000			02886cam a2200289zu 4500
001			88812131
003			FRCYB88812131
005			20250107102920.0
006			m o d
007			cr un
008			250107s2010 fr | o|||||0|0|||eng d
020			_a9780123744203
035			_aFRCYB88812131
040			_aFR-PaCSA _ben _c _erda
100	1		_aPreedy, Victor R.
245	0	1	_aOlives and Olive Oil in Health and Disease Prevention _c['Preedy, Victor R.', 'Watson, Ronald Ross ']
264		1	_bElsevier Science _c2010
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aPreedy, Victor R.
700	0		_aWatson, Ronald Ross
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88812131 _qtext/html _a
520			_aLong 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
999			_c13702 _d13702