基本説明
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.
Full Description
Nutritional aspects of dietary fats, in general, and of olive oil in particular, are of great interest in many nutrition-related pathologies in which they are implicated. Olive oil plays an important role in the reduction of blood cholesterol levels, hence reduces the risk of heart disease and stroke. It is a good source of antioxidants in the form of polyphenols and vitamin E and there is also emerging evidence that olive oil has a role in reducing the incidence of certain types of cancer. This book discusses and summarizes current research and knowledge on olive oil.
Contents
1: Olive oil in Mediterranean food, J Mataix, Institute of Nutrition and Food, Spain and F J Barbancho, University of Extremadura, Spain 2: Chemical composition, classification and varieties of olive oil, M C Ramírez-Tortosa, S Granados, and J L Quiles 3: Total antioxidant activity of olive oils, N Pellegrini, University of Parma, Italy, and M Battino, Polytechnic University, Italy 4: Effect of frying and thermal oxidation on olive oil and food quality, F J Sánchez-Muniz and S Bastida, Universidad Complutense, Spain 5: Antioxidant properties of olive oil phenolics, F Visioli, S Grande, P Bogani and C Galli, University of Milan, Italy 6; 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 7: Epidemiology of olive oil and cardiovascular disease, M Massaro, E Scoditti, M A Carluccio and R De Caterina, G d'Annunzio University, Italy 8: Olive oil, blood lipids & postprandial lipaemia, J S Perona and V Ruiz-Gutiérrez, Instituto de la Grasa, Spain 9: Effect of olive oil on cardiovascular risk factor, LDL oxidation & atherosclerosis development, M Mesa, M Ramirez-Tortosa, C Aguilera, C Ramirez-Tortosa, Complejo Hospitalario de Jaen, Spain, & A Gil, Institute of Nutrition and Food Technology, Spain 10: Olive oil and haemostasis, J López Miranda, A Blanco Molina and F Perez Jiménez, University of Cordoba, Spain 11: Monounsaturated fat and diabetes, J Wright, University of Surrey, UK 12: Olive oil and immune function, P Yaqoob 13: Olive oil and gastrointestinal system, M Mañas, M D Yago and E Martínez-Victoria, Institute of Nutrition and Food Technology, Spain 14: The effect of olive oil on Immflamatory Bowel Disease, X Llor, E Cabré and M A Gassull, Hospital Universitari Germans Triasi i Pujol, Spain 15: Olive oil, and other dietary lipids, in cancer: experimental approaches, E Escrich, M Solanas and R Mora, Universitat Autonoma de Barcelona, Spain"
