Olive 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 science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds. Presents detailed information concerning the claimed benefits of olive oil and discusses the permitted health claim to EFSA on oils with natural phenolics Recovery of bioactive constituents from olive waste is comprehensively described Explores the relationship betwen phenolic levels and sensory evaluation Features chapters on the clinical and cellular mechanisms and health effects of olive, important for functional foods research

Produk Detail:

  • Author : Dimitrios Boskou
  • Publisher : Elsevier
  • Pages : 422 pages
  • ISBN : 1630670421
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKOlive and Olive Oil Bioactive Constituents

Olive and Olive Oil Bioactive Constituents

Olive and Olive Oil Bioactive Constituents
  • Author : Dimitrios Boskou
  • Publisher : Elsevier
  • Release : 15 August 2015
GET THIS BOOKOlive 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 science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in

Olives and Olive Oil Bioactive Constituents

Olives and Olive Oil Bioactive Constituents
  • Author : Dimitrios Boskou
  • Publisher : Unknown Publisher
  • Release : 24 June 2021
GET THIS BOOKOlives 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 science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in

Olive Oil

Olive Oil
  • Author : Dimitrios Boskou
  • Publisher : CRC Press
  • Release : 18 July 2008
GET THIS BOOKOlive Oil

Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. It discusses recent technological developments to retain optimal levels of bioactive ingredients s well as methodologies for the future study of olive oil's biological effects. The text covers research on the bioavailability of olive

Olives and Olive Oil as Functional Foods

Olives and Olive Oil as Functional Foods
  • Author : Apostolos Kiritsakis,Fereidoon Shahidi
  • Publisher : John Wiley & Sons
  • Release : 15 June 2017
GET THIS BOOKOlives and Olive Oil as Functional Foods

The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product

Olive Oil

Olive Oil
  • Author : Dimitrios Boskou,Maria Lisa Clodoveo
  • Publisher : MDPI
  • Release : 12 April 2021
GET THIS BOOKOlive Oil

The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits,

Olives and Olive Oil in Health and Disease Prevention

Olives and Olive Oil in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson
  • Publisher : Academic Press
  • Release : 02 December 2020
GET THIS BOOKOlives and Olive Oil in Health and Disease Prevention

Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health

Products from Olive Tree

Products from Olive Tree
  • Author : Dimitrios Boskou,Maria Clodoveo
  • Publisher : BoD – Books on Demand
  • Release : 26 October 2016
GET THIS BOOKProducts from Olive Tree

Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the

Virgin Olive Oil

Virgin Olive Oil
  • Author : Antonella De Leonardis
  • Publisher : Nova Science Pub Incorporated
  • Release : 01 January 2014
GET THIS BOOKVirgin Olive Oil

Olive oil is considered to be such a crucial component of the so-called Mediterranean Diet that, since 2010, it has been inscribed in UNESCOs 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

Table Olives

Table Olives
  • Author : A. Garrido Fernandez,M.R. Adams,M.J. Fernandez-Diez
  • Publisher : Springer Science & Business Media
  • Release : 31 July 1997
GET THIS BOOKTable Olives

This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.

The Prevention of Cardiovascular Disease through the Mediterranean Diet

The Prevention of Cardiovascular Disease through the Mediterranean Diet
  • Author : Almudena Sánchez Villegas,Ana Sanchez-Taínta
  • Publisher : Academic Press
  • Release : 08 September 2017
GET THIS BOOKThe Prevention of Cardiovascular Disease through the Mediterranean Diet

The Prevention of Cardiovascular Disease through the Mediterranean Diet presents dietary habits that will have maximum impact on cardiovascular health and other major chronic diseases. Data collected through the results of large clinical trials, such as PREDIMED, one of the longest trials ever conducted, has allowed researchers to conclude that the Mediterranean Diet provides the best evidence for health benefits. Studies have shown that the Mediterranean Diet is able to reduce the risk of cardiovascular hard clinical events by 30%. This

Olive Oil

Olive Oil
  • Author : Dimitrios Boskou
  • Publisher : Elsevier
  • Release : 08 August 2015
GET THIS BOOKOlive Oil

A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality,

Olive Mill Waste

Olive Mill Waste
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 28 December 2016
GET THIS BOOKOlive Mill Waste

Olive Mill Waste: Recent Advances for Sustainable Management addresses today's most relevant topics in olive oil industry sustainable management. Emphasizing recent advisable practices, the book explores the potential of reutilizing OMW to power the mill itself, the reuse of OMW as soil amendment, aerobic biological treatment of OMW and compost production, the case study of OMW within the biorefinery concept, the recovery of bioactive compounds from OMW, and their applications in food products and cosmetics. Recent research efforts have concluded

The Extra-Virgin Olive Oil Handbook

The Extra-Virgin Olive Oil Handbook
  • Author : Claudio Peri
  • Publisher : John Wiley & Sons
  • Release : 14 April 2014
GET THIS BOOKThe Extra-Virgin Olive Oil Handbook

The Extra-Virgin Olive Oil Handbook According to European legislation, extra-virgin is the top grade of olive oils. It has superior health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of the world's olive oil, but the constant increase of demand for extra-virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’

Lipid Oxidation

Lipid Oxidation
  • Author : Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan
  • Publisher : Elsevier
  • Release : 15 August 2015
GET THIS BOOKLipid Oxidation

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain