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ŒÎ‰ÔÛË 12/2011
§Â˘ÎˆÛ›·-KY¶PO™
¶∂ƒπ∂Ã√ª∂¡∞
5. ∏ ªÂÛÔÁÂȷ΋ ¢È·ÙÚÔÊ‹............………… 10
7. ¶ËÁ¤˜.........................................………… 16
ªÂ ÙËÓ ·Ó·Î¿Ï˘„Ë Ù˘ ∞ÌÂÚÈ΋˜, Ë Î·ÏÏȤÚÁÂÈ· Ù˘ ÂÏÈ¿˜ ͤڷÛ ٷ fiÚÈ· Ù˘
ªÂÛÔÁ›Ԣ. ∆· ÚÒÙ· ‰¤ÓÙÚ· ÌÂٷʤÚıËÎ·Ó ·fi ÙË ™Â‚›ÏÏË ÛÙȘ ¢˘ÙÈΤ˜ πÓ‰›Â˜
(1492) Î·È ·ÚÁfiÙÂÚ· ÛÙÔ ªÂÍÈÎfi, ÙÔ ¶ÂÚÔ‡, ÙËÓ ∫·ÏÈÊfiÚÓÈ·, ÙË ÃÈÏ‹ Î·È ÙËÓ ∞ÚÁÂÓÙÈÓ‹
(1560). ¶ÈÔ ÚfiÛÊ·Ù·, Ë ÂÏÈ¿ Û˘Ó¯›˙ÂÈ Ó· ÂÍ·ÏÒÓÂÙ·È ÚÔ˜ ÙË ¡fiÙÈ· ∞ÊÚÈ΋, ÙËÓ
∞˘ÛÙÚ·Ï›·, ÙȘ ∏¶∞ Î·È ÙËÓ ∫›Ó·.
√ ÂÏ·ÈfiηÚÔ˜ ‚ÔÙ·ÓÈο ηÏÂ›Ù·È ‰Ú‡Ë Î·È ·ÔÙÂÏÂ›Ù·È ·fi 3 ‰È·ÎÚÈÙ¿ ̤ÚË: ∆Ô ÂÈ-
οÚÈÔ, ÙËÓ Â͈ÙÂÚÈ΋ ‰ËÏ·‰‹ ÂȉÂÚÌ›‰·, ÙÔ ÌÂÛÔοÚÈÔ ‹ Û¿Úη Î·È ÙÔ ÂÓ‰ÔοÚ-
ÈÔ (˘Ú‹Ó·). ∆Ô ÌÂÛÔοÚÈÔ ·ÔÙÂÏ› ÙÔ ÛËÌ·ÓÙÈÎfiÙÂÚÔ ÙÌ‹Ì· ÙÔ˘ ηÚÔ‡, ·ÊÔ‡
·ÔÙÂÏ› ÙÔ 70-80% ÙÔ˘ ‚¿ÚÔ˘˜ ÙÔ˘ Î·È Â›Ó·È ÙÔ Î˘ÚÈfiÙÂÚÔ Â‰Ò‰ÈÌÔ Ì¤ÚÔ˜. ∏ ÂÏ·ÈÔ-
ÂÚÈÂÎÙÈÎfiÙËÙ¿ Ù˘ ·Ó¤Ú¯ÂÙ·È ÛÙÔ 14-15% ÛÙȘ Ú¿ÛÈÓ˜ ÂÏȤ˜, ÂÓÒ ÊÙ¿ÓÂÈ Ì¤¯ÚÈ Î·È
30% ÂÚ›Ô˘ ÛÙȘ ÒÚÈ̘, Ì·‡Ú˜ ÂÏȤ˜.
∆· ΢ÚÈfiÙÂÚ· Û˘ÛÙ·ÙÈο ÙÔ˘ ηÚÔ‡ Ù˘ ÂÏÈ¿˜ Â›Ó·È ÙÔ ÓÂÚfi, Ù· ÂχıÂÚ· ÏÈ·Ú¿
Ôͤ·, ˙¿¯·Ú·, Ê˘ÙÈΤ˜ ›Ó˜ Î·È Ê·ÈÓÔÏÈΤ˜ ÂÓÒÛÂȘ, ÂÓÒ Û ÌÈÎÚfiÙÂÚ˜ Û˘ÁÎÂÓÙÚÒÛÂȘ
ÂÚȤ¯ÂÈ ÔÚÁ·ÓÈο Ôͤ·, ·ÓfiÚÁ·Ó· ÛÙÔȯ›· Î.¿. ∏ ÂÚÈÂÎÙÈÎfiÙËÙ· Û ۿί·Ú· (ÁÏ˘Îfi-
˙Ë, ÊÚÔ˘ÎÙfi˙Ë, ۷ί·Úfi˙Ë Î·È Ì·ÓÓÈÙfiÏË) ÌÂÈÒÓÂÙ·È Î·Ù¿ ÙËÓ ˆÚ›Ì·ÓÛË. √È ËÎÙ›Ó˜,
ˆ˜ ·ÚÈÔ ‰ÔÌÈÎfi ˘ÏÈÎfi ÙˆÓ Î˘ÙÙ¿ÚˆÓ ÂËÚ¿˙Ô˘Ó ÙËÓ ˘Ê‹ Ù˘ Û¿Úη˜. ∏ ˘‰ÚfiÏ˘Û‹
ÙÔ˘˜ ηٿ ÙËÓ ‰È¿ÚÎÂÈ· Ù˘ ÂÂÍÂÚÁ·Û›·˜ ÙÔ˘ ÂÏ·ÈÔοÚÔ˘ Ô‰ËÁÔ‡Ó ÛÙÔ Ì·Ï¿ÎˆÌ·
ÙÔ˘ ηÚÔ‡. ∏ ̤ÛË ¯ËÌÈ΋ Û‡ÛÙ·ÛË Ù˘ Û¿Úη˜ ÙÔ˘ ÂÏ·ÈÔοÚÔ˘ Ê·›ÓÂÙ·È ÛÙÔÓ ÈÔ
οو ›Ó·Î·.
¶›Ó·Î·˜ 1
¶ÔÛÔÛÙÈ·›· ÃËÌÈ΋ ™‡ÛÙ·ÛË Ù˘ Û¿Úη˜ ÙÔ˘ ηÚÔ‡ Ù˘ ÂÏÈ¿˜, Û ӈfi ‚¿ÚÔ˜
™˘ÛÙ·ÙÈÎfi µ¿ÚÔ˜ (%)
¡ÂÚfi 50-75
§È·Ú¤˜ Ô˘Û›Â˜ 10 – 30
∞Ó·ÁˆÁÈο ˙¿¯·Ú· 2-6
ªË ·Ó·ÁˆÁÈο ˙¿¯·Ú· 0,1 – 0,3
¶ÚˆÙ½Ó˜ 1–2
º˘ÙÈΤ˜ ›Ó˜ 1–4
º·ÈÓÔÏÈΤ˜ ÂÓÒÛÂȘ 1–3
√ÚÁ·ÓÈο √ͤ· 0,5 – 1,0
¶ËÎÙ›Ó˜ 0,3 – 0,6
∞ÓfiÚÁ·Ó˜ ÂÓÒÛÂȘ 0,6 – 1,0
§ÔÈ¿ ÛÙÔȯ›· 3–7
¶ËÁ‹: Therios, I. Structure and Composition of the olive fruit. Crop production science in
Horticulture: Olives. s.l. : CABI International, 2009
™ÙÔ ÛÙ¿‰ÈÔ Ô˘ Ô Î·Úfi˜ Û˘ÁÎÔÌ›˙ÂÙ·È ·fi ÙÔ ‰¤ÓÙÚÔ ¤¯ÂÈ ÈÎÚ‹ Á‡ÛË Ô˘ ÔÊ›ÏÂ-
Ù·È ÛÙË ¯ËÌÈ΋ Ô˘Û›· ÂÏ·ÈÔÂ˘Úˆ·˝ÓË, Ô˘ ·Ó‹ÎÂÈ ÛÙȘ Ê·ÈÓÔÏÈΤ˜ ÂÓÒÛÂȘ.
÷ڷÎÙËÚ›˙ÂÙ·È ·fi ¯·ÌËÏ‹ ÂÚÈÂÎÙÈÎfiÙËÙ· Û ˙¿¯·Ú· (2.6-6%) Û ۯ¤ÛË Ì ¿ÏÏ·
ÊÚÔ‡Ù· (12% Î·È ¿Óˆ) Î·È ˘„ËÏ‹ ÂÏ·ÈÔÂÚÈÎÂÎÙÈÎfiÙËÙ· (12-30%), Ô˘ ÂÍ·ÚÙ¿Ù·È ·fi
ÙËÓ ÔÈÎÈÏ›· Î·È ÙÔ ‚·ıÌfi ˆÚ›Ì·ÓÛ˘. ∞˘Ù¿ Ù· ¯·Ú·ÎÙËÚÈÛÙÈο οÓÔ˘Ó ÙËÓ ÂÏÈ¿ ¤Ó·
ηÚfi Ô ÔÔ›Ô˜ ‰ÂÓ Î·Ù·Ó·ÏÒÓÂÙ·È ·Â˘ı›·˜ ·fi ÙÔ ‰¤ÓÙÚÔ. ∞ÓÙ›ıÂÙ·, Ú¤ÂÈ Ó·
˘ÔÛÙ› Ì›· ÛÂÈÚ¿ ·fi ÂÂÍÂÚÁ·Û›Â˜, Ô˘ ÔÈΛÏÔ˘Ó ·Ó¿ÏÔÁ· Ì ÙȘ ·Ú·‰fiÛÂȘ Ù˘
οı ¯ÒÚ·˜, ·ÏÏ¿ ÂÍ·ÚÙÒÓÙ·È Â›Û˘ ·fi ÙËÓ ÔÈÎÈÏ›· Î·È ÙÔ ÛÙ¿‰ÈÔ ˆÚÈÌfiÙËÙ·˜.
∂Í·›ÚÂÛË ÛÙÔÓ Î·ÓfiÓ· ·ÔÙÂÏ› Ë ÂÏÏËÓÈ΋ ÔÈÎÈÏ›· £ÚÔÌÔÏÈ¿, Ë ÔÔ›· ηٿ ÙËÓ
ˆÚ›Ì·ÓÛË ¯¿ÓÂÈ ÙËÓ ÈÎÚ‹ Á‡ÛË Î·È ÌÔÚ› Ó· ηٷӷψı› ·Â˘ı›·˜ ·fi ÙÔ
‰¤ÓÙÚÔ (8).
£ƒ∂¶∆π∫∏ ∞•π∞ ∆ø¡ ¶ƒ√´√¡∆ø¡ ∆∏™ ∂§π∞™ ∫∞π
∏ ™∏ª∞™π∞ ∆√À™ ™∆∏ ª∂™√°∂π∞∫∏ ¢π∞∆ƒ√º∏ ∫∞π ∆∏¡ ∞¡£ƒø¶π¡∏ À°∂π∞
5
∫·Ù¿ ÙËÓ ÂÂÍÂÚÁ·Û›· Ù‡Ô˘ Picholine, Ë ÈÎÚ¿‰· ÙˆÓ ÂÏÈÒÓ ·Ê·ÈÚÂ›Ù·È Ì ÙË ¯Ú‹ÛË
‰È·Ï‡Ì·ÙÔ˜ ˘‰ÚÔÍÂȉ›Ô˘ ÙÔ˘ Ó·ÙÚ›Ô˘ (3-3.5Ƶ) ÁÈ· 8 – 72 ÒÚ˜, ÙÔ ÔÔ›Ô ÛÙË Û˘Ó¤-
¯ÂÈ· ÍÂϤÓÂÙ·È Î·Ï¿ Ì ÓÂÚfi ÁÈ· 1-2 ̤Ú˜. ∞ÎÔÏÔ‡ıˆ˜ ÔÈ ÂÏȤ˜ ÙÔÔıÂÙÔ‡ÓÙ·È ÛÂ
¿ÏÌË (Û˘ÁΤÓÙÚˆÛ˘ 5-6%) ÁÈ· 2 Ë̤Ú˜ Î·È ÛÙË Û˘Ó¤¯ÂÈ· 7%, ÂÓÒ Á›ÓÂÙ·È ‰ÈfiÚıˆÛË
ÙÔ˘ pH Û 4,5 Ì ÎÈÙÚÈÎfi Ô͇. √È ÂÏȤ˜ Â›Ó·È ¤ÙÔÈ̘ ÁÈ· ηٷӿψÛË Û 8-10 ̤Ú˜.
∞ÔıË·ÔÓÙ·È ÁÈ· ÌÈÎÚ¿ ¯ÚÔÓÈο ‰È·ÛÙ‹Ì·Ù· (ÌÂÚÈÎÔ‡˜ Ì‹Ó˜) Û ‰È¿Ï˘Ì· ¿ÏÌ˘ 8%
Î·È Û ¯·ÌËϤ˜ ıÂÚÌÔÎڷۛ˜. √ ÙÚfiÔ˜ ·˘Ùfi˜ ÂÊ·ÚÌfi˙ÂÙ·È Î˘Ú›ˆ˜ ÛÙË °·ÏÏ›·, ÙÔ
ª·ÚfiÎÔ Î·È Û ÔÚÈṲ̂Ó˜ ÂÚÈÙÒÛÂȘ ÛÙȘ ∏¶∞ (9,10).
ª·‡Ú˜ ÂÏȤ˜
£ƒ∂¶∆π∫∏ ∞•π∞ ∆ø¡ ¶ƒ√´√¡∆ø¡ ∆∏™ ∂§π∞™ ∫∞π
∏ ™∏ª∞™π∞ ∆√À™ ™∆∏ ª∂™√°∂π∞∫∏ ¢π∞∆ƒ√º∏ ∫∞π ∆∏¡ ∞¡£ƒø¶π¡∏ À°∂π∞
7
ÂÏ·ÊÚÒ˜ ÈÎÚ‹˜ Á‡Û˘ Î·È ÙÔ˘ ·ÚÒÌ·Ùfi˜ ÙÔ˘˜. ™ÙËÓ ÙÂÏÈ΋ Û˘Û΢·Û›· ÌÔÚ› ›-
Û˘ Ó· ÚÔÛÙÂı› ͇‰È (25% ηْ fiÁÎÔ) ‹ ¤Ó· ÏÂÙfi ÂÈÊ·ÓÂÈ·Îfi ÛÙÚÒÌ· Ï·‰ÈÔ‡. √È
ÂÏȤ˜ ∫·Ï·ÌÒÓ Â›Ó·È Ë ‰ËÌÔÊÈϤÛÙÂÚË ÔÈÎÈÏ›· Ô˘ ·Ú·Û΢¿˙ÂÙ·È Ì ·˘ÙfiÓ ÙÔÓ
ÙÚfiÔ.
√È Ì·‡Ú˜ ÂÏȤ˜ ‰È·ÙËÚË̤Ó˜ Û ÍËÚfi ·Ï¿ÙÈ Â›Ó·È ÌÈ· ̤ıÔ‰Ô˜ Ô˘ ÚÔ¤Ú¯ÂÙ·È ·fi
ÙËÓ ∂ÏÏ¿‰·, fiÔ˘ ¯ÚËÛÈÌÔÔÈÂ›Ù·È Î˘Ú›ˆ˜ Û ˘ÂÚÒÚÈ̘ ÂÏȤ˜ Ù˘ ÔÈÎÈÏ›·˜
ªÂÁ·Ú›ÙÈÎË. √È Î·ÚÔ›, ·ÊÔ‡ Ï˘ıÔ‡Ó ‰ÈÂÍÔ‰Èο, ÙÔÔıÂÙÔ‡ÓÙ·È Û ηϿıÈ· Ì ÂÓ·Ï-
Ï·ÛÛfiÌÂÓ· ÛÙÚÒÌ·Ù· ÍËÚÔ‡ ·Ï·ÙÈÔ‡ ¤ˆ˜ 15% ÙÔ˘ ‚¿ÚÔ˘˜ ÙˆÓ ÂÏÈÒÓ. ∆Ô ÙÂÏÈÎfi ÚÔ˚-
fiÓ ‰ÂÓ Â›Ó·È ÈÎÚfi, ·ÏÏ¿ ·ÏÌ˘Úfi Î·È ÌÔÈ¿˙ÂÈ Ì ÛÙ·Ê›‰·. ¶ÚÔÔÚ›˙ÔÓÙ·È Î˘Ú›ˆ˜ ÁÈ·
ÙÔÈ΋ ηٷӿψÛË.
¶›Ó·Î·˜ 2:
µ·ÛÈΤ˜ ¢È·ÙÚÔÊÈΤ˜ ÏËÚÔÊÔڛ˜ ÁÈ· 100 g ÂÏ·ÈÔÏ¿‰Ô˘
¶ËÁ‹: U.S. Department of Agriculture, Agricultural Research service. USDA National Nutrient
Database for Standard Reference, Release 23. Nutrient Data Laboratory Home Page.
[∏ÏÂÎÙÚÔÓÈÎfi] 2010. http://www.ars.usda.gov/ba/bhnrc/ndl (19)
£ƒ∂¶∆π∫∏ ∞•π∞ ∆ø¡ ¶ƒ√´√¡∆ø¡ ∆∏™ ∂§π∞™ ∫∞π
∏ ™∏ª∞™π∞ ∆√À™ ™∆∏ ª∂™√°∂π∞∫∏ ¢π∞∆ƒ√º∏ ∫∞π ∆∏¡ ∞¡£ƒø¶π¡∏ À°∂π∞
10
5. ∏ ªÂÛÔÁÂȷ΋ ¢È·ÙÚÔÊ‹
ÂÏ·ÈÔÏ¿‰Ô˘ ÚÔÛٷهÂÈ ÙÔÓ ÔÚÁ·ÓÈÛÌfi Î·È ÂÚÈÔÚ›˙ÂÈ ÙȘ ·Ûı¤ÓÂȘ ÙÔ˘ Á‹Ú·ÙÔ˜.
(15, 16, 17)
¶ÈÔ ÚfiÛÊ·Ù˜ È·ÙÚÈΤ˜ ÌÂϤÙ˜ ÂÍ¿ÏÏÔ˘ Û˘Ó‰¤Ô˘Ó ÙËÓ Î·Ù·Ó¿ÏˆÛË ÔÏ˘·ÎfiÚÂ-
ÛÙˆÓ ÏÈ·ÚÒÓ, fiˆ˜ ·˘Ù¿ Ô˘ ÂÚȤ¯ÔÓÙ·È ÛÙ· ÂÏ·ÈÔÎÔÌÈο ÚÔ˚fiÓÙ·, Ì ÙËÓ ·Ò-
ÏÂÈ· ‚¿ÚÔ˘˜ Î·È ÙËÓ ÂÍÈÛÔÚÚfiËÛË Ù˘ ¤ÎÎÚÈÛ˘ ÈÓÛÔ˘Ï›Ó˘ ÛÙÔÓ ÔÚÁ·ÓÈÛÌfi, ÂÚÈÔÚ›-
˙ÔÓÙ·˜ ÙÔ Úfi‚ÏËÌ· ÂÌÊ¿ÓÈÛ˘ ‰È·‚‹ÙË.
∞ÎfiÌ·, ÙÔ ÂÏ·ÈfiÏ·‰Ô, fiˆ˜ ·Ó·Ê¤ÚıËÎÂ, Â›Ó·È ÏÔ‡ÛÈÔ ÛÂ Û˘ÛÙ·ÙÈο, Ô˘ ÂÓÒ ‚Ú›-
ÛÎÔÓÙ·È Û Ôχ ¯·ÌËϤ˜ Û˘ÁÎÂÓÙÚÒÛÂȘ, ˆÊÂÏÔ‡Ó ÛËÌ·ÓÙÈο ÙËÓ ·ÓıÚÒÈÓË ˘Á›·.
°È· ·Ú¿‰ÂÈÁÌ·, ÙÔ ÛÎÔ˘·Ï¤ÓÈÔ Â˘ı‡ÓÂÙ·È Û ÌÂÁ¿ÏÔ ‚·ıÌfi ÛÙÔ ÌÈÎÚfi ·ÚÈıÌfi ÂÌÊ¿-
ÓÈÛ˘ ηÚΛӈÓ, ÏfiÁˆ Ù˘ ·ÓÙÈÔÁÎÔÁÂÓÂÙÈ΋˜ ÙÔ˘ ‰Ú¿Û˘. ∂ÈϤÔÓ, ‰Ú· ·Ó·ÛÙ·ÏÙÈ-
ο ÛÙÔ ÂÓ˙˘ÌÈÎfi Û‡ÛÙËÌ· Û‡ÓıÂÛ˘ ¯ÔÏËÛÙÂÚfiÏ˘. √È ÔÛfiÙËÙ˜ ·-ÙÔÎÔÊÂÚfiÏ˘
(µÈÙ. ∂) Î·È Î·ÚÔÙÂÓÔÂȉÒÓ ÛÙÔ ÂÏ·ÈfiÏ·‰Ô Â›Ó·È Ù¤ÙÔȘ Ô˘ ÌÔÚÔ‡Ó Ó· ·›ÍÔ˘Ó
·ÓÙÈÔÍÂȉˆÙÈÎfi, ÚÔÛٷ٢ÙÈÎfi ÚfiÏÔ ÛÙÔÓ ÔÚÁ·ÓÈÛÌfi Ì·˜.
¶·ÚfiÌÔȘ ·ÓÙÈÔÍÂȉˆÙÈΤ˜ ȉÈfiÙËÙ˜ ¤¯Ô˘Ó ÔÈ Ê·ÈÓÔÏÈΤ˜ ÂÓÒÛÂȘ Ô˘ ÚÔÛ‰›‰Ô˘Ó
ÛÙÔ ÂÏ·ÈfiÏ·‰Ô ÙË ¯·Ú·ÎÙËÚÈÛÙÈ΋ ÈÎÚ‹ Á‡ÛË (Ù˘ÚÔÛfiÏË, ˘‰Úfi͢-Ù˘ÚÔÛfiÏË Î·È
ÂÏ·ÈÔÂ˘Úˆ·˝ÓË). ∞˘Ù¤˜ ·ÔÚÚÔÊÒÓÙ·È Â‡ÎÔÏ· ·fi ÙÔ ÂÙÈÎfi Û‡ÛÙËÌ· Î·È ‰ÚÔ˘Ó
¯ËÌÔÚÔÛٷ٢ÙÈο, ·ÓÙÈıÚÔÌ‚ˆÙÈο Î·È ‚ÂÏÙÈÒÓÔ˘Ó ÙËÓ ÂÓ‰ÔıËÏȷ΋ ÏÂÈÙÔ˘ÚÁ›·
ÙÔ˘ ÔÚÁ·ÓÈÛÌÔ‡. ¶ÂÚÈÔÚ›˙Ô˘Ó ÛËÌ·ÓÙÈο ÙËÓ ·ÚÙËÚÈÔÛÎÏ‹ÚˆÛË, ÂÓÒ ˘¿Ú¯Ô˘Ó ÂӉ›-
ÍÂȘ fiÙÈ ‚ÔËıÔ‡Ó ÛÙË Ú‡ıÌÈÛË ÙˆÓ ÂȤ‰ˆÓ ÔÏÈ΋˜ ¯ÔÏËÛÙÂÚfiÏ˘ ÛÙÔ ·›Ì· Î·È ÙËÓ
Ì›ˆÛË Ù˘ LDL ¯ÔÏËÛÙÂÚfiÏ˘, ¤¯Ô˘Ó ·ÓÙÈÊÏÂÁÌÔÓÒ‰Ë ‰Ú¿ÛË Î·È ‰ÚÔ˘Ó ˆ˜ ·ÓÙÈ-
˘ÂÚÙ·ÛÈο. ∏ ÂÏ·ÈÔÂ˘Úˆ·˝ÓË, Ë ÈÔ ÛËÌ·ÓÙÈ΋ Ê·ÈÓÔÏÈ΋ Ô˘Û›· ÛÙÔÓ ÂÏ·ÈfiηÚÔ,
¤¯ÂÈ È‰È·›ÙÂÚ· ˘„ËÏ‹ ‰È·ÙÚÔÊÈ΋ ·Í›·. ªÂٷ͇ ¿ÏÏˆÓ ¤Ú¢Ó˜ ¤¯Ô˘Ó ‰Â›ÍÂÈ fiÙÈ ·˘Ù‹
Ê·›ÓÂÙ·È Ó· ·˘Í¿ÓÂÈ ÙËÓ Û˘ÁΤÓÙÚˆÛË Ù˘ «Î·Ï‹˜» ¯ÔÏËÛÙÂÚfiÏ˘ ÛÙÔ ·›Ì· (HDL) ηÈ
Ó· ÌÂÈÒÓÂÈ Ù· ›‰· Ù˘ «Î·Î‹˜» ηٿ 30% ‹ Î·È ÂÚÈÛÛfiÙÂÚÔ, ‚ÔËı¿ ÛÙË Ì›ˆÛË Ù˘
˘¤ÚÙ·Û˘, ÂÓÒ ¤¯ÂÈ ‚ÚÂı› Û ÂÈÚ¿Ì·Ù· in vitro fiÙÈ ·ÔÙÂÏ› ÈÛ¯˘Úfi ·ÓÙÈÌÈÎÚÔ‚È·-
Îfi ·Ú¿ÁÔÓÙ·, ·Ó·ÛÙ¤ÏÏÔÓÙ·˜ ÙËÓ ·Ó¿Ù˘ÍË ÌÈÎÚÔ‚›ˆÓ fiˆ˜ Aspergillus, E. Coli,
Staphylococcus Î.¿. (15, 16)
ÕÏϘ ÛËÌ·ÓÙÈΤ˜ ˆÊ¤ÏÂȘ ÙÔ˘ ÂÏ·ÈÔÏ¿‰Ô˘ ÛÙËÓ ·ÓıÚÒÈÓË ˘Á›· ›ӷÈ:
l ∞ÓÙÈÌÂÙÒÈÛË ÚÔ‚ÏËÌ¿ÙˆÓ ÛÙÔ ÂÙÈÎfi Û‡ÛÙËÌ·, fiˆ˜ Ë ‰˘Û„›·, Ë ÌË ÛˆÛÙ‹
ÏÂÈÙÔ˘ÚÁ›· ÙÔ˘ ·¯¤Ô˜ ÂÓÙ¤ÚÔ˘, ÂÓÒ ·Ú¿ÏÏËÏ· ÌÂÈÒÓÂÈ ·ÈÛıËÙ¿ ‹ Î·È ÂÍ·Ï›ÊÂÈ
Ù· Û˘ÌÙÒÌ·Ù· Ù˘ ‰˘ÛÎÔÈÏÈfiÙËÙ·˜. ª›· ‹ ‰‡Ô ÎÔ˘Ù·ÏȤ˜ ˆÌfi ÂÏ·ÈfiÏ·‰Ô ÓˆÚ›˜
ÙÔ Úˆ›, Â›Ó·È È‰·ÓÈÎfi ÁÈ· ¿ÙÔÌ· Ô˘ ¿Û¯Ô˘Ó ·fi ¯ÚfiÓÈ· ‰˘ÛÎÔÈÏÈfiÙËÙ·.
l ¶ÚÔ¿ÁÂÈ ÙËÓ ˘Á›· Ù˘ ÂȉÂÚÌ›‰·˜, ÚÔÛٷهÔÓÙ·˜ ·fi ÙËÓ ¤ÓÙÔÓË ËÏȷ΋ ·ÎÙÈ-
ÓÔ‚ÔÏ›· Î·È Ù· ÂÁη‡Ì·Ù·, ÏfiÁˆ Ù˘ ‰Ú¿Û˘ Ù˘ ‚ÈÙ·Ì›Ó˘ ∂, Ù˘ ÚÔ‚ÈÙ·Ì›Ó˘ ∞
Î·È ÙˆÓ ÔÏ˘·ÎfiÚÂÛÙˆÓ ÏÈ·ÚÒÓ Ô˘ÛÈÒÓ. ∏ ¯ÏˆÚÔʇÏÏË Ô˘ Û˘Ó·ÓÙ¿Ù·È ÛÙÔ
ÂÏ·ÈfiÏ·‰Ô ÚÔ¿ÁÂÈ ÙÔ ÌÂÙ·‚ÔÏÈÛÌfi, ‰ÈÂÁ›ÚÂÈ ÙËÓ ·‡ÍËÛË ÙˆÓ Î˘ÙÙ¿ÚˆÓ Î·È Û˘Ì-
‚¿ÏÏÂÈ ÛÙË ‰È·‰Èηۛ· ÂԇψÛ˘ ÙˆÓ ÙÚ·˘Ì¿ÙˆÓ.
£ƒ∂¶∆π∫∏ ∞•π∞ ∆ø¡ ¶ƒ√´√¡∆ø¡ ∆∏™ ∂§π∞™ ∫∞π
∏ ™∏ª∞™π∞ ∆√À™ ™∆∏ ª∂™√°∂π∞∫∏ ¢π∞∆ƒ√º∏ ∫∞π ∆∏¡ ∞¡£ƒø¶π¡∏ À°∂π∞
13
l ∂›Ó·È ȉȷ›ÙÂÚ· ÛËÌ·ÓÙÈÎfi ÛÙË ‰È·ÙÚÔÊ‹ ÙˆÓ ‚ÚÂÊÒÓ Î·È ÌÈÎÚÒÓ ·È‰ÈÒÓ ·ÊÔ‡
‚ÔËı¿ ÛÙËÓ Î·Ï‹ ·Ó¿Ù˘ÍË ÙÔ˘ ÂÁÎÂÊ¿ÏÔ˘ Î·È ÙÔ˘ ÛÎÂÏÂÙÔ‡. ¶ÚÔÛʤÚÂÈ ·ÚÎÂÙ¿
‚·ÛÈο ÏÈ·Ú¿ Ôͤ· ÁÈ· ÙËÓ Î·Ï‹ ·Ó¿Ù˘ÍË ÙˆÓ ÓÂÔÁÓÒÓ Î·È ÙÔ ÛËÌ·ÓÙÈÎfiÙÂÚÔ, ÌÂ
·Ó·ÏÔÁ›· ·ÚfiÌÔÈ· Ì ÂΛÓË ÙÔ˘ ÌËÙÚÈÎÔ‡ Á¿Ï·ÎÙÔ˜. ∂ÈϤÔÓ, Âȉڿ ¢ÓÔ˚ο
ÛÙËÓ ·Ó¿Ù˘ÍË Î·È ÂͤÏÈÍË ÙÔ˘ ÎÂÓÙÚÈÎÔ‡ Ó¢ÚÈÎÔ‡ Û˘ÛÙ‹Ì·ÙÔ˜ Î·È ÙÔ˘ ÂÁÎÂÊ¿-
ÏÔ˘ ÙˆÓ ÓÂÔÁÓÒÓ, ηıÒ˜ Î·È ÛÙËÓ ÚfiÏË„Ë Ù˘ ˘„ËÏ‹˜ ¯ÔÏËÛÙÂÚ›Ó˘, ÏfiÁˆ ÙÔ˘
ÌÔÓÔ·ÎfiÚÂÛÙÔ˘ ÂÏ·˚ÎÔ‡ ÔͤԘ Î·È ÙÔ˘ ÏÈÓÔÏÂÓÈÎÔ‡ ÔͤԘ Ô˘ ÂÚȤ¯ÂÈ, ȉȷ›ÙÂÚ·
Û ·È‰È¿ Ì ‚‚·ÚË̤ÓÔ ÔÈÎÔÁÂÓÂÈ·Îfi ÈÛÙÔÚÈÎfi.
°›ÓÂÙ·È ÂÌÊ·Ó¤˜ ÂÔ̤ӈ˜, ·fi ÙȘ ÔÏ˘¿ÚÈı̘ ÂÈÛÙËÌÔÓÈΤ˜ ÂÚÁ·Û›Â˜ Ô˘ ¤¯Ô˘Ó
·Ô‰Â›ÍÂÈ ÙËÓ ÂÍ·ÈÚÂÙÈο ÌÂÁ¿ÏË ÛËÌ·Û›· Ô˘ ¤¯Ô˘Ó ÙÔ ÂÏ·ÈfiÏ·‰Ô Î·È ÔÈ ÂÈÙÚ·¤-
˙Ș ÂÏȤ˜ ÛÙËÓ ·ÓıÚÒÈÓË ˘Á›·, fiÙÈ Ë ¤ÓÙ·Í‹ ÙÔ˘˜ ÛÙËÓ Î·ıËÌÂÚÈÓ‹ ‰È·ÙÚÔÊ‹ ÌÔ-
Ú› Ó· ÚÔÛʤÚÂÈ ÛËÌ·ÓÙÈο ÔʤÏË (15, 16, 17).
l ªÔÚ› Ó· ¯ÚËÛÈÌÔÔÈËı› ·ÎfiÌ· Î·È ÛÙÔ ÙËÁ¿ÓÈÛÌ·. ŒÚ¢Ó˜ ¤¯Ô˘Ó ‰Â›ÍÂÈ fiÙÈ
ÏfiÁˆ Ù˘ Û‡ÛÙ·Û‹˜ ÙÔ˘ Â›Ó·È ·ÓıÂÎÙÈÎfiÙÂÚÔ ·fi ¿ÏÏ· Ï›Ë ÛÙȘ „ËϤ˜ ıÂÚÌÔÎÚ·-
ۛ˜ Î·È ‰ÂÓ ‰ÈÂÈÛ‰‡ÂÈ ÛÙȘ ÙÚÔʤ˜ ·ÏÏ¿ Û¯ËÌ·Ù›˙ÂÈ ÌÈ· ÏÂÙ‹ ÎÚÔ‡ÛÙ·, ‰È·ÙËÚÒ-
ÓÙ·˜ ÙËÓ ˘ÁÚ·Û›·, ÙË Á‡ÛË Î·È Ù· ıÚÂÙÈο Û˘ÛÙ·ÙÈο ÙˆÓ ÙÚÔÊ›ÌˆÓ ÛÙÔ ÂÛˆÙÂ-
ÚÈÎfi. ∆Ô ÙËÁ·ÓÈṲ̂ÓÔ ÂÏ·ÈfiÏ·‰Ô ·Ú·Ì¤ÓÂÈ Â‡ÂÙÔ, ·ÎfiÌË Î·È ÌÂÙ¿ ·fi 10 Û˘ÓÂ-
¯fiÌÂÓ˜ ¯Ú‹ÛÂȘ, ·ÚfiÙÈ ÔÏÏÔ› ÂȉÈÎÔ› ˘ÔÛÙËÚ›˙Ô˘Ó fiÙÈ Î·Ïfi Â›Ó·È ÙÔ Ï¿‰È Ó· ÌË
¯ÚËÛÈÌÔÔÈÂ›Ù·È ÂÚÈÛÛfiÙÂÚÔ ·fi 5-6 ÊÔÚ¤˜, ηٿ ÙÔ ÙËÁ¿ÓÈÛÌ·.
∆Ô ÂÍ·ÈÚÂÙÈο ·Úı¤ÓÔ ÂÏ·ÈfiÏ·‰Ô Î·È ÙÔ ·Úı¤ÓÔ ÂÏ·ÈfiÏ·‰Ô Â›Ó·È ÔÈ ÏÈÁfiÙÂÚÔ ÂÂ-
ÍÂÚÁ·Ṳ̂Ó˜ ÌÔÚʤ˜ ÂÏ·ÈÔÏ¿‰Ô˘, ·ÊÔ‡ ÚÔ¤Ú¯ÔÓÙ·È ·Â˘ı›·˜ ·fi ÙÔÓ Î·Úfi Ù˘
ÂÏÈ¿˜, ¯ˆÚ›˜ ¯ËÌÈ΋ ÂÂÍÂÚÁ·Û›·. ∆Ô ÂÍ·ÈÚÂÙÈο ·Úı¤ÓÔ ÂÏ·ÈfiÏ·‰Ô Î·È ÙÔ ·Úı¤ÓÔ
ÂÏ·ÈfiÏ·‰Ô ÂÚȤ¯Ô˘Ó ›Û˘ Î·È Ù· ˘„ËÏfiÙÂÚ· ÔÛÔÛÙ¿ Ô˘ÛÈÒÓ ÔχÙÈÌˆÓ ÁÈ· ÙËÓ
˘Á›· Ì·˜ (16). ∆Ô ÂÏ·ÈfiÏ·‰Ô Ì ÙȘ ÛËÌ·ÓÙÈΤ˜ ·ÚˆÌ·ÙÈΤ˜ Ô˘Û›Â˜ Î·È ÌÈÎÚÔÛ˘ÛÙ·ÙÈ-
ο Ô˘ ÂÚȤ¯ÂÈ, ·ÔÙÂÏ› ÙËÓ Ï¤ÔÓ Â‡Á¢ÛÙË ·fi fiϘ ÙȘ ÏÈ·Ú¤˜ Ô˘Û›Â˜, ÂÓÒ Ë
ıÂÚÌȉÈ΋ ·Í›· ÙÔ˘ ‰ÂÓ ˘ÂÚ‚·›ÓÂÈ ÂΛÓË ÙˆÓ ˘fiÏÔÈˆÓ ÏÈ·ÚÒÓ Ô˘ÛÈÒÓ.
7. ¶ËÁ¤˜
1. Tsimidou, M., Blekas, G. Î·È & Boskou, D. Olive Oil. Encyclopedia of food sciences and
Nutrition. s.l.: Elsevier Science Ltd, 2003.
2. Rallo, L. Variedades de Olivo en Espana: Antecentes y presentacion. Madrid: Junta de
Analucia, MAPA y Ediciones Mundi-Prensa, 2005.
3. Therios, I. History of the Olive Growing. Olives. s.l. : CAB International, 2009.
4. World Olive Oil Figures. s.l.: International Olive Council, 2009.
5. World Table Olive Figures. s.l.: International Olive Council, 2009.
6. °ÂˆÚÁÈΤ˜ ™Ù·ÙÈÛÙÈΤ˜. s.l.: ™Ù·ÙÈÛÙÈ΋ ÀËÚÂÛ›· ∫‡ÚÔ˘, 2008.
7. ∞ÔÁÚ·Ê‹ °ÂˆÚÁ›·˜. s.l.: ™Ù·ÙÈÛÙÈ΋ ÀËÚÂÛ›· Ù˘ ∫‡ÚÔ˘, 2003.
8. Therios, I. Structure and Composition of the olive fruit. Crop production science in
Horticulture 18: Olives. s.l.: CABI International, 2009.
9. The table olives. The Olive World. [∏ÏÂÎÙÚÔÓÈÎfi] International Olive Council. [¶·Ú·ÔÌ‹: 27
May 2001.] http: //www.internationaloliveoil.org/web/aa-ingles/oliveWorld/aceitunas.html.
10. Raina, B.L. Olives. Encyclopedia of Food Sciences and Nutrition. s.l.: Elsevier Science Ltd,
2003.
11. The Olive Oil. The olive world. [∏ÏÂÎÙÚÔÓÈÎfi] International Olive Council. [¶·Ú·ÔÌ‹: 27
May 2011.] http://www.internationaloliveoil.org/web/aa-ingles/oliveWorld/aceite.html.
12. Forty-six new elements added to Representative List of the Intangible Cultural Heritage.
UNESCO Website. [∏ÏÂÎÙÚÔÓÈÎfi] 16 Nov. 2010.
http: //www.unesco.org/new/en/media-services/single-view/news/
forty_six_new_elements_added_to_representative_list_of_the_intangible_cultural_heritage/.
13. Willett, W.C. The Mediterranean diet: science and practice. Public Health Nutr. Feb. 2006,
∆fiÌ. 9, (1A), ÛÛ. 105-10.
14. Oldways Mediterranen Diet Pyramid. Oldways Preservation Trust. [∏ÏÂÎÙÚÔÓÈÎfi] 2010.
http://oldwayspt.org/mediterranean-diet-pyramid.
15. ∆herios, π. Oleuropein, Olive leaf extract, olive oil and the benefits of the mediterranean
diet to the human health. [Û˘ÁÁÚ. ‚È‚Ï›Ô˘] I. Therios. Olives. s.l.: CAB International, 2009.
16. MayoClinic. Mediterranean diet: Choose this heart-healthy diet option. Meditterranean
diet for heart healt - MayoClinic.com. [∏ÏÂÎÙÚÔÓÈÎfi] 19 June 2010.
http://www.mayoclinic.com/health/mediterranean-diet/CL00011.
17. Huang, C.L., Sumpio, B.E. Olive Oil, the Mediterranean Diet, and Carduivascular Health. J
Am Coll Surg. 2008, ∆fiÌ. 207, 3.
18. æ˘ÏÏ¿ÎË, ¡›ÎÔ˜ & ª·Ú›·. ∆Ô ∂Ï·ÈfiÏ·‰Ô: πÛÙÔÚ›·, §·ÔÁÚ·Ê›·, ÀÁ›·, ¢È·ÙÚÔÊ‹. ∏Ú¿ÎÏÂÈÔ:
∂ΉfiÛÂȘ ∫∞ƒª∞¡øƒ, 2003. 960-7448-43-Ã.
19. U.S. Department of Agriculture, Agricultural Research service. USDA National Nutrient
Database for Standard Reference, Release 23. Nutrient Data Laboratory Home Page.
[∏ÏÂÎÙÚÔÓÈÎfi] 2010. http://www.ars.usda.gov/ba/bhnrc/ndl.
T˘ðÒıËΠ۠·Ó·Î˘Îψ̤ÓÔ ¯·ÚÙ›
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