Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits

Contents
Preface
Chapter 1
Extra Virgin Olive Oils: Production and Polyphenolic Composition
	Abstract
	Introduction
	References
Chapter 2
Olive Varieties and Phenolic Compounds  in Olive Oils
	Abstract
	1. Olives and Olive Oil Composition
	2. Phenolic Compounds
	3. Olive Oil Stability and Ripeness Index
	4. Organoleptic Characteristics of Olive Oil
	References
Chapter 3
Biomedicinal Aspects and Activities of Olive Oil Phenolic Compounds
	Abstract
	Introduction
	Antioxidant Activity
	Anti-Inflammatory Activity
	Antimicrobial Activity
	Cardiovascular Effects
		Antioxidant Activity
		Anti-Inflammatory Activity, Endothelial Dysfunction,  and Platelet Aggregation
		Dyslipidemia
		Atherosclerosis
		Hypertension
	Endocrine Effects
		Diabetes Mellitus
		Obesity
		Liver Disease
		Osteoprotective Effects
	Central Nervous System Effects
	Anticancer Effects
	Bioavailability and Metabolism
	Synergistic Effects of Combinations of Phenolic Compounds and Their Combinations with Drugs
	References
Chapter 4
An Overview of Sample Treatment and Analytical Methodologies for the Determination of Phenolic Compounds  in Olive Oils
	Abstract
	Introduction
	Sample Preparation
		Sample Treatment Prior to Isolation
		Extraction of Phenolic Compounds from VOO
			Liquid-Liquid Extraction (LLE)
			Solid Phase Extraction (SPE)
			Super Critical Fluid Extraction (SFE)
	Phenolics Determination
		Assays for Total Phenolic Content Determination
		Assays for o-Diphenols Determination
		Separation Analytical Techniques for Analysis of Phenolic Compounds
			Gas Chromatography (GC)
			Capillary Electrophoresis (CE)
			Liquid Chromatography (HPLC)
		Analytical Difficulties and Challenges
	References
Chapter 5
The Natural Variation of Phenolic Compounds in the Fruits and Oils of Olive (Olea europaea L.)
	Abstract
	Introduction
	Health and Sensory Properties
	Natural Variation of Phenolic Compounds
	Conclusion
	References
Chapter 6
Hydroxytyrosol and Tyrosol, Phenolic Compounds of Virgin Olive Oil, Could Act Like Anti-Inflammatories  in Chronic Inflammation
	Abstract
	Introduction
	Materials and Methods
		1. Chemicals
		2. Cell Culture and Treatment
		3. Cytotoxicity Assay
		4. Raybio® Human Cytokine Antibody Array in M1 State  THP-1 Macrophages
		5. TNFα Production
		6. NFκβ Detection in M1 State THP-1 Macrophages
		7. NO Production in M1 Type THP-1 Macrophages
		8. Statistical Analysis
	Results and Discussion
		1. Effects in Cytotoxicity
		2. RayBio® Human Cytokine Antibody Array in M1 State  THP-1 Macrophages
		3. TNFα Production
		4. NFκβ Production
		5. NO Production
	Conclusion
	References
Chapter 7
Oleocanthal: The New Promising Compound of Extra Virgin Olive Oils
	Abstract
	Olive Oil: From Ancient Times to Today
	Healthy Effects of Extra Virgin Olive Oil  Phenolic Compounds
		Oleocanthal: A Multiterapeutic Agent
		Alzheimer’s Disease
		Cancer
		Inflammatory Diseases
	Future Considerations
	References
Chapter 8
The Health Benefits of Olive Oil  Phenolic Compounds
	Abstract
	Introduction
	1. Phenolic Compounds Present  in Extra Virgin Olive Oil
	2. Health Benefits of EVOO Phenolic Compounds
		2.1. Antioxidant Activity
		2.2. Anti-Inflammatory Activity
		2.3. Prevention of Atherosclerosis or Cardiovascular Diseases
		2.4. Prevention or Treatment of Certain Cancers
		2.5. Prevention or Treatment of Some Neurodegenerative Diseases
		2.6. Anti-Allergic Effect
		2.7. Antimicrobial Activity
		2.8. Phenolics Compounds and Obesity
		2.9. Phenolics Compounds and Diabetes
		2.10. Phenolics Compounds and Infertility
	Conclusion
	References
Chapter 9
Extra Virgin Olive Oil and  Hepatoprotective Effects
	Abstract
	1. Introduction
	2. Types of Liver Damage
		2.1. Drugs
		2.2. Toxic Substances
		2.3. Alcohol
		2.4. Virus
		2.5. Obesity and Related Metabolic Alterations
	3. Liver Damage and EVOO Protection
		3.1. EVOO and Hepatic Steatosis
		3.2. EVOO and Non-Alcoholic Steatohepatitis
		3.3. EVOO and Cirrhosis
		3.4. EVOO and Hepatocellular Carcinoma
		3.5. EVOO and Ischemia-Reperfusion Injury
	4. Molecular Mechanisms Involving the Protective  Effect of EVOO
		(i) Activation of Nuclear Transcription Factor Nrf2,Inducing a Cellular Antioxidant Response, by the Gene Expression of Antioxidant Enzymes or of Enzymes Involved in Cell Detoxification
		(ii) Inactivation of Nuclear Transcription Factor NF-kB, Preventing the Cellular Inflammatory Response
		(iii) Inhibition of the PERK Pathway, Preventing the Reticulum Stress, through the UPR System, and Autophagy
	Conclusion
	Abbreviations
	References
Chapter 10
The Health Benefits of Oleocanthal  and Other Olive Oil Phenols
	Abstract
	Introduction
	Antioxidant and Anti-Inflammatory Effects
	Antitumor Effects
	Cardiovascular Protective Effects
	Neuroprotective Protective Effects
	Antimicrobial Effects
	Bioavailability and EVOOLS Metabolism
	Experimental Concentration Considerations
	Future Research
	References
Chapter 11
Health and Economic Impact:  Organic Olive Oil
	Abstract
	Introduction
	Agriculture: A New Vision
	Literature
	Links between Health and Nutrition
	References
Chapter 12
Potential of Virgin Olive Oil  against Cancer: An Overview  of In Vitro and In Vivo Studies
	Abstract
	Introduction
	In Vivo and In Vitro Studies Highlighting the Potential Effect of Olive Oil on Cancer
	Relative Potential Compounds in Olive Oil  That Reduce Cancer Risks
		Oleuropein
		Hydroxytyrosol
		Oleocanthal
		Oleic Acid
	Apoptotic Pathways
		Nuclear Factor-Kappa B (NF-KB) Signaling Pathway
	Conclusion
	References
Chapter 13
Hydroxytyrosol and Tyrosol,  Main Phenols of Virgin Olive Oil,  as Healthy Natural Products  in Human Breast Cancer  Prevention: A Review
	Abstract
	Introduction
	Hydroxytyrosol and Tyrosol Synthesys  in Olives and Bioavailability
	Health Benefits of Hydroxytyrosol and  Tyrosol in Breast Cancer
		Hydroxytyrosol
		Tyrosol
	References
Chapter 14
Consumption of Extra Virgin Olive Oil  and the Components of the  Metabolic Syndrome
	Abstract
	1. Introduction
	2. Mediterranean Diet
	3. Olive Oil and Its Properties
	4. Fatty Acid Composition
	5. Antioxidant Content
	6. Beneficial Effects of Olive Oil to Counteract the Metabolic Syndrome
		6.1. Obesity
		6.2. Hypertension
		6.3. Dyslipidemia
		6.4. Insulin Resistance
	Conclusion
	References
Chapter 15
Environmental Factors Affecting  the Phenolic Profile of Virgin Olive Oil: Compositional, Biochemical  and Molecular Aspects
	Abstract
	1. Introduction
	2. Effect of Temperature
	3. Effect of Light
	4. Effect of Water Deficit
	5. Effect of Salinity
	6. Effect of Olive Fly Infestation
	Conclusion
	References
Chapter 16
Networking Entrepreneurship in High Quality Agri-Food: The Case of Olive Oil Production in Apulia
	Abstract
	Introduction
	Literature: Network Relevance
	Light and Shade of Olive Oil Sector in Apulia
	Analysis
	Results
	Conclusion
	References
Chapter 17
The Growing Import and Domestic Production of Olive Oil in Japan:  The Application of the Gravity Model
	Abstract
	1. Introduction
	2. Japan’s Market of Olive Oil
		2.1. Import and Market Share
		2.2. Import and Market Share
	3. Methdology
		3.1. Model
		3.2. Data
	4. Empirical Results and Discussion
		4.1. Empirical Results of the Estimation of the Gravity Equation
		4.2. Discussion
	Conclusion
	Acknowledgments
	References
Chapter 18
The Effects of Agronomic and Technological Aspects on the Phenolic Profile of Virgin Olive Oil
	Abstract
	Introduction
	1. Phenolic Molecules in Virgin Olive Oil (VOO)
		1.1. Definition
		1.2. Terminology
		1.3. Chemistry of Phenolics
	2. Factors Affecting the Phenolic Profile of  Virgin Olive Oil (VOO)
		2.1. Agronomic and Climatic Aspects
			2.1.1. Cultivars
			2.1.2. The Degree of Fruit Ripeness
			2.1.3. Irrigation
			2.1.4. Growing Area and Seasonal Conditions
		2.2. Technological Aspects
			2.2.1. Olive Fruit Storage
			2.2.2. Crushing
			2.2.3. Malaxation
			2.2.4. Separation System
			2.2.5. Oil Storage
	References
Chapter 19
An Overview on Olive Oil Mill Wastes Management and Bio-Valorization
	Abstract
	Introduction
	Olive Oil Extraction and Waste Characteristics
	Olive Oil Wastes Management Technologies
		Physicochemical Processes
		Biological Processes
	Biovalorization of Olive Mill Wastes
		Recovery of Phenols and Other Biologically Active Compounds
		Production of Microbial Metabolites
		Generation of Biofuels
		Bioconversion to Animal Feed
		Production of Fertilizers by Composting
		Biosorbent for Heavy Metals
	Conclusion
	References
Chapter 20
The Recovery of Added-Value Compounds from Olive Mill Wastewater
	Abstract
	Status of Olive Oil Industry:  A Problem of Environmental Sustainability
	Possible Treatment Procedures for  the Management of OMW
	The Next Step: What If We Recover Some  Added-Value Components from OMW?
	Conclusion
	Acknowledgments
	References
Chapter 21
Patents of Invention on Hydraulic Presses in the Historical Archive of the Spanish Office of Patents and Trademarks for Olive-Oil Production: An Overview (1826-1966)
	Abstract
	Introduction
	Material and Methods
		Hydraulic Press
		Invention Privileges and Patents
	Results and Discussion
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	Conclusion
	Funding
	Acknowledgment
	References
Chapter 22
Chemometric Analysis of Geographic Location and Lipophilic Antioxidants in Tunisian Extra Virgin Olive Oils  (Olea europaea L.)
	Abstract
	Introduction
	Materials and Methods
		Oil Sampling
		Measurement of Radical Scavenging Capacity (RSC)
		HPLC Analysis of Tocopherols
		Oxidation Stability Analysis
		Determination of Iodine Value (IV) and Oxidative Susceptibility
		Statistical Analysis
	Results and Discussion
		1. Characterization of VOOs
		2. Chemometrics
			Correlation among Studied Traits
			Classification of Voos from Different Production Regions
	References
Index
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