Olives and olive oil in health and disease prevention / / edited by Victor R. Preedy, Ronald Ross Watson

• Record Nr.: UNINA9910968993203321
• Pubbl/distr/stampa: Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010
• ISBN: 9786612540974; 9781282540972; 1282540971; 9780080922201; 0080922201
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (1520 p.)
• Altri autori (Persone): PreedyVictor R; WatsonRonald R (Ronald Ross)
• Disciplina: 613.284
• Soggetti: Olive oil - Health aspects; Vegetable oils - Health aspects
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization; Chapter 1. Table Olives: Varieties and Variations; 1.1 INTRODUCTION; 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS; 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS; 1.4 MAJOR PROCESSING METHODS; 1.5 CHARACTERISTICS OF FINAL PRODUCTS; SUMMARY POINTS; REFERENCES; Chapter 2. Olive Genomics; 2.1 INTRODUCTION; 2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS; 2.4 MOLECULAR MARKER APPLICATIONS; 2.5 FUNCTIONAL GENOMICS; 2.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 3. Current Initiatives in Proteomics of the Olive Tree; 3.1 INTRODUCTION; 3.2 BOTANICAL FEATURES OF OLIVE TREE; 3.3 PROTEOMICS; 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION; 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS; 3.6 CURRENT INITIATIVES ; IN OLIVE PROTEOMICS; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES; Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives4.1 INTRODUCTION; 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION; 4.3 OLIVE CULTIVARS DATA; 4.4 UNSUPERVISED CLASSIFICATION; 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA); 4.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil; 5.1 INTRODUCTION; 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES; Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition6.1 INTRODUCTION; 6.2 IRRIGATION MANAGEMENT; 6.3 VIRGIN OLIVE OIL QUALITY INDICES; 6.4 SENSORY CHARACTERISTICS; 6.5 FATTY ACID COMPOSITION; 6.6 NATURAL ANTIOXIDANTS CONTENT; 6.7 VOLATILE COMPOUNDS; SUMMARY POINTS; REFERENCES; Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils; 7.1 INTRODUCTION; 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES; 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS; SUMMARY POINTS; REFERENCES; Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes; 8.1 INTRODUCTION; 8.2 MACHINES FOR OLIVE CRUSHING; 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY; 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS; 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY
• Sommario/riassunto: 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-dihydro