AN IMPORTANT NATURAL RESOURCE FOR HEALTH AND NUTRITION: OLEASTER (Elaeagnus angustifolia L.)


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Çakmakçı S., Çakmakçı R.

The 7th International Mediterranean Symposium on Medicinal and Aromatic Plants, İzmir, Turkey, 18 - 20 November 2021, vol.1, no.1, pp.244-253

  • Publication Type: Conference Paper / Full Text
  • Volume: 1
  • City: İzmir
  • Country: Turkey
  • Page Numbers: pp.244-253
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Elaeagnus angustifolia L. belongs to the family of Elaeagnacea and is an important medicinal plant associated with numerous pharmacological activities, which can be used as natural antioxidant source. Oleaster is a herbal resource with the same name for both its tree and fruit. The roots, leaves, flowers, fruits, fruits peel, and seeds of the oleaster tree are used in food, medicine, pharmacy, and perfumery. It has ecological and economic use, suitable for adverse conditions such as drought, salinity, rocky, and alkalinity. It has diuretic and antipyretic effects. Fruit extracts can be used in traditional medicine as anti-inflammatory and analgesic. It is stated that it provides body resistance, protects against diseases such as cold and flu, and relieves cough and diarrhea. Oleaster consumption is recommended because smelling its flowers provides mental clarity and refreshment and reduces the possibility of developing cancer. Its flowers are used as a nectar source for bees and as a flavoring agent in liqueur production. Oleaster fruit is rich in nutrients and natural antioxidant compounds. The fruits of oleaster are rich in nutritional value and contain natural antioxidant, phenolic and flavonoid compounds. Since it contains various compounds from different phytochemical categories, it could be proposed for the discovery of new drugs. Oleaster is rich in protein, sugar, amino acids, various vitamins (tocopherol, carotene, vitamin C, thiamine), mineral substances (calcium, magnesium, potassium, iron, zinc and manganese) and fatty acids. For this reason, it is seen that it is used as an additive to food products in recent studies. Although it has high nutritional value and many beneficial effects on health, its consumption is not common. Therefore, in recent years, research has focused on its use in various food formulations and successful results have been obtained. In this study, the subject will be explained in detail.