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Olive Oil and Health
Edited by J L Quiles, C Ramirez-Tortosa and P Yaqoob
CABI
June 2006
Hardback 416 pp ISBN 1845930681
£75.00
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Written by leading experts, this book reviews the current research evidence for the health benefits of a diet rich in
olive oil. It focuses on the role of olive oil in reducing the incidence of certain types of cancer, cardiovascular diseases,
inflammatory bowel disease and diabetes, and the effect of olive oil on the immune system. It also describes the
chemical composition, types and varieties of olive oil, examines the antioxidant properties of different varieties
of olive oil, and the effects of food processing techniques such as frying and oxidation.
Of interest to: Researchers in nutrition, medicine, food science and dietetics.
Contents
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Olive oil in Mediterranean food, J Mataix, Institute of Nutrition and Food, Spain and F J Barbancho, University of
Extremadura, Spain
- Chemical composition, classification and varieties of olive oil, M C Ramírez-Tortosa, S Granados, and J L
Quiles
- Total antioxidant activity of olive oils, N Pellegrini, University of Parma, Italy, and M Battino, Polytechnic University,
Italy
- Effect of frying and thermal oxidation on olive oil and food quality, F J Sánchez-Muniz and S Bastida, Universidad
Complutense, Spain
- Antioxidant properties of olive oil phenolics, F Visioli, S Grande, P Bogani and C Galli, University of Milan, Italy
- Olive oil and mitochondrial oxidative stress: studies on adriamycin toxicity, physical exercise and ageing, J L Quiles,
J J Ochoa, J R Huertas, M López-Frías and J Mataix, Institute of Nutriton and Food Technology, Spain
- Epidemiology of olive oil and cardiovascular disease, M Massaro, E Scoditti, M A Carluccio and R De Caterina,
G d€Annunzio University, Italy
- Olive oil, blood lipids and postprandial lipaemia, J S Perona and V Ruiz-Gutiérrez, Instituto de la Grasa, Spain
- Effect of olive oil on cardiovascular risk factor, LDL oxidation and atherosclerosis development, M D Mesa, M
C Ramirez-Tortosa, C M Aguilera, Institute of Nutrition and Food Technology, Spain, C L Ramirez-Tortosa,
Complejo Hospitalario de Jaen, Spain, and A Gil, Institute of Nutrition and Food Technology, Spain
- Olive oil and haemostasis, J López Miranda, A Blanco Molina and F Perez Jiménez, University of Cordoba, Spain
- Monounsaturated fat and diabetes, J Wright, University of Surrey, UK
- Olive oil and immune function, P Yaqoob
- Olive oil and gastrointestinal system, M Mañas, M D Yago and E Martínez-Victoria, Institute of Nutrition
and Food Technology, Spain
- The effect of olive oil on Immflamatory Bowel Disease, X Llor, E Cabré and M A Gassull, Hospital Universitari
Germans Triasi i Pujol, Spain
- Olive oil, and other dietary lipids, in cancer: experimental approaches, E Escrich, M Solanas and R Mora,
Universitat Autonoma de Barcelona, Spain
To find similar publications, click on a keyword below:
CABI
: human health
: lipids
: nutrition, human
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