Olives and olive oil in health and disease prevention

Front Cover......Page 1
Olives and Olive Oil in Health and Disease Prevention......Page 4
Copyright Page......Page 5
Contents......Page 6
Preface......Page 16
List of Contributors......Page 18
Abbreviations......Page 30
Section 1 General Aspects of Olives and Olive Oil......Page 42
1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization......Page 44
1.2 TYPES OF OLIVE ACCORDING TO RIPENESS......Page 46
1.4 MAJOR PROCESSING METHODS......Page 49
1.5 CHARACTERISTICS OF FINAL PRODUCTS......Page 54
REFERENCES......Page 55
2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE......Page 58
2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS......Page 59
2.4 MOLECULAR MARKER APPLICATIONS......Page 62
2.5 FUNCTIONAL GENOMICS......Page 63
2.6 CONCLUSIONS......Page 64
REFERENCES......Page 65
3.2 BOTANICAL FEATURES OF OLIVE TREE......Page 66
3.3 PROTEOMICS......Page 67
3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS......Page 68
3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS......Page 70
REFERENCES......Page 72
4.1 INTRODUCTION......Page 74
4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION......Page 75
4.4 UNSUPERVISED CLASSIFICATION......Page 77
4.5 LINEAR DISCRIMINANT ANALYSIS (LDA)......Page 81
REFERENCES......Page 82
5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL......Page 84
REFERENCES......Page 90
6.2 IRRIGATION MANAGEMENT......Page 92
6.4 SENSORY CHARACTERISTICS......Page 93
6.6 NATURAL ANTIOXIDANTS CONTENT......Page 95
6.7 VOLATILE COMPOUNDS......Page 97
SUMMARY POINTS......Page 98
REFERENCES......Page 99
7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES......Page 100
7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN......Page 103
7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS......Page 107
REFERENCES......Page 109
8.2 MACHINES FOR OLIVE CRUSHING......Page 110
8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS......Page 112
8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY......Page 113
REFERENCES......Page 116
9.1 INTRODUCTION......Page 118
9.3 MALAXER MACHINE AND ITS EVOLUTION IN ENHANCING OLIVE OIL QUALITY......Page 119
9.4 MIXING CONDITIONS AND THEIR EFFECT ON THE OLIVE OIL QUALITY......Page 120
REFERENCES......Page 123
10.1 INTRODUCTION......Page 126
10.2 VIRGIN OLIVE OIL EXTRACTION SYSTEMS......Page 127
10.4 DIFFERENCES BETWEEN TWO- AND THREE-PHASE CENTRIFUGAL DECANTERS......Page 128
10.5 THREE- AND TWO-PHASE CENTRIFUGAL DECANTERS: OPERATION AND TECHNOLOGICAL INNOVATION......Page 129
10.6 EFFECT OF THREE- AND TWO-PHASE CENTRIFUGAL DECANTERS ON VIRGIN OLIVE OIL QUALITY......Page 130
SUMMARY POINTS......Page 132
REFERENCES......Page 134
11.2 OLP EXPRESSION......Page 136
REFERENCES......Page 141
12.2 CHROMATOGRAPHIC METHODS......Page 142
12.3 SPECTROSCOPIC/SPECTROMETRIC METHODS......Page 144
REFERENCES......Page 146
13.3 AIM OF THE WORK AND STATE OF THE ART......Page 150
13.4 DESCRIPTION OF THE EXPERIMENTAL WORK......Page 151
13.6 RESULTS OF [sup(1)]H HR-MAS NMR ANALYSIS......Page 152
13.7 STRUCTURE OF OLIVES......Page 153
13.8 DISCUSSION OF MRI RESULTS......Page 154
13.9 EVOLUTION OF WATER AND OIL DISTRIBUTION IN OLIVE WITH RIPENING......Page 155
13.11 FINAL REMARKS......Page 156
REFERENCES......Page 157
14.2 PRACTICAL ASPECT OF THE NMR-STATISTICAL PROTOCOL......Page 158
14.3 GEOGRAPHICAL CHARACTERIZATION OF OLIVE OILS......Page 161
REFERENCES......Page 164
15.2 [sup(13)]C SPECTRUM OF AN OLIVE OIL......Page 166
15.3 THE EFFECT OF THE CULTIVAR ON OLIVE OIL COMPOSITION......Page 167
REFERENCES......Page 169
16.1 INTRODUCTION......Page 170
16.2 INTRODUCTION TO CAIMAN THEORY......Page 171
16.3 EVALUATING THE CLASSIFICATION PERFORMANCES......Page 172
16.6 EXAMPLE OF CLASSIFICATION WITH CAIMAN: OLIVE OILS FROM SOUTH APULIA......Page 173
16.7 CAIMAN CLASSIFICATION ON THE OTHER CLASSES......Page 174
16.8 CLASSIFICATION WITH PLS-DA......Page 176
REFERENCES......Page 177
17.1 INTRODUCTION......Page 180
17.2 CONSIDERATIONS ON THE ANALYTICAL METHODOLOGY TO APPLY......Page 182
17.3 EVALUATION OF THE OXIDATION AND POLYMERIZATION SUBSTANCE CLASSES DURING REFINING OF LAMPANTE OLIVE OIL......Page 184
17.4 INVESTIGATION ON THE DEGREE OF OXIDATION AND HYDROLYSIS OF REFINED OLIVE OILS......Page 186
17.5 COMPARISON BETWEEN TRADITIONAL AND RECENT NONCONVENTIONAL PARAMETERS IN THE ASCERTAINMENT OF THE QUALITY OF OLIVE OIL COMMERCIAL CLASS......Page 187
17.6 QUALITY COMPARISON BETWEEN THE OLIVE OIL COMMERCIAL CLASS AND MARKETED REFINED SEED OILS......Page 191
SUMMARY POINTS......Page 193
REFERENCES......Page 194
18.2 SICILIAN OLIVE OIL......Page 196
18.4 TRACE METALS ANALYSIS: DERIVATIVE STRIPPING CHRONOPOTENTIOMETRY......Page 197
18.5 CANONICAL DISCRIMINANT ANALYSIS USED FOR THE CLASSIFICATION OF SICILIAN OLIVE OILS......Page 200
SUMMARY POINTS......Page 203
REFERENCES......Page 204
1.2 Components of Olives and Olive Plant Product and Uses......Page 206
19.1 INTRODUCTION......Page 208
19.3 HEALTH ASPECTS LINKED TO PHENOLICS IN VOO......Page 212
19.5 SENSORY PROPERTIES AFFECTED BY PHENOLICS IN VOO......Page 213
SUMMARY POINTS......Page 214
REFERENCES......Page 215
20.2 OLEA EUROPAEA CULTIVARS AND THEIR DIFFERENTIATION......Page 218
20.5 CHARACTERIZATION OF CULTIVARS BY THEIR PHENOLIC PROFILE......Page 219
20.6 PHENOLIC PROFILES OF PORTUGUESE CULTIVARS......Page 221
REFERENCES......Page 226
21.2 METHODOLOGICAL CONSIDERATIONS......Page 228
21.3 SELECTED ION ANALYSIS FROM THE FULL SCAN DATA: A POWERFUL AND VERSATILE TOOL TO DETECT AND IDENTIFY PHENOLS......Page 231
21.4 PHENOLIC CONTENTS IN SICILIAN OLIVE OILS......Page 238
REFERENCES......Page 240
22.1 INTRODUCTION......Page 242
22.2 MEASUREMENT OF OLIVE OIL VOLATILES......Page 243
22.3 VOLATILE PROFILES OF OLIVE OILS......Page 245
22.4 COMPARISON WITH AUSTRALIAN OLIVE OILS......Page 246
22.6 CONCLUSION......Page 248
REFERENCES......Page 249
23.2 THE OLIVE FRUIT CONTAINS A VAST ARRAY OF STEROLS AND NON-STEROIDAL TRITERPENOIDS......Page 252
23.3 CHANGES IN THE CONTENT OF FREE AND ESTERIFIED STEROLS AND NON-STEROIDAL TRITERPENOIDS THROUGHOUT FRUIT DEVELOPMENT......Page 254
23.4 HOW IS CARBON FLUX REGULATED BETWEEN BOTH TRITERPENIC PATHWAYS IN THE OLIVE FRUIT?......Page 257
SUMMARY POINTS......Page 258
REFERENCES......Page 259
24.2 DIFFERENCES BETWEEN VOLATILE COMPOUNDS IN VIRGIN OLIVE OIL AND IN TABLE OLIVES......Page 260
24.4 FERMENTATION......Page 261
24.7 INVESTIGATION OF THE VOLATILE COMPOUND CONTENTS IN SPANISH-STYLE, GREEK-STYLE AND CASTELVETRANO-STYLE GREEN OLIVES OF THE NOCELLARA DEL BELICE CULTIVAR......Page 262
SUMMARY POINTS......Page 268
REFERENCES......Page 271
25.1 INTRODUCTION......Page 274
25.3 CHANGES DURING RIPENING......Page 276
25.4 OLEUROPEIN CONCENTRATION IN FRUIT AND LEAF OF OLIVE DURING RIPENING......Page 277
REFERENCES......Page 278
26.2 MONOVARIETAL VIRGIN OLIVE OILS COMPOSITION AND CULTIVAR CHARACTERIZATION......Page 280
26.5 TOTAL FATTY ACID COMPOSITION......Page 281
26.7 ALCOHOL COMPOSITION......Page 283
26.9 CORRELATION BETWEEN OXIDATIVE STABILITY AND PHENOLIC COMPOSITION......Page 286
REFERENCES......Page 287
27.2 DEFINITION OF PHYTOSTEROLS......Page 290
27.5 ANALYSIS OF PHYTOSTEROL CLASSES IN OLIVE OIL......Page 291
27.6 THIN-LAYER CHROMATOGRAPHY......Page 292
27.9 GC AND GC-MS ANALYSIS OF PHYTOSTEROL CLASSES......Page 293
27.10 LEVEL OF PHYTOSTEROL CLASSES IN OLIVE OIL......Page 294
27.11 FREE AND ESTERIFIED PHYTOSTEROLS......Page 296
SUMMARY POINTS......Page 297
REFERENCES......Page 298
28.2 EXTRACTION METHODS......Page 300
28.3 COMPARISON OF PHENOLIC CONTENTS OF OLIVE MATERIALS......Page 302
28.4 DISCRIMINATING AND CLASSIFYING POWER OF OLIVE LEAF EXTRACTS......Page 303
28.5 INFLUENCE OF THE STORAGE CONDITIONS ON BIOPHENOLS FROM OLIVE LEAVES......Page 304
28.6 POTENTIAL OF PHENOLS FROM OLIVE LEAVES......Page 305
REFERENCES......Page 314
29.1 INTRODUCTION......Page 316
29.3 MELATONIN IN EDIBLE PLANTS: CORRELATION WITH BLOOD LEVELS OF MELATONIN......Page 317
29.4 MELATONIN AS A NEW PHYTOCHEMICAL IN OLIVE OIL......Page 319
29.5 CONCLUDING REMARKS: IMPLICATIONS OF THE PRESENCE OF MELATONIN IN OLIVE OIL HEALTH AND DISEASE PREVENTION......Page 321
REFERENCES......Page 322
30.1 INTRODUCTION......Page 324
30.3 OLIVE PHENOLS FROM OLIVE-OIL MILL BYPRODUCTS......Page 326
30.5 OLIVE BIOPHENOLS AS FOOD ANTIOXIDANT ADDITIVE......Page 327
30.8 FINAL SAFETY CONSIDERATION......Page 328
REFERENCES......Page 329
31.2 MAJOR COMPONENTS OF RAW OLIVES......Page 332
31.3 SPANISH-STYLE GREEN OLIVES......Page 333
31.4 UNTREATED GREEN OLIVES IN BRINE......Page 335
REFERENCES......Page 337
32.1 INTRODUCTION......Page 340
32.2 OLIVE FRUITS......Page 341
32.3 PROCESSED OLIVES......Page 342
SUMMARY POINTS......Page 345
REFERENCES......Page 346
33.1 INTRODUCTION......Page 348
33.2 DISCUSSION......Page 349
SUMMARY POINTS......Page 350
REFERENCES......Page 351
34.2 DISCUSSION......Page 354
REFERENCES......Page 356
35.1 INTRODUCTION......Page 358
35.2 INORGANIC ANIONS: NUTRITIONAL AND TOXICOLOGICAL ASPECTS......Page 359
REFERENCES......Page 365
36.2 OLIVE POD PURIFICATION......Page 366
36.3 OLIVE POD CHARACTERIZATION......Page 367
SUMMARY POINTS......Page 371
REFERENCES......Page 372
37.2 OLIVE BP MECHANISMS......Page 374
37.3 THE BPs IN MAC OLIVE DRUPES......Page 376
37.4 MAC OLIVE ENZYMES......Page 377
37.5 CONVENTIONAL BIOTECHNOLOGY ON MAC OLIVES......Page 378
REFERENCES......Page 380
38.2 INDUCTION OF OLIVE CELL CULTURE......Page 382
38.4 IMPLICATIONS OF STUDY RESULTS......Page 383
38.5 cDNA CLONING OF OSC......Page 385
38.7 CONCLUSION......Page 386
REFERENCES......Page 387
39.1 INTRODUCTION......Page 390
39.2 SAMPLING......Page 391
39.5 METHODS OF DETERMINATION......Page 392
39.7 SECOIRIDOIDS, SIMPLE PHENOLS AND RELATED COMPOUNDS......Page 393
REFERENCES......Page 396
40.2 OLIVE OIL MILL WASTEWATER......Page 398
40.3 PHENOLIC COMPOUNDS......Page 400
40.4 OMW MANAGEMENT......Page 402
REFERENCES......Page 404
1.3 Stability, Microbes, Contaminants and Adverse Components and Processes......Page 408
41.3 DE-BITTERING AND FERMENTATION......Page 410
41.4 LAB, NATURALLY OCCURRING MICROORGANISMS DURING TABLE OLIVE FERMENTATION......Page 411
41.5 USE OF LAB STARTER CULTURES IN THE TABLE OLIVE FERMENTATION......Page 412
SUMMARY POINTS......Page 415
REFERENCES......Page 416
42.2 MICROBIAL LIPASES: AN OVERVIEW......Page 418
42.4 LIPASE PRODUCTION: INDUCTION AND SECRETION......Page 419
42.6 IMPACT OF OIL DROPLET SIZE......Page 421
42.7 HYDROLYSIS VS OXIDATION OF FATTY ACIDS......Page 422
42.9 GROWTH INHIBITION BY LONG-CHAIN FATTY ACIDS......Page 424
42.11 APPLICATION OF LIPOLYTIC MICROBES AND LIPASES IN WASTEWATER TREATMENT......Page 425
REFERENCES......Page 426
43.2 PHENOLIC COMPOUNDS AND LACTOBACILLUS PLANTARUM......Page 428
43.3 METABOLISM OF PHENOLIC COMPOUNDS BY LACTOBACILLUS PLANTARUM......Page 429
REFERENCES......Page 436
44.2 MICROBIAL FLORA OF OLIVES......Page 438
SUMMARY POINTS......Page 445
REFERENCES......Page 446
45.1 INTRODUCTION......Page 448
45.3 METHODOLOGICAL CONSIDERATIONS FOR THE DETERMINATION OF AFB[sub(1) IN OLIVE OIL......Page 449
45.4 AFB[sub(1)] OCCURRENCE IN OLIVE OIL......Page 451
45.5 AFB[sub(1)] DAILY EXPOSURE: RISK ASSESSMENT......Page 452
REFERENCES......Page 453
46.1 INTRODUCTION......Page 456
46.2 CRITICAL POINTS FOR THE DETERMINATION OF PESTICIDE RESIDUES IN OLIVE OIL......Page 457
46.3 CROP PROTECTION PRODUCTS (PESTICIDES) RESIDUES IN OLIVE OIL FROM ORGANIC AND CONVENTIONAL CULTIVATION......Page 458
SUMMARY POINTS......Page 464
REFERENCES......Page 465
47.1 INTRODUCTION......Page 466
47.2 SIMULTANEOUS DETERMINATION OF PESTICIDES AND PAHS IN OLIVE AND OLIVE-POMACE OILS BY GC-MS/MS......Page 470
SUMMARY POINTS......Page 475
REFERENCES......Page 476
48.2 ACEPHATE AND BUPROFEZIN RESIDUES IN OLIVES AND OLIVE OIL......Page 478
REFERENCES......Page 480
49.2 THE INTERNATIONAL OLIVE OIL COUNCIL (IOOC) RECOMMENDED METHOD......Page 482
49.3 DETECTION OF VIRGIN HAZELNUT OIL INTO VIRGIN OLIVE OIL......Page 483
49.4 DETECTION OF REFINED HAZELNUT OIL IN VIRGIN OLIVE OIL......Page 485
SUMMARY POINTS......Page 488
REFERENCES......Page 490
50.1 INTRODUCTION......Page 492
50.2 METHODOLOGICAL CONSIDERATIONS......Page 493
50.4 APPLICATION OF MOLECULAR FLUORESCENCE SPECTROSCOPY TO OLIVE OIL ADULTERATION......Page 496
ACKNOWLEDGMENT......Page 500
REFERENCES......Page 501
51.1 INTRODUCTION......Page 504
51.2 DETERMINATION OF BTEXS IN OLIVE OIL SAMPLES BY THE DIRECT COUPLING HEADSPACE-MASS SPECTROMETRY......Page 506
51.3 EVALUATION OF DIFFERENT EXTRACTION TECHNIQUES FOR THE DETERMINATION OF BTEXS IN OLIVE OIL SAMPLES......Page 507
REFERENCES......Page 510
52.3 ACUTE STUDIES......Page 512
52.4 SUB-CHRONIC (90-DAY) TOXICITY STUDIES IN RATS......Page 513
52.5 REPRODUCTIVE AND DEVELOPMENTAL TOXICITY STUDIES IN RATS......Page 515
52.6 GENOTOXICITY/MUTAGENICITY STUDIES......Page 517
SUMMARY POINTS......Page 518
REFERENCES......Page 519
53.2 PLASTICIZERS......Page 522
53.3 CONCLUSION......Page 528
REFERENCES......Page 529
54.1 INTRODUCTION......Page 530
54.2 OCCURRENCE OF PAH IN FOODS......Page 532
54.3 OCCURRENCE OF PAH IN OLIVE OILS......Page 533
54.4 OCCURRENCE OF PAH IN OTHER VEGETABLE OILS......Page 534
54.5 CARCINOGENESIS OF PAH......Page 537
REFERENCES......Page 538
55.1 INTRODUCTION......Page 540
55.2 TOXICITY ASPECTS......Page 541
55.3 CONFIRMING THE MINERAL ORIGIN OF PARAFFINS......Page 545
REFERENCES......Page 546
1.4 Analytical Methods......Page 548
56.2 SAMPLE PREPARATION......Page 550
56.3 ANALYTICAL TECHNIQUES FROM: SPECTROPHOTOMETRIC DETERMINATIONS TO POTENT METHODS BASED UPON MS AND NMR, WHICH ARE ABLE TO DISCOVER AND CHARACTERIZE NEW PHENOLIC COMPOUNDS IN VOO......Page 552
56.4 CONCLUSIONS......Page 556
REFERENCES......Page 562
57.2 ELECTRONIC TONGUES......Page 566
57.3 ELECTRONIC TONGUES DEDICATED TO THE ANALYSIS OF OLIVE OILS......Page 569
SUMMARY POINTS......Page 571
REFERENCES......Page 572
58.2 OLIVE FRUIT ANALYSIS......Page 574
58.3 OLIVE OIL ANALYSIS......Page 576
58.6 CONCLUSIONS......Page 581
REFERENCES......Page 583
59.2 METHODS BASED ON FLOW INJECTION ANALYSIS......Page 586
59.3 METHODS BASED ON ELECTROCHEMICAL DETECTIONS......Page 588
59.4 SPECTROSCOPIC METHODS......Page 589
59.5 SEPARATION METHODS......Page 590
REFERENCES......Page 592
60.1 ELECTRONIC NOSE APPARATUS......Page 594
60.2 EVALUATION OF DIFFERENT STORAGE PERIODS AND CONDITIONS IN EXTRA VIRGIN OLIVE OILS......Page 595
60.3 EVALUATION OF GEOGRAPHICAL ORIGIN OF EXTRA VIRGIN OLIVE OILS......Page 597
REFERENCES......Page 599
61.2 SQUALENE......Page 602
61.3 TOCOPHEROLS......Page 605
REFERENCES......Page 607
62.1 INTRODUCTION: TRACING THE ORIGIN OF OLIVE OIL......Page 610
62.2 CHEMOMETRICS: WHAT IT IS AND WHY WE USE IT......Page 611
62.3 USING CHEMOMETRICS TO AUTHENTICATE ITALIAN OLIVE OILS: SOME EXAMPLES......Page 614
SUMMARY POINTS......Page 618
REFERENCES......Page 619
63.2 COMPOSITIONAL CHARACTERISTICS OF PORTUGUESE MONOVARIETAL OLIVE OIL FROM TRÁS-OS-MONTES......Page 622
63.3 CHEMOMETRICS APPLIED TO MONOVARIETAL OLIVE OIL CHARACTERIZATION......Page 627
REFERENCES......Page 629
64.1 INTRODUCTION......Page 632
64.3 EXTRACTION AND ISOLATION OF STEROLS IN OLIVE OIL......Page 633
64.4 ANALYSIS OF STEROLS BY LC......Page 635
64.5 CONCLUSIONS AND FUTURE TRENDS......Page 639
REFERENCES......Page 641
65.2 HIGH-RESOLUTION [sup(13)]C NMR OF OLIVE OIL TRIACYLGLYCEROLS......Page 644
65.3 [sup(13)]C NMR FOR CARRYING OUT FATTY ACID POSITIONAL ANALYSIS OF OLIVE OIL TRIACYLGLYCEROLS......Page 646
65.4 [sup(13)]C NMR OF TRIACYLGLYCEROLS FOR DETERMINING OLIVE OIL AUTHENTICITY......Page 651
REFERENCES......Page 654
66.2 FEATURES OF VIRGIN OLIVE OIL AROMA......Page 656
66.3 HEADSPACE EXTRACTION TECHNIQUES......Page 657
66.4 DIRECT THERMAL DESORPTION (DTD)......Page 660
66.5 DISTILLATION AND FLUID-BASED EXTRACTION TECHNIQUES......Page 662
REFERENCES......Page 663
67.1 GENERAL CONCEPTS RELATING TO ANTIOXIDANT ACTIVITY OF PHENOLIC MOLECULES......Page 666
67.2 GENERAL CONCEPTS ON DIRECT AND INDIRECT METHODS TO DETERMINE THE ANTIOXIDANT ACTIVITY OF PHENOLS IN VIRGIN OLIVE OIL......Page 667
67.3. RECENT APPLICATIONS OF DIFFERENT METHODS FOR THE EVALUATION OF ANTIOXIDANT ACTIVITY IN VIRGIN OLIVE OIL......Page 670
SUMMARY POINTS......Page 674
REFERENCES......Page 675
68.2 TOXICOLOGY......Page 678
68.4 METHODS OF ANALYSIS: CURRENT STATUS......Page 680
REFERENCES......Page 683
69.2 AFLATOXINS......Page 686
69.4 AFLATOXIN AND OCHRATOXIN A CONTAMINATION IN OLIVE OIL......Page 687
69.6 ANALYTICAL METHODS FOR AFLATOXINS AND OCHRATOXIN A DETERMINATION IN OLIVE OIL......Page 689
REFERENCES......Page 692
70.1 INTRODUCTION......Page 694
70.3 ANALYTICAL METHODS FOR PESTICIDE RESIDUE DETERMINATION......Page 695
SUMMARY POINTS......Page 697
REFERENCES......Page 706
71.1 INTRODUCTION......Page 708
71.2 DESCRIPTION OF THE MULTIRESIDUE METHOD......Page 709
SUMMARY POINTS......Page 711
REFERENCES......Page 723
Section 2 Nutritional, Pharmacological and Metabolic Properties of Olives and Olive Oil......Page 726
2.1 General Nutrition......Page 728
72.1 INTRODUCTION......Page 730
72.2 OLIVE OIL PRODUCTION IN MEDITERRANEAN COUNTRIES......Page 731
72.3 OLIVE OIL SUPPLY IN MEDITERRANEAN COUNTRIES......Page 732
72.4 OLIVE OIL CONSUMPTION IN MEDITERRANEAN COUNTRIES......Page 735
72.6 CONCLUSION......Page 737
REFERENCES......Page 738
73.2 BIOAVAILABILITY OF OLIVE OIL PHENOLIC COMPOUNDS......Page 740
REFERENCES......Page 743
74.2 PROTEIN AND AMINO ACID CONTENTS IN TABLE OLIVES......Page 746
74.3 VITAMIN E PROFILE IN TABLE OLIVES......Page 748
74.4 PROVITAMIN A CAROTENOIDS PROFILE IN TABLE OLIVES......Page 750
74.5 VITAMIN B[sub(6)] IN TABLE OLIVES......Page 752
SUMMARY POINTS......Page 754
REFERENCES......Page 755
75.2 PROXIMATE COMPOSITION OF TABLE OLIVES......Page 756
75.3 LIPID CONTENT IN TABLE OLIVES......Page 757
75.4 STEROLS AND FATTY AND TRITERPENIC ALCOHOLS IN TABLE OLIVES......Page 761
REFERENCES......Page 764
76.2 METHODOLOGICAL CONSIDERATIONS......Page 766
76.3 GENETIC MATRIX AND NUTRITIONAL PROPERTIES OF MONOVARIETAL OLIVE OILS......Page 767
76.4 INFLUENCE OF OLIVE RIPENING STAGE ON EXTRA VIRGIN OLIVE OIL NUTRITIONAL PROPERTIES......Page 769
76.5 INFLUENCE OF RAW MATERIAL STATUS ON EXTRA VIRGIN OLIVE OIL NUTRITIONAL PROPERTIES......Page 770
SUMMARY POINTS......Page 772
REFERENCES......Page 773
77.1 INTRODUCTION......Page 776
77.3 EFFECTS OF PROBIOTICS ON THE IMMUNE RESPONSE......Page 777
77.5 ANTI-CANCER ACTIVITIES OF PROBIOTICS IN COLORECTAL NEOPLASMS......Page 778
77.7 BENEFICIAL BACTERIA AND TABLE OLIVES: DEVELOPING A NEW PROBIOTIC FOOD......Page 780
77.8 CONCLUSIONS......Page 782
REFERENCES......Page 783
78.2 LIPIDS IN FOOD......Page 786
78.3 LIPIDS IN BAKERY PRODUCTS: PROPERTIES......Page 787
78.5 EFFECTS OF TEMPERATURE ON THE LIPID FRACTION OF OVEN-COOKED FOCACCIAS......Page 788
78.6 CONCLUSIONS......Page 792
REFERENCES......Page 793
79.1 INTRODUCTION......Page 796
79.2 COMPOSITIONAL CHANGES OF FISH PAN-FRIED IN VOO......Page 797
79.3 NUTRITIONAL EVALUATION OF PAN-FRIED FISH......Page 804
REFERENCES......Page 805
80.1 INTRODUCTION......Page 808
80.2 COMPOSITIONAL CHANGES IN VEGETABLES AFTER FRYING......Page 809
SUMMARY POINTS......Page 814
REFERENCES......Page 816
2.2 Cardiovascular......Page 818
81.1 INTRODUCTION......Page 820
81.3 AVAILABLE EPIDEMIOLOGICAL EVIDENCE......Page 821
81.4 THE CASE-CONTROL STUDY IN THE UNIVERSITY OF NAVARRA......Page 822
81.5 DISCUSSION......Page 823
SUMMARY POINTS......Page 825
REFERENCES......Page 826
82.2 BLOOD PRESSURE......Page 828
82.3 CARDIAC STRUCTURE......Page 830
82.5 KIDNEY STRUCTURE......Page 831
SUMMARY POINTS......Page 833
REFERENCES......Page 834
83.3 HEALTH BENEFITS OF OLIVE OIL CONSUMPTION......Page 836
83.5 DESIGN OF CARDIO2000 STUDY......Page 837
83.7 AN ANALYSIS OF THE ROLE OF OLIVE OIL ON ACUTE CORONARY SYNDROME......Page 838
REFERENCES......Page 840
84.2 OLIVE OIL AND HYPERTENSION......Page 842
84.4 OLIVE OIL AND HYPERTENSION IN THE SUN STUDY: RESULTS......Page 843
84.5 OLIVE OIL AND HYPERTENSION IN OTHER STUDIES......Page 844
SUMMARY POINTS......Page 845
REFERENCES......Page 846
85.1 INTRODUCTION......Page 848
85.4 BIOLOGICAL MECHANISMS FOR THE HYPOTENSIVE EFFECTS OF VIRGIN OLIVE OIL......Page 849
85.5 VIRGIN OLIVE OIL MINOR COMPONENTS AND HYPERTENSION......Page 850
SUMMARY POINTS......Page 851
REFERENCES......Page 852
86.3 IMPORTANCE OF THE ENDOTHELIUM ON VASCULAR FUNCTION......Page 854
86.4 VASODILATOR EFFECTS OF OLIVE OIL TRITERPENOIDS IN ISOLATED RAT AORTA......Page 856
86.5 VASODILATOR EFFECTS OF OLIVE OIL TRITERPENOIDS IN ISOLATED RAT MESENTERIC ARTERIES......Page 857
86.6 MOLECULAR BASIS OF THE VASOPROTECTIVE EFFECTS OF OLIVE OIL TRITERPENOIDS......Page 858
86.8 CONCLUSION......Page 859
REFERENCES......Page 860
87.3 ATHEROSCLEROSIS AS AN INFLAMMATORY DISEASE......Page 862
87.4 PATHOGENESIS OF ATHEROSCLEROSIS: ROLE OF ENDOTHELIAL ACTIVATION......Page 863
87.6 EFFECTS OF OLIVE OIL ON ENDOTHELIAL ACTIVATION......Page 864
87.8 OLIVE OIL POLYPHENOLIC COMPOUNDS AND ENDOTHELIAL ACTIVATION......Page 865
87.9 CONCLUSIONS......Page 867
REFERENCES......Page 868
88.1 INTRODUCTION......Page 870
88.2 CHEMICAL COMPOSITION OF OLIVE OIL......Page 871
88.4 EFFECTS OF THE COMPONENTS OF POMACE OLIVE OIL ON ENDOTHELIAL FUNCTION......Page 872
REFERENCES......Page 874
89.2 GASTROINTESTINAL AND CARDIOVASCULAR DISEASES......Page 876
89.3 PHARMACOLOGY OF CHOLINERGIC AND CALCIUM CHANNEL BLOCKERS......Page 878
89.4 NATURALLY OCCURRING CHOLINERGIC AND CA[sup(++)] ANTAGONIST COMBINATION IN OLIVES......Page 879
SUMMARY POINTS......Page 882
REFERENCES......Page 883
90.2 EFFECTS OF DIFFERENT WD ON PLASMA LIPIDS......Page 886
90.6 THE SEARCH FOR NEW PLASMA BIOMARKERS TO EXPLAIN THE ATHEROSCLEROTIC CHANGES......Page 888
90.7 APOLIPOPROTEIN DISTRIBUTION AND ARYLESTERASE ACTIVITY AMONG LIPOPROTEIN SUBCLASSES......Page 889
REFERENCES......Page 891
91.3 OLIVE OIL AND ANGIOTENSINASES......Page 894
REFERENCES......Page 901
92.3 CAN THE TYPE OF DIETARY FAT AFFECT THE RATE OF FAT OXIDATION?......Page 904
92.4 OLIVE OIL, SATIETY AND FOOD INTAKE......Page 906
92.5 CONCLUSIONS......Page 909
REFERENCES......Page 910
93.2 LIPIDEMIC PROFILE......Page 912
93.3 OLIVE OIL’S IDEAL NUTRITIONAL AND ANTIOXIDATIVE PROPERTIES......Page 913
93.4 THE DOCUMENTED BENEFICIAL ROLE OF OLIVE OIL IN CAD PREVENTION AND GOOD HEALTH......Page 914
REFERENCES......Page 917
94.2 DIETARY FAT AND CORONARY ARTERY DISEASE......Page 920
94.3 OLIVE OIL AND POSTPRANDIAL LIPEMIA......Page 921
94.5 OLIVE OIL AND TRIGLYCERIDE-RICH LIPOPROTEIN NUMBER......Page 922
94.6 OLIVE OIL AND TRIGLYCERIDE-RICH LIPOPROTEIN SIZE......Page 923
SUMMARY POINTS......Page 924
REFERENCES......Page 925
95.2 USE OF PROTEOMICS IN NUTRITION RESEARCH......Page 928
95.3 EFFECTS OF OLIVE OIL CONSUMPTION ON HEPATIC LIPID AND GLUCOSE METABOLISM......Page 929
95.4 EFFECTS OF OLIVE OIL CONSUMPTION ON ANTIOXIDANT DEFENSE MECHANISMS......Page 931
SUMMARY POINTS......Page 933
REFERENCES......Page 934
96.2 AVAILABLE EPIDEMIOLOGICAL EVIDENCE......Page 936
96.3 POSSIBLE MECHANISMS......Page 940
REFERENCES......Page 941
2.3 Oxidative Stress......Page 944
97.1 INTRODUCTION......Page 946
97.3 THE INFLUENCE OF THE NUMBER OF METHOXY GROUPS IN THE PHENOL RING......Page 947
97.4 THE INFLUENCE OF ACYL GROUPS IN THE PHENOL RING......Page 949
97.5 THE INFLUENCE OF THE LENGTH AND NATURE OF THE ALKYL CHAIN......Page 950
97.6 THE INFLUENCE OF FUNCTIONAL GROUP AT THE END OF THE ALKYL CHAIN......Page 951
97.8 THE INFLUENCE OF OTHER ESTER GROUPS AT THE ALKYL CHAIN: OLEUROPEIN, SECOIRIDOIDS AND OTHER OLIVE OIL COMPONENTS......Page 952
REFERENCES......Page 954
98.1 INTRODUCTION......Page 956
98.3 STUDY IN HUMAN VOLUNTEERS......Page 958
98.4 ANTIOXIDANT CAPACITY METHODOLOGY......Page 959
SUMMARY POINTS......Page 960
REFERENCES......Page 962
99.1 INTRODUCTION......Page 966
99.3 ESTIMATION OF TOTAL POLYPHENOL CONTENT......Page 967
99.4 IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS......Page 968
99.5 ANTIOXIDANT CAPACITY OF TABLE OLIVES......Page 971
99.6 NUTRITIONAL EVALUATION OF THE POLYPHENOL CONTENT......Page 972
99.7 CONCLUSIONS......Page 973
REFERENCES......Page 974
100.2 OLIVE OIL AND CELLULAR OXIDATIVE STRESS......Page 976
100.3 EFFECTS OF OLIVE OIL COMPONENTS ON AA AMOUNT IN MEMBRANES AND AA RELEASE......Page 978
100.4 EFFECTS OF OLIVE OIL COMPONENTS ON AA METABOLISM......Page 979
100.5 CONCLUSIONS......Page 980
REFERENCES......Page 981
101.1 INTRODUCTION......Page 984
101.2 ANTIOXIDANT ACTIVITY OF CORATINA SOR – CELL-FREE SYSTEMS......Page 985
101.3 ANTIOXIDANT ACTIVITY IN CELL SYSTEMS......Page 986
REFERENCES......Page 989
102.1 INTRODUCTION......Page 992
102.2 METHODOLOGICAL CONSIDERATIONS......Page 993
102.3 ANALYSIS OF STRUCTURAL BASES OF ANTIOXIDANT AND RADIOPROTECTIVE ACTIVITY OF OLIVE LEAF PHENOLICS......Page 995
SUMMARY POINTS......Page 998
REFERENCES......Page 999
2.4 Cancer and Immunology......Page 1000
103.1 INTRODUCTION......Page 1002
103.4 OLIVE OIL EFFECT GIVEN IN COMBINATION WITH DRUGS......Page 1003
103.5 OLIVE OIL AND COLON CANCER......Page 1004
103.8 OLIVE OIL PHENOLICS AS CHEMOPROTECTIVE AGENTS AGAINST COLORECTAL CANCER......Page 1005
SUMMARY POINTS......Page 1007
REFERENCES......Page 1008
104.2 DIETARY FAT, OLIVE OIL, AND CANCER......Page 1010
104.3 N-METHYL NITROSOUREA (NMU) MODEL OF RAT BREAST CANCER AND DIETARY MANIPULATION......Page 1011
SUMMARY POINTS......Page 1018
REFERENCES......Page 1019
105.1 INTRODUCTION......Page 1022
105.2 HUMAN INTERVENTION STUDIES WITH OLIVE OIL PHENOLS......Page 1023
SUMMARY POINTS......Page 1027
REFERENCES......Page 1028
106.1 INTRODUCTION......Page 1030
106.3 THE AMES TEST IS USED TO DETERMINE THE MUTAGENIC ACTIVITY......Page 1031
106.4 FACTORS THAT DETERMINE THE PRESENCE OF MUTAGENS IN MEAT......Page 1032
106.5 MUTAGENIC ACTIVITY IN FRIED MEAT......Page 1033
106.6 CONCLUSIONS......Page 1034
SUMMARY POINTS......Page 1035
REFERENCES......Page 1036
107.2 WNT SIGNALING PATHWAY AND COLON CANCER......Page 1038
107.4 DIETARY FATTY ACID COMPOSITION AND COLON CANCER......Page 1039
REFERENCES......Page 1043
108.2 CARCINOGENESIS, DNA DAMAGE AND METASTASIS......Page 1046
108.3 OLIVE OIL, PHENOLICS AND DNA DAMAGE......Page 1048
108.4 OLIVE OIL, PHENOLICS AND METASTASIS-RELATED EVENTS......Page 1050
REFERENCES......Page 1052
109.1 INTRODUCTION......Page 1054
109.2 MAIN ANTIMICROBIAL COMPOUNDS IN OLIVE OIL......Page 1055
109.3 MAIN ANTIMICROBIAL COMPOUNDS IN TABLE OLIVES......Page 1057
REFERENCES......Page 1059
110.1 INTRODUCTION......Page 1062
110.2 OLE E 1 AS A MARKER FOR SENSITIZATION TO OLEACEAE POLLENS......Page 1065
110.4 OLE E 3 AND OLE E 8: CA[sup(2+)-BINDING ALLERGENS......Page 1066
110.6 OLE E 9 AND POLLEN-LATEX-FRUIT SYNDROME......Page 1067
110.8 THE ROLE OF N -GLYCANS IN OLIVE POLLEN ALLERGY......Page 1068
110.10 NEW CONCEPTS FOR SPECIFIC IMMUNOTHERAPY USING OLE E 1 AS A MODEL......Page 1069
REFERENCES......Page 1071
111.3 LIPID ABSORPTION AND ACTIVATION OF THE CHOLINERGIC ANTIINFLAMMATORY PATHWAY......Page 1074
111.5 CONCLUSION......Page 1077
REFERENCES......Page 1078
112.2 IMMUNE SYSTEM: A BRIEF DESCRIPTION......Page 1080
112.3 FATTY ACIDS AND IMMUNE SYSTEM FUNCTIONS......Page 1081
112.5 OLIVE OIL AND ALTERATION OF IMMUNE FUNCTIONS......Page 1082
112.6 OLIVE OIL AND INFECTIOUS DISEASE RESISTANCE: AN INTRODUCTION......Page 1085
SUMMARY POINTS......Page 1086
REFERENCES......Page 1087
113.1 INTRODUCTION......Page 1090
113.2 INTESTINAL ANTI-INFLAMMATORY ACTIVITY OF DIETARY OLIVE OIL......Page 1091
REFERENCES......Page 1095
114.3 PATHOPHYSIOLOGY OF INFLAMMATION......Page 1098
114.4 OLIVE OIL AND INFLAMMATION......Page 1099
114.5 ARE THERE DIFFERENCES BETWEEN OLIVE OIL AND EXTRA VIRGIN OLIVE OIL USE IN THE INFLAMMATORY PROCESS?......Page 1100
114.7 STUDIES USING OLIVE OIL AS PLACEBO IN RHEUMATOID ARTHRITIS PATIENTS......Page 1101
114.8 FUTURE PERSPECTIVES......Page 1103
REFERENCES......Page 1104
2.5 Other Effects, Uses and Diseases......Page 1106
115.1 INTRODUCTION......Page 1108
115.2 DIETARY FAT AND NF-κB IN MONONUCLEAR LEUKOCYTES......Page 1109
ACKNOWLEDGMENTS......Page 1110
REFERENCES......Page 1111
116.2 CHROMOSOME STUDIES IN GENETIC TOXICOLOGY......Page 1112
116.4 OLIVE OIL ANTIMUTAGENICITY......Page 1113
116.5 POSSIBLE MECHANISMS OF OLIVE OIL ANTIMUTAGENICITY......Page 1115
ACKNOWLEDGMENTS......Page 1117
REFERENCES......Page 1118
117.1 INTRODUCTION......Page 1120
117.2 FEATURES OF MINOR POLAR COMPOUND (MPC) OLIVE OIL EXTRACT......Page 1121
117.3 MPC-OLIVE OIL EXTRACT INHIBITS NF-κB ACTIVATION IN HUMAN MONOCYTES/MACROPHAGES......Page 1122
REFERENCES......Page 1126
118.1 INTRODUCTION......Page 1128
118.2 DIETARY LIPID SOURCE AND UCPs......Page 1129
REFERENCES......Page 1132
119.1 INTRODUCTION......Page 1136
119.2 GLUTATHIONE AND GSH-RELATED ENZYMES......Page 1137
119.3 EVOO BIOPHENOLS AND GSH CYCLE......Page 1138
119.4 EVOO BIOPHENOLS AND GENE EXPRESSION......Page 1140
REFERENCES......Page 1142
120.2 MEDITERRANEAN DIET AND OLIVE OIL......Page 1144
120.3 EVALUATION OF THE PROTECTION OFFERED BY EXOGENOUSLY ADDED COMPOUNDS AGAINST HYDROGEN PEROXIDE-INDUCED DNA DAMAGE......Page 1145
120.4 THE ROLE OF IRON IN HYDROGENPEROXIDE-INDUCED DNA DAMAGE......Page 1146
120.6 FLAVONOIDS PROTECT CELLS BY CHELATING INTRACELLULAR IRON......Page 1147
120.7 CONCLUDING REMARKS......Page 1148
REFERENCES......Page 1149
121.3 CYTOSOLIC CALCIUM......Page 1152
121.5 MOLECULAR EFFECTS OF PHENOLS......Page 1153
121.6 PHENOL–NITRIC OXIDE INTERACTION......Page 1154
SUMMARY POINTS......Page 1155
REFERENCES......Page 1156
122.2 CHEMISTRY......Page 1158
122.3 DIETARY PROTECTION......Page 1159
122.4 PHOTOPROTECTION......Page 1161
122.5 TOPICAL APPLICATIONS FOR DERMATOLOGIC CONDITIONS......Page 1162
122.6 COSMECEUTICALS......Page 1163
REFERENCES......Page 1164
123.3 DERMIS AND EPIDERMIS......Page 1166
123.4 PATHOPHYSIOLOGY OF WRINKLES, PRURITUS AND XEROSIS......Page 1167
123.5 BENEFICIAL PROPERTIES OF OLIVE OIL......Page 1168
123.6 THE EFFECTS OF OLIVE OIL ON THE SKIN......Page 1169
REFERENCES......Page 1172
124.1 INTRODUCTION......Page 1174
124.2 OLIVE OIL (OLEUM OLIVAE )......Page 1175
124.3 OLIVE OIL DERIVATIVES......Page 1177
124.4 SKIN PATHOLOGIES AND THE TREATMENT WITH OLIVE OIL......Page 1178
124.5 TOPICAL PHARMACEUTICAL FORMULATIONS MADE WITH OLIVE OIL......Page 1179
124.6 OZONATED OLIVE OIL......Page 1180
SUMMARY POINTS......Page 1181
REFERENCES......Page 1182
125.3 METHODOLOGICAL CONSIDERATION......Page 1184
125.4 GLOBAL CHANGES IN GENE EXPRESSION IN LIVERS FED THE DIFFERENT DIETS USING MICROARRAYS......Page 1185
125.5 PLASMA PRESENCE OF UNSAPONIFIABLE-ACTIVATED GENE PRODUCTS......Page 1186
125.6 EFFECTS OF MOUSE GENETIC BACKGROUND ON THE RESPONSE TO UNSAPONIFIABLE FRACTION-ENRICHED OLIVE OIL......Page 1187
REFERENCES......Page 1189
126.2 COMPOSITION OF MONOUNSATURATED FATTY ACID (MUFA), OLIVE OIL......Page 1192
126.3 PATHOPHYSIOLOGY OF NAFLD, DIETARY FAT AND HEPATIC LIPIDS......Page 1193
126.4 MONOUNSATURATED FATTY ACIDS (MUFA) AND NAFLD......Page 1194
126.5 THE SPECIAL MECHANISM OF OLIVE OIL......Page 1195
REFERENCES......Page 1196
127.1 INTRODUCTION......Page 1198
127.2 UPTAKE AND METABOLISM OF HTy IN CELL CULTURE......Page 1199
127.3 ANTIOXIDANT EFFECT OF HTy IN CELL CULTURE......Page 1203
REFERENCES......Page 1205
128.1 INTRODUCTION......Page 1208
128.2 OLIVE OIL AND APOPTOSIS IN AGING......Page 1209
128.3 CONCLUSIONS AND PERSPECTIVES......Page 1212
SUMMARY POINTS......Page 1213
REFERENCES......Page 1214
129.2 OLIVE OIL AND DIGESTIVE SECRETION IN DOGS......Page 1216
129.3 OLIVE OIL AND DIGESTIVE SECRETION IN HUMANS......Page 1219
REFERENCES......Page 1223
130.1 INTRODUCTION......Page 1226
130.2 DIETARY LIPIDS AND PANCREATIC SECRETION......Page 1227
130.3 PANCREATIC SECRETION IN ANESTHETIZED RATS......Page 1228
130.4 EXPERIMENTS IN ISOLATED PANCREATIC ACINI......Page 1230
130.5 AR42J STUDIES......Page 1231
SUMMARY POINTS......Page 1233
REFERENCES......Page 1235
131.1 INTRODUCTION......Page 1236
131.3 NUTRITIONAL VALUE OF OLIVES AND OLIVE OIL......Page 1237
131.4 OLIVES, OLIVE OIL AND BONE HEALTH......Page 1238
131.5 BIOLOGICAL EFFECTS OF OLIVES AND OLIVE OIL COMPONENTS......Page 1239
131.6 APPLICATION OF BIOLOGICAL EFFECTS OF OLIVES AND OLIVE OIL COMPONENTS TO BONE PHYSIOLOGY......Page 1241
131.7 CONCLUSION......Page 1242
REFERENCES......Page 1243
132.1 INTRODUCTION......Page 1246
132.2 HOMA, CLAMP AND INSULINOGENIC INDEX......Page 1247
132.4 REVERSIBILITY OF FRUCTOSEINDUCED INSULIN RESISTANCE......Page 1248
132.5 EFFECT OF OLIVE OIL AND GUAR ON GLUCOSE HOMEOSTASIS......Page 1249
132.7 EFFECT OF OLIVE OIL AND GUAR ON INSULIN RESISTANCE RATS......Page 1250
REFERENCES......Page 1251
133.2 GLUCAGON-LIKE PEPTIDE-1......Page 1254
133.3 MONOUNSATURATED FATTY ACIDS AND GLP-1......Page 1256
133.4 OLIVE OIL DIET IN NORMAL RATS......Page 1257
133.5 OLIVE OIL DIET IN TYPE 2 DIABETIC RATS......Page 1258
133.6 COMPARISON BETWEEN NORMAL AND DIABETIC RATS......Page 1259
REFERENCES......Page 1260
Section 3 Specific Components of Olive Oil and Their Effects on Tissue and Body Systems......Page 1262
3.1 Tyrosol and Hydroxytyrosol......Page 1264
134.2 PROPERTIES......Page 1266
134.5 OXIDATION REACTIVITY......Page 1268
134.6 MECHANISMS OF THE OXIDATION REACTIONS......Page 1269
134.7 REACTIVITY TOWARDS REACTIVE NITROGEN SPECIES......Page 1270
134.8 OVERVIEW OF CONCEPTS AND IMPLICATIONS FOR OXIDATIVE STRESS......Page 1271
REFERENCES......Page 1272
135.1 INTRODUCTION......Page 1274
135.2 LIPOPHILIC HYDROXYTYROSOL ANALOGUES......Page 1275
SUMMARY POINTS......Page 1282
REFERENCES......Page 1283
136.2 BIOLOGICAL EFFECTS OF HYDROXYTYROSOL......Page 1286
136.3 CYCLOSPORINE AND ROS......Page 1288
136.4 EFFECTS OF HYDROXYTYROSOL ON CYCLOSPORINE CYTOTOXICITY IN RAT RENAL TUBULAR CELLS......Page 1289
136.5 CYCLOSPORINE NEPHROTOXICITY IN RATS: EFFECT OF HYDROXYTYROSOL IN VIVO......Page 1290
136.6 CONCLUSIONS......Page 1291
SUMMARY POINTS......Page 1292
REFERENCES......Page 1293
137.2 THE PROTOCOL OF THE INTERVENTION STUDY......Page 1294
137.3 THE ‘ANTI-PLATELET’ CAPACITY OF THE HT-RICH EXTRACT......Page 1295
REFERENCES......Page 1297
138.2 HYDROXYTYROSOL AND ENDOTHELIAL CELLS......Page 1298
138.4 DO HYDROXYTYROSOL’S ACTIONS DEPEND ON THE PRESENCE OF PROINFLAMMATORY STIMULI?......Page 1299
138.6 OTHER WAYS OF INFLUENCING ENOS......Page 1300
REFERENCES......Page 1301
139.1 INTRODUCTION......Page 1304
139.2 TYROSOL......Page 1305
139.3 TYROSOL PREVENTS MACROPHAGE ACTIVATION BY IFN-γ AND GLIADIN......Page 1306
REFERENCES......Page 1308
140.2 HYDROXYTYROSOL DERIVATIVES APPEAR IN URINE AFTER TREATMENT......Page 1310
140.5 EFFECT OF HYDROXYTYROSOL ON HIGH-DENSITY LIPOPROTEINS......Page 1311
140.8 ANALYSIS OF THE EXPRESSION OF SURFACE MOLECULE, MAC-1, IN BLOOD MONOCYTES......Page 1312
140.12 ANALYSIS OF THE ROLE OF PHENOLIC COMPOUNDS IN ATHEROSCLEROSIS......Page 1313
REFERENCES......Page 1314
141.1 INTRODUCTION......Page 1316
141.2 MACROPHAGE ACTIVATION......Page 1317
141.3 HT INHIBITS MACROPHAGE ACTIVATION......Page 1319
REFERENCES......Page 1321
142.1 INTRODUCTION......Page 1324
142.3 MYCOPLASMAS, ANTIMYCOPLASMAL ACTIVITY......Page 1325
142.5 THE RATIONALE FOR THE USAGE OF HYDROXYTYROSOL IN ANTIMYCOPLASMAL THERAPY......Page 1326
142.6 CONCLUSION......Page 1327
REFERENCES......Page 1328
143.1 INTRODUCTION......Page 1330
143.2 ROS PRODUCTION BY NEUTROPHILS AND THEIR ROLE IN PATHOLOGY......Page 1331
143.3 ANTIOXIDANT EFFECTS OF OLIVE OIL PHENOLIC COMPOUNDS......Page 1332
REFERENCES......Page 1333
144.2 THE ROLE OF HYDROXYTYROSOL IN HEALTH AND DISEASE......Page 1336
144.3 ANTIPROLIFERATIVE ACTIVITY OF HYDROXYTYROSOL......Page 1337
144.5 HYDROXYTYROSOL IN THE DIET......Page 1339
REFERENCES......Page 1340
145.2 PENTACYCLIC TRITERPENES FROM OLEA EUROPAEA......Page 1342
145.3 APOPTOSIS IN COLORECTAL CANCER......Page 1343
145.4 PENTACYCLIC TRITERPENES INDUCE APOPTOSIS......Page 1345
REFERENCES......Page 1350
3.2 Oleuropein......Page 1352
146.2 THE EFFECT OF OLEUROPEIN ON ISCHEMIC MYOCARDIUM......Page 1354
146.3 THE EFFECT OF OLEUROPEIN ON OXIDATIVE REPERFUSION INJURY......Page 1356
146.4 THE EFFECT OF OLEUROPEIN ON DXR’S INDUCED ACUTE CARDIOTOXICITY......Page 1357
REFERENCES......Page 1359
147.2 PAST AND PRESENT OF IMMUNOINTERVENTION IN SEPSIS......Page 1362
147.4 OLEUROPEIN AS A PROMISING IMMUNOMODULATOR IN EXPERIMENTAL SEPSIS......Page 1363
147.5 PROPOSED MECHANISMS OF ACTION OF OLEUROPEIN......Page 1364
REFERENCES......Page 1365
148.1 INTRODUCTION......Page 1368
148.2 EXPERIMENTAL CONSIDERATIONS......Page 1369
148.3 FINAL CONSIDERATIONS ON THE ROLE OF OLEUROPEIN IN METABOLISM......Page 1371
REFERENCES......Page 1373
149.1 INTRODUCTION......Page 1376
149.2 THE ESSENTIAL LINK BETWEEN CELLULAR HOMEOSTASIS, AGING AND THE FUNCTION OF THE PROTEASOME......Page 1377
REFERENCES......Page 1383
150.2 EFFECTS OF OLE ON MEMBRANES USING PHOSPHOLIPID MODEL MEMBRANES......Page 1386
150.3 ANTIVIRAL ACTIVITY OF OLEUROPEIN AGAINST FISH RHABDOVIRUS......Page 1390
REFERENCES......Page 1394
151.2 ANTIMICROBIAL PROPERTIES......Page 1396
151.3 MYCOPLASMAS AND ANTIMYCOPLASMAL ACTIVITY......Page 1397
151.5 THE FATE OF OLEUROPEIN AFTER INGESTION......Page 1399
SUMMARY POINTS......Page 1400
ACKNOWLEDGMENTS......Page 1401
REFERENCES......Page 1433
3.3 Oleic Acid......Page 1404
152.2 IN VITRO STUDIES......Page 1406
152.3 IN VIVO STUDIES......Page 1408
152.4 CONCLUSIONS......Page 1412
REFERENCES......Page 1413
153.2 CARIES DEVELOPMENT......Page 1416
153.3 GLUCOSYLTRANSFERASE AS A TARGET OF ANTICARIES APPROACH......Page 1417
153.5 OLEIC ACID AND ITS DERIVATIVES AS A GLUCOSYLTRANSFERASE INHIBITOR......Page 1418
153.6 ANTIBACTERIAL ACTIVITIES OF LONG-CHAIN UNSATURATED FATTY ACIDS......Page 1419
153.7 CONCLUSION......Page 1421
SUMMARY POINTS......Page 1422
REFERENCES......Page 1423
154.2 OLEIC ACID ON POSTPRANDIAL THROMBOGENESIS......Page 1426
154.3 OLEIC ACID ON POSTPRANDIAL FIBRINOLYSIS......Page 1428
154.5 POSSIBLE MECHANISMS BY WHICH OLEIC ACID IS ACTING ON POSTPRANDIAL GLUCOSE HOMEOSTASIS......Page 1429
155.1 INTRODUCTION......Page 1436
155.3 ROLE OF PPARγ AND FATTY ACIDS IN CARBOHYDRATE METABOLISM......Page 1437
155.4 CHARACTERISTICS OF A POPULATION WITH A HIGH INTAKE OF OLEIC ACID AND THE PPARG2 GENE......Page 1438
REFERENCES......Page 1442
156.1 INTRODUCTION......Page 1446
156.3 TRANSCYTOSIS OF ALBUMIN INDUCES OLEIC ACID SYNTHESIS AND RELEASE BY ASTROCYTES......Page 1447
156.4 OLEIC ACID IS A NEUROTROPHIC FACTOR FOR NEURONAL DIFFERENTIATION......Page 1448
156.7 CLINICAL RELEVANCE OF OLEIC ACID IN THE BRAIN......Page 1449
ACKNOWLEDGMENTS......Page 1451
REFERENCES......Page 1452
3.4 Other Components Found in Olive Plants and Products......Page 1454
157.1 INTRODUCTION......Page 1456
157.2 MASLINIC ACID ADDED TO THE DIET STIMULATES THE GROWTH OF RAINBOW TROUT......Page 1458
157.4 MASLINIC ACID STIMULATES LIVER AND WHITE-MUSCLE PROTEIN-TURNOVER RATES......Page 1459
157.5 MASLINIC ACID STIMULATES GLYCOGEN ACCUMULATION IN HEPATOCYTES OF RAINBOW TROUT......Page 1460
SUMMARY POINTS......Page 1461
REFERENCES......Page 1462
158.1 INTRODUCTION......Page 1464
158.2 EFFECTS OF OLEANOLIC ACID AND MASLINIC ACID ON HYPERGLYCEMIA......Page 1465
158.3 EFFECTS OF OLEANOLIC ACID AND MASLINIC ACID ON THE PLASMA LIPID PROFILE......Page 1466
SUMMARY POINTS......Page 1468
REFERENCES......Page 1469
159.1 INTRODUCTION......Page 1472
159.2 CARDIOVASCULAR PROPERTIES......Page 1474
159.3 ANTI-INFLAMMATORY EFFECTS......Page 1475
159.4 ANTICANCER EFFECTS......Page 1476
159.7 OTHER FUNCTIONAL PROPERTIES......Page 1477
REFERENCES......Page 1478
160.2 THE FLAVANOIDS......Page 1480
160.4 THE DIMERIC LIGNANS......Page 1487
160.5 ELENOLIC ACID AND THE SECOIRIDOIDS......Page 1493
160.6 ELENOLIC ACID......Page 1494
160.7 OLEUROPEIN......Page 1496
160.8 OLEOCANTHAL: A ‘NATURAL’ NONSTEROIDAL ANTIINFLAMMATORY DRUG (NSAID) IN EXTRA VIRGIN OLIVE OILS......Page 1498
160.9 DECARBOMETHOXY OLEUROPEIN AGLYCONE......Page 1502
REFERENCES......Page 1504
A......Page 1506
C......Page 1507
F......Page 1509
G......Page 1510
H......Page 1511
L......Page 1512
M......Page 1513
N......Page 1514
P......Page 1515
R......Page 1517
S......Page 1518
T......Page 1519
Z......Page 1520