Olive oil and health

Contents......Page 5
List of Contributors......Page 9
Preface......Page 13
Abbreviations......Page 15
1. Introduction......Page 21
3. The Origin and Spread of the Olive – a Complex Question......Page 22
4. Olive Cultivation in the Earliest Historical Times......Page 25
5. Olive Cultivation in the Great Civilizations: Mesopotamia, Egypt, Israel, Phoenicia, Crete and Mycenae......Page 26
6. The Olive Tree and Olive Oil in the Classical Greco-Roman World......Page 31
7. The Olive and Olive Oil in the Medieval and Modern Eras......Page 42
8. Olive Oil in Contemporary Times......Page 51
9. References......Page 56
1. Introduction......Page 65
2. Types and Characteristics of Olive Oil......Page 66
3. Chemical Composition......Page 69
4. References......Page 81
1. Introduction......Page 83
3. Total Antioxidant Capacity of Oils......Page 84
4. The Utilization of Tac for Measuring the Stability of Oils......Page 88
6. References......Page 91
1. Introduction......Page 94
3. Changes That Occur During Heating and Frying......Page 95
4. Frying Changes Assessment – Present Legislation......Page 100
5. Advantages of Frying......Page 102
6. Disadvantages of Frying......Page 112
7. Frying in the Culinary Process Chain......Page 116
9. Advantages of Frying with Olive Oils......Page 117
11. References......Page 122
1. Introduction......Page 129
3. Olive Oil Minor Constituents......Page 130
4. Olive Oil Phenolics as Antioxidants......Page 132
6. References......Page 136
1. Oxidative Stress and Mitochondria......Page 139
3. Olive Oil in the Prevention of Adriamycin-Mediated Oxidative Stress......Page 143
4. Oxidative Stress Related to Physical Exercise and Olive Oil......Page 146
5. Olive Oil, Mitochondrial Oxidative Stress and Ageing......Page 156
6. References......Page 166
1. Introduction......Page 172
2. Ecological Studies: The Seven Countries Study and the ‘Albanian Paradox’......Page 174
3. Cohort Studies (see Table 7.2)......Page 177
4. Case-Control Studies (see Table 7.3)......Page 181
5. Clinical Studies......Page 184
7. Conclusions......Page 186
8. References......Page 188
1. Introduction......Page 192
2. Induction of Atherosclerosis by Chylomicron Remnants......Page 193
3. Effect of Olive Oil on the Clearance of Serum Remnants......Page 198
5. References......Page 205
1. Introduction......Page 214
2. Pathophysiology of Atherosclerosis......Page 216
3. Effects of Virgin Olive Oil on Cardiovascular Risk Factors......Page 224
4. Mechanisms of Action of Olive Oil in the Prevention of Atherosclerosis......Page 229
5. References......Page 235
1. Introduction......Page 243
2. Main Factors in Blood Thrombogenicity......Page 244
3. Dietary Monounsaturated Fat and Haemostasis......Page 248
4. References......Page 256
1. Introduction......Page 260
2. The Effect of Dietary Mufa on Insulin Sensitivity and Carbohydrate Metabolism and the Risk of Diabetes......Page 264
3. The Effect of Dietary Mufa on Body Weight and Fat Distribution......Page 267
4. The Effect of Dietary Mufa on Lipid Abnormalities in Diabetes......Page 268
5. Effects of MUFA on Composition and Function of Lipoproteins......Page 273
6. The Effect of Dietary Mufa on Insulin Sensitivity and Carbohydrate Metabolism in Diabetes......Page 274
7. Effects of MUFA on B-cell Function and the Enteroinsular Axis......Page 275
8. Effects of MUFA on Endothelial Function in Diabetes......Page 276
10. References......Page 277
1. Introduction......Page 285
2. Effects of Olive Oil on Ex Vivo Lymphocyte Proliferation......Page 286
3. Effects of Olive Oil on Ex Vivo Natural Killer Cell Activity......Page 288
4. Effects of Olive Oil on Expression of Adhesion Molecules......Page 290
5. Effects of Olive Oil on In Vivo Immune Responses......Page 292
6. Olive Oil and Host Defence......Page 294
7. Olive Oil-Containing Emulsions in Clinical Nutrition......Page 295
8. Olive Oil and Inflammatory Disease......Page 296
9. Are the Effects of Olive Oil on Immune Function Due to Oleic Acid or to Non-lipid Components?......Page 297
10. Conclusion......Page 299
11. References......Page 300
1. Introduction......Page 304
2. Physiology of the Gastrointestinal Tract......Page 305
3. Olive Oil and the Digestive System......Page 311
4. References......Page 327
1. Introduction......Page 329
2. Oleic Acid in the Cell......Page 330
3. Oleic Acid on Lymphocyte Function......Page 331
4. Human Trials of Olive Oil and oleic acid on Inflammatory Bowel Disease......Page 332
5. References......Page 334
1. Cancer......Page 337
2. The Diet......Page 343
3. Diet and Cancer......Page 346
4. Experimental Data on the Effects of Olive Oil and Other Dietary Lipids in Cancer......Page 349
5. Mechanisms of the Modulating Action of Dietary Lipids on Cancer......Page 358
6. Final Considerations on Olive Oil in the Cancer Prevention......Page 380
7. References......Page 381
B......Page 396
D......Page 397
I......Page 398
O......Page 399
S......Page 401
W......Page 402