In the Mediterranean basin, several components of the diet are derived from plants and fruits. Among them,
olives
and
grapes
have been, at least originally, rather unique to this area. Because of the particular climate, plants in the Mediterranean basin are subjected to prolonged
exposure to sunlight. Thus, many fruits, including olives and grapes, have developed an array of protective compounds that limit the effects of ultraviolet light and the subsequent oxidative damage. Accordingly, the levels, dependent on the rates of synthesis of
anthocyanins
,
flavonoids
, and
phenols
(see Chapter 31) in dark-colored fruits are enhanced by sunlight. Wine and olive oil, which originated in the Mediterranean area, are obtained by pressure techniques from ripe fruits. The compounds responsible for the
organoleptic
and other properties of the fruits are thus transferred to the fluids (Galli and Visioli, 1999).
