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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

Olive oil -- Analysis. --- Olive oil -- Therapeutic use. --- Olive. --- Plant bioactive compounds. --- Plant polyphenols. --- Plant bioactive compounds --- Plant polyphenols --- Olive oil --- Olive --- Organic Chemicals --- Food --- Plants, Edible --- Oleaceae --- Chemicals and Drugs --- Plants --- Food and Beverages --- Angiosperms --- Embryophyta --- Technology, Industry, Agriculture --- Eukaryota --- Streptophyta --- Organisms --- Viridiplantae --- Olea --- Crops, Agricultural --- Phenols --- Botany --- Earth & Environmental Sciences --- Plant Physiology --- Analysis --- Therapeutic use --- Analysis. --- Therapeutic use. --- Oilseed plants --- Vegetable oils --- Plant polymers --- Polyphenols --- Bioactive compounds --- Plant products

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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.

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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.

Research & information: general --- Biology, life sciences --- Food & society --- 1H NMR spectroscopy --- EVOOs geographical origin --- extra virgin olive oil --- multivariate statistical analysis --- historical climate data --- olive oil --- biophenols --- Mediterranean diet --- pharma-nutrition --- cardiovascular disease --- authentication --- bioactive --- by-product --- glycolipid --- lipidomics --- mass spectrometry --- phospholipid --- traceability --- extra-virgin olive oil --- EVOO --- chlorophylls --- carotenoids --- pigments --- colour --- quality --- spectroscopy --- ultraviolet-visible light --- light absorption --- successful aging --- dietary fats --- authenticity --- cultivars --- triacylglycerols --- volatiles --- chemometrics --- extraction process --- innovative approaches --- ultrasound --- technological level of readiness --- varietal authentication --- Nuclear Magnetic Resonance spectroscopy --- polar lipids --- bio-phenols --- pharmaceutical molecular mechanisms of action --- primary public health prevention strategies --- healthy aging and longevity

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• Reference Manager
• EndNote
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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.

Research & information: general --- Biology, life sciences --- Food & society --- 1H NMR spectroscopy --- EVOOs geographical origin --- extra virgin olive oil --- multivariate statistical analysis --- historical climate data --- olive oil --- biophenols --- Mediterranean diet --- pharma-nutrition --- cardiovascular disease --- authentication --- bioactive --- by-product --- glycolipid --- lipidomics --- mass spectrometry --- phospholipid --- traceability --- extra-virgin olive oil --- EVOO --- chlorophylls --- carotenoids --- pigments --- colour --- quality --- spectroscopy --- ultraviolet-visible light --- light absorption --- successful aging --- dietary fats --- authenticity --- cultivars --- triacylglycerols --- volatiles --- chemometrics --- extraction process --- innovative approaches --- ultrasound --- technological level of readiness --- varietal authentication --- Nuclear Magnetic Resonance spectroscopy --- polar lipids --- bio-phenols --- pharmaceutical molecular mechanisms of action --- primary public health prevention strategies --- healthy aging and longevity --- 1H NMR spectroscopy --- EVOOs geographical origin --- extra virgin olive oil --- multivariate statistical analysis --- historical climate data --- olive oil --- biophenols --- Mediterranean diet --- pharma-nutrition --- cardiovascular disease --- authentication --- bioactive --- by-product --- glycolipid --- lipidomics --- mass spectrometry --- phospholipid --- traceability --- extra-virgin olive oil --- EVOO --- chlorophylls --- carotenoids --- pigments --- colour --- quality --- spectroscopy --- ultraviolet-visible light --- light absorption --- successful aging --- dietary fats --- authenticity --- cultivars --- triacylglycerols --- volatiles --- chemometrics --- extraction process --- innovative approaches --- ultrasound --- technological level of readiness --- varietal authentication --- Nuclear Magnetic Resonance spectroscopy --- polar lipids --- bio-phenols --- pharmaceutical molecular mechanisms of action --- primary public health prevention strategies --- healthy aging and longevity

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A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary.

Engineering --- Food Science and Technology --- Olive oil. --- Vegetable oils