Olives and olive oil bioactive constituents

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 Content: ""Front Cover "" ""Olive and Olive Oil Bioactive Constituents"" ""Copyright Page"" ""Table of Contents"" ""Preface"" ""About the Editor"" ""Contributors"" ""List of Abbreviations"" ""Chapter 1. Olive Fruit, Table Olives, and Olive Oil Bioactive Constituents"" ""Introduction"" ""Olive and Olive Oil Bioactive Ingredients"" ""Phenolic Compounds and Olive Oil Quality and Origin"" ""Analytical Methods for the Rapid Analysis of Total Phenols and Orthodiphenols"" ""Synopsis of Health Properties Attributed to Olive Oil and Its Biophenols"" ""Recovery of Bioactive Compounds from Olives, Olive Leaves, and Olive Processing Waste Products""""References"" ""Chapter 2. Minor Bioactive Olive Oil Components and Health: Key Data for Their Role in Providing Health Benefits in Humans"" ""Introduction"" ""Bioavailability of Olive Oil Phenolic Compounds in Humansafter Dietary Doses of Olive Oils"" ""Lipids, Lipoproteins, and Lipoprotein Oxidation"" ""Conclusion"" ""Acknowledgments"" ""References"" ""Chapter 3. Cellular and Molecular Effects of Bioactive Phenolic Compounds in Olives and Olive Oil"" ""Introduction"" ""Traditional Medicinal Applications of Olives and Olive Oil""""Phenolic Compounds in Olives and Olive Oil"" ""Olive and Olive Oil Products in Cosmetics"" ""Antioxidant and Anti-Inflammatory Effects of Phenolic Compounds in Olives and Olive Oil"" ""Cardiovascular Effects of Hydroxytyrosol and Oleuropein"" ""Anticancer Effects of Phenolic Compounds in Olives and Olive Oil"" ""Acknowledgments"" ""References"" ""Chapter 4. Olive Oil Phenolic Composition as Affected by Geographic Origin, Olive Cultivar, and Cultivation Systems"" ""Introduction"" ""Phenolic Composition"" ""Factors Affecting Phenolic Composition""""Conclusion"" ""References"" ""Chapter 5. Effect of Fruit Maturity on Olive Oil Phenolic Composition and Antioxidant Capacity"" ""Introduction"" ""VOO Phenolic Compounds"" ""Harvesting Time"" ""Factors Affecting the Concentrations of Phenolic Compoundsin VOO"" ""Olive Fruit Ripening"" ""A Comparative Study of the Effect of Maturation in the Phenolic Content of Olive Oils from Tunisia to Greece"" ""Conclusion"" ""References"" ""Chapter 6. From Drupes to Olive Oil: An Exploration of Olive Key Metabolites"" ""Introduction"" ""General Factors That Influence the Final Concentration and Quality of Biophenols""""Quantitative Changes of the Concentrations of Specific Bioactive Components during Olive Oil Production"" ""Waste as a Raw Material for the Isolation of Bioactive Components"" ""Conclusion"" ""References"" ""Chapter 7. Research and Innovative Approaches to Obtain Virgin Olive Oils with a Higher Level of Bioactive Constituents"" ""Introduction"" ""Virgin Olive Oil Production: Technological Aspects and Minor Components""

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.