Olive Oil: Production, Bioactive Properties and Public Health
MetadataShow full item record
This chapter begins with a brief historical review of traditional machinery-based extraction of virgin olive oil, followed by an update on the development of some recent processing techniques around the world, including the non-traditional olive oil producing nation, Australia. The effects of production on the main bioactive properties of the extracted oil such as concentration of total phenolic compounds and antiradical activity, will be presented. The implications of employing these techniques on public health are also mentioned, especially in the context of cardiovascular diseases, metabolic syndrome, cancer, as well as environmental impact. This chapter concludes with suggestions for future research.
Showing items related by title, author, creator and subject.
Oliver, Paul David (2014)Is sport effective at breaking down cultural barriers within sporting communities for Indigenous Australians and people from Culturally and Linguistically Diverse backgrounds? Can it build social bridges by contributing ...
Evidence that γ-aminobutyric acid is a major nitrogen source during Cladosporium fulvum infection of tomatoSolomon, P.; Oliver, Richard (2002)The growth of the biotrophic pathogen Cladosporium fulvum within the tomato (Lycopersicon esculentum Mill.) leaf is restricted to the intercellular space. Previous studies from this laboratory have demonstrated that ...
Interferon-? and IL-5 production correlate directly in HIV patients Co-infected with mycobacterium tuberculosis with or without immune restoration diseaseOliver, B.; Elliott, J.; Saphonn, V.; Vun, M.; French, M.; Price, Patricia (2010)IL-5 and interferon-? responses were investigated in mitogen-stimulated whole-blood cultures from HIV patients with and without Mycobacterium tuberculosis disease, to determine whether an imbalance of Th1/Th2 cytokines ...