Olive oil and health:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge, MA [u.a.]
CABI Publ.
2006
|
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XIX, 381 S. Ill., graph. Darst. |
| ISBN: | 1845930681 9781845930684 |
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| 245 | 1 | 0 | |a Olive oil and health |c Joules L. Quiles ... eds. |
| 264 | 1 | |a Cambridge, MA [u.a.] |b CABI Publ. |c 2006 | |
| 300 | |a XIX, 381 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Olive oil - Health aspects | |
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Datensatz im Suchindex
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| adam_text | Contents
list of Contributors ix
Preface xiii
Abbreviations xv
1 Olive Oil in Mediterranean Food 1
Jose Mataix and Francisco Javier Barbancho
1. Introduction 1
2. The Olive and the Wild Olive 2
3. The Origin and Spread of the Olive a Complex Question 2
4. Olive Cultivation in the Earliest Historical Times 5
5. Olive Cultivation in the Great Civilizations: Mesopotamia,
Egypt, Israel, Phoenicia, Crete and Mycenae 6
6. The Olive Tree and Olive Oil in the Classical Greco Roman World 11
7. The Olive and Olive Oil in the Medieval and Modern Eras 22
8. Olive Oil in Contemporary Times 31
9. References 36
2 Chemical Composition, Types and Characteristics of Olive Oil 45
M. Carmen Ramirez Tortosa, Sergio Granados and Jose L. Quiles
1. Introduction 4 5
2. Types and Characteristics of Olive Oil 46
3. Chemical Composition 49
4. References 61
3 Total Antioxidant Capacity of Olive Oils 63
Nicoletta Pellegrini and Maurizio Battino
1. Introduction 63
2. Antioxidant Composition of Olive Oil 64
3. Total Antioxidant Capacity of Oils 64
4. The Utilization of Tac for Measuring the Stability of Oils 68
v
vj Contents
5. Conclusions 71
Acknowledgements 71
6. References 71
4 Effect of Frying and Thermal Oxidation on Olive Oil and
Food Quality 74
Francisco J. Sdnchez Muniz and Sara Bastida
1. Introduction 74
2. Frying Methods 75
3. Changes That Occur During Heating and Frying 75
4. Frying Changes Assessment Present Legislation 80
5. Advantages of Frying 82
6. Disadvantages of Frying 92
7. Frying in the Culinary Process Chain 96
8. Social Aspects of Oil Consumption 9 7
9. Advantages of Frying with Olive Oils 9 7
10. Conclusions 102
Acknowledgements 102
11. References 102
5 Antioxidant Properties of Olive Oil Phenollcs 109
Francesco Visioli, Simona Grande, Paola Bogani and Claudio Galli
1. Introduction 109
2. Is Oleic Acid Fully Responsible for Cardioprotection Associated
with Olive Oil Consumption? 110
3. Olive Oil Minor Constituents 110
4. Olive Oil Phenolics as Antioxidants 112
5. Conclusions 116
6. References 116
6 Olive Oil and Mitochondrial Oxidative Stress: Studies on
Adriamycin Toxicity, Physical Exercise and Ageing 119
Jose L. Quiles, Julio J. Ochoa, Jesus R. Huertas, Magdalena Lopez Frias
and Jose Mataix
1. Oxidative Stress and Mitochondria 119
2. Dietary Fat Type and Mitochondrial Oxidative Stress 123
3. Olive Oil in the Prevention of Adriamycin Mediated
Oxidative Stress 123
4. Oxidative Stress Related to Physical Exercise and Olive Oil 126
5. Olive Oil, Mitochondrial Oxidative Stress and Ageing 136
Acknowledgements 146
6. References 146
7 Epidemiology of Olive Oil and Cardiovascular Disease 152
Marika Massaro, Egeria Scoditti, Maria Annunziata Carluccio and
Raffaele De Caterina
1. Introduction 152
Contents vii
2. Ecological Studies: The Seven Countries Study and the Albanian
Paradox 154
3. Cohort Studies (see Table 7.2) 157
4. Case Control Studies (see Table 7.3) 161
5. Clinical Studies 164
6. Studies In Vitro, in Experimental Animals and on Intermediate
Endpoints in Humans 166
7. Conclusions 166
8. References 168
8 Olive Oil, Blood Lipids and Postprandial Lipaemia 172
Javier S. Perona and Valentina Ruiz Gutierrez
1. Introduction 172
2. Induction of Atherosclerosis by Chylomicron Remnants 173
3. Effect of Olive Oil on the Clearance of Serum Remnants 178
4. Conclusion 185
5. References 185
9 Effect of Olive Oil on Cardiovascular Risk Factor, LDL Oxidation
and Atherosclerosis Development 194
M. Dolores Mesa, Conception M. Aguilera, Cesar L. Ramirez Tortosa,
Angel Gil and M. Carmen Ramirez Tortosa
1. Introduction 194
2. Pathophysiology of Atherosclerosis 196
3. Effects of Virgin Olive Oil on Cardiovascular Risk Factors 2 04
4. Mechanisms of Action of Olive Oil in the Prevention of
Atherosclerosis 209
5. References 215
10 Olive Oil and Haemostasis 223
Jose Lopez Miranda, Angeles Blanco Molina and Francisco Perez Jimenez
1. Introduction 223
2. Main Factors in Blood Thrombogenicity 224
3. Dietary Monounsaturated Fat and Haemostasis 228
4. References 236
11 Monounsaturated Fat in the Pathogenesis and Treatment of 240
Diabetes
John Wright
1. Introduction 240
2. The Effect of Dietary Mufa on Insulin Sensitivity and
Carbohydrate Metabolism and the Risk of Diabetes 244
3. The Effect of Dietary Mufa on Body Weight and Fat Distribution 247
4. The Effect of Dietary Mufa on Lipid Abnormalities in Diabetes 248
5. Effects of MUFA on Composition and Function of Lipoproteins 253
6. The Effect of Dietary Mufa on Insulin Sensitivity and
Carbohydrate Metabolism in Diabetes 2 54
7. Effects of MUFA on B cell Function and the Enteroinsular Axis 255
vjjj Contents
8. Effects of MUFA on Endothelial Function in Diabetes 256
9. Summary and Conclusions 257
10. References 258
12 Olive Oil and Immune Function 265
Parveen Yaqoob
1. Introduction 265
2. Effects of Olive Oil on Ex Vivo Lymphocyte Proliferation 266
3. Effects of Olive Oil on Ex Vivo Natural Killer Cell Activity 268
4. Effects of Olive Oil on Expression of Adhesion Molecules 270
5. Effects of Olive Oil on In Vivo Immune Responses 272
6. Olive Oil and Host Defence 274
7. Olive Oil Containing Emulsions in Clinical Nutrition 275
8. Olive Oil and Inflammatory Disease 276
9. Are the Effects of Olive Oil on Immune Function Due to Oleic
Acid or to Non lipid Components? 277
10. Conclusion 279
11. References 280
13 Olive Oil and Regulation of Gastrointestinal Function 284
Mariano Mafias, M. Dolores Yago and Emilio Martinez Victoria
1. Introduction 284
2. Physiology of the Gastrointestinal Tract 285
3. Olive Oil and the Digestive System 291
4. References 307
14 The Effect of Olive Oil on Inflammatory Bowel Disease 309
XavierLlor, EduardCabreandMiquelA. Gassidl
1. Introduction 309
2. Oleic Acid in the Cell 310
3. Oleic Acid on Lymphocyte Function 311
4. Human Trials of Olive Oil and oleic acid on Inflammatory Bowel
Disease 312
5. References 314
15 Olive Oil, and Other Dietary Lipids, in Cancer: Experimental
Approaches 317
Eduard Escrich, Montserrat Solanas and Raquel Moral
1. Cancer 317
2. The Diet 323
3. Diet and Cancer 326
4. Experimental Data on the Effects of Olive Oil and Other Dietary 329
Lipids in Cancer 329
5. Mechanisms of the Modulating Action of Dietary Lipids on Cancer 338
6. Final Considerations on Olive Oil in the Cancer Prevention 359
Acknowledgements 300
7. References 360
Index 375
|
| adam_txt |
Contents
list of Contributors ix
Preface xiii
Abbreviations xv
1 Olive Oil in Mediterranean Food 1
Jose Mataix and Francisco Javier Barbancho
1. Introduction 1
2. The Olive and the Wild Olive 2
3. The Origin and Spread of the Olive a Complex Question 2
4. Olive Cultivation in the Earliest Historical Times 5
5. Olive Cultivation in the Great Civilizations: Mesopotamia,
Egypt, Israel, Phoenicia, Crete and Mycenae 6
6. The Olive Tree and Olive Oil in the Classical Greco Roman World 11
7. The Olive and Olive Oil in the Medieval and Modern Eras 22
8. Olive Oil in Contemporary Times 31
9. References 36
2 Chemical Composition, Types and Characteristics of Olive Oil 45
M. Carmen Ramirez Tortosa, Sergio Granados and Jose L. Quiles
1. Introduction 4 5
2. Types and Characteristics of Olive Oil 46
3. Chemical Composition 49
4. References 61
3 Total Antioxidant Capacity of Olive Oils 63
Nicoletta Pellegrini and Maurizio Battino
1. Introduction 63
2. Antioxidant Composition of Olive Oil 64
3. Total Antioxidant Capacity of Oils 64
4. The Utilization of Tac for Measuring the Stability of Oils 68
v
vj Contents
5. Conclusions 71
Acknowledgements 71
6. References 71
4 Effect of Frying and Thermal Oxidation on Olive Oil and
Food Quality 74
Francisco J. Sdnchez Muniz and Sara Bastida
1. Introduction 74
2. Frying Methods 75
3. Changes That Occur During Heating and Frying 75
4. Frying Changes Assessment Present Legislation 80
5. Advantages of Frying 82
6. Disadvantages of Frying 92
7. Frying in the Culinary Process Chain 96
8. Social Aspects of Oil Consumption 9 7
9. Advantages of Frying with Olive Oils 9 7
10. Conclusions 102
Acknowledgements 102
11. References 102
5 Antioxidant Properties of Olive Oil Phenollcs 109
Francesco Visioli, Simona Grande, Paola Bogani and Claudio Galli
1. Introduction 109
2. Is Oleic Acid Fully Responsible for Cardioprotection Associated
with Olive Oil Consumption? 110
3. Olive Oil Minor Constituents 110
4. Olive Oil Phenolics as Antioxidants 112
5. Conclusions 116
6. References 116
6 Olive Oil and Mitochondrial Oxidative Stress: Studies on
Adriamycin Toxicity, Physical Exercise and Ageing 119
Jose L. Quiles, Julio J. Ochoa, Jesus R. Huertas, Magdalena Lopez Frias
and Jose Mataix
1. Oxidative Stress and Mitochondria 119
2. Dietary Fat Type and Mitochondrial Oxidative Stress 123
3. Olive Oil in the Prevention of Adriamycin Mediated
Oxidative Stress 123
4. Oxidative Stress Related to Physical Exercise and Olive Oil 126
5. Olive Oil, Mitochondrial Oxidative Stress and Ageing 136
Acknowledgements 146
6. References 146
7 Epidemiology of Olive Oil and Cardiovascular Disease 152
Marika Massaro, Egeria Scoditti, Maria Annunziata Carluccio and
Raffaele De Caterina
1. Introduction 152
Contents vii
2. Ecological Studies: The Seven Countries Study and the Albanian
Paradox' 154
3. Cohort Studies (see Table 7.2) 157
4. Case Control Studies (see Table 7.3) 161
5. Clinical Studies 164
6. Studies In Vitro, in Experimental Animals and on Intermediate
Endpoints in Humans 166
7. Conclusions 166
8. References 168
8 Olive Oil, Blood Lipids and Postprandial Lipaemia 172
Javier S. Perona and Valentina Ruiz Gutierrez
1. Introduction 172
2. Induction of Atherosclerosis by Chylomicron Remnants 173
3. Effect of Olive Oil on the Clearance of Serum Remnants 178
4. Conclusion 185
5. References 185
9 Effect of Olive Oil on Cardiovascular Risk Factor, LDL Oxidation
and Atherosclerosis Development 194
M. Dolores Mesa, Conception M. Aguilera, Cesar L. Ramirez Tortosa,
Angel Gil and M. Carmen Ramirez Tortosa
1. Introduction 194
2. Pathophysiology of Atherosclerosis 196
3. Effects of Virgin Olive Oil on Cardiovascular Risk Factors 2 04
4. Mechanisms of Action of Olive Oil in the Prevention of
Atherosclerosis 209
5. References 215
10 Olive Oil and Haemostasis 223
Jose Lopez Miranda, Angeles Blanco Molina and Francisco Perez Jimenez
1. Introduction 223
2. Main Factors in Blood Thrombogenicity 224
3. Dietary Monounsaturated Fat and Haemostasis 228
4. References 236
11 Monounsaturated Fat in the Pathogenesis and Treatment of 240
Diabetes
John Wright
1. Introduction 240
2. The Effect of Dietary Mufa on Insulin Sensitivity and
Carbohydrate Metabolism and the Risk of Diabetes 244
3. The Effect of Dietary Mufa on Body Weight and Fat Distribution 247
4. The Effect of Dietary Mufa on Lipid Abnormalities in Diabetes 248
5. Effects of MUFA on Composition and Function of Lipoproteins 253
6. The Effect of Dietary Mufa on Insulin Sensitivity and
Carbohydrate Metabolism in Diabetes 2 54
7. Effects of MUFA on B cell Function and the Enteroinsular Axis 255
vjjj Contents
8. Effects of MUFA on Endothelial Function in Diabetes 256
9. Summary and Conclusions 257
10. References 258
12 Olive Oil and Immune Function 265
Parveen Yaqoob
1. Introduction 265
2. Effects of Olive Oil on Ex Vivo Lymphocyte Proliferation 266
3. Effects of Olive Oil on Ex Vivo Natural Killer Cell Activity 268
4. Effects of Olive Oil on Expression of Adhesion Molecules 270
5. Effects of Olive Oil on In Vivo Immune Responses 272
6. Olive Oil and Host Defence 274
7. Olive Oil Containing Emulsions in Clinical Nutrition 275
8. Olive Oil and Inflammatory Disease 276
9. Are the Effects of Olive Oil on Immune Function Due to Oleic
Acid or to Non lipid Components? 277
10. Conclusion 279
11. References 280
13 Olive Oil and Regulation of Gastrointestinal Function 284
Mariano Mafias, M. Dolores Yago and Emilio Martinez Victoria
1. Introduction 284
2. Physiology of the Gastrointestinal Tract 285
3. Olive Oil and the Digestive System 291
4. References 307
14 The Effect of Olive Oil on Inflammatory Bowel Disease 309
XavierLlor, EduardCabreandMiquelA. Gassidl
1. Introduction 309
2. Oleic Acid in the Cell 310
3. Oleic Acid on Lymphocyte Function 311
4. Human Trials of Olive Oil and oleic acid on Inflammatory Bowel
Disease 312
5. References 314
15 Olive Oil, and Other Dietary Lipids, in Cancer: Experimental
Approaches 317
Eduard Escrich, Montserrat Solanas and Raquel Moral
1. Cancer 317
2. The Diet 323
3. Diet and Cancer 326
4. Experimental Data on the Effects of Olive Oil and Other Dietary 329
Lipids in Cancer 329
5. Mechanisms of the Modulating Action of Dietary Lipids on Cancer 338
6. Final Considerations on Olive Oil in the Cancer Prevention 359
Acknowledgements 300
7. References 360
Index 375 |
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