http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xix, 381 pages) : illustrations
Discussions on the various health promoting and disease preventing properties of olive oils and its components are presented, with focus on cardiovascular diseases, neoplasms and diabetes and other metabolic disorders. Also, chapters on the chemical comosition and physicochemical properties of olive oils, including the various methods used to analyse them, are presented.
1. Olive oil in Mediterranean food -- 2. Chemical composition, types and characteristics of olive oil -- 3. Total antioxidant capacity of olive oils -- 4. Effect of frying and thermal oxidation on olive oil and food quality -- 5. Antioxidant properties f olive oil phenolics -- 6. Olive oil and mitochondrial oxidative stress : studies on adriamycin toxicity, physical exercise and ageing -- 7. Epidemiology of olive oil and cardiovascular disease -- 8. Olive oil, blood lipids and postprandial lipaemia -- 9. Effect of olive oil on cardiovascular risk factor, LDL oxidation and atherosclerosis development -- 10. Olive oil and haemostasis -- 11. Monounsaturated fat in the pathogenesis and treatment of diabetes -- 12. Olive oil and immune function -- 13. Olive oil and regulation of gastrointestinal function -- 14. The effect of olive oil on inflammatory bowel disease -- 15. Olive oil, and other dietary lipids, in cancer : experimental approaches
edited by Jose L. Quiles, M. Carmen Ramirez-Tortosa and Parveen Yaqoob
Includes bibliographical references and index