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Olive and Olive Oil Bioactive Constituents
Unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations and novel methods of recovery
Dimitrios Boskou (Edited by)
9781630670412, Elsevier Science
Hardback, published 23 October 2015
422 pages
22.9 x 15.1 x 2.7 cm, 0.72 kg
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds.
Chapter 1: Olive Fruit, Table Olives, and Olive Oil Bioactive Constituents
Chapter 2: Minor Bioactive Olive Oil Components and Health: Key Data for Their Role in Providing Health Benefits in Humans
Chapter 3: Cellular and Molecular Effects of Bioactive Phenolic Compounds in Olives and Olive Oil
Chapter 4: Olive Oil Phenolic Composition as Affected by Geographic Origin, Olive Cultivar, and Cultivation Systems
Chapter 5: Effect of Fruit Maturity on Olive Oil Phenolic Composition and Antioxidant Capacity
Chapter 6: From Drupes to Olive Oil: An Exploration of Olive Key Metabolites
Chapter 7: Research and Innovative Approaches to Obtain Virgin Olive Oils with a Higher Level of Bioactive Constituents
Chapter 8: Table Olives as Sources of Bioactive Compounds
Chapter 9: Bioactive Phenolic Compounds from Olea europaea: A Challenge for Analytical Chemistry
Chapter 10: Analysis of Bioactive Microconstituents in Olives, Olive Oil and Olive Leaves by NMR Spectroscopy: An Overview of the Last Decade
Chapter 11: Recovery of High Added Value Compounds from Olive Tree Products and Olive Processing Byproducts
Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]
