Olive Oil and Health

Copertina anteriore
CABI, 2006 - 381 pagine
Discussions on the various health promoting and disease preventing properties of olive oils and its components are presented, with focus on cardiovascular diseases, neoplasms and diabetes and other metabolic disorders. Also, chapters on the chemical composition and physicochemical properties of olive oils, including the various methods used to analyse them, are presented.
 

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Indice

1 Olive Oil in Mediterranean Food
1
2 Chemical Composition Types and Characteristics of Olive Oil
45
3 Total Antioxidant Capacity of Olive Oils
63
4 Effect of Frying and Thermal Oxidation on Olive Oil and Food Quality
74
5 Antioxidant Properties of Olive Oil Phenolics
109
Studies on Adriamycin Toxicity Physical Exercise and Ageing
119
7 Epidemiology of Olive Oil and Cardiovascular Disease
152
8 Olive Oil Blood Lipids and Postprandial Lipaemia
172
10 Olive Oil and Haemostasis
223
11 Monounsaturated Fat in the Pathogenesis and Treatment of Diabetes
240
12 Olive Oil and Immune Function
265
13 Olive Oil and Regulation of Gastrointestinal Function
284
14 The Effect of Olive Oil on Inflammatory Bowel Disease
309
Experimental Approaches
317
Index
375
Copyright

9 Effect of Olive Oil on Cardiovascular Risk Factor LDL Oxidation and Atherosclerosis Development
194

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