Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists and students.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xvii 7. Acknowledgments - p. xxv 8. Part 1: General Aspects of Olives and Olive Oil - p. xxvi 9. Section 1.1: The plant, production, olives and olive oil and their detailed characterization - p. xxvi 10. Chapter 1. Table olives: types and trade preparations - p. 5 11. Chapter 2. Naturally processed table olives, their preservation and uses - p. 15 12. Chapter 3. Olive tree genetics, genomics, and transcriptomics for the olive oil quality improvement - p. 27 13. Chapter 4. The chemical composition of Italian virgin olive oils - p. 51 14. Section 1.2: Components of olives and olive plant product and uses - p. 60 15. Chapter 5. Bioactive ingredients in olive leaves - p. 65 16. Chapter 6. Detection of adulterations of extra-virgin olive oil by means of infrared thermography - p. 79 17. Chapter 7. Influence of the distribution chain on the quality of extra virgin olive oils - p. 85 18. Chapter 8. Spectroscopy to evaluate the quality control of extra-virgin olive oils - p. 91 19. Chapter 9. Chemical composition of fermented green olives - p. 99 20. Chapter 10. Polyphenols in olive oil: the importance of phenolic compounds in the chemical composition of olive oil - p. 111 21. Chapter 11. Polyphenol oxidase and oleuropein in olives and their changes during olive ripening - p. 123 22. Section 1.3: Stability, microbes, contaminants and adverse components and processes - p. 128 23. Degradation of phenolic compounds found in olive products by Lactobacillus plantarum strains - p. 133 24. Chapter 13. Microbial colonization of naturally fermented olives - p. 145 25. Part 2: Nutritional, Pharmacological and Metabolic Properties of Olives and Olive Oil - p. 156 26. Section 2.1: General nutritional and health aspects - p. 156 27. Chapter 14. Overview of olive oil in vascular dysfunction - p. 165 28. Chapter 15. Olive in traditional Persian medicine: an overview - p. 175 29. Chapter 16. The bioavailability of olive oil phenolic compounds and their bioactive effects in humans - p. 193 30. Chapter 17. Mediterranean diet and role of olive oil - p. 205 31. Chapter 18. Probiotics from fermented olives - p. 215 32. Olive oil–contained phenolic compounds protect cells against H2O2-induced damage and modulate redox signaling by chelating intracellular labile iron - p. 231 33. Chapter 20. Synaptosomes as a model to study fish oil and olive oil effect as neuroprotectors - p. 239 34. Chapter 21. Olive oil and postprandial energy metabolism: implications for weight control - p. 251 35. Chapter 22. Effect of olive oil on metabolic syndrome - p. 261 36. Section 2.2: Cardiovascular - p. 270 37. Chapter 23. Olive and olive oil: a one stop herbal solution for the prophylaxis and management of cardiovascular disorders - p. 275 38. Chapter 24. Extra-virgin olive oils storage: Effect on constituents of biological significance - p. 291 39. Section 2.3: Oxidative stress - p. 295 40. Chapter 25. Antioxidants in olive oil phenolics: a focus on myoblasts - p. 301 41. Chapter 26. Antioxidant activity in olive oils - p. 313 42. Section 2.4: Cancer and immunology - p. 321 43. Chapter 27. Olives and olive oil compounds active against pathogenic microorganisms - p. 329 44. Chapter 28. Olive oil in the prevention of breast and colon carcinogenesis - p. 337 45. Chapter 29. The effects of olive oil and other dietary fats on redox status on breast cancer - p. 347 46. Chapter 30. Olive pollen allergens: an insight into clinical, diagnostic, and therapeutic concepts of allergy - p. 359 47. Chapter 31. Cancer preventive role of olives and olive oil via modulation of apoptosis and nuclear factor-kappa B activation - p. 377 48. Chapter 32. Immune system and olive oil - p. 389 49. Section 2.5: Other effects, uses and diseases - p. 394 50. Chapter 33. Effect of olive oil on the skin - p. 401 51. Chapter 34. Extra-virgin olive oil, cognition and brain health - p. 415 52. Chapter 35. The foundation for the use of olive oil in skin care and botanical cosmeceuticals - p. 425 53. Chapter 36. Olive oil and male fertility - p. 435 54. Revealing the molecular mechanism of Olea europaea L. in treatment of cataract - p. 445 55. Chapter 38. Olive leaf, DNA damage and chelation therapy - p. 457 56. Chapter 39. Olive polyphenols and chronic alcohol protection - p. 471 57. Chapter 40. Olive oil diet and amyloidosis: focus on Alzheimer’s disease - p. 479 58. Chapter 41. Benefits and challenges of olive biophenols: a perspective - p. 489 59. Chapter 42. Treatment and valorization of olive mill wastewater - p. 505 60. Part 3: Specific Components of Olive Oil and Their Effects on Tissue and Body Systems - p. 516 61. Section 3.1: Tyrosol and hydroxytyrosol - p. 516 62. Chapter 43. Cancer chemopreventive activity of maslinic acid, a pentacyclic triterpene from olives and olive oil - p. 525 63. Chapter 44. Hydroxytyrosol, olive oil, and use in aging - p. 537 64. Chapter 45. Hydroxytyrosol and hydroxytyrosyl fatty esters: occurrence and anti-inflammatory properties - p. 547 65. Chapter 46. Influence of olive oil on pancreatic, biliary, and gastric secretion: role of gastrointestinal peptides - p. 557 66. Chapter 47. Effects of virgin olive oil on fatty acid composition of pancreatic cell membranes: modulation of acinar cell function and signaling, and cell injury - p. 569 67. Chapter 48. Hydroxytyrosol: features and impact on pancreatitis - p. 581 68. Chapter 49. The effects of extra-virgin olive oil minority compounds hydroxytyrosol and oleuropein on glioma - p. 593 69. Section 3.2: Oleuropein - p. 600 70. Chapter 50. The usage of oleuropein on myocardium - p. 605 71. Chapter 51. Oleuropein and skin cancer - p. 615 72. Chapter 52. Oleuropein, olive, and insulin resistance - p. 625 73. Section 3.3: Oleic acid - p. 633 74. Chapter 53. Oleic acid—the main component of olive oil on postprandial metabolic processes - p. 639 75. Chapter 54. Oleic acid and olive oil polyphenols downregulate fatty acid and cholesterol synthesis in brain and liver cells - p. 651 76. Section 3.4: Oleocanthal - p. 656 77. Chapter 55. Olive oil oleocanthal and estrogen receptor expression - p. 661 78. Chapter 56. Neuroprotective effects of oleocanthal in neurological disorders - p. 671 79. S-(−)-Oleocanthal as a c-Met receptor tyrosine kinase inhibitor and its application to synergize targeted therapies and prevent breast cancer recurrence - p. 681 80. Chapter 58. Phenolic compounds in olive oil mill wastewater - p. 693 81. Index - p. 701
Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists and students.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xvii 7. Acknowledgments - p. xxv 8. Part 1: General Aspects of Olives and Olive Oil - p. xxvi 9. Section 1.1: The plant, production, olives and olive oil and their detailed characterization - p. xxvi 10. Chapter 1. Table olives: types and trade preparations - p. 5 11. Chapter 2. Naturally processed table olives, their preservation and uses - p. 15 12. Chapter 3. Olive tree genetics, genomics, and transcriptomics for the olive oil quality improvement - p. 27 13. Chapter 4. The chemical composition of Italian virgin olive oils - p. 51 14. Section 1.2: Components of olives and olive plant product and uses - p. 60 15. Chapter 5. Bioactive ingredients in olive leaves - p. 65 16. Chapter 6. Detection of adulterations of extra-virgin olive oil by means of infrared thermography - p. 79 17. Chapter 7. Influence of the distribution chain on the quality of extra virgin olive oils - p. 85 18. Chapter 8. Spectroscopy to evaluate the quality control of extra-virgin olive oils - p. 91 19. Chapter 9. Chemical composition of fermented green olives - p. 99 20. Chapter 10. Polyphenols in olive oil: the importance of phenolic compounds in the chemical composition of olive oil - p. 111 21. Chapter 11. Polyphenol oxidase and oleuropein in olives and their changes during olive ripening - p. 123 22. Section 1.3: Stability, microbes, contaminants and adverse components and processes - p. 128 23. Degradation of phenolic compounds found in olive products by Lactobacillus plantarum strains - p. 133 24. Chapter 13. Microbial colonization of naturally fermented olives - p. 145 25. Part 2: Nutritional, Pharmacological and Metabolic Properties of Olives and Olive Oil - p. 156 26. Section 2.1: General nutritional and health aspects - p. 156 27. Chapter 14. Overview of olive oil in vascular dysfunction - p. 165 28. Chapter 15. Olive in traditional Persian medicine: an overview - p. 175 29. Chapter 16. The bioavailability of olive oil phenolic compounds and their bioactive effects in humans - p. 193 30. Chapter 17. Mediterranean diet and role of olive oil - p. 205 31. Chapter 18. Probiotics from fermented olives - p. 215 32. Olive oil–contained phenolic compounds protect cells against H2O2-induced damage and modulate redox signaling by chelating intracellular labile iron - p. 231 33. Chapter 20. Synaptosomes as a model to study fish oil and olive oil effect as neuroprotectors - p. 239 34. Chapter 21. Olive oil and postprandial energy metabolism: implications for weight control - p. 251 35. Chapter 22. Effect of olive oil on metabolic syndrome - p. 261 36. Section 2.2: Cardiovascular - p. 270 37. Chapter 23. Olive and olive oil: a one stop herbal solution for the prophylaxis and management of cardiovascular disorders - p. 275 38. Chapter 24. Extra-virgin olive oils storage: Effect on constituents of biological significance - p. 291 39. Section 2.3: Oxidative stress - p. 295 40. Chapter 25. Antioxidants in olive oil phenolics: a focus on myoblasts - p. 301 41. Chapter 26. Antioxidant activity in olive oils - p. 313 42. Section 2.4: Cancer and immunology - p. 321 43. Chapter 27. Olives and olive oil compounds active against pathogenic microorganisms - p. 329 44. Chapter 28. Olive oil in the prevention of breast and colon carcinogenesis - p. 337 45. Chapter 29. The effects of olive oil and other dietary fats on redox status on breast cancer - p. 347 46. Chapter 30. Olive pollen allergens: an insight into clinical, diagnostic, and therapeutic concepts of allergy - p. 359 47. Chapter 31. Cancer preventive role of olives and olive oil via modulation of apoptosis and nuclear factor-kappa B activation - p. 377 48. Chapter 32. Immune system and olive oil - p. 389 49. Section 2.5: Other effects, uses and diseases - p. 394 50. Chapter 33. Effect of olive oil on the skin - p. 401 51. Chapter 34. Extra-virgin olive oil, cognition and brain health - p. 415 52. Chapter 35. The foundation for the use of olive oil in skin care and botanical cosmeceuticals - p. 425 53. Chapter 36. Olive oil and male fertility - p. 435 54. Revealing the molecular mechanism of Olea europaea L. in treatment of cataract - p. 445 55. Chapter 38. Olive leaf, DNA damage and chelation therapy - p. 457 56. Chapter 39. Olive polyphenols and chronic alcohol protection - p. 471 57. Chapter 40. Olive oil diet and amyloidosis: focus on Alzheimer’s disease - p. 479 58. Chapter 41. Benefits and challenges of olive biophenols: a perspective - p. 489 59. Chapter 42. Treatment and valorization of olive mill wastewater - p. 505 60. Part 3: Specific Components of Olive Oil and Their Effects on Tissue and Body Systems - p. 516 61. Section 3.1: Tyrosol and hydroxytyrosol - p. 516 62. Chapter 43. Cancer chemopreventive activity of maslinic acid, a pentacyclic triterpene from olives and olive oil - p. 525 63. Chapter 44. Hydroxytyrosol, olive oil, and use in aging - p. 537 64. Chapter 45. Hydroxytyrosol and hydroxytyrosyl fatty esters: occurrence and anti-inflammatory properties - p. 547 65. Chapter 46. Influence of olive oil on pancreatic, biliary, and gastric secretion: role of gastrointestinal peptides - p. 557 66. Chapter 47. Effects of virgin olive oil on fatty acid composition of pancreatic cell membranes: modulation of acinar cell function and signaling, and cell injury - p. 569 67. Chapter 48. Hydroxytyrosol: features and impact on pancreatitis - p. 581 68. Chapter 49. The effects of extra-virgin olive oil minority compounds hydroxytyrosol and oleuropein on glioma - p. 593 69. Section 3.2: Oleuropein - p. 600 70. Chapter 50. The usage of oleuropein on myocardium - p. 605 71. Chapter 51. Oleuropein and skin cancer - p. 615 72. Chapter 52. Oleuropein, olive, and insulin resistance - p. 625 73. Section 3.3: Oleic acid - p. 633 74. Chapter 53. Oleic acid—the main component of olive oil on postprandial metabolic processes - p. 639 75. Chapter 54. Oleic acid and olive oil polyphenols downregulate fatty acid and cholesterol synthesis in brain and liver cells - p. 651 76. Section 3.4: Oleocanthal - p. 656 77. Chapter 55. Olive oil oleocanthal and estrogen receptor expression - p. 661 78. Chapter 56. Neuroprotective effects of oleocanthal in neurological disorders - p. 671 79. S-(−)-Oleocanthal as a c-Met receptor tyrosine kinase inhibitor and its application to synergize targeted therapies and prevent breast cancer recurrence - p. 681 80. Chapter 58. Phenolic compounds in olive oil mill wastewater - p. 693 81. Index - p. 701
