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- Bookedited by Victor R. Preedy, Ronald Ross Watson.Contents:
The plant, production, olives and olive oil, and their detailed characterization. The plant and production. Olives and olive oil. The detailed characterization of olives and olive products
Components of olives and olive plant product and uses. Lipids, phenolics, and other organics and volatiles. Metals, electrolytes, and other components. Non fruit aspects including mill wastewater
Stability, microbes, contaminants, and adverse components and processes. Bacterial and fungal and other microbial aspects. Pesticides and adulterants. Toxicology and contaminants
Analytical methods. Natural components. Adverse components
General nutrition. General aspects and changes in food processing
Cardiovascular. Cardiac aspects. Vascular aspects including hypertension. Lipid aspects
Oxidative stress
Cancer and immunology. Cancer. Immunology and inflammation
Other effects, uses, and diseases. Cells and cellular effects. Skin and cosmeceuticals. Major organ systems including liver and metabolism
Tyrosol and hydroxytyrosol
Oleuropein
Oleic acid
Other components found in olive plants and products.