Fat Content Of Olive Fruit Pdf
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Olives and Olive Oil as Functional Foods
Author: Apostolos Kiritsakis
language: en
Publisher: John Wiley & Sons
Release Date: 2017-08-14
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.
Advances in Nutrition and Cancer 2
Author: Vincenzo Zappia
language: en
Publisher: Springer Science & Business Media
Release Date: 2013-03-09
This volume includes contributions presented at the Second International Sym posium on Nutrition and Cancer, held in Naples, Italy, in October 1998 at the National Tumor Institute "Fondazione Pascale." During the Conference, experts from different disciplines discussed pivotal and timely subjects on the interactions between human nutrition and the development of malignancies. Comparing the themes of this Meeting with those discussed at the First Sympo sium in 1992, the major scientific advancements certainly derive from the extensive use of molecular approaches to perform research in nutrition. Moreover, the fundamental observation of R. Doll and R. Peto (1981), which suggested that at least 35% of all cancers (with large differences among different tumors) might be prevented by dietary regimens, has been definitively confirmed by epidemiological studies. On the other hand, the relationships between diet and cancer are quite intricate and complex; it is difficult, and at the same time not methodologically correct, to reduce them to simple terms. Metabolic and hormonal factors, contaminants and biological agents, and deficiency of specific protective nutrients are all pieces of the same puzzle.
Handbook of Olive Oil: Analysis and Properties
Author: Ramon Aparicio
language: en
Publisher: Springer Science & Business Media
Release Date: 2013-11-09
Olive oil is the major edible vegetable oil of the Mediterranean countries and Portugal. It is also, perhaps, the oldest reported crop in history. The olive tree is ca pable of existing in a harsh climate on poor soils, and trees 500 years old still bear fruit. The oil itself is much prized for its flavor and aroma. The highest-quality oils are obtained, without solvent extraction, from fresh and healthy fruits. Although the subtle sensory characteristics of olive oil account for its popularity, despite a high market price, increasing interest has been given to its nutritional properties, which are believed to play a large role in the so-called "Mediterranean Diet. " In this book, we provide a wealth of detail about the analysis and properties of olives and their oil. After an introduction to olive oil and to technological aspects, we include a section on biochemistry because, of course, the unique properties of the oil are based on the biochemistry of the olive fruit. This applies not only to the main constituents-the various triacylglycerols-but also to minor sensory components that are derived largely from the lipoxygenase catabolic pathway. Following are chapters that deal with the analysis of olive oil from the standpoint of general methodology, and later chapters describe detailed techniques. The sophisticated analytical methods have to be evaluated by the use of math ematical procedures for characterization.