Table of Contents
Table of Contents
Preface
Chapter 1. Extra Virgin Olive Oils: Production and Polyphenolic Composition
Isabel López-Cortés, Domingo C. Salazar-García, Alba Mondragón-Valero, Gilberto Hernández-Hernández and Domingo M. Salazar
Chapter 2. Olive Varieties and Phenolic Compounds in Olive Oils
Gassan Hodaifa and Santiago Rodriguez-Perez
Chapter 3. Biomedicinal Aspects and Activities of Olive Oil Phenolic Compounds
Cvijeta Jakobušić Brala, Monika Barbarić, Ana Karković Marković and Stanko Uršić
Chapter 4. An Overview of Sample Treatment and Analytical Methodologies for the Determination of Phenolic Compounds in Olive Oils
L. Molina-García, M.L. Fernández-de Córdova, E.J Llorent-Martínez
Chapter 5. The Natural Variation of Phenolic Compounds in the Fruits and Oils of Olive (Olea europaea L.)
Ana G. Pérez, Angjelina Belaj, Mar Pascual, Carlos Sanz
Chapter 6. Hydroxytyrosol and Tyrosol, Phenolic Compounds of Virgin Olive Oil, Could Act Like Anti-Inflammatories in Chronic Inflammation
Cristina Sanchez-Quesada and Jose J. Gaforio
Chpater 7. Oleocanthal: the New Promising Compound of Extra Virgin Olive Oils
C. Carrasco, and A.B. Rodríguez
Chapter 8. The Health Benefits of Olive Oil Phenolic Compounds
Hedia Manai-Djebali and Sonia Ben Temime
Chapter 9. Extra Virgin Olive Oil and Hepatoprotective Effects
Sandra A. Soto Alarcón, Rodrigo Valenzuela, and Alfonso Valenzuela
Chapter 10. The Health Benefits of Oleocanthal and Other Olive Oil Phenols
Roberto Ambra, Sabrina Lucchetti, Gianni Pastore
Chapter 11.
Health and Economic Impact: Organic Olive Oil
Marilene Lorizio
Chapter 12. Potential of Virgin Olive Oil against Cancer: An Overview of in vitro and in vivo Studies
Houda Nsir, Amani Taamalli, and Mokhtar Zarrouk
Chapter 13. Hydroxytyrosol and Tyrosol, Main Phenols of Virgin Olive Oil, as Healthy Natural Products in Human Breast Cancer Prevention: A Review
Cristina Sánchez-Quesada and José J Gaforio
Chapter 14. Consumption of Extra Virgin Olive Oil and the Components of the Metabolic Syndrome
Hady Keita and María del Rosario Ayala Moreno
Chapter 15. Environmental Factors Affecting the Phenolic Profile of Virgin Olive Oil: Compositional, Biochemical and Molecular Aspects
David Velázquez-Palmero, M. Luisa Hernández and José M. Martínez-Rivas
Chapter 16. Networking Entrepreneurship in High Quality Agri-Food: The Case of Olive Oil Production in Apulia
Antonia Rosa Gurrieri and Sabrina Spallini
Chapter 17. The Growing Import and Domestic Production of Olive Oil in Japan: The Application of Gravity Model
Kenichi Kashiwagi
Chapter 18. The Effects of Agronomic and Technological Aspects on the Phenolic Profile of Virgin Olive Oil
Sonia Ben Temime and Hedia Manaî
Chapter 19. An Overview on Olive Oil Mill Wastes Management and Bio-Valorization
Mohamed Neifar, Fatma Arous, Wafa Hassen, Habib Chouchane, Ameur Cherif and Atef Jaouani
Chapter 20.
The Recovery of Added-Value Compounds from Olive Mill Wastewater
J. M. Ochando-Pulido, A. Martinez-Ferez
Chapter 21.
José Ignacio Rojas-Sola and Manuel Jesús Hermoso-Orzáez
Chapter 22.
Amani Taamalli, Hedia Manai, Maria del Mar Contreras and Mokhtar Zarrouk
Index
