摘要
油茶籽油含有丰富的不饱和脂肪酸和多种功能活性成分,具有抗氧化、降血压等多重作用,而橄榄油则富含单不饱和脂肪酸、抗氧化酚类化合物及甾醇类物质,具有抗炎、抗氧化等多种生物学功能.油茶籽油和橄榄油作为两种常见的食用植物油,因其独特的营养成分和健康益处而受到广泛关注.本文综述了油茶籽油和橄榄油中的主要化学成分,并进行对比分析,旨在为进一步开发和使用油茶籽油和橄榄油提供理论依据.
Abstract
Camellia oleifera seed oil has rich unsaturated fatty acids and various functional active ingredients,which have multiple effects such as antioxidant and blood pressure lowering,olive oil,on the other hand,contains abundant monounsaturated fatty acids,antioxidant phenolic compounds,and sterols,and has various biological functions such as anti-inflammatory and antioxidant properties.Camellia oleifera seed oil and olive oil,as two common edible vegetable oils,have received widespread attention due to their unique nutritional components and health benefits.This article summarizes the main chemical components in Camellia oleifera seed oil and olive oil,and conducts comparative analysis,aiming to provide theoretical basis for further development and use of Camellia oleifera seed oil and olive oil.
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