Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits

Jozef Miloš (Editor)

Series: Food Science and Technology
BISAC: REL000000

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$310.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about phenolic compounds in VOO; the beneficial effects of phenolic compounds, contained in extra virgin olive oil, which have been reported in the last few years; an overview of different analytical approaches, including the most recent advances, and the difficulties regarding phenolic compounds determination in olive oil; olive oil wastes (OMW) characteristics, bio-valorization potentialities and treatment options with regard to the economic feasibility, environmental regulations and challenges of existing waste disposal practices in olive-growing countries are discussed; the health effects of olive oil, including for the liver; a summary of the knowledge of the in vitro and in vivo effects of oleocanthal comparing, where available; the determinant factors that affect Japan’s olive oil imports; research on oleocanthal and its promising applications as a preventive and/or therapeutic agent for several diseases; and an examination of the organic olive oil sector, demonstrating it’s importance in terms of wealth and economic impact.
(Imprint: Nova)

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.

Patents of Invention on Hydraulic Presses in the Historical Archive of the Spanish Office of Patents and Trademarks for Olive-Oil Production: An Overview (1826-1966)

José Ignacio Rojas-Sola and Manuel Jesús Hermoso-Orzáez

Chapter 22.

Chemometric Analysis of Geographic Location and Lipophilic Antioxidants in Tunisian Extra Virgin Olive Oils (Olea europaea L.)

Amani Taamalli, Hedia Manai, Maria del Mar Contreras and Mokhtar Zarrouk

Index

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