ziyadwetti@gmail.

com

. .


.



.
.
.
2001
.




.



) ( -62
76


85-55


10
1.1 .

) (
1


) ( .
) (1
.



) ( .




.

.
) (LDL ) .(HDL

)(
) ( ) (1
.




.


.

. -64
75
) (


. ) ( 2


160

. )
(

 .



.

) ( IOOC 1.5





.
TAGS


) ( .

E
.

)(

.



) ( E
.

) ( 4 2
5

.

2-1.6 ) 3-2.3 ( .
10 10-8
. E


. E
A
C ).( 1

K
K
.



) (

.


= + ) ( +

.




.

) ( 1

. ) (1





-2
-2 .

) (1 ) 100/ (
4

( )

( )

()

()

) (

0.1

0.18

0.01

200

Kiritsakis, A.K. 1998 Flavor Components of olive oil, A review-1

JAOCS,75,673-681
.Jacotot,B.2001 Nutritional Assets of olive oil Olivae, 86,27-29-2
Tous,J.& Ferguson , L. 1996 .Mediterranean fruits , p 416-430 In-3
.janick, J(ed) progress in new crops ASHS pres Arlington,VA
Mancini , M ,and Rubba, P. 2000. The Mediterranean diet in Italy -4
.World Rev.Nutr. Diet, 87,114-126