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Olives and Olive Oil in Health and Disease Prevention
Watson, Ronald — Preedy, Victor
1ª Edición Mayo 2010
Inglés
Tapa dura
1480 pags
4200 gr
null x null x null cm
ISBN 9780123744203
Editorial ACADEMIC PRESS
Description
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.
Key Features:
•Explores olives and olive oil from their general aspects to the detailed
level of important micro-and micronutrients
•Includes coverage of various methodologies for analysis to help scientists
and chemists determine the most appropriate option for their own studies, including
those of olive-related compounds in other foods
•Relates, in a single volume resource, information for food and nutritional
chemists, pharmaceutical scientists, nutritionists and dieticians
•Presents information in three key categories: General aspects of olives
an olive oils; Nutritional, pharmacological and metabolic properties of olives
and olive oil; Specific components of olive oil and their effects on tissue
and body systems
Readership
Food and Health Scientists including Nutritionists and Dieticians. Pharmacologists,
Public Health Scientists and Workers, Epidemiologists, Food technologists, agronomists,
and analytical chemists
Contents
Part I: General Aspects of Olives and Olive Oil; Section 1.1: The plant, olives
and olive oil; Section 1.2: Components of olives and olive plant product; Part
II: Nutritional, pharmacological and metabolic properties of olives and olive
oil; Section 2.1: General Nutrition; Section 2.2: Cardiovascular; Section 2.3:Oxidative
Stress; Secton 2.4: Cancer and Immunology; Section 2.5: Other effects and diseases;
Part III: Specific Components of olive oil and their effects on tissue and the
body system; Section 3.1: Tyrosol and hydroxytyrosol; Section 3.2: Oleuropein;
Section 3.3: Oleic Acid; Section 3.4: Other components found in olive plants
and products
Author Information
Edited by Victor R. Preedy, King's College, University of London, UK and Ronald
Watson, University of Arizona, Tucson, USA
© 2025 Axón Librería S.L.
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