The only single-source reference on the science of olives and olive
oil nutrition and health benefits Olives and Olive Oil as
Functional Foods is the first comprehensive reference on the
science of olives and olive oil. While the main focus of the book
is on the fruit s renowned health-sustaining properties, it also
provides an in-depth coverage of a wide range of topics of vital
concern to producers and researchers, including post-harvest
handling, packaging, analysis, sensory evaluation, authentication,
waste product utilization, global markets, and much more. People
have been cultivating olives for more than six millennia, and
olives and olive oil have been celebrated in songs and legends for
their life-sustaining properties since antiquity. However, it is
only within the last several decades that the unique health
benefits of their consumption have become the focus of concerted
scientific studies. It is now known that olives and olive oil
contain an abundance of phenolic antioxidants, as well as the
anti-cancer compounds such as squalene and terpenoids. This
centerpiece of the Mediterranean diet has been linked to a greatly
reduced risk of heart disease and lowered cancer risk. Bringing
together contributions from some of the world s foremost experts on
the subject, this book: * Addresses the importance of olives and
olive oil for the agricultural economy and the relevance of its
bioactive components to human health * Explores the role that olive
oil plays in reducing oxidative stress in cells-a well-known risk
factor in human health * Provides important information about new
findings on olive oil and lipids which reviews the latest research
* Explores topics of interest to producers, processors, and
researchers, including the fruit s chemical composition, processing
considerations, quality control, safety, traceability, and more
Edited by two scientists world-renowned for their pioneering work
on olive oil and human health, this book is an indispensable source
of timely information and practical insights for agricultural and
food scientists, nutritionists, dieticians, physicians, and all
those with a professional interest in food, nutrition, and health.
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