EFEKTIVITAS MINYAK ZAITUN TERHADAP BAKTERI GRAM POSITIF DAN BAKTERI GRAM NEGATIF
DOI:
https://doi.org/10.31004/prepotif.v7i3.21950Keywords:
olive oil, bacteria, gram positive, gram negativeAbstract
Peraturan Uni Eropa (UE) mengklasifikasikan dan mendefinisikan minyak zaitun ke dalam berbagai jenis seperti Minyak zaitun murni (VOO), minyak zaitun extra virgin (EVOO), minyak zaitun olahan, minyak zaitun, minyak pomace zaitun dan minyak zaitun lampante. Dalam beberapa tahun terakhir, efek menguntungkan telah dikaitkan terutama polifenol dengan sifat antimikroba yang menjanjikan. Hydroxytyrosol, tyrosol, oleuropein, dan beberapa ekstrak EVOO telah terbukti memiliki aktivitas antibakteri terhadap beberapa patogen oral dan bawaan makanan, serta terhadap beberapa patogen yang bertanggung jawab atas infeksi rumah sakit dan komunitas. Senyawa yang terkandung dalam minyak zaitun telah dikaitkan dengan banyak efek menguntungkan dalam mengurangi risiko beberapa penyakit, termasuk penyakit kardiovaskular, beberapa kanker, autoimunitas, peradangan kronis, neurodegenerasi, obesitas, resistensi insulin dan diabetes, aterosklerosis dan gangguan terkait penuaan, sebagian dimediasi oleh tindakan antioksidan, serta sifat antivirus dan antifungi. Selain itu, yang tidak kalah penting yaitu efek antibakteri pada strain gram positif dan gram negatifReferences
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