Virgin Olive Oil [electronic resource] : Production, Composition, Uses and Benefits for Man

ISBN:

9781631176623

Title:

Author:

De Leonardis, Antonella.

Personal Author:

De Leonardis, Antonella.

Publication Information:

Hauppauge : Nova Science Publishers, Inc., 2014.

Physical Description:

1 online resource (406 p.)

Series:

Food and Beverage Consumption and Health

General Note:

Description based upon print version of record.

Contents:

VIRGIN OLIVE OIL: PRODUCTION, COMPOSITION, USES AND BENEFITS FOR MAN; VIRGIN OLIVE OIL: PRODUCTION, COMPOSITION, USES AND BENEFITS FOR MAN; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: CHEMISTRY AND BIOACTIVE COMPONENTS OF OLIVE OIL; ABSTRACT; 1. INTRODUCTION; 2. CHEMICAL COMPOSITION OF OLIVE OIL; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 2: OLIVE OIL: PRODUCTION, BIOACTIVE PROPERTIES AND PUBLIC HEALTH; ABSTRACT; INTRODUCTION; BRIEF HISTORY OF THE TRADITIONAL MACHINERY EXTRACTION OF OLIVE OIL

PROCESSING TECHNIQUES BEYOND MACHINERY AND ITS IMPACT ON PUBLIC HEALTHHEALTH BENEFITS OF OLIVE OIL AND ITS PUBLIC HEALTH IMPLICATIONS; CONCLUSION; REFERENCES; Chapter 3: ANALYSIS THROUGH GRAPHICAL KNOWLEDGE OF HISTORICAL OLIVE OIL PRODUCTION OBTAINED FROM MECHANICAL PROCEDURES: APPLICATION TO THE INVENTION PRIVILEGES AND PATENTS FROM THE HISTORICAL ARCHIVE OF THE SPANISH OFFICE OF PATENTS AND TRADEMARKS; ABSTRACT; INTRODUCTION; METHODOLOGY; RESULTS AND DISCUSSION; CONCLUSION; FUNDING; ACKNOWLEDGMENT; REFERENCES

Chapter 4: FATTY ACID, STEROL AND POLYPHENOL CONTENT IN MOST MONOVARIETAL OILS OF THE SPANISH EAST AREASABSTRACT; INTRODUCTION; OLIVE OIL COMPONENTS AND THEIR INFLUENCE ON HEALTH; COMPOSITION OF MONOVARIETAL OILS; REFERENCES; Chapter 5: EFFECT OF THE GROWING AREA AND CULTIVAR ON PHENOLIC CONTENT AND VOLATILES COMPOUNDS OF RELATED PRODUCTS OF SELECTED TUNISIAN OLIVE VARIETIES; ABSTRACT; 1. INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS; 4. DISCUSSION; CONCLUSION; REFERENCES

Chapter 6: INVESTIGATIONS ON THE QUALITY OF ITALIAN AND GREEK OLIVE OILS IN TERMS OF VARIETAL AND GEOGRAPHICAL ORIGIN BY USING DIFFERENT ANALYTICAL METHODSABSTRACT; LIST OF ABBREVIATIONS; 1. INTRODUCTION; 2. METHODS AND TECHNIQUES; 3. RESULTS AND DISCUSSION; CONCLUSION; REFERENCES; Chapter 7: OLIVE VARIETY SUITABILITY AND TRAINING SYSTEM FOR MODERN OLIVE GROWING: PLANT GROWTH AND YIELD COMPONENTS; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS; DISCUSSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 8: HOW AGRONOMIC FACTORS AFFECTS OLIVE OIL COMPOSITION AND QUALITY; ABSTRACT; INTRODUCTION

PLANTING SYSTEMS AND IRRIGATIONFERTILIZATION; OLIVE PESTS AND DISEASES; CONCLUSION; REFERENCES; Chapter 9: OLIVE OIL: PRODUCTION AND NUTRITIONAL PROPERTIES; ABSTRACT; 1. INTRODUCTION; 2. COMPOSITION AND NUTRITIONAL PROPERTIES OF VIRGIN OLIVE OIL; 3. OLIVE OIL PRODUCTION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 10: CHEMOPREVENTIVE ACTIVITIESOF HYDROXYTYROSOL: THE MAJOR PHENOL ALCOHOL OF EXTRA-VIRGIN OLIVE OIL; ABSTRACT; INTRODUCTION; DISCUSSION; CONCLUSION; REFERENCES; Chapter 11: VIRGIN OLIVE OIL AS A SOURCE OF ANTI-INFLAMMATORY AGENTS; ABSTRACT; INTRODUCTION; CONCLUSION; REFERENCES

Chapter 12: OLIVE OIL: MOLECULAR MECHANISMS AND CARDIOVASCULAR PROTECTIVE ROLE

Format:

Electronic Resources

Electronic Access:

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Publication Date:

2014

Publication Information:

Hauppauge : Nova Science Publishers, Inc., 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.362	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

Olive oil is considered to be such a crucial component of the so-called 'Mediterranean Diet' that, since 2010, it has been inscribed in UNESCO's list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scientific literature has provided evidence that regular consumption of olive oil is associated with longevity, healthier aging, cardiovascular health, prevention and protection against cancer. Currently, olive oil is gaining a worldwide rise in popularity given that it is widely considered to be a functional food able to provide health and well-being. Indeed, in recent years, the consumption and production of olive tree products, such as olive oil as well as olive fruits, food containing olive oils, leaves, bioactive extracts and single molecules are also increasing worldwide. At the same time, scientific research about olive tree products is increasing exponentially, involving academics of several disciplines, especially agronomy, arboriculture, engineering, economics, food technology, medicine and pharmacology.