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 of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages...
Gespeichert in:
Weitere Verfasser: | , |
---|---|
Format: | Elektronisch E-Book |
Sprache: | English |
Veröffentlicht: |
Amsterdam ; Boston :
Elsevier : Academic Press,
2010.
|
Ausgabe: | 1st ed. |
Schlagworte: | |
Online-Zugang: | Volltext Volltext |
Zusammenfassung: | 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. |
Beschreibung: | 1 online resource (xxxix, 1479 pages) : illustrations |
Bibliographie: | Includes bibliographical references and index. |
ISBN: | 9780123744203 0123744202 9780080922201 0080922201 1282540971 9781282540972 |
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520 | |a 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. | ||
505 | 0 | |a Part I: General Aspects of Olives and Olive Oil; Section 1.1: The plant, olives and olive oil; Section 1.2: Components of olives and olive plant product; Part II: Nutritional, pharmacological and metabolic properties of olives and olive oil; Section 2.1: General Nutrition; Section 2.2: Cardiovascular; Section 2.3:Oxidative Stress; Secton 2.4: Cancer and Immunology; Section 2.5: Other effects and diseases; Part III: Specific Components of olive oil and their effects on tissue and the body system; Section 3.1: Tyrosol and hydroxytyrosol; Section 3.2: Oleuropein; Section 3.3: Oleic Acid; Section 3.4: Other components found in olive plants and products. | |
504 | |a Includes bibliographical references and index. | ||
588 | 0 | |a Print version record. | |
650 | 0 | |a Olive oil |x Health aspects. | |
650 | 2 | 2 | |a Dietary Fats, Unsaturated |x therapeutic use |
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650 | 2 | 2 | |a Olea |x chemistry |
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650 | 7 | |a Olive oil |x Health aspects |2 fast | |
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653 | 0 | 0 | |a plant composition |
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653 | 0 | 0 | |a nutritive value |
653 | 0 | 0 | |a farmacologie |
653 | 0 | 0 | |a pharmacology |
653 | 0 | 0 | |a ziektepreventie |
653 | 0 | 0 | |a disease prevention |
653 | 1 | 0 | |a Oil Crops |
653 | 2 | 0 | |a Plant Products |
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Datensatz im Suchindex
DE-BY-FWS_katkey | ZDB-4-EBA-ocn610009055 |
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adam_text | |
any_adam_object | |
author2 | Preedy, Victor R. Watson, Ronald R. (Ronald Ross) |
author2_role | |
author2_variant | v r p vr vrp r r w rr rrw |
author_GND | http://id.loc.gov/authorities/names/n83152995 |
author_facet | Preedy, Victor R. Watson, Ronald R. (Ronald Ross) |
author_sort | Preedy, Victor R. |
building | Verbundindex |
bvnumber | localFWS |
callnumber-first | Q - Science |
callnumber-label | QP752 |
callnumber-raw | QP752.O42 O45 2010 |
callnumber-search | QP752.O42 O45 2010 |
callnumber-sort | QP 3752 O42 O45 42010 |
callnumber-subject | QP - Physiology |
collection | ZDB-4-EBA |
contents | Part I: General Aspects of Olives and Olive Oil; Section 1.1: The plant, olives and olive oil; Section 1.2: Components of olives and olive plant product; Part II: Nutritional, pharmacological and metabolic properties of olives and olive oil; Section 2.1: General Nutrition; Section 2.2: Cardiovascular; Section 2.3:Oxidative Stress; Secton 2.4: Cancer and Immunology; Section 2.5: Other effects and diseases; Part III: Specific Components of olive oil and their effects on tissue and the body system; Section 3.1: Tyrosol and hydroxytyrosol; Section 3.2: Oleuropein; Section 3.3: Oleic Acid; Section 3.4: Other components found in olive plants and products. |
ctrlnum | (OCoLC)610009055 |
dewey-full | 612.015 |
dewey-hundreds | 600 - Technology (Applied sciences) |
dewey-ones | 612 - Human physiology |
dewey-raw | 612.015 |
dewey-search | 612.015 |
dewey-sort | 3612.015 |
dewey-tens | 610 - Medicine and health |
discipline | Medizin |
edition | 1st ed. |
format | Electronic eBook |
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Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. 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genre | Electronic book. |
genre_facet | Electronic book. |
id | ZDB-4-EBA-ocn610009055 |
illustrated | Illustrated |
indexdate | 2024-11-27T13:17:10Z |
institution | BVB |
isbn | 9780123744203 0123744202 9780080922201 0080922201 1282540971 9781282540972 |
language | English |
oclc_num | 610009055 |
open_access_boolean | |
owner | MAIN DE-863 DE-BY-FWS |
owner_facet | MAIN DE-863 DE-BY-FWS |
physical | 1 online resource (xxxix, 1479 pages) : illustrations |
psigel | ZDB-4-EBA |
publishDate | 2010 |
publishDateSearch | 2010 |
publishDateSort | 2010 |
publisher | Elsevier : Academic Press, |
record_format | marc |
spelling | Olives and olive oil in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson. 1st ed. Amsterdam ; Boston : Elsevier : Academic Press, 2010. 1 online resource (xxxix, 1479 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier data file rda 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. Part I: General Aspects of Olives and Olive Oil; Section 1.1: The plant, olives and olive oil; Section 1.2: Components of olives and olive plant product; Part II: Nutritional, pharmacological and metabolic properties of olives and olive oil; Section 2.1: General Nutrition; Section 2.2: Cardiovascular; Section 2.3:Oxidative Stress; Secton 2.4: Cancer and Immunology; Section 2.5: Other effects and diseases; Part III: Specific Components of olive oil and their effects on tissue and the body system; Section 3.1: Tyrosol and hydroxytyrosol; Section 3.2: Oleuropein; Section 3.3: Oleic Acid; Section 3.4: Other components found in olive plants and products. Includes bibliographical references and index. Print version record. Olive oil Health aspects. Dietary Fats, Unsaturated therapeutic use Plant Oils chemistry Plant Oils therapeutic use Olea chemistry MEDICAL Biochemistry. bisacsh Olive oil Health aspects fast Gesundheit gnd http://d-nb.info/gnd/4020754-7 Medizin gnd Olivenöl gnd http://d-nb.info/gnd/4202972-7 olea europaea olijven olives cultuurmethoden cultural methods olijfolie olive oil plantensamenstelling plant composition voedingswaarde nutritive value farmacologie pharmacology ziektepreventie disease prevention Oil Crops Plant Products Oliegewassen Plantaardige producten Electronic book. Preedy, Victor R. Watson, Ronald R. (Ronald Ross) http://id.loc.gov/authorities/names/n83152995 has work: Olives and olive oil in health and disease prevention (Text) https://id.oclc.org/worldcat/entity/E39PCFyv88DjrxKFT6m7YWVxj3 https://id.oclc.org/worldcat/ontology/hasWork Print version: Olives and olive oil in health and disease prevention. 1st ed. Amsterdam ; Boston : Elsevier : Academic Press, 2010 9780123744203 0123744202 (OCoLC)441761569 FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9780123744203 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=320745 Volltext |
spellingShingle | Olives and olive oil in health and disease prevention / Part I: General Aspects of Olives and Olive Oil; Section 1.1: The plant, olives and olive oil; Section 1.2: Components of olives and olive plant product; Part II: Nutritional, pharmacological and metabolic properties of olives and olive oil; Section 2.1: General Nutrition; Section 2.2: Cardiovascular; Section 2.3:Oxidative Stress; Secton 2.4: Cancer and Immunology; Section 2.5: Other effects and diseases; Part III: Specific Components of olive oil and their effects on tissue and the body system; Section 3.1: Tyrosol and hydroxytyrosol; Section 3.2: Oleuropein; Section 3.3: Oleic Acid; Section 3.4: Other components found in olive plants and products. Olive oil Health aspects. Dietary Fats, Unsaturated therapeutic use Plant Oils chemistry Plant Oils therapeutic use Olea chemistry MEDICAL Biochemistry. bisacsh Olive oil Health aspects fast Gesundheit gnd http://d-nb.info/gnd/4020754-7 Medizin gnd Olivenöl gnd http://d-nb.info/gnd/4202972-7 |
subject_GND | http://d-nb.info/gnd/4020754-7 http://d-nb.info/gnd/4202972-7 |
title | Olives and olive oil in health and disease prevention / |
title_auth | Olives and olive oil in health and disease prevention / |
title_exact_search | Olives and olive oil in health and disease prevention / |
title_full | Olives and olive oil in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson. |
title_fullStr | Olives and olive oil in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson. |
title_full_unstemmed | Olives and olive oil in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson. |
title_short | Olives and olive oil in health and disease prevention / |
title_sort | olives and olive oil in health and disease prevention |
topic | Olive oil Health aspects. Dietary Fats, Unsaturated therapeutic use Plant Oils chemistry Plant Oils therapeutic use Olea chemistry MEDICAL Biochemistry. bisacsh Olive oil Health aspects fast Gesundheit gnd http://d-nb.info/gnd/4020754-7 Medizin gnd Olivenöl gnd http://d-nb.info/gnd/4202972-7 |
topic_facet | Olive oil Health aspects. Dietary Fats, Unsaturated therapeutic use Plant Oils chemistry Plant Oils therapeutic use Olea chemistry MEDICAL Biochemistry. Olive oil Health aspects Gesundheit Medizin Olivenöl Electronic book. |
url | https://www.sciencedirect.com/science/book/9780123744203 https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=320745 |
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