Olives and Olive Oil as Functional Foods

Apostolos Kiritsakis , Fereidoon Shahidi 지음

Wiley 2017년 06월 15일 출간

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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 pion

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List of Contributors xiii Preface xix 1 Olive tree history and evolution 1Giorgos Kostelenos and Apostolos Kiritsakis 1.1 Introduction 1 1.2 The olive culture in the Mediterranean region 1 1.3 Evolution of the olive tree from a botanical point of view 3 1.4 A different approach 6 1.5 Conclusion 10 References 11 2 Botanical characteristics of olive trees: cultivation and growth conditions defense mechanisms to various stressors and effects on olive growth and functional compounds 13Eleni Tsantili, Evangelos Evangelou, and Apostolos Kiritsakis 2.1 Introduction 13 2.2 Botanical characteristics 15 2.3 Cultivation and growth conditions 18 2.4 Defense mechanisms against various stresses 22 2.5 Factors affecting olive growth and functional compounds 24 2.6 Conclusion 27 References 27 3 Conventional and organic cultivation and their effect on the functional composition of olive oil 35Nikolaos Volakakis, Emmanouil Kabourakis, and Carlo Leifert 3.1 Introduction 35 3.2 Productivity 36 3.3 Environmental impact 36 3.4 Pesticide residues 37 3.5 Oil composition and quality 37 3.6 Conclusion 40 References 40 4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents 45Joan Tous 4.1 Introduction 45 4.2 Overview of olive orchards in some world crop areas 45 4.3 Global olive oil cultivars 53 4.4 Olive oil composition affected by genetic and environmental factors 69 4.5 Conclusion 76 Acknowledgments 76 References 76 5 Olive fruit and olive oil composition and their functional compounds 81Fatima Paiva-Martins and Apostolos Kiritsakis 5.1 Introduction 81 5.2 The olive fruit 81 5.3 Description of olive fruit

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저자(글) Apostolos Kiritsakis

Apostolos Kiritsakis, PhD 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, PhD 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.

저자(글) Fereidoon Shahidi