Olive and Olive Oil Bioactive Constituents (eBook)

Dimitrios Boskou (Herausgeber)

eBook Download: EPUB

2015 | 1. Auflage
422 Seiten
Elsevier Science (Verlag)
978-1-63067-042-9 (ISBN)

Infos

The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds. - Presents detailed information concerning the claimed benefits of olive oil and discusses the permitted health claim to EFSA on oils with natural phenolics - Recovery of bioactive constituents from olive waste is comprehensively described - Explores the relationship betwen phenolic levels and sensory evaluation - Features chapters on the clinical and cellular mechanisms and health effects of olive, important for functional foods research

Textauszug

List of Abbreviations

1-D one-dimensional

3, 4-DHPEA Hydroxytyrosol

ABTS 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)

AC Antioxidant capacity

AMF Anhydrous milk fat

APCI-TOF-MS Atmospheric pressure chemical ionization-time-of-flight-mass spectrometry

API Atmospheric pressure ionization

CAD Coronary artery disease

CE Capillary electrophoresis

CHD Coronary heart disease

CL Cardiolipin

CONICET Consejo Nacional de Investigaciones Científicas y Técnicas

COX2 Cyclooxigenase-2

CP Cross-polarization

CRAMPS Combined Rotation and Multiple-Pulse Spectroscopy

CSA Chemical shift anisotropy

CZE Capillary zone electrophoresis

DAD Diode array detector

DAG Diacylglycerol

DD Dipole-dipole

DF Diafiltration

DHA Docosahexaenoic acid

DME Dimethyl ether

DMF Dimethylformamide

DOSY Diffusion-ordered spectroscopy

DPG Diphosphatidylglycerol

DPPH 1,1-Diphenyl-2-picrylhydrazyl radical

EBV Epstein-Barr virus

EDTA Ethylenediaminetetracetic acid

EESI Extractive electrospray ionization

EFSA European Food Safety Authority

EGCG Epigallocatechin-3-gallate

EIC Extracted ion chromatogram

ELSD Evaporating light scattering detector

EPC Endolethial progenitor cells

ESI Electrospray ionization

ESI-TOF-MS Electron spray ionization-time-of-flight-mass spectrometry

EVOO Extra virgin olive oil

FA Fatty acid

F–C Folin–Ciocalteu assay

FDA Food and Drug Administration

FG Fat globule

FID Free induction decay

FLD Fluorescence detector

FRAP Ferric ion reducing antioxidant power

FFA Free fatty acid

GC Gas chromatography

GC-FID Gas chromatography-flame ionization detector

GC–MS Gas chromatography–mass spectrometry

GluCer Glucosylceramide

GLUT Glucose transporter

HDL High-density lipoprotein

HPHT High-pressure, high-temperature

HPLC High-performance liquid chromatography

HPLC-DAD High performance liquid chromatography–diode array detection

HPLC–DAD/MS High-pressure liquid chromatography–diode array detector/mass spectrometry

HPLC–ESI-TOF/MS Liquid chromatography diode array detector–electrospray time-of-flight mass spectrometry

HR-MAS High-resolution magic angle spinning

HRMS High resolution mass spectroscopy

HT Hydroxytyrosol

ICAM-1 Intercellular adhesion molecule 1

INEPT Insensitive Nuclei Enhanced by Polarization Transfer

IOC International Olive Council

IR Infrared

IRH Ischemic reactive hyperemia

LAB Lactic acid

LacCer Lactosylceramide

LC Liquid chromatography

LDA Linear discriminant analysis

LDL Low-density lipoprotein

LLE Liquid–liquid extraction

LPA Lysophosphatidic acid

LPC Lysophosphatidylcholine

LPE Lysophosphatidylethanolamine

LPI Lysophosphatidylinositol

LPS Lipopolysaccharide

LRP1 Receptor-related protein

MAE Microwave-assisted extraction

MAG Monoacyglycerol

MALDI Matrix-assisted laser desorption ionization

MAR Macroporous resin

MCP1 Monocyte chemoattractant protein

Md Median defect

MF Microfiltration

MFGM Milk fat globule membrane

MFG Milk fat globule

MFLA Monoaldehydic form of ligstroside aglycon

MFOA Monoaldehydic form of oleuropein aglycon

MIP Molecularly imprinted polymer

MS Mass spectrometry

MUFA Monounsaturated fatty acid

MWCO Molecular weight cut-off

NACE Nonaqueous capillary electrophoresis

NF Nanofiltration

NMR Nuclear magnetic resonance

NOE Nuclear overhauser enhancement

OBP Olive biophenols

OHTyr Hydroxytyrosol

OL Oleuropein

OMWW Olive oil mill waste water

ORAC Oxygen radical absorbance capacity

OTP Olive tree pruning

PA Phosphatidic acid

PAL L-phenylalanine ammonia-lyase

PC Phosphatidylcholine

PDO Protected designation of origin

PE Phosphatidylethanolamine

PES Polyethersulphone

PFG Pulse field gradients

PGD Protected geographic denomination

p-HPEA Tyrosol

PI Phosphatidylinositol; Pigmentation index

PLE Pressurized liquid...

Produkt-Details

• Erscheint lt. Verlag: 15.8.2015
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-63067-042-1 / 1630670421
• ISBN-13: 978-1-63067-042-9 / 9781630670429