Olives and Olive Oil in Health and Disease Prevention

Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. Key Features:* Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients * Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods* Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians * Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems Front Cover......Page 1 Olives and Olive Oil in Health and Disease Prevention......Page 4 Copyright Page......Page 5 Contents......Page 6 Preface......Page 16 List of Contributors......Page 18 Abbreviations......Page 30 Section 1 General Aspects of Olives and Olive Oil......Page 42 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization......Page 44 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS......Page 46 1.4 MAJOR PROCESSING METHODS......Page 49 1.5 CHARACTERISTICS OF FINAL PRODUCTS......Page 54 REFERENCES......Page 55 2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE......Page 58 2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS......Page 59 2.4 MOLECULAR MARKER APPLICATIONS......Page 62 2.5 FUNCTIONAL GENOMICS......Page 63 2.6 CONCLUSIONS......Page 64 REFERENCES......Page 65 3.2 BOTANICAL FEATURES OF OLIVE TREE......Page 66 3.3 PROTEOMICS......Page 67 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS......Page 68 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS......Page 70 REFERENCES......Page 72 4.1 INTRODUCTION......Page 74 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION......Page 75 4.4 UNSUPERVISED CLASSIFICATION......Page 77 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA)......Page 81 REFERENCES......Page 82 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL......Page 84 REFERENCES......Page 90 6.2 IRRIGATION MANAGEMENT......Page 92 6.4 SENSORY CHARACTERISTICS......Page 93 6.6 NATURAL ANTIOXIDANTS CONTENT......Page 95 6.7 VOLATILE COMPOUNDS......Page 97 SUMMARY POINTS......Page 98 REFERENCES......Page 99 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES......Page 100 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN......Page 103 7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS......Page 107 REFERENCES......Page 109 8.2 MACHINES FOR OLIVE CRUSHING......Page 110 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS......Page 112 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY......Page 113 REFERENCES......Page 116 9.1 INTRODUCTION......Page 118 9.3 MALAXER MACHINE AND ITS EVOLUTION IN ENHANCING OLIVE OIL QUALITY......Page 119 9.4 MIXING CONDITIONS AND THEIR EFFECT ON THE OLIVE OIL QUALITY......Page 120 REFERENCES......Page 123 10.1 INTRODUCTION......Page 126 10.2 VIRGIN OLIVE OIL EXTRACTION SYSTEMS......Page 127 10.4 DIFFERENCES BETWEEN TWO- AND THREE-PHASE CENTRIFUGAL DECANTERS......Page 128 10.5 THREE- AND TWO-PHASE CENTRIFUGAL DECANTERS: OPERATION AND TECHNOLOGICAL INNOVATION......Page 129 10.6 EFFECT OF THREE- AND TWO-PHASE CENTRIFUGAL DECANTERS ON VIRGIN OLIVE OIL QUALITY......Page 130 SUMMARY POINTS......Page 132 REFERENCES......Page 134 11.2 OLP EXPRESSION......Page 136 REFERENCES......Page 141 12.2 CHROMATOGRAPHIC METHODS......Page 142 12.3 SPECTROSCOPIC/SPECTROMETRIC METHODS......Page 144 REFERENCES......Page 146 13.3 AIM OF THE WORK AND STATE OF THE ART......Page 150 13.4 DESCRIPTION OF THE EXPERIMENTAL WORK......Page 151 13.6 RESULTS OF [sup(1)]H HR-MAS NMR ANALYSIS......Page 152 13.7 STRUCTURE OF OLIVES......Page 153 13.8 DISCUSSION OF MRI RESULTS......Page 154 13.9 EVOLUTION OF WATER AND OIL DISTRIBUTION IN OLIVE WITH RIPENING......Page 155 13.11 FINAL REMARKS......Page 156 REFERENCES......Page 157 14.2 PRACTICAL ASPECT OF THE NMR-STATISTICAL PROTOCOL......Page 158 14.3 GEOGRAPHICAL CHARACTERIZATION OF OLIVE OILS......Page 161 REFERENCES......Page 164 15.2 [sup(13)]C SPECTRUM OF AN OLIVE OIL......Page 166 15.3 THE EFFECT OF THE CULTIVAR ON OLIVE OIL COMPOSITION......Page 167 REFERENCES......Page 169 16.1 INTRODUCTION......Page 170 16.2 INTRODUCTION TO CAIMAN THEORY......Page 171 16.3 EVALUATING THE CLASSIFICATION PERFORMANCES......Page 172 16.6 EXAMPLE OF CLASSIFICATION WITH CAIMAN: OLIVE OILS FROM SOUTH APULIA......Page 173 16.7 CAIMAN CLASSIFICATION ON THE OTHER CLASSES......Page 174 16.8 CLASSIFICATION WITH PLS-DA......Page 176 REFERENCES......Page 177 17.1 INTRODUCTION......Page 180 17.2 CONSIDERATIONS ON THE ANALYTICAL METHODOLOGY TO APPLY......Page 182 17.3 EVALUATION OF THE OXIDATION AND POLYMERIZATION SUBSTANCE CLASSES DURING REFINING OF LAMPANTE OLIVE OIL......Page 184 17.4 INVESTIGATION ON THE DEGREE OF OXIDATION AND HYDROLYSIS OF REFINED OLIVE OILS......Page 186 17.5 COMPARISON BETWEEN TRADITIONAL AND RECENT NONCONVENTIONAL PARAMETERS IN THE ASCERTAINMENT OF THE QUALITY OF OLIVE OIL COMMERCIAL CLASS......Page 187 17.6 QUALITY COMPARISON BETWEEN THE OLIVE OIL COMMERCIAL CLASS AND MARKETED REFINED SEED OILS......Page 191 SUMMARY POINTS......Page 193 REFERENCES......Page 194 18.2 SICILIAN OLIVE OIL......Page 196 18.4 TRACE METALS ANALYSIS: DERIVATIVE STRIPPING CHRONOPOTENTIOMETRY......Page 197 18.5 CANONICAL DISCRIMINANT ANALYSIS USED FOR THE CLASSIFICATION OF SICILIAN OLIVE OILS......Page 200 SUMMARY POINTS......Page 203 REFERENCES......Page 204 1.2 Components of Olives and Olive Plant Product and Uses......Page 206 19.1 INTRODUCTION......Page 208 19.3 HEALTH ASPECTS LINKED TO PHENOLICS IN VOO......Page 212 19.5 SENSORY PROPERTIES AFFECTED BY PHENOLICS IN VOO......Page 213 SUMMARY POINTS......Page 214 REFERENCES......Page 215 20.2 OLEA EUROPAEA CULTIVARS AND THEIR DIFFERENTIATION......Page 218 20.5 CHARACTERIZATION OF CULTIVARS BY THEIR PHENOLIC PROFILE......Page 219 20.6 PHENOLIC PROFILES OF PORTUGUESE CULTIVARS......Page 221 REFERENCES......Page 226 21.2 METHODOLOGICAL CONSIDERATIONS......Page 228 21.3 SELECTED ION ANALYSIS FROM THE FULL SCAN DATA: A POWERFUL AND VERSATILE TOOL TO DETECT AND IDENTIFY PHENOLS......Page 231 21.4 PHENOLIC CONTENTS IN SICILIAN OLIVE OILS......Page 238 REFERENCES......Page 240 22.1 INTRODUCTION......Page 242 22.2 MEASUREMENT OF OLIVE OIL VOLATILES......Page 243 22.3 VOLATILE PROFILES OF OLIVE OILS......Page 245 22.4 COMPARISON WITH AUSTRALIAN OLIVE OILS......Page 246 22.6 CONCLUSION......Page 248 REFERENCES......Page 249 23.2 THE OLIVE FRUIT CONTAINS A VAST ARRAY OF STEROLS AND NON-STEROIDAL TRITERPENOIDS......Page 252 23.3 CHANGES IN THE CONTENT OF FREE AND ESTERIFIED STEROLS AND NON-STEROIDAL TRITERPENOIDS THROUGHOUT FRUIT DEVELOPMENT......Page 254 23.4 HOW IS CARBON FLUX REGULATED BETWEEN BOTH TRITERPENIC PATHWAYS IN THE OLIVE FRUIT?......Page 257 SUMMARY POINTS......Page 258 REFERENCES......Page 259 24.2 DIFFERENCES BETWEEN VOLATILE COMPOUNDS IN VIRGIN OLIVE OIL AND IN TABLE OLIVES......Page 260 24.4 FERMENTATION......Page 261 24.7 INVESTIGATION OF THE VOLATILE COMPOUND CONTENTS IN SPANISH-STYLE, GREEK-STYLE AND CASTELVETRANO-STYLE GREEN OLIVES OF THE NOCELLARA DEL BELICE CULTIVAR......Page 262 SUMMARY POINTS......Page 268 REFERENCES......Page 271 25.1 INTRODUCTION......Page 274 25.3 CHANGES DURING RIPENING......Page 276 25.4 OLEUROPEIN CONCENTRATION IN FRUIT AND LEAF OF OLIVE DURING RIPENING......Page 277 REFERENCES......Page 278 26.2 MONOVARIETAL VIRGIN OLIVE OILS COMPOSITION AND CULTIVAR CHARACTERIZATION......Page 280 26.5 TOTAL FATTY ACID COMPOSITION......Page 281 26.7 ALCOHOL COMPOSITION......Page 283 26.9 CORRELATION BETWEEN OXIDATIVE STABILITY AND PHENOLIC COMPOSITION......Page 286 REFERENCES......Page 287 27.2 DEFINITION OF PHYTOSTEROLS......Page 290 27.5 ANALYSIS OF PHYTOSTEROL CLASSES IN OLIVE OIL......Page 291 27.6 THIN-LAYER CHROMATOGRAPHY......Page 292 27.9 GC AND GC-MS ANALYSIS OF PHYTOSTEROL CLASSES......Page 293 27.10 LEVEL OF PHYTOSTEROL CLASSES IN OLIVE OIL......Page 294 27.11 FREE AND ESTERIFIED PHYTOSTEROLS......Page 296 SUMMARY POINTS......Page 297 REFERENCES......Page 298 28.2 EXTRACTION METHODS......Page 300 28.3 COMPARISON OF PHENOLIC CONTENTS OF OLIVE MATERIALS......Page 302 28.4 DISCRIMINATING AND CLASSIFYING POWER OF OLIVE LEAF EXTRACTS......Page 303 28.5 INFLUENCE OF THE STORAGE CONDITIONS ON BIOPHENOLS FROM OLIVE LEAVES......Page 304 28.6 POTENTIAL OF PHENOLS FROM OLIVE LEAVES......Page 305 REFERENCES......Page 314 29.1 INTRODUCTION......Page 316 29.3 MELATONIN IN EDIBLE PLANTS: CORRELATION WITH BLOOD LEVELS OF MELATONIN......Page 317 29.4 MELATONIN AS A NEW PHYTOCHEMICAL IN OLIVE OIL......Page 319 29.5 CONCLUDING REMARKS: IMPLICATIONS OF THE PRESENCE OF MELATONIN IN OLIVE OIL HEALTH AND DISEASE PREVENTION......Page 321 REFERENCES......Page 322 30.1 INTRODUCTION......Page 324 30.3 OLIVE PHENOLS FROM OLIVE-OIL MILL BYPRODUCTS......Page 326 30.5 OLIVE BIOPHENOLS AS FOOD ANTIOXIDANT ADDITIVE......Page 327 30.8 FINAL SAFETY CONSIDERATION......Page 328 REFERENCES......Page 329 31.2 MAJOR COMPONENTS OF RAW OLIVES......Page 332 31.3 SPANISH-STYLE GREEN OLIVES......Page 333 31.4 UNTREATED GREEN OLIVES IN BRINE......Page 335 REFERENCES......Page 337 32.1 INTRODUCTION......Page 340 32.2 OLIVE FRUITS......Page 341 32.3 PROCESSED OLIVES......Page 342 SUMMARY POINTS......Page 345 REFERENCES......Page 346 33.1 INTRODUCTION......Page 348 33.2 DISCUSSION......Page 349 SUMMARY POINTS......Page 350 REFERENCES......Page 351 34.2 DISCUSSION......Page 354 REFERENCES......Page 356 35.1 INTRODUCTION......Page 358 35.2 INORGANIC ANIONS: NUTRITIONAL AND TOXICOLOGICAL ASPECTS......Page 359 REFERENCES......Page 365 36.2 OLIVE POD PURIFICATION......Page 366 36.3 OLIVE POD CHARACTERIZATION......Page 367 SUMMARY POINTS......Page 371 REFERENCES......Page 372 37.2 OLIVE BP MECHANISMS......Page 374 37.3 THE BPs IN MAC OLIVE DRUPES......Page 376 37.4 MAC OLIVE ENZYMES......Page 377 37.5 CONVENTIONAL BIOTECHNOLOGY ON MAC OLIVES......Page 378 REFERENCES......Page 380 38.2 INDUCTION OF OLIVE CELL CULTURE......Page 382 38.4 IMPLICATIONS OF STUDY RESULTS......Page 383 38.5 cDNA CLONING OF OSC......Page 385 38.7 CONCLUSION......Page 386 REFERENCES......Page 387 39.1 INTRODUCTION......Page 390 39.2 SAMPLING......Page 391 39.5 METHODS OF DETERMINATION......Page 392 39.7 SECOIRIDOIDS, SIMPLE PHENOLS AND RELATED COMPOUNDS......Page 393 REFERENCES......Page 396 40.2 OLIVE OIL MILL WASTEWATER......Page 398 40.3 PHENOLIC COMPOUNDS......Page 400 40.4 OMW MANAGEMENT......Page 402 REFERENCES......Page 404 1.3 Stability, Microbes, Contaminants and Adverse Components and Processes......Page 408 41.3 DE-BITTERING AND FERMENTATION......Page 410 41.4 LAB, NATURALLY OCCURRING MICROORGANISMS DURING TABLE OLIVE FERMENTATION......Page 411 41.5 USE OF LAB STARTER CULTURES IN THE TABLE OLIVE FERMENTATION......Page 412 SUMMARY POINTS......Page 415 REFERENCES......Page 416 42.2 MICROBIAL LIPASES: AN OVERVIEW......Page 418 42.4 LIPASE PRODUCTION: INDUCTION AND SECRETION......Page 419 42.6 IMPACT OF OIL DROPLET SIZE......Page 421 42.7 HYDROLYSIS VS OXIDATION OF FATTY ACIDS......Page 422 42.9 GROWTH INHIBITION BY LONG-CHAIN FATTY ACIDS......Page 424 42.11 APPLICATION OF LIPOLYTIC MICROBES AND LIPASES IN WASTEWATER TREATMENT......Page 425 REFERENCES......Page 426 43.2 PHENOLIC COMPOUNDS AND LACTOBACILLUS PLANTARUM......Page 428 43.3 METABOLISM OF PHENOLIC COMPOUNDS BY LACTOBACILLUS PLANTARUM......Page 429 REFERENCES......Page 436 44.2 MICROBIAL FLORA OF OLIVES......Page 438 SUMMARY POINTS......Page 445 REFERENCES......Page 446 45.1 INTRODUCTION......Page 448 45.3 METHODOLOGICAL CONSIDERATIONS FOR THE DETERMINATION OF AFB[sub(1) IN OLIVE OIL......Page 449 45.4 AFB[sub(1)] OCCURRENCE IN OLIVE OIL......Page 451 45.5 AFB[sub(1)] DAILY EXPOSURE: RISK ASSESSMENT......Page 452 REFERENCES......Page 453 46.1 INTRODUCTION......Page 456 46.2 CRITICAL POINTS FOR THE DETERMINATION OF PESTICIDE RESIDUES IN OLIVE OIL......Page 457 46.3 CROP PROTECTION PRODUCTS (PESTICIDES) RESIDUES IN OLIVE OIL FROM ORGANIC AND CONVENTIONAL CULTIVATION......Page 458 SUMMARY POINTS......Page 464 REFERENCES......Page 465 47.1 INTRODUCTION......Page 466 47.2 SIMULTANEOUS DETERMINATION OF PESTICIDES AND PAHS IN OLIVE AND OLIVE-POMACE OILS BY GC-MS/MS......Page 470 SUMMARY POINTS......Page 475 REFERENCES......Page 476 48.2 ACEPHATE AND BUPROFEZIN RESIDUES IN OLIVES AND OLIVE OIL......Page 478 REFERENCES......Page 480 49.2 THE INTERNATIONAL OLIVE OIL COUNCIL (IOOC) RECOMMENDED METHOD......Page 482 49.3 DETECTION OF VIRGIN HAZELNUT OIL INTO VIRGIN OLIVE OIL......Page 483 49.4 DETECTION OF REFINED HAZELNUT OIL IN VIRGIN OLIVE OIL......Page 485 SUMMARY POINTS......Page 488 REFERENCES......Page 490 50.1 INTRODUCTION......Page 492 50.2 METHODOLOGICAL CONSIDERATIONS......Page 493 50.4 APPLICATION OF MOLECULAR FLUORESCENCE SPECTROSCOPY TO OLIVE OIL ADULTERATION......Page 496 ACKNOWLEDGMENT......Page 500 REFERENCES......Page 501 51.1 INTRODUCTION......Page 504 51.2 DETERMINATION OF BTEXS IN OLIVE OIL SAMPLES BY THE DIRECT COUPLING HEADSPACE-MASS SPECTROMETRY......Page 506 51.3 EVALUATION OF DIFFERENT EXTRACTION TECHNIQUES FOR THE DETERMINATION OF BTEXS IN OLIVE OIL SAMPLES......Page 507 REFERENCES......Page 510 52.3 ACUTE STUDIES......Page 512 52.4 SUB-CHRONIC (90-DAY) TOXICITY STUDIES IN RATS......Page 513 52.5 REPRODUCTIVE AND DEVELOPMENTAL TOXICITY STUDIES IN RATS......Page 515 52.6 GENOTOXICITY/MUTAGENICITY STUDIES......Page 517 SUMMARY POINTS......Page 518 REFERENCES......Page 519 53.2 PLASTICIZERS......Page 522 53.3 CONCLUSION......Page 528 REFERENCES......Page 529 54.1 INTRODUCTION......Page 530 54.2 OCCURRENCE OF PAH IN FOODS......Page 532 54.3 OCCURRENCE OF PAH IN OLIVE OILS......Page 533 54.4 OCCURRENCE OF PAH IN OTHER VEGETABLE OILS......Page 534 54.5 CARCINOGENESIS OF PAH......Page 537 REFERENCES......Page 538 55.1 INTRODUCTION......Page 540 55.2 TOXICITY ASPECTS......Page 541 55.3 CONFIRMING THE MINERAL ORIGIN OF PARAFFINS......Page 545 REFERENCES......Page 546 1.4 Analytical Methods......Page 548 56.2 SAMPLE PREPARATION......Page 550 56.3 ANALYTICAL TECHNIQUES FROM: SPECTROPHOTOMETRIC DETERMINATIONS TO POTENT METHODS BASED UPON MS AND NMR, WHICH ARE ABLE TO DISCOVER AND CHARACTERIZE NEW PHENOLIC COMPOUNDS IN VOO......Page 552 56.4 CONCLUSIONS......Page 556 REFERENCES......Page 562 57.2 ELECTRONIC TONGUES......Page 566 57.3 ELECTRONIC TONGUES DEDICATED TO THE ANALYSIS OF OLIVE OILS......Page 569 SUMMARY POINTS......Page 571 REFERENCES......Page 572 58.2 OLIVE FRUIT ANALYSIS......Page 574 58.3 OLIVE OIL ANALYSIS......Page 576 58.6 CONCLUSIONS......Page 581 REFERENCES......Page 583 59.2 METHODS BASED ON FLOW INJECTION ANALYSIS......Page 586 59.3 METHODS BASED ON ELECTROCHEMICAL DETECTIONS......Page 588 59.4 SPECTROSCOPIC METHODS......Page 589 59.5 SEPARATION METHODS......Page 590 REFERENCES......Page 592 60.1 ELECTRONIC NOSE APPARATUS......Page 594 60.2 EVALUATION OF DIFFERENT STORAGE PERIODS AND CONDITIONS IN EXTRA VIRGIN OLIVE OILS......Page 595 60.3 EVALUATION OF GEOGRAPHICAL ORIGIN OF EXTRA VIRGIN OLIVE OILS......Page 597 REFERENCES......Page 599 61.2 SQUALENE......Page 602 61.3 TOCOPHEROLS......Page 605 REFERENCES......Page 607 62.1 INTRODUCTION: TRACING THE ORIGIN OF OLIVE OIL......Page 610 62.2 CHEMOMETRICS: WHAT IT IS AND WHY WE USE IT......Page 611 62.3 USING CHEMOMETRICS TO AUTHENTICATE ITALIAN OLIVE OILS: SOME EXAMPLES......Page 614 SUMMARY POINTS......Page 618 REFERENCES......Page 619 63.2 COMPOSITIONAL CHARACTERISTICS OF PORTUGUESE MONOVARIETAL OLIVE OIL FROM TRÁS-OS-MONTES......Page 622 63.3 CHEMOMETRICS APPLIED TO MONOVARIETAL OLIVE OIL CHARACTERIZATION......Page 627 REFERENCES......Page 629 64.1 INTRODUCTION......Page 632 64.3 EXTRACTION AND ISOLATION OF STEROLS IN OLIVE OIL......Page 633 64.4 ANALYSIS OF STEROLS BY LC......Page 635 64.5 CONCLUSIONS AND FUTURE TRENDS......Page 639 REFERENCES......Page 641 65.2 HIGH-RESOLUTION [sup(13)]C NMR OF OLIVE OIL TRIACYLGLYCEROLS......Page 644 65.3 [sup(13)]C NMR FOR CARRYING OUT FATTY ACID POSITIONAL ANALYSIS OF OLIVE OIL TRIACYLGLYCEROLS......Page 646 65.4 [sup(13)]C NMR OF TRIACYLGLYCEROLS FOR DETERMINING OLIVE OIL AUTHENTICITY......Page 651 REFERENCES......Page 654 66.2 FEATURES OF VIRGIN OLIVE OIL AROMA......Page 656 66.3 HEADSPACE EXTRACTION TECHNIQUES......Page 657 66.4 DIRECT THERMAL DESORPTION (DTD)......Page 660 66.5 DISTILLATION AND FLUID-BASED EXTRACTION TECHNIQUES......Page 662 REFERENCES......Page 663 67.1 GENERAL CONCEPTS RELATING TO ANTIOXIDANT ACTIVITY OF PHENOLIC MOLECULES......Page 666 67.2 GENERAL CONCEPTS ON DIRECT AND INDIRECT METHODS TO DETERMINE THE ANTIOXIDANT ACTIVITY OF PHENOLS IN VIRGIN OLIVE OIL......Page 667 67.3. RECENT APPLICATIONS OF DIFFERENT METHODS FOR THE EVALUATION OF ANTIOXIDANT ACTIVITY IN VIRGIN OLIVE OIL......Page 670 SUMMARY POINTS......Page 674 REFERENCES......Page 675 68.2 TOXICOLOGY......Page 678 68.4 METHODS OF ANALYSIS: CURRENT STATUS......Page 680 REFERENCES......Page 683 69.2 AFLATOXINS......Page 686 69.4 AFLATOXIN AND OCHRATOXIN A CONTAMINATION IN OLIVE OIL......Page 687 69.6 ANALYTICAL METHODS FOR AFLATOXINS AND OCHRATOXIN A DETERMINATION IN OLIVE OIL......Page 689 REFERENCES......Page 692 70.1 INTRODUCTION......Page 694 70.3 ANALYTICAL METHODS FOR PESTICIDE RESIDUE DETERMINATION......Page 695 SUMMARY POINTS......Page 697 REFERENCES......Page 706 71.1 INTRODUCTION......Page 708 71.2 DESCRIPTION OF THE MULTIRESIDUE METHOD......Page 709 SUMMARY POINTS......Page 711 REFERENCES......Page 723 Section 2 Nutritional, Pharmacological and Metabolic Properties of Olives and Olive Oil......Page 726 2.1 General Nutrition......Page 728 72.1 INTRODUCTION......Page 730 72.2 OLIVE OIL PRODUCTION IN MEDITERRANEAN COUNTRIES......Page 731 72.3 OLIVE OIL SUPPLY IN MEDITERRANEAN COUNTRIES......Page 732 72.4 OLIVE OIL CONSUMPTION IN MEDITERRANEAN COUNTRIES......Page 735 72.6 CONCLUSION......Page 737 REFERENCES......Page 738 73.2 BIOAVAILABILITY OF OLIVE OIL PHENOLIC COMPOUNDS......Page 740 REFERENCES......Page 743 74.2 PROTEIN AND AMINO ACID CONTENTS IN TABLE OLIVES......Page 746 74.3 VITAMIN E PROFILE IN TABLE OLIVES......Page 748 74.4 PROVITAMIN A CAROTENOIDS PROFILE IN TABLE OLIVES......Page 750 74.5 VITAMIN B[sub(6)] IN TABLE OLIVES......Page 752 SUMMARY POINTS......Page 754 REFERENCES......Page 755 75.2 PROXIMATE COMPOSITION OF TABLE OLIVES......Page 756 75.3 LIPID CONTENT IN TABLE OLIVES......Page 757 75.4 STEROLS AND FATTY AND TRITERPENIC ALCOHOLS IN TABLE OLIVES......Page 761 REFERENCES......Page 764 76.2 METHODOLOGICAL CONSIDERATIONS......Page 766 76.3 GENETIC MATRIX AND NUTRITIONAL PROPERTIES OF MONOVARIETAL OLIVE OILS......Page 767 76.4 INFLUENCE OF OLIVE RIPENING STAGE ON EXTRA VIRGIN OLIVE OIL NUTRITIONAL PROPERTIES......Page 769 76.5 INFLUENCE OF RAW MATERIAL STATUS ON EXTRA VIRGIN OLIVE OIL NUTRITIONAL PROPERTIES......Page 770 SUMMARY POINTS......Page 772 REFERENCES......Page 773 77.1 INTRODUCTION......Page 776 77.3 EFFECTS OF PROBIOTICS ON THE IMMUNE RESPONSE......Page 777 77.5 ANTI-CANCER ACTIVITIES OF PROBIOTICS IN COLORECTAL NEOPLASMS......Page 778 77.7 BENEFICIAL BACTERIA AND TABLE OLIVES: DEVELOPING A NEW PROBIOTIC FOOD......Page 780 77.8 CONCLUSIONS......Page 782 REFERENCES......Page 783 78.2 LIPIDS IN FOOD......Page 786 78.3 LIPIDS IN BAKERY PRODUCTS: PROPERTIES......Page 787 78.5 EFFECTS OF TEMPERATURE ON THE LIPID FRACTION OF OVEN-COOKED FOCACCIAS......Page 788 78.6 CONCLUSIONS......Page 792 REFERENCES......Page 793 79.1 INTRODUCTION......Page 796 79.2 COMPOSITIONAL CHANGES OF FISH PAN-FRIED IN VOO......Page 797 79.3 NUTRITIONAL EVALUATION OF PAN-FRIED FISH......Page 804 REFERENCES......Page 805 80.1 INTRODUCTION......Page 808 80.2 COMPOSITIONAL CHANGES IN VEGETABLES AFTER FRYING......Page 809 SUMMARY POINTS......Page 814 REFERENCES......Page 816 2.2 Cardiovascular......Page 818 81.1 INTRODUCTION......Page 820 81.3 AVAILABLE EPIDEMIOLOGICAL EVIDENCE......Page 821 81.4 THE CASE-CONTROL STUDY IN THE UNIVERSITY OF NAVARRA......Page 822 81.5 DISCUSSION......Page 823 SUMMARY POINTS......Page 825 REFERENCES......Page 826 82.2 BLOOD PRESSURE......Page 828 82.3 CARDIAC STRUCTURE......Page 830 82.5 KIDNEY STRUCTURE......Page 831 SUMMARY POINTS......Page 833 REFERENCES......Page 834 83.3 HEALTH BENEFITS OF OLIVE OIL CONSUMPTION......Page 836 83.5 DESIGN OF CARDIO2000 STUDY......Page 837 83.7 AN ANALYSIS OF THE ROLE OF OLIVE OIL ON ACUTE CORONARY SYNDROME......Page 838 REFERENCES......Page 840 84.2 OLIVE OIL AND HYPERTENSION......Page 842 84.4 OLIVE OIL AND HYPERTENSION IN THE SUN STUDY: RESULTS......Page 843 84.5 OLIVE OIL AND HYPERTENSION IN OTHER STUDIES......Page 844 SUMMARY POINTS......Page 845 REFERENCES......Page 846 85.1 INTRODUCTION......Page 848 85.4 BIOLOGICAL MECHANISMS FOR THE HYPOTENSIVE EFFECTS OF VIRGIN OLIVE OIL......Page 849 85.5 VIRGIN OLIVE OIL MINOR COMPONENTS AND HYPERTENSION......Page 850 SUMMARY POINTS......Page 851 REFERENCES......Page 852 86.3 IMPORTANCE OF THE ENDOTHELIUM ON VASCULAR FUNCTION......Page 854 86.4 VASODILATOR EFFECTS OF OLIVE OIL TRITERPENOIDS IN ISOLATED RAT AORTA......Page 856 86.5 VASODILATOR EFFECTS OF OLIVE OIL TRITERPENOIDS IN ISOLATED RAT MESENTERIC ARTERIES......Page 857 86.6 MOLECULAR BASIS OF THE VASOPROTECTIVE EFFECTS OF OLIVE OIL TRITERPENOIDS......Page 858 86.8 CONCLUSION......Page 859 REFERENCES......Page 860 87.3 ATHEROSCLEROSIS AS AN INFLAMMATORY DISEASE......Page 862 87.4 PATHOGENESIS OF ATHEROSCLEROSIS: ROLE OF ENDOTHELIAL ACTIVATION......Page 863 87.6 EFFECTS OF OLIVE OIL ON ENDOTHELIAL ACTIVATION......Page 864 87.8 OLIVE OIL POLYPHENOLIC COMPOUNDS AND ENDOTHELIAL ACTIVATION......Page 865 87.9 CONCLUSIONS......Page 867 REFERENCES......Page 868 88.1 INTRODUCTION......Page 870 88.2 CHEMICAL COMPOSITION OF OLIVE OIL......Page 871 88.4 EFFECTS OF THE COMPONENTS OF POMACE OLIVE OIL ON ENDOTHELIAL FUNCTION......Page 872 REFERENCES......Page 874 89.2 GASTROINTESTINAL AND CARDIOVASCULAR DISEASES......Page 876 89.3 PHARMACOLOGY OF CHOLINERGIC AND CALCIUM CHANNEL BLOCKERS......Page 878 89.4 NATURALLY OCCURRING CHOLINERGIC AND CA[sup(++)] ANTAGONIST COMBINATION IN OLIVES......Page 879 SUMMARY POINTS......Page 882 REFERENCES......Page 883 90.2 EFFECTS OF DIFFERENT WD ON PLASMA LIPIDS......Page 886 90.6 THE SEARCH FOR NEW PLASMA BIOMARKERS TO EXPLAIN THE ATHEROSCLEROTIC CHANGES......Page 888 90.7 APOLIPOPROTEIN DISTRIBUTION AND ARYLESTERASE ACTIVITY AMONG LIPOPROTEIN SUBCLASSES......Page 889 REFERENCES......Page 891 91.3 OLIVE OIL AND ANGIOTENSINASES......Page 894 REFERENCES......Page 901 92.3 CAN THE TYPE OF DIETARY FAT AFFECT THE RATE OF FAT OXIDATION?......Page 904 92.4 OLIVE OIL, SATIETY AND FOOD INTAKE......Page 906 92.5 CONCLUSIONS......Page 909 REFERENCES......Page 910 93.2 LIPIDEMIC PROFILE......Page 912 93.3 OLIVE OIL’S IDEAL NUTRITIONAL AND ANTIOXIDATIVE PROPERTIES......Page 913 93.4 THE DOCUMENTED BENEFICIAL ROLE OF OLIVE OIL IN CAD PREVENTION AND GOOD HEALTH......Page 914 REFERENCES......Page 917 94.2 DIETARY FAT AND CORONARY ARTERY DISEASE......Page 920 94.3 OLIVE OIL AND POSTPRANDIAL LIPEMIA......Page 921 94.5 OLIVE OIL AND TRIGLYCERIDE-RICH LIPOPROTEIN NUMBER......Page 922 94.6 OLIVE OIL AND TRIGLYCERIDE-RICH LIPOPROTEIN SIZE......Page 923 SUMMARY POINTS......Page 924 REFERENCES......Page 925 95.2 USE OF PROTEOMICS IN NUTRITION RESEARCH......Page 928 95.3 EFFECTS OF OLIVE OIL CONSUMPTION ON HEPATIC LIPID AND GLUCOSE METABOLISM......Page 929 95.4 EFFECTS OF OLIVE OIL CONSUMPTION ON ANTIOXIDANT DEFENSE MECHANISMS......Page 931 SUMMARY POINTS......Page 933 REFERENCES......Page 934 96.2 AVAILABLE EPIDEMIOLOGICAL EVIDENCE......Page 936 96.3 POSSIBLE MECHANISMS......Page 940 REFERENCES......Page 941 2.3 Oxidative Stress......Page 944 97.1 INTRODUCTION......Page 946 97.3 THE INFLUENCE OF THE NUMBER OF METHOXY GROUPS IN THE PHENOL RING......Page 947 97.4 THE INFLUENCE OF ACYL GROUPS IN THE PHENOL RING......Page 949 97.5 THE INFLUENCE OF THE LENGTH AND NATURE OF THE ALKYL CHAIN......Page 950 97.6 THE INFLUENCE OF FUNCTIONAL GROUP AT THE END OF THE ALKYL CHAIN......Page 951 97.8 THE INFLUENCE OF OTHER ESTER GROUPS AT THE ALKYL CHAIN: OLEUROPEIN, SECOIRIDOIDS AND OTHER OLIVE OIL COMPONENTS......Page 952 REFERENCES......Page 954 98.1 INTRODUCTION......Page 956 98.3 STUDY IN HUMAN VOLUNTEERS......Page 958 98.4 ANTIOXIDANT CAPACITY METHODOLOGY......Page 959 SUMMARY POINTS......Page 960 REFERENCES......Page 962 99.1 INTRODUCTION......Page 966 99.3 ESTIMATION OF TOTAL POLYPHENOL CONTENT......Page 967 99.4 IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS......Page 968 99.5 ANTIOXIDANT CAPACITY OF TABLE OLIVES......Page 971 99.6 NUTRITIONAL EVALUATION OF THE POLYPHENOL CONTENT......Page 972 99.7 CONCLUSIONS......Page 973 REFERENCES......Page 974 100.2 OLIVE OIL AND CELLULAR OXIDATIVE STRESS......Page 976 100.3 EFFECTS OF OLIVE OIL COMPONENTS ON AA AMOUNT IN MEMBRANES AND AA RELEASE......Page 978 100.4 EFFECTS OF OLIVE OIL COMPONENTS ON AA METABOLISM......Page 979 100.5 CONCLUSIONS......Page 980 REFERENCES......Page 981 101.1 INTRODUCTION......Page 984 101.2 ANTIOXIDANT ACTIVITY OF CORATINA SOR – CELL-FREE SYSTEMS......Page 985 101.3 ANTIOXIDANT ACTIVITY IN CELL SYSTEMS......Page 986 REFERENCES......Page 989 102.1 INTRODUCTION......Page 992 102.2 METHODOLOGICAL CONSIDERATIONS......Page 993 102.3 ANALYSIS OF STRUCTURAL BASES OF ANTIOXIDANT AND RADIOPROTECTIVE ACTIVITY OF OLIVE LEAF PHENOLICS......Page 995 SUMMARY POINTS......Page 998 REFERENCES......Page 999 2.4 Cancer and Immunology......Page 1000 103.1 INTRODUCTION......Page 1002 103.4 OLIVE OIL EFFECT GIVEN IN COMBINATION WITH DRUGS......Page 1003 103.5 OLIVE OIL AND COLON CANCER......Page 1004 103.8 OLIVE OIL PHENOLICS AS CHEMOPROTECTIVE AGENTS AGAINST COLORECTAL CANCER......Page 1005 SUMMARY POINTS......Page 1007 REFERENCES......Page 1008 104.2 DIETARY FAT, OLIVE OIL, AND CANCER......Page 1010 104.3 N-METHYL NITROSOUREA (NMU) MODEL OF RAT BREAST CANCER AND DIETARY MANIPULATION......Page 1011 SUMMARY POINTS......Page 1018 REFERENCES......Page 1019 105.1 INTRODUCTION......Page 1022 105.2 HUMAN INTERVENTION STUDIES WITH OLIVE OIL PHENOLS......Page 1023 SUMMARY POINTS......Page 1027 REFERENCES......Page 1028 106.1 INTRODUCTION......Page 1030 106.3 THE AMES TEST IS USED TO DETERMINE THE MUTAGENIC ACTIVITY......Page 1031 106.4 FACTORS THAT DETERMINE THE PRESENCE OF MUTAGENS IN MEAT......Page 1032 106.5 MUTAGENIC ACTIVITY IN FRIED MEAT......Page 1033 106.6 CONCLUSIONS......Page 1034 SUMMARY POINTS......Page 1035 REFERENCES......Page 1036 107.2 WNT SIGNALING PATHWAY AND COLON CANCER......Page 1038 107.4 DIETARY FATTY ACID COMPOSITION AND COLON CANCER......Page 1039 REFERENCES......Page 1043 108.2 CARCINOGENESIS, DNA DAMAGE AND METASTASIS......Page 1046 108.3 OLIVE OIL, PHENOLICS AND DNA DAMAGE......Page 1048 108.4 OLIVE OIL, PHENOLICS AND METASTASIS-RELATED EVENTS......Page 1050 REFERENCES......Page 1052 109.1 INTRODUCTION......Page 1054 109.2 MAIN ANTIMICROBIAL COMPOUNDS IN OLIVE OIL......Page 1055 109.3 MAIN ANTIMICROBIAL COMPOUNDS IN TABLE OLIVES......Page 1057 REFERENCES......Page 1059 110.1 INTRODUCTION......Page 1062 110.2 OLE E 1 AS A MARKER FOR SENSITIZATION TO OLEACEAE POLLENS......Page 1065 110.4 OLE E 3 AND OLE E 8: CA[sup(2+)-BINDING ALLERGENS......Page 1066 110.6 OLE E 9 AND POLLEN-LATEX-FRUIT SYNDROME......Page 1067 110.8 THE ROLE OF N -GLYCANS IN OLIVE POLLEN ALLERGY......Page 1068 110.10 NEW CONCEPTS FOR SPECIFIC IMMUNOTHERAPY USING OLE E 1 AS A MODEL......Page 1069 REFERENCES......Page 1071 111.3 LIPID ABSORPTION AND ACTIVATION OF THE CHOLINERGIC ANTIINFLAMMATORY PATHWAY......Page 1074 111.5 CONCLUSION......Page 1077 REFERENCES......Page 1078 112.2 IMMUNE SYSTEM: A BRIEF DESCRIPTION......Page 1080 112.3 FATTY ACIDS AND IMMUNE SYSTEM FUNCTIONS......Page 1081 112.5 OLIVE OIL AND ALTERATION OF IMMUNE FUNCTIONS......Page 1082 112.6 OLIVE OIL AND INFECTIOUS DISEASE RESISTANCE: AN INTRODUCTION......Page 1085 SUMMARY POINTS......Page 1086 REFERENCES......Page 1087 113.1 INTRODUCTION......Page 1090 113.2 INTESTINAL ANTI-INFLAMMATORY ACTIVITY OF DIETARY OLIVE OIL......Page 1091 REFERENCES......Page 1095 114.3 PATHOPHYSIOLOGY OF INFLAMMATION......Page 1098 114.4 OLIVE OIL AND INFLAMMATION......Page 1099 114.5 ARE THERE DIFFERENCES BETWEEN OLIVE OIL AND EXTRA VIRGIN OLIVE OIL USE IN THE INFLAMMATORY PROCESS?......Page 1100 114.7 STUDIES USING OLIVE OIL AS PLACEBO IN RHEUMATOID ARTHRITIS PATIENTS......Page 1101 114.8 FUTURE PERSPECTIVES......Page 1103 REFERENCES......Page 1104 2.5 Other Effects, Uses and Diseases......Page 1106 115.1 INTRODUCTION......Page 1108 115.2 DIETARY FAT AND NF-κB IN MONONUCLEAR LEUKOCYTES......Page 1109 ACKNOWLEDGMENTS......Page 1110 REFERENCES......Page 1111 116.2 CHROMOSOME STUDIES IN GENETIC TOXICOLOGY......Page 1112 116.4 OLIVE OIL ANTIMUTAGENICITY......Page 1113 116.5 POSSIBLE MECHANISMS OF OLIVE OIL ANTIMUTAGENICITY......Page 1115 ACKNOWLEDGMENTS......Page 1117 REFERENCES......Page 1118 117.1 INTRODUCTION......Page 1120 117.2 FEATURES OF MINOR POLAR COMPOUND (MPC) OLIVE OIL EXTRACT......Page 1121 117.3 MPC-OLIVE OIL EXTRACT INHIBITS NF-κB ACTIVATION IN HUMAN MONOCYTES/MACROPHAGES......Page 1122 REFERENCES......Page 1126 118.1 INTRODUCTION......Page 1128 118.2 DIETARY LIPID SOURCE AND UCPs......Page 1129 REFERENCES......Page 1132 119.1 INTRODUCTION......Page 1136 119.2 GLUTATHIONE AND GSH-RELATED ENZYMES......Page 1137 119.3 EVOO BIOPHENOLS AND GSH CYCLE......Page 1138 119.4 EVOO BIOPHENOLS AND GENE EXPRESSION......Page 1140 REFERENCES......Page 1142 120.2 MEDITERRANEAN DIET AND OLIVE OIL......Page 1144 120.3 EVALUATION OF THE PROTECTION OFFERED BY EXOGENOUSLY ADDED COMPOUNDS AGAINST HYDROGEN PEROXIDE-INDUCED DNA DAMAGE......Page 1145 120.4 THE ROLE OF IRON IN HYDROGENPEROXIDE-INDUCED DNA DAMAGE......Page 1146 120.6 FLAVONOIDS PROTECT CELLS BY CHELATING INTRACELLULAR IRON......Page 1147 120.7 CONCLUDING REMARKS......Page 1148 REFERENCES......Page 1149 121.3 CYTOSOLIC CALCIUM......Page 1152 121.5 MOLECULAR EFFECTS OF PHENOLS......Page 1153 121.6 PHENOL–NITRIC OXIDE INTERACTION......Page 1154 SUMMARY POINTS......Page 1155 REFERENCES......Page 1156 122.2 CHEMISTRY......Page 1158 122.3 DIETARY PROTECTION......Page 1159 122.4 PHOTOPROTECTION......Page 1161 122.5 TOPICAL APPLICATIONS FOR DERMATOLOGIC CONDITIONS......Page 1162 122.6 COSMECEUTICALS......Page 1163 REFERENCES......Page 1164 123.3 DERMIS AND EPIDERMIS......Page 1166 123.4 PATHOPHYSIOLOGY OF WRINKLES, PRURITUS AND XER Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways.

For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles.

Key Features:
* Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients
* Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods
* Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians
* Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems