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Olives and olive oil bioactive constituents /
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of scien...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Urbana, Illinois :
AOCS Press,
[2015]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover
- Olive and Olive Oil Bioactive Constituents
- Copyright Page
- Table of Contents
- Preface
- About the Editor
- Contributors
- List of Abbreviations
- Chapter 1. Olive Fruit, Table Olives, and Olive Oil Bioactive Constituents
- Introduction
- Olive and Olive Oil Bioactive Ingredients
- Phenolic Compounds and Olive Oil Quality and Origin
- Analytical Methods for the Rapid Analysis of Total Phenols and Orthodiphenols
- Synopsis of Health Properties Attributed to Olive Oil and Its Biophenols
- Recovery of Bioactive Compounds from Olives, Olive Leaves, and Olive Processing Waste ProductsReferences
- Chapter 2. Minor Bioactive Olive Oil Components and Health: Key Data for Their Role in Providing Health Benefits in Humans
- Introduction
- Bioavailability of Olive Oil Phenolic Compounds in Humansafter Dietary Doses of Olive Oils
- Lipids, Lipoproteins, and Lipoprotein Oxidation
- Conclusion
- Acknowledgments
- References
- Chapter 3. Cellular and Molecular Effects of Bioactive Phenolic Compounds in Olives and Olive Oil
- Introduction
- Traditional Medicinal Applications of Olives and Olive OilPhenolic Compounds in Olives and Olive Oil
- Olive and Olive Oil Products in Cosmetics
- Antioxidant and Anti-Inflammatory Effects of Phenolic Compounds in Olives and Olive Oil
- Cardiovascular Effects of Hydroxytyrosol and Oleuropein
- Anticancer Effects of Phenolic Compounds in Olives and Olive Oil
- Acknowledgments
- References
- Chapter 4. Olive Oil Phenolic Composition as Affected by Geographic Origin, Olive Cultivar, and Cultivation Systems
- Introduction
- Phenolic Composition
- Factors Affecting Phenolic CompositionConclusion
- References
- Chapter 5. Effect of Fruit Maturity on Olive Oil Phenolic Composition and Antioxidant Capacity
- Introduction
- VOO Phenolic Compounds
- Harvesting Time
- Factors Affecting the Concentrations of Phenolic Compoundsin VOO
- Olive Fruit Ripening
- A Comparative Study of the Effect of Maturation in the Phenolic Content of Olive Oils from Tunisia to Greece
- Conclusion
- References
- Chapter 6. From Drupes to Olive Oil: An Exploration of Olive Key Metabolites
- Introduction
- General Factors That Influence the Final Concentration and Quality of BiophenolsQuantitative Changes of the Concentrations of Specific Bioactive Components during Olive Oil Production
- Waste as a Raw Material for the Isolation of Bioactive Components
- Conclusion
- References
- Chapter 7. Research and Innovative Approaches to Obtain Virgin Olive Oils with a Higher Level of Bioactive Constituents
- Introduction
- Virgin Olive Oil Production: Technological Aspects and Minor Components