| Description |
1 online resource (1520 pages) |
| Contents |
Front Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; Section 2 Nutritional, Pharmacological and Metabolic Properties of Olives and Olive Oil; Section 3 Specific Components of Olive Oil and Their Effects on Tissue and Body Systems; Index |
| Summary |
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 ac |
| Notes |
Print version record |
| Subject |
Olive oil -- Health aspects
|
|
Vegetable oils -- Health aspects
|
|
Plant Oils -- therapeutic use
|
|
Plant Oils -- chemistry
|
|
Olea -- chemistry
|
|
Dietary Fats, Unsaturated -- therapeutic use
|
|
Olive oil -- Health aspects
|
| Form |
Electronic book
|
| Author |
Watson, Ronald
|
| ISBN |
9780080922201 |
|
0080922201 |
|
