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Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits $270.00
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 its importance in terms of wealth and economic impact. (Nova).

Table of Contents:

Chapter 1. Extra Virgin Olive Oils: Production and Polyphenolic Composition
(Isabel López-Cortés, Domingo C. Salazar-García, Alba Mondragón-Valero, Gilberto Hernández-Hernández and Domingo M. Salazar, Department of Vegetal Production. Universitat Politècnica de València. Valencia, Spain)

Chapter 2. Olive Varieties and Phenolic Compounds in Olive Oils
(Gassan Hodaifa and Santiago Rodriguez-Perez, Molecular Biology and Biochemical Engineering Department, Universidad Pablo de Olavide, Seville, Spain)

Chapter 3. Biomedicinal Aspects and Activities of Olive Oil Phenolic Compounds
(Cvijeta Jakobušić Brala, Monika Barbarić, Ana Karković Marković and Stanko Uršić, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia)

Chapter 4. An Overview of Sample Treatment and Analytical Methodologies for the Determination of Phenolic Compounds in Olive Oils
(L. Molina-García, M.L. Fernández-de Córdova, E.J Llorent-Martínez, Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Jaén, Spain)

Chapter 5. The Natural Variation of Phenolic Compounds in the Fruits and Oils of Olive (Olea europaea L.)
(Ana G. Pérez, Angjelina Belaj, Mar Pascual, Carlos Sanz, Department of Biochemistry and Molecular Biology of Plant Products, Spain and others)

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

Chpater 7. Oleocanthal: the New Promising Compound of Extra Virgin Olive Oils
(C. Carrasco, and A.B. Rodríguez, Department of Physiology, University of Extremadura, Badajoz, Spain)

Chapter 8. The Health Benefits of Olive Oil Phenolic Compounds
(Hedia Manai-Djebali and Sonia Ben Temime, Laboratory of Olive Tree Biotechnology, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia)

Chapter 9. Extra Virgin Olive Oil and Hepatoprotective Effects
(Sandra A. Soto Alarcón, Rodrigo Valenzuela, and Alfonso Valenzuela, Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile)

Chapter 10. The Health Benefits of Oleocanthal and Other Olive Oil Phenols
(Roberto Ambra, Sabrina Lucchetti, Gianni Pastore, Food and Nutrition Research Centre, Council for Agricultural Research and Economics, Rome, Italy)

Chapter 11. Health and Economic Impact: Organic Olive Oil
(Marilene Lorizio, Department of Law, University of Foggia, Italy)

Chapter 12. Potential of Virgin Olive Oil against Cancer: An Overview of in vitro and in vivo Studies
(Houda Nsir, Amani Taamalli, and Mokhtar Zarrouk, Laboratoire de Biotechnologie de l’Olivier, Centre de Biotechnologie de Borj-Cérdia, Tunisie)

Chapter 13. Hydroxytyrosol and Tyrosol, Main Phenols of Virgin Olive Oil, as Healthy Natural Products in Human Breast Cancer Prevention: A Review
(Cristina Sánchez-Quesada and José J Gaforio, Center for Advanced Studies in Olive Grove and Olive Oils. University of Jaén (Spain) and others)

Chapter 14. Consumption of Extra Virgin Olive Oil and the Components of the Metabolic Syndrome
(Hady Keita and María del Rosario Ayala Moreno, Universidad La Salle Ciudad de México, México)

Chapter 15. Environmental Factors Affecting the Phenolic Profile of Virgin Olive Oil: Compositional, Biochemical and Molecular Aspects
(David Velázquez-Palmero, M. Luisa Hernández and José M. Martínez-Rivas, Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (IG-CSIC), Sevilla, Spain)

Chapter 16. Networking Entrepreneurship in High Quality Agri-Food: The Case of Olive Oil Production in Apulia
(Antonia Rosa Gurrieri and Spallini Sabrina, University of Foggia, Italy and others)

Chapter 17. The Growing Import and Domestic Production of Olive Oil in Japan: The Application of Gravity Model
(Kenichi Kashiwagi, Associate Professor, Faculty of Humanities and Social Sciences, Alliance for Research on North Africa (ARENA), University of Tsukuba, Japan)

Chapter 18. The Effects of Agronomic and Technological Aspects on the Phenolic Profile of Virgin Olive Oil
(Sonia Ben Temime, Hedia Manaî, Laboratory of Olive Tree Biotechnology, Centre of Biotechnology of Borj Cedria, Tunisia)

Chapter 19. An Overview on Olive Oil Mill Wastes Management and Bio-Valorization
(Mohamed Neifar, Fatma Arous, Wafa Hassen, Habib Chouchane, Ameur Cherif and Atef Jaouani, University of Manouba, BVBGR-LR11ES31, Biotechpole Sidi Thabet, 2020 Ariana, Tunisia and others)

Chapter 20. The Recovery of Added-Value Compounds from Olive Mill Wastewater
(J. M. Ochando-Pulido, A. Martinez-Ferez, Department of Chemical Engineering, University of Granada, Granada, Spain)

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)
(José Ignacio Rojas-Sola and Manuel Jesús Hermoso-Orzáez, Department of Engineering Graphics, Design and Projects, University of Jaén, Jaén, Spain)

Chapter 22. Chemometric Analysis of Geographic Location and Lipophilic Antioxidants in Tunisian Extra Virgin Olive Oils (Olea europaea L.)
(Amani Taamalli, Hedia Manai, Maria del Mar Contreras and Mokhtar Zarrouk, Laboratoire de Biotechnologie de l’Olivier, Centre de Biotechnologie de Borj Cedria, Tunisia)


      Food Science and Technology
   Binding: ebook
   Pub. Date: 2017 - 3rd Quarter
   ISBN: 978-1-53612-357-9
   Status: AV
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