- Title:Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits (Food Science and Technology)
- Author:Jozef Milo
- Pages:482
- Publisher (Publication Date):Nova Science Pub Inc (August 31, 2017)
- Language: English
- ISBN-10, ISBN-13 or ASIN:1536123560
- Download File Format:PDF
This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about phenolic compounds in VOO; the beneficial effects of phenolic compounds, contained in extra virgin olive oil, which have been reported in the last few years; an overview of different analytical approaches, including the most recent advances, and the difficulties regarding phenolic compounds determination in olive oil; olive oil wastes (OMW) characteristics, bio-valorization potentialities and treatment options with regard to the economic feasibility, environmental regulations and challenges of existing waste disposal practices in olive-growing countries
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