The only single-source reference on the science of olives and olive oil nutrition and health benefits
Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more.
People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book:
* Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health
* Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health
* Provides important information about new findings on olive oil and lipids which reviews the latest research
* Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more
Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
About the author
Apostolos Kiritsakis, Ph D was a Professor in the School of Food Technology and Nutrition, at the Alexander Technological Institute of Thessaloniki, Greece. Dr Kiritsakis is one of the first scientists internationally, to conduct extensive research on olive oil and has lectured in many countries all over the world, on the benefits of quality olive oil on human health.
Fereidoon Shahidi, Ph D is a University Research Professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Canada. Dr Shahidi has been recognized as one of the world’s most highly cited individuals and most productive scientists in the area of food, nutrition and agricultural science.
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