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Record Nr. |
UNINA9910446338803321 |
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Titolo |
Olive oil and health / / edited by Jose L. Quiles, M. Carmen Ramirez-Tortosa and Parveen Yaqoob |
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Pubbl/distr/stampa |
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Wallingford, UK ; ; Cambridge, MA, : CABI Pub., c2006 |
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ISBN |
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1-280-73598-8 |
9786610735983 |
1-84593-072-X |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (401 p.) |
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Altri autori (Persone) |
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QuilesJose L |
Ramirez-TortosaM. Carmen |
YaqoobParveen |
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Disciplina |
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Soggetti |
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Olive oil - Health aspects |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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""Contents""; ""List of Contributors""; ""Preface""; ""Abbreviations""; ""1 Olive Oil in Mediterranean Food""; ""1. Introduction""; ""2. The Olive and the Wild Olive""; ""3. The Origin and Spread of the Olive � a Complex Question""; ""4. Olive Cultivation in the Earliest Historical Times""; ""5. Olive Cultivation in the Great Civilizations: Mesopotamia, Egypt, Israel, Phoenicia, Crete and Mycenae""; ""6. The Olive Tree and Olive Oil in the Classical Greco-Roman World""; ""7. The Olive and Olive Oil in the Medieval and Modern Eras""; ""8. Olive Oil in Contemporary Times""; ""9. References"" |
""2 Chemical Composition, Types and Characteristics of Olive Oil""""1. Introduction""; ""2. Types and Characteristics of Olive Oil""; ""3. Chemical Composition""; ""4. References""; ""3 Total Antioxidant Capacity of Olive Oils""; ""1. Introduction""; ""2. Antioxidant Composition of Olive Oil""; ""3. Total Antioxidant Capacity of Oils""; ""4. The Utilization of Tac for Measuring the Stability of Oils""; ""5. Conclusions""; ""Acknowledgements""; ""6. References""; ""4 Effect of Frying and Thermal Oxidation on Olive Oil and Food Quality""; ""1. Introduction""; ""2. Frying Methods"" |
""3. Changes That Occur During Heating and Frying""""4. Frying |
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Changes Assessment � Present Legislation""; ""5. Advantages of Frying""; ""6. Disadvantages of Frying""; ""7. Frying in the Culinary Process Chain""; ""8. Social Aspects of Oil Consumption""; ""9. Advantages of Frying with Olive Oils""; ""10. Conclusions""; ""Acknowledgements""; ""11. References""; ""5 Antioxidant Properties of Olive Oil Phenolics""; ""1. Introduction""; ""2. Is Oleic Acid Fully Responsible for Cardioprotection Associated with Olive Oil Consumption?""; ""3. Olive Oil Minor Constituents"" |
""4. Olive Oil Phenolics as Antioxidants""""5. Conclusions""; ""6. References""; ""6 Olive Oil and Mitochondrial Oxidative Stress: Studies on Adriamycin Toxicity, Physical Exercise and Ageing""; ""1. Oxidative Stress and Mitochondria""; ""2. Dietary Fat Type and Mitochondrial Oxidative Stress""; ""3. Olive Oil in the Prevention of Adriamycin-Mediated Oxidative Stress""; ""4. Oxidative Stress Related to Physical Exercise and Olive Oil""; ""5. Olive Oil, Mitochondrial Oxidative Stress and Ageing""; ""Acknowledgements""; ""6. References"" |
""7 Epidemiology of Olive Oil and Cardiovascular Disease""""1. Introduction""; ""2. Ecological Studies: The Seven Countries Study and the �Albanian Paradox�""; ""3. Cohort Studies (see Table 7.2)""; ""4. Case-Control Studies (see Table 7.3)""; ""5. Clinical Studies""; ""6. Studies In Vitro, in Experimental Animals and on Intermediate Endpoints in Humans""; ""7. Conclusions""; ""8. References""; ""8 Olive Oil, Blood Lipids and Postprandial Lipaemia""; ""1. Introduction""; ""2. Induction of Atherosclerosis by Chylomicron Remnants"" |
""3. Effect of Olive Oil on the Clearance of Serum Remnants"" |
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Sommario/riassunto |
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Written by leading experts, this book reviews the current research evidence for the health benefits of a diet rich in olive oil. It focuses on the role of olive oil in reducing the incidence of certain types of cancer, cardiovascular diseases, inflammatory bowel disease and diabetes, and the effect of olive oil on the immune system. |
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