http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Offers an understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. This book discusses technological developments to retain optimal levels of bioactive ingredients as well as methodologies for further study of olive oil's biological effects.
1. Culinary applications of olive oil - minor constituents and cooking -- 2. Traditional Mediterranean diet and health -- 3. Phenolic compounds in olives and olive oil -- 4. Other important minor constituents -- 5. Detection and quantification of phenolic compounds in olive oil, olives, and biological fluids -- 6. Bioavailability and antioxidant effect of olive oil phenolic compounds in humans -- 7. Olive oil phenols, basic cell mechanisms, and cancer -- 8. Antithrombotic and antiatherogenic lipid minor constituents from olive oil -- 9. Olive oil hydroxy-isochromans -- 10. Mediterranean diet and olive oil consumption - estimations of daily intake of antioxidants from virgin olive oil and olives
Includes bibliographical references and index