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Olives and Olive Oil in Health and Disease Prevention

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… Read more

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Description

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.

Key features

  • 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

Readership

Food and Health Scientists including Nutritionists and Dieticians, Pharmacologists, Public Health Scientists and Workers, Epidemiologists, Food technologists, agronomists, and analytical chemists

Table of contents

Part I: General Aspects of Olives and Olive OilSection 1.1: The plant, olives and olive oilSection 1.2: Components of olives and olive plant productPart II: Nutritional, pharmacological and metabolic properties of olives and olive oilSection 2.1: General NutritionSection 2.2: CardiovascularSection 2.3:Oxidative StressSecton 2.4: Cancer and ImmunologySection 2.5: Other effects and diseasesPart III: Specific Components of olive oil and their effects on tissue and the body systemSection 3.1: Tyrosol and hydroxytyrosolSection 3.2: OleuropeinSection 3.3: Oleic AcidSection 3.4: Other components found in olive plants and products

Review quotes

"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

Product details

About the editors

VP

Victor R. Preedy

Victor R. Preedy, BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC, FRSM, is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He also holds an Honorary Professorship at the University of Suffolk and served as the long‑term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy graduated with an Honours Degree in Biology and Physiology with Pharmacology and later obtained his PhD from the University of London. He subsequently received Membership of the Royal College of Pathologists and later earned his second doctorate (DSc) in recognition of his contributions to protein metabolism. He is a Fellow of the Royal Society of Medicine, the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health and Hygiene, the Royal Society for Public Health, and the Royal Society of Chemistry. Professor Preedy has conducted research while affiliated with Imperial College London, the School of Pharmacy (now part of University College London), and the MRC Centre at Northwick Park Hospital. He has collaborated widely with international research groups in Finland, Japan, Australia, the USA, and Germany. His longstanding academic interests include health and well‑being. He has published more than 750 works, including peer‑reviewed research articles, abstracts, symposium presentations, reviews, and edited books.

Affiliations and expertise
Professor, Department of Clinical Biochemistry, King’s College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King’s College London, UK; Visiting Professor, University of Hull, UK

RW

Ronald Ross 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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