Olives and Olive Oil in Health and Disease Prevention by Preedy, Victor R.; Watson, Ronald Ross;

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A termék adatai:

Kiadó Elsevier Science
Megjelenés dátuma 2010. március 23.

ISBN 9780123744203
Kötéstípus Keménykötés
Terjedelem1520 oldal
Méret 276x216 mm
Súly 3590 g
Nyelv angol

Kategóriák

Táplálkozástudomány, dietetika Élelmiszer- és dohányipar, élelmiszertudomány Játékok Food sciences

Hosszú leírás:

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. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles.

Több

Tartalomjegyzék:

Part I: General Aspects of Olives and Olive OilSection 1.1: The plant, olives and olive oilSection 1.2: Components of olives and olive plant productPart II: Nutritional, pharmacological and metabolic properties of olives and olive oilSection 2.1: General NutritionSection 2.2: CardiovascularSection 2.3:Oxidative StressSecton 2.4: Cancer and ImmunologySection 2.5: Other effects and diseasesPart III: Specific Components of olive oil and their effects on tissue and the body systemSection 3.1: Tyrosol and hydroxytyrosolSection 3.2: OleuropeinSection 3.3: Oleic AcidSection 3.4: Other components found in olive plants and products