June 15, 2021

Download Ebook Free Olive And Olive Oil Bioactive Constituents

Olive and Olive Oil Bioactive Constituents

Olive and Olive Oil Bioactive Constituents
Author : Dimitrios Boskou
Publisher : Elsevier
Release Date : 2015-08-15
Category : Science
Total pages :422
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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. Presents detailed information concerning the claimed benefits of olive oil and discusses the permitted health claim to EFSA on oils with natural phenolics Recovery of bioactive constituents from olive waste is comprehensively described Explores the relationship betwen phenolic levels and sensory evaluation Features chapters on the clinical and cellular mechanisms and health effects of olive, important for functional foods research

Olives and Olive Oil Bioactive Constituents

Olives and Olive Oil Bioactive Constituents
Author : Dimitrios Boskou
Publisher : Unknown
Release Date : 2015
Category : NATURE
Total pages :129
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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 oli.

Olives and Olive Oil as Functional Foods

Olives and Olive Oil as Functional Foods
Author : Apostolos Kiritsakis,Fereidoon Shahidi
Publisher : John Wiley & Sons
Release Date : 2017-06-15
Category : Technology & Engineering
Total pages :688
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The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.

Olive Oil

Olive Oil
Author : Dimitrios Boskou,Maria Lisa Clodoveo
Publisher : MDPI
Release Date : 2021-04-12
Category : Science
Total pages :130
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The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. To enrich recent multidisciplinary scientific information concerning this healthy lipid source, a new special issue of Foods has been published.

Olive Oil

Olive Oil
Author : Dimitrios Boskou
Publisher : CRC Press
Release Date : 2008-07-18
Category : Medical
Total pages :248
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Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. It discusses recent technological developments to retain optimal levels of bioactive ingredients s well as methodologies for the future study of olive oil's biological effects. The text covers research on the bioavailability of olive oil phenols and addresses the role of olive oil in the prevention of cardiovascular disease and certain types of cancer.

Products from Olive Tree

Products from Olive Tree
Author : Dimitrios Boskou,Maria Clodoveo
Publisher : BoD – Books on Demand
Release Date : 2016-10-26
Category : Gardening
Total pages :344
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Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.

Products from Olive Tree

Products from Olive Tree
Author : Anonim
Publisher : Unknown
Release Date : 19??
Category :
Total pages :129
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Olive Oil

Olive Oil
Author : Dimitrios Boskou
Publisher : IntechOpen
Release Date : 2012-02-01
Category : Technology & Engineering
Total pages :524
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The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

Analysis of Sensory and Non-sensory Factors Mitigating Consumer Behavior

Analysis of Sensory and Non-sensory Factors Mitigating Consumer Behavior
Author : Metta Santosa
Publisher : Unknown
Release Date : 2010
Category :
Total pages :730
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Bioactive Constituents in Wasabi (Wasabia Japonica) and Horseradish (Armoracia Rusticana)

Bioactive Constituents in Wasabi (Wasabia Japonica) and Horseradish (Armoracia Rusticana)
Author : Marvin J. Weil
Publisher : Unknown
Release Date : 2003
Category : Biotransformation (Metabolism)
Total pages :286
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Natural Sources, Physicochemical Characterization and Applications

Natural Sources, Physicochemical Characterization and Applications
Author : Constantin Apetrei
Publisher : Bentham Science Publishers
Release Date : 2016-11-30
Category : Science
Total pages :313
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This volume presents different aspects related to bioactive compounds, starting with their natural state in raw sources, physicochemical characterization and employment in pharmacy and medicine. The volume is divided into three parts. The first part describes the chemicals structure of bioactive compounds from different natural sources such as olive oils, wines, and medicinal plants. Special attention has been given to identifying the bioactive composition within variations of these natural sources (for example, extra virgin, ordinary or lampante olive oils). The second part of the volume presents the principal methods used for detecting, identifying and quantifying bioactive compounds. Emphasis is given to the use of different types of sensors or biosensors, and multisensor systems in combination with analytical techniques. The final part explains the principal methods for protection of bioactive compounds and the implication of bioactive compounds in pharmacy. This volume is a useful guide for novice researchers interested in learning research methods to study bioactive compounds. Frontiers in Bioactive Compounds brings edited reviews on the analysis and characterization of natural compounds of medicinal interest. Each volume covers useful information on a variety of natural sources as well as analytical techniques. This series is essential reading for analytical and medicinal chemists as well as professionals involved in natural and pharmaceutical product research and development.

Olive Oil Sector in Albania and Its Perspective

Olive Oil Sector in Albania and Its Perspective
Author : Ana Mane Kapaj,Ilir Kapaj
Publisher : Unknown
Release Date : 2012
Category :
Total pages :129
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Olive Oil

Olive Oil
Author : Dimitrios Boskou
Publisher : BoD – Books on Demand
Release Date : 2012-02-01
Category : Technology & Engineering
Total pages :524
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The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

Fruit Oils: Chemistry and Functionality

Fruit Oils: Chemistry and Functionality
Author : Mohamed Fawzy Ramadan
Publisher : Springer
Release Date : 2019-05-08
Category : Technology & Engineering
Total pages :920
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Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.

Investigation on Lipid Composition and Functional Properties of Some Exotic Oilseeds

Investigation on Lipid Composition and Functional Properties of Some Exotic Oilseeds
Author : Mohamed Fawzy Ramadan Hassanien
Publisher : Unknown
Release Date : 2004
Category : Science
Total pages :84
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Interest in noval sources of edible oils has recently grown. Unfortunately, there are no new miracle crops out there just waiting to be discovered. Discovery of niche markets will come from an understanding of what drives customer needs and wants. Non traditional seeds are being considered because their constituents have unique chemical properties and may augment the supply of edible oils. The study of minor bioactive constituents in these seeds is important for their effective use. Black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) seed oils have been part of a diet worldwide and their consumption is also becoming increasingly popular in the non-producer countries. However, information on seed oil composition and bioactives is limited. Yet these phytochemicals may bring nutraceutical and functional benefits to food systems. The information will be of importance in processing and utilizing these seed oils and their by-products as a new source of vegetable oils. High levels of crude oils recovered from the oilseeds, their superior level of triacylglycerols, essential fatty acids and fat-soluble bioactives make them a noval source of vegetable oils. It is anticipated that commercial exploitation of black cumin, coriander and niger seed oils will soon be realized.