Manual Olives and Olive Oil in Health and Disease Prevention

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Chemistry, Physics and Microbiology, Volume 1.

Olives and olive oil in health and disease prevention.

Coffee in Health and Disease Prevention. Bioactive Essential Oils and Cancer. Luis Rodrigues da Silva. Olive and Olive Oil Bioactive Constituents. Food Quality, Safety and Technology. Role of Materials Science in Food Bioengineering. Decontamination of Fresh and Minimally Processed Produce. Studies in Natural Products Chemistry. Biotechnology of Food and Feed Additives. Bioactive Natural Products Part C.

Functional Ingredients from Algae for Foods and Nutraceuticals. Beer in Health and Disease Prevention. Biotechnology of Lactic Acid Bacteria. Plant Bioactives and Drug Discovery. Carotenoids and Human Health. Novel Enzyme Technology for Food Applications.

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Nutraceutical and Functional Food Components. Balancing Health and Disease.

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Handbook of Food Powders. Energy and protein metabolism and nutrition in sustainable animal production. Cryptosporidium as a Foodborne Pathogen. Bioactive Compounds from Marine Foods.

Handbook of Food Processing Equipment. Medicinal Plant Research in Africa. Biosurfactants of Lactic Acid Bacteria. Bacterial Communication in Foods. Modernization of Traditional Food Processes and Products. Advances in Carbohydrate Chemistry and Biochemistry. Nontarget Effects of Biological Control. Access Online via Elsevier Bolero Ozon. Preedy , Ronald Ross Watson. Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science.

From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways.

For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. We would like to contact you via email from time to time to seek feedback about ways in which we can improve My CABI such as adding or changing its functionality, new features and content.

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Please select author name in each record! Close Find out more. Keyword Advanced Browse all content Thesaurus. Please use quotation marks for searching phrases e. Your products All Products. Author Author Serial Subject. Previous record Next record. Actions Tools Choose a colour. Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to antimicrobial, anticancer and antioxidant activities and effects on Olives and olive oil in health and disease prevention.

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Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives olives Subject Category: Commodities and Products see more details and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to antimicrobial, anticancer and antioxidant activities and effects on macrophages macrophages Subject Category: Anatomical and Morphological Structures see more details and apoptosis apoptosis Subject Category: Natural Processes see more details to cellular and pathophysiological process, olives and olive oils are proving important in many healthful ways.

This book is divided into 3 main sections: Commodities and Products see more details ; ii nutritional, pharmacological and metabolic properties of olives and olive oil; and iii specific components of olive oil and their effects on tissue and body systems. The book includes a diverse range of topic areas such as varieties and variations, ripening ripening Subject Category: Natural Processes see more details , crushing, extraction, sensory qualities, authenticity, and the chemometric classification of cultivars cultivars Subject Category: Organism Groups see more details. Geographical characterizations, quality, and the chemical composition chemical composition Subject Category: Properties see more details of olive oil, including the major and minor lipid constituents, are also described.