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Olives and Olive Oil in Health and Disease Prevention (Hardcover)
Loot Price: R4,558
Discovery Miles 45 580
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Olives and Olive Oil in Health and Disease Prevention (Hardcover)
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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
General
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