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.
- 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
Food and Health Scientists including Nutritionists and Dieticians. Pharmacologists, Public Health Scientists and Workers, Epidemiologists, Food technologists, agronomists, and analytical chemists
Part I: General Aspects of Olives and Olive Oil; Section 1.1: The plant, olives and olive oil; Section 1.2: Components of olives and olive plant product; Part II: Nutritional, pharmacological and metabolic properties of olives and olive oil; Section 2.1: General Nutrition; Section 2.2: Cardiovascular; Section 2.3:Oxidative Stress; Secton 2.4: Cancer and Immunology; Section 2.5: Other effects and diseases; Part III: Specific Components of olive oil and their effects on tissue and the body system; Section 3.1: Tyrosol and hydroxytyrosol; Section 3.2: Oleuropein; Section 3.3: Oleic Acid; Section 3.4: Other components found in olive plants and products
- No. of pages:
- © Academic Press 2010
- 5th February 2010
- Academic Press
- Hardcover ISBN:
- eBook ISBN:
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a staff member of the Faculty of Life Sciences and Medicine within King's College London. He is also a member of the Division of Diabetes and Nutritional Sciences (research) and the Department of Nutrition and Dietetics (teaching). Professor Preedy is also Director of the Genomics Centre of King's College London. Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctorate (DSc), for his outstanding contribution to protein metabolism in health and disease. Professor Preedy was elected as a Fellow to the Institute of Biology in 1995 and to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. Professor Preedy has carried out research when attached to Imperial College London, The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA and Germany. Prof Preedy is a leading expert on the science of health and has a long standing interest in neurological disease and tissue pathology. He has lectured nationally and internationally. To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.
Professor of Nutritional Biochemistry, Department of Nutrition and Dietetics, Professor of Clinical Biochemistry, Department of Clinical Biochemistry; Director of the Genomics Centre, King’s College, London, UK
Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.
Professor, Mel and Enid Zuckerman College of Public Health and School of Medicine, Arizona Health Sciences Center, University of Arizona, Tucson, AZ, USA
Every chapter is well referenced, and the vast majority have a very useful summary points section. This comprehensive work provides research information into the pharmacological and nutritional benefits of the olive components, and addresses not only the wide range of potential health benefits of these products, but the factors that may impact their efficacy, including compositional effects based on the country of origin or processing technique. As such it will be of great interest and value to nutritionists, food scientists, physicians, pharmacologists, and analytical chemists working with olives and olive oil.-- J. D. Selman, Fossatello Group, 27th August 2010
"This extensive work will be of great interest to nutritionists, food scientists, physicians, pharmacologists, and chemists working with olives and olive oil."---Food Technology