Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil.

The book discusses recent technological developments to retain optimal levels of bioactive ingredients as well as methodologies for the future study of olive oil's biological effects.

The text covers research on the bioavailability of olive oil phenols and addresses the role of olive oil in the prevention of cardiovascular disease and certain types of cancer.

Contents

1. Culinary Applications of Olive Oil—Minor Constitutents and Cooking
2. Traditional Mediterranean Diet and Health
3. Phenolic Compounds in Olives and Olive Oil
4. Other Important Minor Constituents
5. Detection and Quantification of Phenolic Compounds in Olive Oil, Olives, and Biological Fluids
6. Bioavailability and Antioxidant Effect of Olive Oil Phenolic Compounds in Humans
7. Olive Oil Phenols, Basic Cell Mechanisms, and Cancer
8. Antithrombotic and Antiatherogenic Lipid Minor Constituents from Olive Oil
9. Olive Oil Hydroxy-Isochromans
10. Mediterranean Diet and Olive Oil Consumption—Estimations of Daily Intake of Antioxidants from Virgin Olive Oil and Olives

Index

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