Olives and Olive Oil in Health and Disease Prevention

Front Cover
Olives and Olive Oil in Health and Disease Prevention
Copyright Page
Contents
List of contributors
Acknowledgments
1 General Aspects of Olives and Olive Oil
	1.1 The plant, production, olives and olive oil and their detailed characterization
		1 Table olives: types and trade preparations
			1.1 Introduction
			1.2 Types of olives according to ripeness
			1.3 Table olives according to trade preparations
			1.4 Major processing methods
				1.4.1 Treated green olives
					1.4.1.1 Spanish-style green olives
					1.4.1.2 Picholine-style green olives
					1.4.1.3 Castelvetrano-style green olives
				1.4.2 Natural olives
				1.4.3 Black olives in dry salt
				1.4.4 Olives darkened by oxidation
			1.5 Composition of final products
			1.6 Summary points
			References
		2 Naturally processed table olives, their preservation and uses
			Abbreviations
			2.1 Introduction
			2.2 Factors to be considered in producing natural table olives
			2.3 Natural table olive processing
				2.3.1 Natural table olive processing by the archaic method (water/weak salt brine curing)
				2.3.2 Natural table olive processing by fermentation
				2.3.3 Natural table olive processing by partially dehydration
					2.3.3.1 Partial dehydration of olives while on the tree
					2.3.3.2 Partial dehydration of olives by heating
					2.3.3.3 Partial dehydration of olives using dry salt
					2.3.3.4 Partial dehydration of olives using microwaves
			2.4 Secondary processing of natural table olives
			2.5 Preservation and storage methods for naturally processed table olives
				2.5.1 Bulk preservation of natural table olives
				2.5.2 Natural table olives in consumer packs
				2.5.3 Preservation of natural table olives with heat treatment
					2.5.3.1 Preservation of natural table olives by pasteurization
					2.5.3.2 Nonthermal pasteurization of natural table olives
			2.6 Nutritional and health-related aspects of table olives
			2.7 Concluding remarks on natural table olives
			References
		3 Olive tree genetics, genomics, and transcriptomics for the olive oil quality improvement
			Abbreviations
			3.1 Origin, diffusion, and genetic resources
			3.2 Phenotypic variability and breeding programs for the olive oil quality improvement
			3.3 Olive genomics as tool for olive oil quality improvement
				3.3.1 Genome sequencing
				3.3.2 Molecular characterization, quantitative trait loci analysis, and association mapping studies
				3.3.3 Transcriptomics for olive oil quality
				3.3.4 Small nuclear RNA
			3.4 Conclusion and perspectives
			Mini-dictionary of terms
			References
		4 The chemical composition of Italian virgin olive oils
			Abbreviations
			4.1 Introduction
			4.2 Fatty acids
			4.3 Sterols and triterpenic alcohols
			4.4 Squalene
			4.5 Phenolic compounds
			4.6 Tocopherols
			4.7 Comparisons of olive oils with other edible oils
			4.8 Implications for human health and disease prevention
			References
	1.2 Components of olives and olive plant product and uses
		5 Bioactive ingredients in olive leaves
			Abbreviations
			5.1 Introduction
			5.2 Sampling
			5.3 Postharvest treatment
			5.4 Extraction procedures
			5.5 Bioactivity of olive leaf extracts
			5.6 Cardioprotective activity
			5.7 Anticancer properties
			5.8 Respiratory diseases
			5.9 Diabetes
			5.10 Conclusive remarks
			References
			Further reading
		6 Detection of adulterations of extra-virgin olive oil by means of infrared thermography
			Abbreviations
			6.1 Introduction
				6.1.1 Comparisons between olive oils and other edible oils
				6.1.2 Implications for human health and disease prevention
			6.2 Infrared thermography
			6.3 Detection of adulterated extra-virgin olive oil using infrared thermography
			6.4 Conclusion
			Acknowledgment
			Mini-dictionary of terms
			References
		7 Influence of the distribution chain on the quality of extra virgin olive oils
			Abbreviations
			7.1 Introduction
			7.2 Quality of extra virgin olive oil
				7.2.1 Comparisons of olive oils with other edible oils
				7.2.2 Implications of olive oils for human health and disease prevention
				7.2.3 Laboratory quality control of extra virgin olive oil
				7.2.4 Real-time quality control of extra virgin olive oil
			7.3 Conclusion
			Acknowledgment
			Mini-dictionary of terms
			References
		8 Spectroscopy to evaluate the quality control of extra-virgin olive oils
			Abbreviations
			8.1 Introduction
				8.1.1 Comparisons of olive oils with other edible oils
				8.1.2 Implications for human health and disease prevention
			8.2 Spectroscopy for quality control
				8.2.1 Ultraviolet–visible spectroscopy
				8.2.2 Near-infrared spectroscopy
				8.2.3 Raman spectroscopy
				8.2.4 Fluorescent spectroscopy
			8.3 Conclusion
			Acknowledgment
			Mini-dictionary of terms
			References
		9 Chemical composition of fermented green olives
			Abbreviations
			9.1 Introduction
			9.2 Major components of raw olives
			9.3 Spanish-style green olives
				9.3.1 Product in bulk
				9.3.2 Packed product
			9.4 Untreated green olives in brine
				9.4.1 Product in bulk
				9.4.2 Packed product
			9.5 Summary points
			Mini-dictionary of terms
			References
		10 Polyphenols in olive oil: the importance of phenolic compounds in the chemical composition of olive oil
			Abbreviations
			10.1 Introduction: phenolic molecules in virgin olive oil
			10.2 Why are the phenolic compounds in virgin olive oil so important?
			10.3 Implications for human health and disease prevention
			10.4 Phenolic contribution to the oxidative stability of virgin olive oil
			10.5 Sensory properties affected by phenolics in virgin olive oil
			10.6 Comparisons of olive oils with other edible oils
			Mini-dictionary of terms
			References
		11 Polyphenol oxidase and oleuropein in olives and their changes during olive ripening
			Abbreviations
			11.1 Introduction
				11.1.1 Phenols, types, biological significance, and presence in olive
				11.1.2 Ripening, polyphenol oxidase, structure, and biological properties
			11.2 Kinetic and molecular properties of PPO in the fruit and the leaf of olive trees of the Picual variety
			11.3 Changes during ripening
			11.4 Oleuropein concentration in fruit and leaf of olive during ripening
			11.5 Effects of the variety of cultivar
			11.6 Conclusion
			11.7 Summary points
			References
	1.3 Stability, microbes, contaminants and adverse components and processes
		12 Degradation of phenolic compounds found in olive products by Lactobacillus plantarum strains
			List of abbreviations
			12.1 Introduction
			12.2 Phenolic compounds and Lactobacillus plantarum
			12.3 Metabolism of phenolic compounds by Lactobacillus plantarum
				12.3.1 Phenolic acids
					12.3.1.1 Hydroxycinnamic acids
					12.3.1.2 Hydroxybenzoic acids
					12.3.1.3 Phenolic-related acids
				12.3.2 Phenyl alcohols
				12.3.3 Glycosides
				12.3.4 Flavonols
			12.4 Treatment of olive by-products by Lactobacillus plantarum
			Mini-dictionary of terms
			References
		13 Microbial colonization of naturally fermented olives
			Abbreviations
			13.1 Introduction
			13.2 Microbiota of olives
				13.2.1 Microbial diversity of raw olives
				13.2.2 Microbiota of olives related to olive oil production
				13.2.3 Microbiota of olives related to fermentation
				13.2.4 Biochemical characteristics of microbial association
					13.2.4.1 Effect on olive oil
					13.2.4.2 Effect on fermentation
					13.2.4.3 Dry-salted olives
			References
2 Nutritional, Pharmacological and Metabolic Properties of Olives and Olive Oil
	2.1 General nutritional and health aspects
		14 Overview of olive oil in vascular dysfunction
			Abbreviations
			14.1 Introduction
			14.2 Composition of olive oil
				14.2.1 Polyphenols
				14.2.2 Triterpenes
				14.2.3 Sterols
				14.2.4 Oleacin
				14.2.5 Oleuropein
				14.2.6 Monounsaturated fatty acids
			14.3 Effect of olive oil on cardiovascular disease risk factors
				14.3.1 Hypertension
				14.3.2 Vascular aging
				14.3.3 Dysglycemia
				14.3.4 Inflammation and redox imbalance
				14.3.5 Oxidative stress–mediated endothelial dysfunction and atherosclerosis
				14.3.6 Other risk factors
			14.4 Case studies
			14.5 Conclusion
			References
		15 Olive in traditional Persian medicine: an overview
			Abbreviations
			15.1 Traditional Persian medicine
			15.2 Olive in traditional Persian medicine
				15.2.1 Olive temperament
				15.2.2 Comparison of olive oil with other edible oils
			15.3 Implications of olive for human health and disease prevention in traditional Persian medicine
			15.4 Implications of olive in medicine based on traditional Persian medicine
				15.4.1 Olive in dermatology
				15.4.2 Olive in neurology and psychiatry
				15.4.3 Olive in ophthalmology
				15.4.4 Olive in urinary and reproductive system
				15.4.5 Olive in obstetrics and gynecology
				15.4.6 Olive in rheumatology, rehabilitative medicine, and sports medicine
				15.4.7 Olive in gastroenterology
				15.4.8 Olive in lung and respiratory system
				15.4.9 Olive in endocrinology
				15.4.10 Olive in infectious diseases
				15.4.11 Olive in cardiology
				15.4.12 Olive in hematology and oncology
				15.4.13 Olive in immunology and allergy
				15.4.14 Olive in poisonings
			15.5 Implication of olive in dentistry and oral cavity based on traditional Persian medicine
				15.5.1 Olive in preventive and restorative dentistry
				15.5.2 Olive in endodontics
				15.5.3 Olive in periodontics
				15.5.4 Olive in oral medicine
				15.5.5 Olive in orthodontics
				15.5.6 Olive in prosthodontics
			15.6 Conclusion
			Mini-dictionary of terms
			References
		16 The bioavailability of olive oil phenolic compounds and their bioactive effects in humans
			Abbreviations
			16.1 Background
			16.2 Bioavailability of olive oil phenolic compounds
				16.2.1 Absorption and disposition
				16.2.2 Metabolism
				16.2.3 Endogenous sources of Tyr and OHTyr and endogenous bioconversion of Tyr into OHTyr
			16.3 Bioactive effects of olive oil phenolic compounds in humans
				16.3.1 Lipids and lipoproteins
				16.3.2 Oxidative damage
					16.3.2.1 Postprandial effects
					16.3.2.2 Sustained consumption effects
				16.3.3 Inflammation
				16.3.4 Endothelial function, blood pressure, and thrombosis
			16.4 In vivo basic mechanisms assessed in human studies for explaining the bioactivity of olive oil rich in phenolic compounds
				16.4.1 Increase in the antioxidant content of lipoproteins
					16.4.1.1 Increase in the antioxidant content of low-density lipoprotein
					16.4.1.2 Increase in the antioxidant content of high-density lipoprotein
				16.4.2 Nutrigenomic effect of virgin olive oil and its phenolic compounds
			16.5 Conclusion
			References
		17 Mediterranean diet and role of olive oil
			Abbreviations
			17.1 Introduction
			17.2 What is the Mediterranean diet?
				17.2.1 Definition
				17.2.2 The pyramid
				17.2.3 Sustainability
			17.3 Extra-virgin olive oil
				17.3.1 Composition
				17.3.2 Bioavailability of extra-virgin olive oil’s phenolic compounds
				17.3.3 Effects of extra-virgin olive oil on chronic diseases
					17.3.3.1 Obesity
					17.3.3.2 Hypertension
					17.3.3.3 Dyslipidemia
					17.3.3.4 Diabetes
					17.3.3.5 Cardiovascular disease and atherosclerosis
					17.3.3.6 Cancer
			17.4 Conclusion
			Acknowledgments
			References
		18 Probiotics from fermented olives
			Abbreviations
			18.1 Introduction
			18.2 Probiotic microorganisms isolated from fermented olives
				18.2.1 Lactic acid bacteria
				18.2.2 Yeasts
			18.3 Selection of probiotics from fermented olives
				18.3.1 Lactic acid bacteria
				18.3.2 Yeasts
			18.4 Safety properties of probiotics in human
			18.5 Health-beneficial effects of probiotics from fermented olives
			18.6 Technological properties of probiotics from fermented olives
			18.7 Application of probiotics in olive fermentation
				18.7.1 Application of autochthonous probiotics
				18.7.2 Application of nonautochthonous probiotics
			18.8 Application of probiotics in biopreservation of fermented olives
			18.9 Application of probiotics from fermented olive in other foods fermentations
			18.10 Conclusion
			Mini-dictionary of terms
			Summary points
			References
		19 Olive oil–contained phenolic compounds protect cells against H2O2-induced damage and modulate redox signaling by chelati...
			Abbreviations
			19.1 Introduction
			19.2 The concept of oxidative stress
			19.3 Do free radical scavengers protect cells in conditions of oxidative stress?
			19.4 Intracellular “labile iron” as mediator of oxidative stress–induced effects
			19.5 Olive oil–contained compounds prevent H2O2-induced DNA damage by chelating intracellular labile iron
			19.6 The role of iron in redox signaling
			19.7 Olive oil–contained compounds modulate redox signaling through chelation of labile iron
			19.8 Concluding remarks
			19.9 Summary points
			References
		20 Synaptosomes as a model to study fish oil and olive oil effect as neuroprotectors
			Abbreviations
			20.1 Introduction
			20.2 Fish oil
			20.3 Olive oil
			20.4 Implications for human health and disease prevention
			20.5 Experimental models to study neurodegenerative diseases
				20.5.1 Synaptosomes as an in vitro model
			20.6 Huntington’s disease and oils as therapeutic agents
			20.7 Protective mechanism by polyunsaturated fatty acids in Huntington’s disease model
			20.8 Conclusion
			Mini-dictionary of terms
			References
		21 Olive oil and postprandial energy metabolism: implications for weight control
			Abbreviations
			21.1 Introduction
			21.2 Body weight regulation and nutrient partitioning
			21.3 Can the type of fatty acid affect the rate of fat oxidation?
			21.4 Postprandial fat oxidation in humans
			21.5 Is there a preferential effect of olive oil in abdominal obesity?
			21.6 Olive oil, satiety, and food intake
			21.7 Mediterranean-style diets
				21.7.1 Food intake
				21.7.2 Weight/fat loss
			21.8 Conclusion
			21.9 Summary
			Acknowledgment
			Mini-dictionary of terms
			References
		22 Effect of olive oil on metabolic syndrome
			Abbreviations
			22.1 Introduction
			22.2 Olive oil and metabolic syndrome
				22.2.1 Olive oil and oxidative stress
				22.2.2 Olive oil and hypertension
				22.2.3 Olive oil and inflammation
				22.2.4 Olive oil and insulin resistance
				22.2.5 Olive oil and dyslipidemia
			22.3 Implications for human health with special reference to metabolic health
			22.4 Summary
			Mini-dictionary of terms
			References
	2.2 Cardiovascular
		23 Olive and olive oil: a one stop herbal solution for the prophylaxis and management of cardiovascular disorders
			Abbreviations
			23.1 Introduction
			23.2 Ethnobotanical uses of Olea europaea L.
				23.2.1 Phytochemistry
				23.2.2 Pharmacology
				23.2.3 Cardioprotective effects
				23.2.4 In vitro investigations and cardioprotective mechanisms involved
				23.2.5 In vivo studies and cardioprotective mechanisms involved
				23.2.6 Clinical studies
			23.3 Conclusion
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications in human health and disease prevention
			References
		24 Extra-virgin olive oils storage: Effect on constituents of biological significance
			Abbreviations
			24.1 Introduction
			24.2 Nutritional quality alteration of extra-virgin olive oil
			24.3 Storage of olive oil
				24.3.1 Storage temperature
				24.3.2 Light and oxygen exposure
				24.3.3 Fatty acids and polyphenols content
				24.3.4 Tocoferols
			24.4 Conclusion
			Highlights
			References
	2.3 Oxidative stress
		25 Antioxidants in olive oil phenolics: a focus on myoblasts
			Abbreviations
			25.1 Introduction
			25.2 Natural antioxidants: focus on olive oil constituents and their biological properties
			25.3 Myoblasts and satellite cells: an overview
			25.4 Reactive species, the antioxidant defense system and redox homeostasis
			25.5 Oxidative–reductive stress and acute exercise
			25.6 Olive extracts (mixtures) of bioactive compounds and their effects on myoblasts
			25.7 In vivo effects of olive oil rich in biophenols in muscle redox regulation
			25.8 Polyphenols and athletic performance
			25.9 Conclusion
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications for human health and disease prevention
			References
		26 Antioxidant activity in olive oils
			Abbreviations
			26.1 Introduction
			26.2 Natural antioxidants found in olive oil
				26.2.1 Phenolic compounds
				26.2.2 Tocopherols
				26.2.3 Squalene
				26.2.4 Pigments
				26.2.5 Sterols
			26.3 Implications for human health and disease prevention
			26.4 Conclusion
			References
	2.4 Cancer and immunology
		27 Olives and olive oil compounds active against pathogenic microorganisms
			Abbreviations
			27.1 Introduction
			27.2 Main antimicrobial compounds in olive oil
			27.3 Main antimicrobial compounds in table olives
			Acknowledgment
			References
		28 Olive oil in the prevention of breast and colon carcinogenesis
			Abbreviations
			28.1 Introduction
			28.2 Breast cancer and olive oil
				28.2.1 Human studies
				28.2.2 Cell culture models
				28.2.3 Animal models
			28.3 Colorectal cancer and olive oil
				28.3.1 Human studies
				28.3.2 Cell culture models
				28.3.3 Animal models
			28.4 Conclusion: implications for human health and disease prevention
			Mini-dictionary of terms
			References
		29 The effects of olive oil and other dietary fats on redox status on breast cancer
			Abbreviations
			29.1 Introduction
			29.2 Dietary fat and carcinogenesis parameters
			29.3 Dietary fat and histopathology of breast tumors
			29.4 Dietary fat and redox status
				29.4.1 Oxidative stress
				29.4.2 Nonenzyme antioxidant defense systems
				29.4.3 Enzyme antioxidant defense systems
			29.5 Dietary fat and hormonal status in breast cancer
			29.6 Conclusion
			Mini-dictionary of terms
			Implications for human health and disease prevention
			References
		30 Olive pollen allergens: an insight into clinical, diagnostic, and therapeutic concepts of allergy
			Abbreviations
			30.1 Introduction
			30.2 Ole e 1 as a marker for sensitization to Oleaceae pollens
			30.3 Ole e 2 and Ole e 10, two allergens associated with asthma
			30.4 Ole e 3 and Ole e 8: Ca2+-binding allergens
			30.5 Ole e 7, a nonspecific lipid-transfer protein, and its clinical significance
			30.6 Ole e 9 and pollen–latex–fruit syndrome
			30.7 Other allergens from olive pollen: Ole e 4, Ole e 5, and Ole e 6
			30.8 New approaches for new allergens: Ole e 11, Ole e 12, Ole e 14, and Ole e 15
			30.9 The role of N-glycans in olive pollen allergy
			30.10 Pollensomes: natural vehicles for pollen allergens
			30.11 Recombinant olive pollen allergens as diagnostic and therapeutic tools
			30.12 New concepts for specific immunotherapy using Ole e 1 as a model
			30.13 Olive fruit: a new source of olive allergens
			Mini-dictionary terms
			References
		31 Cancer preventive role of olives and olive oil via modulation of apoptosis and nuclear factor-kappa B activation
			Abbreviations
			31.1 Introduction
			31.2 Chemistry and sources
			31.3 Cancer prevention mechanisms
				31.3.1 Activation of B-cell lymphoma type 2 (Bcl-2)-associated X, apoptosis regulator and Bcl-2 antagonist killer apoptotic...
				31.3.2 Modulation of tumor necrosis factor and Fas ligand expression/activity
				31.3.3 Inhibition of cell survival proteins (B-cell lymphoma/leukemia type 2)
				31.3.4 Regulation of nuclear factor kappa-light-chain-enhancer of activated B cells activation
			31.4 Conclusion and future perspectives
			References
		32 Immune system and olive oil
			Abbreviations
			32.1 Introduction
			32.2 Effects of olive oil components on immune responses
			32.3 Olive oil and immune-mediated inflammatory diseases
				32.3.1 Allergy
					32.3.1.1 Atopic dermatitis (AD)
					32.3.1.2 Allergy asthma
				32.3.2 Autoimmunity
					32.3.2.1 Rheumatoid arthritis
					32.3.2.2 Inflammatory bowel disease
					32.3.2.3 Systemic lupus erythematous
				32.3.3 Other complications
					32.3.3.1 Atherosclerosis and cardiovascular disease
					32.3.3.2 Human immunodeficiency virus–associated disease
			32.4 Conclusion
			References
	2.5 Other effects, uses and diseases
		33 Effect of olive oil on the skin
			Abbreviations
			33.1 Introduction
			33.2 Skin: a natural barrier. Structure and physiology
				33.2.1 Skin care products, exfoliation, and the transdermal passage of molecules
				33.2.2 Oxidative stress, inflammation, and metabolism of fatty acids in the skin
			33.3 Clinical features and pathophysiology of aging conditions: wrinkles, pruritis, and xerosis
				33.3.1 Wrinkles
				33.3.2 Xerosis and pruritis
			33.4 General beneficial properties and constituents of olive oil
			33.5 The effects of olive oil on the skin
				33.5.1 Antioxidant and antiinflammatory properties of olive oil
				33.5.2 Wound healing
				33.5.3 Olive oil and endothelial function
				33.5.4 Use of olive oil in the clinical treatment of foot ulcers
				33.5.5 Delivery of constituents of olive oil to the skin
			33.6 Conclusion
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications for human health and disease prevention
			Summary points
			References
		34 Extra-virgin olive oil, cognition and brain health
			Abbreviations
			34.1 Introduction
			34.2 Cognition, memory, and brain aging
			34.3 Evidence of beneficial effects of extra-virgin olive oil on brain health and cognition in human
			34.4 Evidence of beneficial effects of extra-virgin olive oil on cognition and neuroinflammation in aging rodents
			34.5 Evidence of beneficial effects of extra-virgin olive oil on Alzheimer’s disease–associated memory and cognitive impairment
			34.6 Extra-virgin olive oil and synaptic proteins
			34.7 Extra-virgin olive oil and long-term potentiation
			34.8 Conclusion
			34.9 Mini-dictionary of terms
			34.10 Comparisons of olive oil with other edible oils
			34.11 Implications for human health and disease prevention
			References
		35 The foundation for the use of olive oil in skin care and botanical cosmeceuticals
			Abbreviations
			35.1 Introduction
			35.2 Chemistry
				35.2.1 Constituents
				35.2.2 Properties
				35.2.3 Oleocanthal
				35.2.4 Oleuropein
				35.2.5 Protection against ultraviolet damage
				35.2.6 Wound healing
				35.2.7 Hair growth
			35.3 Dietary protection
				35.3.1 Monounsaturated fats
				35.3.2 An olive oil–rich diet
			35.4 Photoprotection
				35.4.1 Ultraviolet B
				35.4.2 Ultraviolet A
			35.5 Topical applications for dermatologic conditions
				35.5.1 Olive oil and dry skin
				35.5.2 Olive oil and dermatitis
				35.5.3 Olive oil and wound healing
				35.5.4 Antifungal properties of olive oil
			35.6 Olive oil in combination
				35.6.1 Atopic dermatitis and psoriasis
				35.6.2 Fungal and bacterial infections
				35.6.3 Anal fissure and hemorrhoids
			35.7 Cosmeceuticals
			35.8 Conclusion
			35.9 Summary points
			References
		36 Olive oil and male fertility
			Abbreviations
			36.1 Diet and male fertility
			36.2 Dietary lipid and male fertility
			36.3 Male fertility and oxidative stress
			36.4 Mediterranean diet, olive oil, and male fertility
			36.5 The local renin–angiotensin system in the testis, dietary olive oil, and male fertility
			36.6 Implications for human health and disease prevention
			36.7 Comparisons of olive oils with other edible oils
			Mini-dictionary of terms
			References
		37 Revealing the molecular mechanism of Olea europaea L. in treatment of cataract
			Abbreviations
			37.1 Introduction
			37.2 Olive leaves, chemistry, biology, and therapeutics
				37.2.1 Chemistry of olive leaves
					37.2.1.1 Polyphenolic compounds in olive leaves
					37.2.1.2 Secoiridoids in olive leaves
					37.2.1.3 Lignans in olive leaves
					37.2.1.4 Triterpenes in olive leaves
				37.2.2 Pharmacology of olive leaves
					37.2.2.1 Antidiabetic activity
					37.2.2.2 Anticancer activity
					37.2.2.3 Antihypertensive and cardioprotective activity
					37.2.2.4 Antiinflammatory and antinociceptive activities
					37.2.2.5 Antimicrobial activity
					37.2.2.6 Antioxidant activity
			37.3 Cataract: pathogenesis and current treatment
				37.3.1 Etiology of cataract
				37.3.2 Molecular mechanisms behind cataract formation
					37.3.2.1 Oxidative stress
					37.3.2.2 Nonenzymatic glycation
					37.3.2.3 Polyol pathway
					37.3.2.4 Calpain activation
				37.3.3 Current strategies for treatment and prevention of cataract
			37.4 Plausible molecular mechanism of Olea europaea in treatment of cataract
			37.5 Conclusion and future perspective
			References
		38 Olive leaf, DNA damage and chelation therapy
			Abbreviations
			38.1 Olive leaf
			38.2 Antioxidant effects of olive leaf, scavenging, and chelation
			38.3 Effects of the olive leaf on the DNA damage
			38.4 Chelation therapy and olive leaf
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications for human health and disease prevention
			References
		39 Olive polyphenols and chronic alcohol protection
			Abbreviations
			39.1 Alcohol consumption: effects and mechanisms
			39.2 Polyphenols: a brief overview
				39.2.1 Polyphenols in human health
				39.2.2 Polyphenols in olive oils
				39.2.3 Olive polyphenols and alcohol drinking
			39.3 Conclusion
			Acknowledgments
			Disclaimer
			Conflicts of interest
			References
		40 Olive oil diet and amyloidosis: focus on Alzheimer’s disease
			Abbreviations
			40.1 Introduction
			40.2 Amyloid-β biology and function
			40.3 Amyloid-β pathophysiology
			40.4 Impact of extravirgin olive oil on amyloid-β pathology
			40.5 Extravirgin olive oil inhibits amyloid-β peptide production and aggregation
			40.6 Extravirgin olive oil induction of amyloid-β proteolytic cleavage and blood–brain barrier clearance
			40.7 Extravirgin olive oil induction of autophagy activation and amyloid-β proteolytic clearance
			40.8 Conclusion
			Mini-dictionary of terms
			Comparisons of extravirgin olive oils with other edible oils
			Implications for human health and disease prevention
			References
		41 Benefits and challenges of olive biophenols: a perspective
			Abbreviations
			41.1 Introduction
			41.2 An overview of plant polyphenols
				41.2.1 Extraction and purity of phenolic compounds
				41.2.2 Polyphenols biological functions
				41.2.3 Normal and clinical consumption of polyphenols
			41.3 Olive status in Iran and worldwide statistics
				41.3.1 Olive databases
				41.3.2 Olive phenolic metabolites
			41.4 Pharmacological functionalities of olive biophenols
			41.5 Recycling olive by-products for cosmetic industries
			41.6 Limitations of polyphenols for clinical applications
			41.7 Conclusion
			Mini-dictionary of terms
			Acknowledgments
			Conflict of interest statement
			Funding
			References
		42 Treatment and valorization of olive mill wastewater
			Abbreviations
			42.1 Introduction
			42.2 Olive oil production processes
			42.3 Source of olive mill wastewater, its physical properties and chemical composition
			42.4 Developments in treatment and valorization of olive mill wastewater
				42.4.1 Removal of phenolic compounds
					42.4.1.1 Physical methods
					42.4.1.2 Physicochemical methods
					42.4.1.3 Biological treatments
						42.4.1.3.1 Aerobic digestion
						42.4.1.3.2 Anaerobic digestion
						42.4.1.3.3 Enzymes
					42.4.1.4 Integrated techniques
				42.4.2 Recovery of phenolic compounds
					42.4.2.1 Extraction
					42.4.2.2 Membrane technology
					42.4.2.3 Adsorption
			42.5 Exploitation of olive mill wastewater potentials as valuable source of nutraceutical
				42.5.1 Antioxidant activity
				42.5.2 Antimicrobial effects
				42.5.3 Antiinflammatory activity
				42.5.4 Cardiovascular effects
				42.5.5 Immunomodulatory effects
				42.5.6 Gastrointestinal effects
				42.5.7 Endocrine effects
				42.5.8 Chemo-preventive effects
				42.5.9 Respiratory effects
			42.6 Safety concerns
			42.7 Concluding remarks
			Acknowledgment
			References
3 Specific Components of Olive Oil and Their Effects on Tissue and Body Systems
	3.1 Tyrosol and hydroxytyrosol
		43 Cancer chemopreventive activity of maslinic acid, a pentacyclic triterpene from olives and olive oil
			Abbreviations
			43.1 Introduction
			43.2 Maslinic acid, a pentacyclic triterpene from Olea europaea L
			43.3 Cancer chemopreventive activity of maslinic acid in colon cancer cells in vitro
				43.3.1 Studies on cell proliferation
				43.3.2 Studies on apoptosis
			43.4 Cancer chemopreventive activity of maslinic acid in animal models in vivo
				43.4.1 Studies with experimental models induced by carcinogens
				43.4.2 Studies with genetic-based models of colorectal cancer
			43.5 Implications for human health and disease prevention
			Mini-dictionary of terms
			Acknowledgments
			References
		44 Hydroxytyrosol, olive oil, and use in aging
			Abbreviations
			44.1 Introduction
			44.2 Cellular and molecular mechanism of aging
				44.2.1 Dysregulation of energy metabolic signaling pathways
				44.2.2 Impairment of mitochondrial function
				44.2.3 Reduced proteostasis
				44.2.4 Deficiency of stem cell regenerative capacity
				44.2.5 Cellular senescence and release of senescence-associated secretory phenotype
				44.2.6 Increased production of harmful reactive oxygen species
				44.2.7 Enhanced continued inflammation
				44.2.8 Genomic instability
			44.3 Beneficial effects of hydroxytyrosol and olive oil on molecular and cellular mechanisms of aging
				44.3.1 Effects of hydroxytyrosol on metabolic regulation
					44.3.1.1 Effects of hydroxytyrosol on adenosine monophosphate-activated protein kinase
					44.3.1.2 Effects of hydroxytyrosol on sirtuins 1
					44.3.1.3 Effects of hydroxytyrosol on mammalian target of rapamycin
				44.3.2 Effects of hydroxytyrosol on oxidative stress
				44.3.3 Effects of hydroxytyrosol on mitochondria dysfunction
				44.3.4 Effects of hydroxytyrosol on autophagy
				44.3.5 Effects of hydroxytyrosol on DNA damage/repair
				44.3.6 Effects of hydroxytyrosol on epigenetic regulation
			44.4 Conclusion
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications for human health and disease prevention
			References
		45 Hydroxytyrosol and hydroxytyrosyl fatty esters: occurrence and anti-inflammatory properties
			Abbreviations
			45.1 Introduction
			45.2 Occurrence
			45.3 Anti-inflammatory properties
			45.4 In vitro studies
			45.5 In vivo studies
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			References
		46 Influence of olive oil on pancreatic, biliary, and gastric secretion: role of gastrointestinal peptides
			Abbreviations
			46.1 Introduction
			46.2 Olive oil and digestive secretion in dogs
				46.2.1 Exocrine pancreatic secretion
				46.2.2 Bile secretion
			46.3 Olive oil and digestive secretion in humans
				46.3.1 Plasma profile of gastrointestinal peptides
				46.3.2 Exocrine pancreatic secretion
				46.3.3 Gastric secretion
				46.3.4 Biliary lipid composition and bile lithogenicity
			46.4 Adaptation of digestive function and gastrointestinal peptides to dietary fat type: final considerations
				46.4.1 Pancreas
				46.4.2 Gastrointestinal peptides
			46.5 Summary points
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications for human health and disease prevention
			References
		47 Effects of virgin olive oil on fatty acid composition of pancreatic cell membranes: modulation of acinar cell function a...
			Abbreviations
			47.1 Introduction
			47.2 Dietary lipids and pancreatic secretion
			47.3 Pancreatic secretion in anesthetized rats
			47.4 Experiments in isolated pancreatic acini
			47.5 AR42J studies
			47.6 AR42J cell model of acute pancreatitis
				47.6.1 Cell function (amylase secretion and Ca2+ homeostasis)
				47.6.2 Secretion of inflammatory mediators
				47.6.3 Antioxidant defenses
				47.6.4 Cell viability and apoptosis
			47.7 Summary points
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications for human health and disease prevention
			References
		48 Hydroxytyrosol: features and impact on pancreatitis
			Abbreviations
			48.1 Introduction
			48.2 Acute pancreatitis: key aspects
				48.2.1 Abnormal Ca2+ signaling and mitochondrial dysfunction
				48.2.2 Endoplasmic reticulum stress and impairment of cytoprotective-associated responses
				48.2.3 Zymogen activation
				48.2.4 Secretory blockade
				48.2.5 Oxidative stress
				48.2.6 Nuclear factor kappa B activation
			48.3 Lifestyle, Mediterranean diet, hydroxytyrosol, and acute pancreatitis
				48.3.1 Hydroxytyrosol improves AR42J antioxidant defenses
				48.3.2 Suppressive effect of hydroxytyrosol on nuclear factor kappa B activation and cytokine release
				48.3.3 Hydroxytyrosol protects against the cell death induced by cerulein
				48.3.4 Hydroxytyrosol restores physiological Ca2+ signaling and secretory pattern impaired by cerulein
			48.4 Summary points
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications for human health and disease prevention
			References
		49 The effects of extra-virgin olive oil minority compounds hydroxytyrosol and oleuropein on glioma
			Abbreviations
			49.1 Introduction
				49.1.1 Extra-virgin olive oil minority compounds as potent antioxidants
				49.1.2 Effects of oleuropein and hydroxytyrosol on tumor growth
				49.1.3 Effects of oleuropein and hydroxytyrosol on oxidative stress parameters
				49.1.4 Effects of oleuropein and hydroxytyrosol on nonenzymatic antioxidant defense systems
				49.1.5 Effects of oleuropein and hydroxytyrosol on enzymatic antioxidant defense systems
			49.2 Conclusion
			Mini-dictionary of terms
			Implications for human health and disease prevention
			Acknowledgments
			References
	3.2 Oleuropein
		50 The usage of oleuropein on myocardium
			Abbreviations
			50.1 Introduction
			50.2 The effect of oleuropein on cardiomyocytes
			50.3 Oleuropein’s cardioprotective effect against myocardial ischemia–reperfusion injury
				50.3.1 The effect of oleuropein in ex vivo models
				50.3.2 The effect of oleuropein in in vivo models
				50.3.3 Oleuropein as a conditioning mimetic in order to protect the damaged myocardium
			50.4 Molecular understanding of the protective role of oleuropein
			50.5 The role of oleuropein in other cardiovascular disorders
			50.6 Conclusion
			Mini-dictionary of terms
			Comparisons of olive oils with other edible oils
			Implications for human health and disease prevention
			References
		51 Oleuropein and skin cancer
			Abbreviations
			51.1 Introduction
			51.2 Skin cancer
				51.2.1 Melanoma skin cancer
				51.2.2 Nonmelanoma skin cancer
			51.3 Beneficial properties of oleuropein
				51.3.1 The effects of oleuropein on cancer-associated mechanisms
				51.3.2 Oleuropein and melanoma skin cancer
				51.3.3 Oleuropein and nonmelanoma skin cancer
			51.4 Conclusion
			References
		52 Oleuropein, olive, and insulin resistance
			Abbreviations
			52.1 Introduction
			52.2 The mechanism of insulin-induced hypoglycemia
			52.3 Implications for human health and disease prevention
				52.3.1 Healthy subjects
				52.3.2 Obese subjects
			52.4 Oleuropein and olive on insulin resistance
				52.4.1 Effects of olive leaf extract and oleuropein
				52.4.2 Promotion of glucose uptake under insulin-resistant state
				52.4.3 Improvement of mitochondrial dysfunction under insulin-resistant state
			52.5 Effects of metabolites of oleuropein on insulin resistance
			52.6 Comparisons of olive oils with other edible oils
			52.7 Conclusion
			Mini-dictionary of terms
			References
	3.3 Oleic acid
		53 Oleic acid—the main component of olive oil on postprandial metabolic processes
			List of abbreviations
			53.1 Introduction
			53.2 Oleic acid on postprandial thrombogenesis
			53.3 Oleic acid on postprandial fibrinolysis
			53.4 Oleic acid on postprandial β-cell function and insulin sensitivity
			53.5 Possible mechanisms by which oleic acid is acting on postprandial glucose homeostasis
			53.6 Oleic acid on postprandial inflammation
			53.7 Conclusion
			53.8 Summary points
			53.9 Acknowledgments
			References
		54 Oleic acid and olive oil polyphenols downregulate fatty acid and cholesterol synthesis in brain and liver cells
			Abbreviations
			54.1 Introduction
				54.1.1 Pathways of de novo lipogenesis and cholesterol synthesis
				54.1.2 Effect of extra virgin olive oil components on lipid synthesis in brain cells
				54.1.3 Effects of extra virgin olive oil phenols on hepatic lipid synthesis
				54.1.4 Effects of olive oil phenols on liver steatosis and steatohepatitis
			54.2 Conclusion
			Mini-dictionary of terms
			Comparison of olive oils with other edible oils
			Implications for human health and disease prevention
			References
	3.4 Oleocanthal
		55 Olive oil oleocanthal and estrogen receptor expression
			Abbreviations
			55.1 Introduction
			55.2 Oleocanthal
				55.2.1 Chemical structure of oleocanthal
				55.2.2 Pharmacokinetics of oleocanthal
				55.2.3 Biological activity of oleocanthal
			55.3 Estrogens and estrogen receptors
			55.4 Impact of oleocanthal on estrogen receptor
				55.4.1 Binding of oleocanthal to estrogen receptor
				55.4.2 Oleocanthal modulates estrogen receptor gene expression
				55.4.3 Molecular effects of oleocanthal mediated via estrogen receptor targeting
			55.5 Conclusion
			References
		56 Neuroprotective effects of oleocanthal in neurological disorders
			Abbreviations
			56.1 Introduction
			56.2 Oleocanthal induces brain amyloid-β clearance
			56.3 Oleocanthal enhances blood–brain barrier integrity and function
			56.4 Oleocanthal reduces neuroinflammation and oxidative stress
				56.4.1 Oleocanthal inhibits tau fibrillization
			56.5 Conclusion
			References
		57 S-(−)-Oleocanthal as a c-Met receptor tyrosine kinase inhibitor and its application to synergize targeted therapies and ...
			Abbreviation
			57.1 Introduction
				57.1.1 Receptor tyrosine kinases-background knowledge
				57.1.2 c-MET as a potential molecular target in oncology
				57.1.3 The extra-virgin olive oil phenolic S-(−)-oleocanthal biological activities
				57.1.4 Hit-to-lead validation of oleocanthal as a c-MET inhibitor
				57.1.5 Structure–activity relationship study and optimization of oleocanthal bioisostere c-MET inhibitors
				57.1.6 Combination studies of oleocanthal with targeted therapies and estrogen modulators
				57.1.7 Oleocanthal as a novel first-in-class breast cancer recurrence inhibitor
			57.2 Conclusion
			References
		58 Phenolic compounds in olive oil mill wastewater
			Abbreviations
			58.1 Introduction
			58.2 Phenolic compounds in olive oil mill wastewater
				58.2.1 Health benefits of extra-virgin olive oil phenolic compounds
				58.2.2 Phenolic compounds in different types of oil
			58.3 Olive oil mill wastewater management
				58.3.1 Olive oil mill wastewater treatment
				58.3.2 Phenolic compound isolation
				58.3.3 Phenolic compound removal
			58.4 Conclusion
			Mini-dictionary of terms
			References
Index
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