Table of Contents

Table of Contents

Preface

Chapter 1 – Evolutionary Aspects of Oleic Acid Biosynthesis and Incorporation from Unicellular to Multicellular Organisms
(Cínthia C. Bonatto and Luciano P. Silva, Embrapa Genetic Resources and Biotechnology Brasilia, Brazil, and others)

Chapter 2 – Oleic Acid: Natural Variation and Potential Enhancement in Oilseed Crops
(Noelle A. Barkley and Ming Li Wang, USDA-ARS, PGRCU, Griffin, GA, USA)

Chapter 3 – Volume and Adsorption Properties of Oleic Acid Solutions
(Viсtor V. Korolev, Anna G. Ramazanova, Olga V. Balmasova, Evgenii V. Ivanov and Valentina I. Yashkova, G.A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, Ivanovo, Russia, and others)

Chapter 4 – Microbial Transformations of Oleic Acid
(Fabiano J. Contesini, José V. Madeira Jr, Danielle B. Lopes, Paula Speranza, Elaine B. Ceresino, Camilo B. Teixeira and Gabriela A. Macedo, Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Campinas, SP, Brazil)

Chapter 5 – Oleic Acid: Conversion of Free Fatty Acids into Biodiesel over Heterogeneous Catalysts
(Catarina S. Caetano and José E. Castanheiro, Centro de Química de Évora, Departamento de Química, Universidade de Évora, Évora, Portugal)

Chapter 6 – Sources of Oleic Acid and their Technological and Health Implications
(Rouxléne van der Merwe and Arno Hugo, Department of Plant Sciences and Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa)

Chapter 7 – Oleic Acid in Milk of Different Mammalian Species
(Paolo Polidori and Silvia Vincenzetti, School of Pharmacy, University of Camerino and School of Veterinary Medical Sciences, Matelica (MC), Italy)

Chapter 8 – Oleic Acid and Blood Brain Barrier
(Hyung Soo Han, Department of Physiology, Brain Science and Engineering Institute, Kyungpook National University School of Medicine, Daegu, Korea)

Chapter 9 – Food Supplementation with Vegetable Oils Rich in Oleic Acid: Health-Promoting Effects and Application Viability
(Fabiano J. Contesini, Elaine B. Ceresino, Ruann J. S. Castro, Francisco F. C. Barros, Evelyn Sassaki and Hélia H. Sato, Department of Food Science, College of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil)

Chapter 10 – Applications of Oleic Acid on Nanotechnology Concerning Enzyme Immobilization Techniques
(Eduardo F. Barbosa and José L. Cardozo Filho, Institute of Biological Sciences, University of Brasilia, and Embrapa Genetic Resources and Biotechnology, Brasilia, Brazil)

Chapter 11 – Oleic Acid and Cancer: from Therapeutic to Co-Adjuvant Agents in Anticancer Approaches
(Graziella A. Joanitti, Institute of Biological Sciences, University of Brasilia and Embrapa Genetic Resources and Biotechnology, Brasilia, Brazil)

Index