Olives and Olive Oil in Health and Disease Prevention

Olives and Olive Oil in Health and Disease Prevention

2nd Edition - December 2, 2020

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  • Editors: Victor Preedy, Ronald Watson
  • Paperback ISBN: 9780128195284
  • eBook ISBN: 9780128199893

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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.

Key Features

  • Continues the tradition of exploring olives and olive oil from general aspects down to a detailed level of important micro-and micronutrients
  • Explains how olive oil compares to other oils
  • Details the many implications for human health and disease, including metabolic health, cardiovascular health and effects on tissue and body systems


Food and health researchers; nutritionists; dieticians; pharmacologists; public health scientists; epidemiologists; food technologists; agronomists; analytical chemists; biochemists; biologists; physicians; biotechnologists; and students

Table of Contents

  • PART 1 General Aspects of Olives and Olive Oil
    1.1 The plant, production, olives and olive oil and their detailed characterization
    1. Table olives: types and trade preparations
    2. Naturally processed table olives, their preservation and uses
    3. Olive tree genetics, genomics and transcriptomics for the olive oil quality improvement
    4. The chemical composition of Italian virgin olive oils

    1.2 Components of Olives and Olive Plant Product and Uses
    5. Bioactive ingredients in olive leaves
    6. Detection of adulterations of extra virgin olive oil by means of infrared thermography
    7. Influence of the distribution chain on the quality of extra virgin olive oils
    8. Spectroscopy to evaluate the quality control of extra virgin olive oils
    9. Chemical composition of fermented green olives
    10. Polyphenols in Olive Oil: The importance of Phenolic Compounds in the Chemical Composition of Olive Oil
    11. Polyphenol oxidase and oleuropein in olives and their changes during olive ripening

    1.3 Stability, Microbes, Contaminants and Adverse Components and Processes
    12. Degradation of phenolic compounds found in olive products by Lactobacillus plantarum strains
    13. Microbial colonization of naturally fermented olives

    PART 2 Nutritional, Pharmacological and Metabolic Properties of Olives and Olive Oil
    2.1 General Nutritional and Health Aspects
    14. Overview of Olive oil in vascular dysfunction
    15. Olive in Traditional Persian Medicine: An Overview
    16. The bioavailability of olive oil phenolic compounds and their bioactive effects in humans
    17. Mediterranean Diet and role of olive oil
    18. Probiotics from Fermented Olives
    19. Olive oil-contained phenolic compounds protect cells against H2O2-induced damage and modulate redox signaling by chelating intracellular labile iron
    20. Synaptosomes as a model to study fish- and olive-oil effect as neuroprotectors
    21. Olive oil and postprandial energy metabolism: implications for weight control.
    22. Effect of Olive oil on Metabolic Syndrome

    2.2 Cardiovascular
    23. Olive and olive oil: a one stop herbal solution for the prophylaxis and management of cardiovascular disorders
    24. Extra-virgin olive oils storage: effect on constituents of biological significance

    2.3 Oxidative Stress
    25. Antioxidants in olive oil phenolics: a focus on myoblasts
    26. Antioxidant activity in olive oils

    2.4 Cancer and Immunology
    27. Olives and olive oil compounds active against pathogenic microorganisms
    28. Olive oil in the prevention of breast and colon carcinogenesis
    29. The effects of olive oil and other dietary fats on redox status on breast cancer
    30. Olive Pollen Allergens: an insight into clinical, diagnostic and therapeutic concepts of allergy
    31. Cancer preventive role of olives and olive oil via modulation of apoptosis and NF-κB activation
    32. Immune system and olive oil

    2.5 Other Effects, Uses and Diseases
    33. Effect of olive oil on the skin
    34. Extra virgin olive oil, cognition and brain health
    35. The Foundation for the Use of Olive Oil in Skin Care and Botanical Cosmeceuticals
    36. Olive oil and male fertility
    37. Revealing the Molecular Mechanism of Olea Europaea L. in Treatment of Cataract
    38. Olive leaf, DNA damage and chelation therapy
    39. Olive polyphenols and chronic alcohol protection
    40. Olive oil diet and amyloidosis: focus on Alzheimer’s disease
    41. Olive biophenols benefits and challenges: A perspective
    42. Treatment and valorization of olive mill wastewater

    PART 3 Specific Components of Olive Oil and Their Effects on Tissue and Body Systems
    3.1 Tyrosol and Hydroxytyrosol
    43. Cancer chemopreventive activity of maslinic acid, a pentacyclic triterpene from olives and olive oil
    44. Hydroxytyrosol, olive oil and use in aging
    45. Hydroxytyrosol and hydroxytyrosyl fatty esters: occurrence and anti-inflammatory properties
    46. Influence of olive oil on pancreatic, biliary and gastric secretion. Role of gastrointestinal peptides
    47. Effects of virgin olive oil on fatty acid composition of pancreatic cells membranes: modulation of acinar cell function and signalling, and cell injury
    48. Hydroxytyrosol: features and impact on pancreatitis
    49. The Effects of extra-virgin olive oil minority compounds hydroxytyrosol and oleuropein on glioma

    3.2 Oleuropein
    50. The usage of oleuropein on myocardium
    51. Oleuropein and skin cancer
    52. Oleuropein, olive and insulin resistance

    3.3 Oleic Acid
    53. Oleic acid, the main component of olive oil on postprandial metabolic processes
    54. Oleic acid and olive oil polyphenols down-regulate fatty acid and cholesterol synthesis in brain and liver cells

    3.4 Oleocanthal
    55. Olive Oil Oleocanthal and Estrogen Receptor Expression
    56. Neuroprotective Effects of Oleocanthal in Neurological Disorders
    57. S-(-)-Oleocanthal as a c-Met receptor tyrosine kinase inhibitor and its application to synergize targeted therapies and prevent breast cancer recurrence
    58. Phenolic Compounds in Olive Oil Mill Wastewater (2nd Edition)

    PART 4 Online Resources and other Recommended Material
    Online Resources and other Recommended Material

Product details

  • No. of pages: 746
  • Language: English
  • Copyright: © Academic Press 2020
  • Published: December 2, 2020
  • Imprint: Academic Press
  • Paperback ISBN: 9780128195284
  • eBook ISBN: 9780128199893

About the Editors

Victor Preedy

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is Emeritus Professor of Nutritional Biochemistry, at King’s College London and Professor of Clinical Biochemistry (Hon) at King’s College Hospital. He was the long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. 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 dietary and plant-based components. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

Affiliations and Expertise

Emeritus Professor, King’s College London; Professor, King’s College Hospital, London, UK

Ronald Watson

Ronald Watson
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.

Affiliations and Expertise

Professor, Mel and Enid Zuckerman College of Public Health and School of Medicine, Arizona Health Sciences Center, University of Arizona, Tucson, AZ, USA

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