| Description |
1 online resource (xiv, 229 pages) : illustrations |
| Contents |
Culinary applications of olive oil -- minor constituents and cooking / Dimitrios Boskou -- Traditional Mediterranean diet and health / Dimitrios Trichopoulos and Antonia Trichopoulou -- Phenolic compounds in olives and olive oil ; Other important minor constituents / Dimitrios Boskou -- Detection and quantification of phenolic compounds in olive oil, olives, and biological fluids / Photis Dais and Dimitrios Boskou -- Bioavailability and antioxidant effect of olive oil phenolic compounds in humans / Maria-Isabel Covas, Olha Khymenets, Montserrat Fitó, and Rafael de la Torre -- Olive oil phenols, basic cell mechanisms, and cancer / Marilena Kampa, Vassiliki Pelekanou, George Notas, and Elias Castanas -- Antithrombotic and antiatherogenic lipid minor constituents from olive oil / Smaragdi Antonopoulou, Haralabos C. Karantonis, and Tzortzis Nomikos -- Olive oil hydroxy-isochromans / Giuseppina I. Togna, Giuliana Trefiletti, and Marcella Guiso -- Mediterranean diet and olive oil consumption -- estimations of daily intake of antioxidants from virgin olive oil and olives / Vardis Dilis and Antonia Trichopoulou |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Olive oil.
|
|
olive oil.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Olive oil
|
| Form |
Electronic book
|
| Author |
Boskou, Dimitrios.
|
| ISBN |
9781420059946 |
|
1420059947 |
|
9781420059939 |
|
1420059939 |
|
9781466527560 |
|
1466527560 |
|
