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Olives and olive oil as functional foods : bioactivity, chemistry and processing / edited by Paul Kiritsakis, Fereidoon Shahidi.

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Electronic resources

Subject: Functional foods.
Olive oil.
Genre: Electronic books.

Record details

  • ISBN: 9781119135326
  • ISBN: 111913532X
  • ISBN: 9781119135333
  • ISBN: 1119135338
  • ISBN: 9781119135340
  • ISBN: 1119135346
  • Physical Description: 1 online resource.
  • Publisher: Hoboken, NJ : Wiley, 2017.

Content descriptions

General Note: Includes index.
Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Olives and Olive Oil as Functional Foods; Contents; List of Contributors; Preface; 1 Olive tree history and evolution; 1.1 Introduction; 1.2 The olive culture in the Mediterranean region; 1.3 Evolution of the olive tree from a botanical point of view; 1.3.1 Botanical classification; 1.3.2 Origin and revolution of the olive tree; 1.3.3 Domestication of the olive tree; 1.4 A different approach; 1.5 Conclusion; References; 2 Botanical characteristics of olive trees: cultivation and growth conditions -- defense mechanisms to various stressors and effects on olive growth and functional compounds.
2.1 Introduction2.1.1 Classification -- taxonomic hierarchy; 2.2 Botanical characteristics; 2.2.1 Anatomy -- morphology; 2.2.2 Flowering, pollination, and fruit set; 2.3 Cultivation and growth conditions; 2.3.1 Climatic conditions; 2.3.2 Soil conditions; 2.3.3 Factors affecting olive growth and composition; 2.4 Defense mechanisms against various stresses; 2.4.1 Development of defense mechanisms against drought; 2.4.2 Defense mechanisms against combined stresses (drought, salinity, radiation, and heat); 2.5 Factors affecting olive growth and functional compounds.
2.5.1 Effects of heat, salinity, and irrigation systems on olive growth2.5.2 Effects of various stresses on fruit weight, anatomy, and composition; 2.5.3 Fruit growth, maturation, and ripening physiology; 2.5.4 Changes in fruit composition and functional compounds during fruit development; 2.6 Conclusion; References; 3 Conventional and organic cultivation and their effect on the functional composition of olive oil; 3.1 Introduction; 3.2 Productivity; 3.3 Environmental impact; 3.4 Pesticide residues; 3.5 Oil composition and quality; 3.6 Conclusion; References.
4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents4.1 Introduction; 4.2 Overview of olive orchards in some world crop areas; 4.2.1 European Union (EU); 4.2.2 Maghreb countries; 4.2.3 South America; 4.2.4 Other countries; 4.3 Global olive oil cultivars; 4.3.1 Spanish cultivars; 4.3.2 Italian cultivars; 4.3.3 Greek cultivars; 4.3.4 Israeli cultivar: 'Barnea'; 4.3.5 Californian cultivar: 'Mission'; 4.4 Olive oil composition affected by genetic and environmental factors; 4.4.1 Overview of EVOO variability.
4.4.2 Effects of growing region and cultivar on EVOO characteristics4.5 Conclusion; Acknowledgments; References; 5 Olive fruit and olive oil composition and their functional compounds; 5.1 Introduction; 5.2 The olive fruit; 5.3 Description of olive fruit and olive oil constituents; 5.3.1 Water; 5.3.2 Sugars; 5.3.3 Proteins; 5.4 Olive oil; 5.4.1 Olive oil acylglycerols and fatty acids; 5.5 Pigments; 5.6 Phenols; 5.6.1 Phenol classes present in olives and olive oil; 5.6.2 Contribution of polar phenols to oil quality; 5.7 Hydrocarbons; 5.8 Triterpenoids.
Summary: 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.
Source of Description Note: Print version record and CIP data provided by publisher.
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