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Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits
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Editors: Jozef Miloš
Book Description:
This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about phenolic compounds in VOO; the beneficial effects of phenolic compounds, contained in extra virgin olive oil, which have been reported in the last few years; an overview of different analytical approaches, including the most recent advances, and the difficulties regarding phenolic compounds determination in olive oil; olive oil wastes (OMW) characteristics, bio-valorization potentialities and treatment options with regard to the economic feasibility, environmental regulations and challenges of existing waste disposal practices in olive-growing countries are discussed; the health effects of olive oil, including for the liver; a summary of the knowledge of the in vitro and in vivo effects of oleocanthal comparing, where available; the determinant factors that affect Japan’s olive oil imports; research on oleocanthal and its promising applications as a preventive and/or therapeutic agent for several diseases; and an examination of the organic olive oil sector, demonstrating it’s importance in terms of wealth and economic impact. (Nova).


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Table of Contents:
Preface

Chapter 1. Extra Virgin Olive Oils: Production and Polyphenolic Composition (pp.1-18)
(Isabel López-Cortés, Domingo C. Salazar-García, Alba Mondragón-Valero, Gilberto Hernández-Hernández and Domingo M. Salazar)

Chapter 2. Olive Varieties and Phenolic Compounds in Olive Oils (pp.19-46)
(Gassan Hodaifa and Santiago Rodriguez-Perez)

Chapter 3. Biomedicinal Aspects and Activities of Olive Oil Phenolic Compounds (pp.47-86)
(Cvijeta Jakobušić Brala, Monika Barbarić, Ana Karković Marković and Stanko Uršić)

Chapter 4. An Overview of Sample Treatment and Analytical Methodologies for the Determination of Phenolic Compounds in Olive Oils (pp.87-114)
(L. Molina-García, M.L. Fernández-de Córdova, E.J Llorent-Martínez)

Chapter 5. The Natural Variation of Phenolic Compounds in the Fruits and Oils of Olive (Olea europaea L.) (pp.115-132)
(Ana G. Pérez, Angjelina Belaj, Mar Pascual, Carlos Sanz)

Chapter 6. Hydroxytyrosol and Tyrosol, Phenolic Compounds of Virgin Olive Oil, Could Act Like Anti-Inflammatories in Chronic Inflammation (pp.133-144)
(Cristina Sanchez-Quesada and Jose J. Gaforio)

Chpater 7. Oleocanthal: the New Promising Compound of Extra Virgin Olive Oils (pp.145-162)
(C. Carrasco, and A.B. Rodríguez)

Chapter 8. The Health Benefits of Olive Oil Phenolic Compounds (pp.163-192)
(Hedia Manai-Djebali and Sonia Ben Temime)

Chapter 9. Extra Virgin Olive Oil and Hepatoprotective Effects (pp.193-214)
(Sandra A. Soto Alarcón, Rodrigo Valenzuela, and Alfonso Valenzuela)

Chapter 10. The Health Benefits of Oleocanthal and Other Olive Oil Phenols (pp.215-236)
(Roberto Ambra, Sabrina Lucchetti, Gianni Pastore)

Chapter 11. Health and Economic Impact: Organic Olive Oil (pp.237-250)
(Marilene Lorizio)

Chapter 12. Potential of Virgin Olive Oil against Cancer: An Overview of in vitro and in vivo Studies (pp.251-276)
(Houda Nsir, Amani Taamalli, and Mokhtar Zarrouk)

Chapter 13. Hydroxytyrosol and Tyrosol, Main Phenols of Virgin Olive Oil, as Healthy Natural Products in Human Breast Cancer Prevention: A Review (pp.277-286)
(Cristina Sánchez-Quesada and José J Gaforio)

Chapter 14. Consumption of Extra Virgin Olive Oil and the Components of the Metabolic Syndrome (pp.287-302)
(Hady Keita and María del Rosario Ayala Moreno)

Chapter 15. Environmental Factors Affecting the Phenolic Profile of Virgin Olive Oil: Compositional, Biochemical and Molecular Aspects (pp.303-322)
(David Velázquez-Palmero, M. Luisa Hernández and José M. Martínez-Rivas)

Chapter 16. Networking Entrepreneurship in High Quality Agri-Food: The Case of Olive Oil Production in Apulia (pp.323-340)
(Antonia Rosa Gurrieri and Sabrina Spallini)

Chapter 17. The Growing Import and Domestic Production of Olive Oil in Japan: The Application of Gravity Model (pp.341-360)
(Kenichi Kashiwagi)

Chapter 18. The Effects of Agronomic and Technological Aspects on the Phenolic Profile of Virgin Olive Oil (pp.361-394)
(Sonia Ben Temime and Hedia Manaî)

Chapter 19. An Overview on Olive Oil Mill Wastes Management and Bio-Valorization (pp.395-422)
(Mohamed Neifar, Fatma Arous, Wafa Hassen, Habib Chouchane, Ameur Cherif and Atef Jaouani)

Chapter 20. The Recovery of Added-Value Compounds from Olive Mill Wastewater (pp.423-438)
(J. M. Ochando-Pulido, A. Martinez-Ferez)

Chapter 21. Patents of Invention on Hydraulic Presses in the Historical Archive of the Spanish Office of Patents and Trademarks for Olive-Oil Production: An Overview (1826-1966) (pp.439-462)
(José Ignacio Rojas-Sola and Manuel Jesús Hermoso-Orzáez)

Chapter 22. Chemometric Analysis of Geographic Location and Lipophilic Antioxidants in Tunisian Extra Virgin Olive Oils (Olea europaea L.) (pp.463-474)
(Amani Taamalli, Hedia Manai, Maria del Mar Contreras and Mokhtar Zarrouk)

Index (pp.475)

Total Pages: 482

   Series:
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2017 - 3rd Quarter
   ISBN: 978-1-53612-356-2
   Status: AP
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits