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Elsevier

Olives and Olive Oil in Health and Disease Prevention

  • 2nd Edition - December 2, 2020
  • Latest edition
  • Editors: Victor R. Preedy, Ronald Ross Watson
  • Language: English

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 Medite… Read more

Description

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

Readership

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

  • Edition: 2
  • Latest edition
  • Published: December 3, 2020
  • Language: English

About the editors

VP

Victor R. Preedy

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of 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 international research groups in Finland, Japan, Australia, USA, and Germany. 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 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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