TY - BOOK ID - 135137784 TI - Olive Oil : Processing, Characterization, and Health Benefits AU - Boskou, Dimitrios AU - Clodoveo, Maria Lisa PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - 1H NMR spectroscopy KW - EVOOs geographical origin KW - extra virgin olive oil KW - multivariate statistical analysis KW - historical climate data KW - olive oil KW - biophenols KW - Mediterranean diet KW - pharma-nutrition KW - cardiovascular disease KW - authentication KW - bioactive KW - by-product KW - glycolipid KW - lipidomics KW - mass spectrometry KW - phospholipid KW - traceability KW - extra-virgin olive oil KW - EVOO KW - chlorophylls KW - carotenoids KW - pigments KW - colour KW - quality KW - spectroscopy KW - ultraviolet-visible light KW - light absorption KW - successful aging KW - dietary fats KW - authenticity KW - cultivars KW - triacylglycerols KW - volatiles KW - chemometrics KW - extraction process KW - innovative approaches KW - ultrasound KW - technological level of readiness KW - varietal authentication KW - Nuclear Magnetic Resonance spectroscopy KW - polar lipids KW - bio-phenols KW - pharmaceutical molecular mechanisms of action KW - primary public health prevention strategies KW - healthy aging and longevity UR - https://www.unicat.be/uniCat?func=search&query=sysid:135137784 AB - 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. ER -