Olives and Olive Oil in Health and Disease Prevention (eBook)

Front Cover 1
Olives and Olive Oil in Health and Disease Prevention 4
Copyright Page 5
Contents 6
Preface 16
List of Contributors 18
Abbreviations 30
Section 1 General Aspects of Olives and Olive Oil 42
1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization 44
Chapter 1. Table Olives: Varieties and Variations 46
1.1 INTRODUCTION 46
1.2 TYPES OF OLIVE ACCORDING TO RIPENESS 46
1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS 49
1.4 MAJOR PROCESSING METHODS 49
1.5 CHARACTERISTICS OF FINAL PRODUCTS 54
SUMMARY POINTS 55
REFERENCES 55
Chapter 2. Olive Genomics 58
2.1 INTRODUCTION 58
2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE 58
2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS 59
2.4 MOLECULAR MARKER APPLICATIONS 62
2.5 FUNCTIONAL GENOMICS 63
2.6 CONCLUSIONS 64
SUMMARY POINTS 65
REFERENCES 65
Chapter 3. Current Initiatives in Proteomics of the Olive Tree 66
3.1 INTRODUCTION 66
3.2 BOTANICAL FEATURES OF OLIVE TREE 66
3.3 PROTEOMICS 67
3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION 68
3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS 68
3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS 70
SUMMARY POINTS 72
ACKNOWLEDGMENTS 72
REFERENCES 72
Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives 74
4.1 INTRODUCTION 74
4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION 75
4.3 OLIVE CULTIVARS DATA 77
4.4 UNSUPERVISED CLASSIFICATION 77
4.5 LINEAR DISCRIMINANT ANALYSIS (LDA) 81
4.6 CONCLUSIONS 82
SUMMARY POINTS 82
REFERENCES 82
Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil 84
5.1 INTRODUCTION 84
5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL 84
SUMMARY POINTS 90
ACKNOWLEDGMENTS 90
REFERENCES 90
Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition 92
6.1 INTRODUCTION 92
6.2 IRRIGATION MANAGEMENT 92
6.3 VIRGIN OLIVE OIL QUALITY INDICES 93
6.4 SENSORY CHARACTERISTICS 93
6.5 FATTY ACID COMPOSITION 95
6.6 NATURAL ANTIOXIDANTS CONTENT 95
6.7 VOLATILE COMPOUNDS 97
SUMMARY POINTS 98
REFERENCES 99
Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils 100
7.1 INTRODUCTION 100
7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES 100
7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN 103
7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS 107
SUMMARY POINTS 109
REFERENCES 109
Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes 110
8.1 INTRODUCTION 110
8.2 MACHINES FOR OLIVE CRUSHING 110
8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY 112
8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS 112
8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY 113
SUMMARY POINTS 116
REFERENCES 116
Chapter 9. The Malaxation Process: Influence on Olive Oil Quality and the Effect of the Control of Oxygen Concentration in Virgin Olive Oil 118
9.1 INTRODUCTION 118
9.2 ENZYMES INVOLVED DURING MALAXATION AND THEIR INFLUENCE ON PHENOLIC CONTENT AND VOLATILE COMPOUNDS 119
9.3 MALAXER MACHINE AND ITS EVOLUTION IN ENHANCING OLIVE OIL QUALITY 119
9.4 MIXING CONDITIONS AND THEIR EFFECT ON THE OLIVE OIL QUALITY 120
SUMMARY POINTS 123
REFERENCES 123
Chapter 10. Influence of Different Centrifugal Extraction Systems on Antioxidant Content and Stability of Virgin Olive Oil 126
10.1 INTRODUCTION 126
10.2 VIRGIN OLIVE OIL EXTRACTION SYSTEMS 127
10.3 DECANTER CENTRIFUGE TECHNOLOGY 128
10.4 DIFFERENCES BETWEEN TWO- AND THREE-PHASE CENTRIFUGAL DECANTERS 128
10.5 THREE- AND TWO-PHASE CENTRIFUGAL DECANTERS: OPERATION AND TECHNOLOGICAL INNOVATION 129
10.6 EFFECT OF THREE- AND TWO-PHASE CENTRIFUGAL DECANTERS ON VIRGIN OLIVE OIL QUALITY 130
SUMMARY POINTS 132
REFERENCES 134
Chapter 11. A Marker of Quality of Olive Oils: The Expression of Oleuropein 136
11.1 INTRODUCTION 136
11.2 OLP EXPRESSION 136
SUMMARY POINTS 141
REFERENCES 141
Chapter 12. Olive Oil Authenticity Evaluation by Chemical and Biological Methodologies 142
12.1 INTRODUCTION 142
12.2 CHROMATOGRAPHIC METHODS 142
12.3 SPECTROSCOPIC/SPECTROMETRIC METHODS 144
12.4 DNA-BASED METHODS 146
SUMMARY POINTS 146
ACKNOWLEDGMENTS 146
REFERENCES 146
Chapter 13. Ripening of Table Olives: Use of Magnetic Resonance Imaging (MRI) 150
13.1 INTRODUCTION 150
13.2 USE AND ADVANTAGES OF MRI TECHNIQUE 150
13.3 AIM OF THE WORK AND STATE OF THE ART 150
13.4 DESCRIPTION OF THE EXPERIMENTAL WORK 151
13.5 RESULTS OF ANALYTICAL DETERMINATIONS 152
13.6 RESULTS OF [sup(1)]H HR-MAS NMR ANALYSIS 152
13.7 STRUCTURE OF OLIVES 153
13.8 DISCUSSION OF MRI RESULTS 154
13.9 EVOLUTION OF WATER AND OIL DISTRIBUTION IN OLIVE WITH RIPENING 155
13.10 QUANTITATIVE ANALYSIS ON MRI IMAGES 156
13.11 FINAL REMARKS 156
SUMMARY POINTS 157
REFERENCES 157
Chapter 14. NMR and Olive Oils: A Geographical Characterization 158
14.1 INTRODUCTION 158
14.2 PRACTICAL ASPECT OF THE NMR-STATISTICAL PROTOCOL 158
14.3 GEOGRAPHICAL CHARACTERIZATION OF OLIVE OILS 161
SUMMARY POINTS 164
REFERENCES 164
Chapter 15. NMR and Olive Oils: A Characterization According to the Cultivar 166
15.1 INTRODUCTION 166
15.2 [sup(13)]C SPECTRUM OF AN OLIVE OIL 166
15.3 THE EFFECT OF THE CULTIVAR ON OLIVE OIL COMPOSITION 167
SUMMARY POINTS 169
REFERENCES 169
Chapter 16. Geographical Characterization of Olive Oil by Means of Multivariate Classification: Application of CAIMAN 170
16.1 INTRODUCTION 170
16.2 INTRODUCTION TO CAIMAN THEORY 171
16.3 EVALUATING THE CLASSIFICATION PERFORMANCES 172
16.4 PARTIAL LEAST SQUARE – DISCRIMINANT ANALYSIS 173
16.5 OLIVE OIL CHEMICAL DATA 173
16.6 EXAMPLE OF CLASSIFICATION WITH CAIMAN: OLIVE OILS FROM SOUTH APULIA 173
16.7 CAIMAN CLASSIFICATION ON THE OTHER CLASSES 174
16.8 CLASSIFICATION WITH PLS-DA 176
16.9 CONCLUSIONS 177
SUMMARY POINTS 177
REFERENCES 177
Chapter 17. Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes 180
17.1 INTRODUCTION 180
17.2 CONSIDERATIONS ON THE ANALYTICAL METHODOLOGY TO APPLY 182
17.3 EVALUATION OF THE OXIDATION AND POLYMERIZATION SUBSTANCE CLASSES DURING REFINING OF LAMPANTE OLIVE OIL 184
17.4 INVESTIGATION ON THE DEGREE OF OXIDATION AND HYDROLYSIS OF REFINED OLIVE OILS 186
17.5 COMPARISON BETWEEN TRADITIONAL AND RECENT NONCONVENTIONAL PARAMETERS IN THE ASCERTAINMENT OF THE QUALITY OF OLIVE OIL COMMERCIAL CLASS 187
17.6 QUALITY COMPARISON BETWEEN THE OLIVE OIL COMMERCIAL CLASS AND MARKETED REFINED SEED OILS 191
SUMMARY POINTS 193
REFERENCES 194
Chapter 18. Classification of Sicilian Olive Oils According to Heavy Metal and Selenium Levels Using Canonical Discriminant Analysis (CDA) 196
18.1 INTRODUCTION 196
18.2 SICILIAN OLIVE OIL 196
18.3 HEAVY METALS AND SELENIUM: BIOLOGICAL AND TOXICOLOGICAL ASPECTS 197
18.4 TRACE METALS ANALYSIS: DERIVATIVE STRIPPING CHRONOPOTENTIOMETRY 197
18.5 CANONICAL DISCRIMINANT ANALYSIS USED FOR THE CLASSIFICATION OF SICILIAN OLIVE OILS 200
SUMMARY POINTS 203
REFERENCES 204
1.2 Components of Olives and Olive Plant Product and Uses 206
Chapter 19. Polyphenols in Olive Oil: The Importance of Phenolic Compounds in the Chemical Composition of Olive Oil 208
19.1 INTRODUCTION 208
19.2 WHY ARE THE PHENOLIC COMPOUNDS IN VIRGIN OLIVE OIL SO IMPORTANT? 212
19.3 HEALTH ASPECTS LINKED TO PHENOLICS IN VOO 212
19.4 PHENOLIC CONTRIBUTION TO THE OXIDATIVE STABILITY OF VOO 213
19.5 SENSORY PROPERTIES AFFECTED BY PHENOLICS IN VOO 213
SUMMARY POINTS 214
REFERENCES 215
Chapter 20. Phenolic Profiles of Portuguese Olives: Cultivar and Geographics 218
20.1 INTRODUCTION 218
20.2 OLEA EUROPAEA CULTIVARS AND THEIR DIFFERENTIATION 218
20.3 PHENOLICS IN OLIVE FRUITS 219
20.4 OLIVES IN PORTUGAL: CULTIVARS AND PRODUCTION 219
20.5 CHARACTERIZATION OF CULTIVARS BY THEIR PHENOLIC PROFILE 219
20.6 PHENOLIC PROFILES OF PORTUGUESE CULTIVARS 221
20.7 CONCLUSION 226
SUMMARY POINTS 226
REFERENCES 226
Chapter 21. Low-level Free Phenols in Sicilian Olive Oils 228
21.1 INTRODUCTION 228
21.2 METHODOLOGICAL CONSIDERATIONS 228
21.3 SELECTED ION ANALYSIS FROM THE FULL SCAN DATA: A POWERFUL AND VERSATILE TOOL TO DETECT AND IDENTIFY PHENOLS 231
21.4 PHENOLIC CONTENTS IN SICILIAN OLIVE OILS 238
SUMMARY POINTS 240
REFERENCES 240
Chapter 22. Volatile Compounds in Australian Olive Oils: How Different Are They From Other Oils 242
22.1 INTRODUCTION 242
22.2 MEASUREMENT OF OLIVE OIL VOLATILES 243
22.3 VOLATILE PROFILES OF OLIVE OILS 245
22.4 COMPARISON WITH AUSTRALIAN OLIVE OILS 246
22.5 HEALTH ASPECTS 248
22.6 CONCLUSION 248
SUMMARY POINTS 249
REFERENCES 249
Chapter 23. Sterols and Non- steroidal Triterpenoids of the Developing Olive Fruit 252
23.1 INTRODUCTION 252
23.2 THE OLIVE FRUIT CONTAINS A VAST ARRAY OF STEROLS AND NON-STEROIDAL TRITERPENOIDS 252
23.3 CHANGES IN THE CONTENT OF FREE AND ESTERIFIED STEROLS AND NON-STEROIDAL TRITERPENOIDS THROUGHOUT FRUIT DEVELOPMENT 254
23.4 HOW IS CARBON FLUX REGULATED BETWEEN BOTH TRITERPENIC PATHWAYS IN THE OLIVE FRUIT? 257
SUMMARY POINTS 258
REFERENCES 259
Chapter 24. A Comparison of the Volatile Compounds, in Spanish-style, Greek-style and Castelvetrano-style Green Olives of the Nocellara del Belice Cultivar: Alcohols, Aldehydes, Ketones, Esters and Acids 260
24.1 INTRODUCTION 260
24.2 DIFFERENCES BETWEEN VOLATILE COMPOUNDS IN VIRGIN OLIVE OIL AND IN TABLE OLIVES 260
24.3 AN INSIGHT ON VOLATILE COMPOUNDS BIOFORMATION 261
24.4 FERMENTATION 261
24.5 LIPOXYGENASE PATHWAY 262
24.6 VOLATILE ESTERS BIOSYNTHESIS 262
24.7 INVESTIGATION OF THE VOLATILE COMPOUND CONTENTS IN SPANISH-STYLE, GREEK-STYLE AND CASTELVETRANO-STYLE GREEN OLIVES OF THE NOCELLARA DEL BELICE CULTIVAR 262
SUMMARY POINTS 268
REFERENCES 271
Chapter 25. Polyphenol Oxidase and Oleuropein in Olives and their Changes During Olive Ripening 274
25.1 INTRODUCTION 274
25.2 KINETIC AND MOLECULAR PROPERTIES OF PPO IN THE FRUIT AND THE LEAF OF OLIVE TREES OF THE PICUAL VARIETY 276
25.3 CHANGES DURING RIPENING 276
25.4 OLEUROPEIN CONCENTRATION IN FRUIT AND LEAF OF OLIVE DURING RIPENING 277
25.5 CONCLUSION 278
SUMMARY POINTS 278
REFERENCES 278
Chapter 26. Major and Minor Lipid Constituents of Cornicabra Virgin Olive Oil and the Influence of Crop Season Changes 280
26.1 INTRODUCTION 280
26.2 MONOVARIETAL VIRGIN OLIVE OILS COMPOSITION AND CULTIVAR CHARACTERIZATION 280
26.3 QUALITY INDICES OF CORNICABRA VIRGIN OLIVE OIL 281
26.4 TRIGLYCERIDE COMPOSITION 281
26.5 TOTAL FATTY ACID COMPOSITION 281
26.6 STEROL COMPOSITION 283
26.7 ALCOHOL COMPOSITION 283
26.8 NATURAL ANTIOXIDANTS 286
26.9 CORRELATION BETWEEN OXIDATIVE STABILITY AND PHENOLIC COMPOSITION 286
SUMMARY POINTS 287
REFERENCES 287
Chapter 27. Phytosterol Classes in Olive Oils and their Analysis by Common Chromatographic Methods 290
27.1 INTRODUCTION 290
27.2 DEFINITION OF PHYTOSTEROLS 290
27.3 BENEFITS OF PHYTOSTEROLS 291
27.4 PHYTOSTEROL CLASSES 291
27.5 ANALYSIS OF PHYTOSTEROL CLASSES IN OLIVE OIL 291
27.6 THIN-LAYER CHROMATOGRAPHY 292
27.7 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY 293
27.8 SOLID PHASE EXTRACTION 293
27.9 GC AND GC-MS ANALYSIS OF PHYTOSTEROL CLASSES 293
27.10 LEVEL OF PHYTOSTEROL CLASSES IN OLIVE OIL 294
27.11 FREE AND ESTERIFIED PHYTOSTEROLS 296
27.12 USE OF PHYTOSTEROLS IN DETECTION OF OLIVE OIL ADULTERATION WITH HAZELNUT OIL 297
SUMMARY POINTS 297
REFERENCES 298
Chapter 28. Extraction of Oleuropein and Related Phenols from Olive Leaves and Branches 300
28.1 INTRODUCTION 300
28.2 EXTRACTION METHODS 300
28.3 COMPARISON OF PHENOLIC CONTENTS OF OLIVE MATERIALS 302
28.4 DISCRIMINATING AND CLASSIFYING POWER OF OLIVE LEAF EXTRACTS 303
28.5 INFLUENCE OF THE STORAGE CONDITIONS ON BIOPHENOLS FROM OLIVE LEAVES 304
28.6 POTENTIAL OF PHENOLS FROM OLIVE LEAVES 305
SUMMARY POINTS 314
REFERENCES 314
Chapter 29. The Occurrence of the Biogenic Amine Melatonin in Olive Oil: Implications in Health and Disease Prevention 316
29.1 INTRODUCTION 316
29.2 MELATONIN IN EDIBLE PLANTS: WHY MELATONIN EXISTS IN THE PLANT KINGDOM 317
29.3 MELATONIN IN EDIBLE PLANTS: CORRELATION WITH BLOOD LEVELS OF MELATONIN 317
29.4 MELATONIN AS A NEW PHYTOCHEMICAL IN OLIVE OIL 319
29.5 CONCLUDING REMARKS: IMPLICATIONS OF THE PRESENCE OF MELATONIN IN OLIVE OIL HEALTH AND DISEASE PREVENTION 321
ACKNOWLEDGMENTS 322
REFERENCES 322
Chapter 30. Olive Biophenols as Food Supplements and Additives 324
30.1 INTRODUCTION 324
30.2 OLIVE BIOPHENOLS FROM OLIVE LEAVES 326
30.3 OLIVE PHENOLS FROM OLIVE-OIL MILL BYPRODUCTS 326
30.4 OLIVE BIOPHENOLS DIRECTLY FROM OLIVES 327
30.5 OLIVE BIOPHENOLS AS FOOD ANTIOXIDANT ADDITIVE 327
30.6 OLIVE BIOPHENOLS AS FUNCTIONAL FOOD 328
30.7 HEALTH FORTIFICANT FOR FEED 328
30.8 FINAL SAFETY CONSIDERATION 328
SUMMARY POINTS 329
REFERENCES 329
Chapter 31. Chemical Composition of Fermented Green Olives: Acidity, Salt, Moisture, Fat, Protein, Ash, Fiber, Sugar, and Polyphenol 332
31.1 INTRODUCTION 332
31.2 MAJOR COMPONENTS OF RAW OLIVES 332
31.3 SPANISH-STYLE GREEN OLIVES 333
31.4 UNTREATED GREEN OLIVES IN BRINE 335
SUMMARY POINTS 337
REFERENCES 337
Chapter 32. Some Metals in Table Olives 340
32.1 INTRODUCTION 340
32.2 OLIVE FRUITS 341
32.3 PROCESSED OLIVES 342
SUMMARY POINTS 345
REFERENCES 346
Chapter 33. Olive Cultivar, Period of Harvest, and Environmental Pollution on the Contents of Cu, Cd, Pb, and Zn: Italian Perspectives 348
33.1 INTRODUCTION 348
33.2 DISCUSSION 349
SUMMARY POINTS 350
REFERENCES 351
Chapter 34. Trace Components in Italian Virgin Olive Oils 354
34.1 INTRODUCTION 354
34.2 DISCUSSION 354
SUMMARY POINTS 356
REFERENCES 356
Chapter 35. Inorganic Anions in Olive Oils: Application of Suppressed Ion Exchange Chromatography (IEC) for the Analysis of Olive Oils Produced from De-stoned Olives and Traditional Extraction Methods 358
35.1 INTRODUCTION 358
35.2 INORGANIC ANIONS: NUTRITIONAL AND TOXICOLOGICAL ASPECTS 359
SUMMARY POINTS 365
REFERENCES 365
Chapter 36. Purification and Characterization of Olive (Olea europaea L.) Peroxidases 366
36.1 INTRODUCTION 366
36.2 OLIVE POD PURIFICATION 366
36.3 OLIVE POD CHARACTERIZATION 367
36.4 ACTIVITY OF PEROXIDASE IN TABLE OLIVES 371
ACKNOWLEDGMENTS 371
SUMMARY POINTS 371
REFERENCES 372
Chapter 37. Olive Biophenols and Conventional Biotechnology from Mediterranean Aliment Culture 374
37.1 INTRODUCTION 374
37.2 OLIVE BP MECHANISMS 374
37.3 THE BPs IN MAC OLIVE DRUPES 376
37.4 MAC OLIVE ENZYMES 377
37.5 CONVENTIONAL BIOTECHNOLOGY ON MAC OLIVES 378
SUMMARY POINTS 380
ACKNOWLEDGMENTS 380
REFERENCES 380
Chapter 38. Production of Triterpene Acids by Cell-suspension Cultures of 382
38.1 INTRODUCTION 382
38.2 INDUCTION OF OLIVE CELL CULTURE 382
38.3 ISOLATION AND STRUCTURE DETERMINATION OF TRITERPENE ACIDS 383
38.4 IMPLICATIONS OF STUDY RESULTS 383
38.5 cDNA CLONING OF OSC 385
38.6 ORIGIN OF URSANE-TYPE TRITERPENES IN HIGHER PLANTS 386
38.7 CONCLUSION 386
SUMMARY POINTS 387
REFERENCES 387
Chapter 39. Bioactive Ingredients in Olive Leaves 390
39.1 INTRODUCTION 390
39.2 SAMPLING 391
39.3 POST-HARVEST TREATMENT 392
39.4 EXTRACTION PROCEDURES 392
39.5 METHODS OF DETERMINATION 392
39.6 LEVELS OF MAJOR INGREDIENTS 393
39.7 SECOIRIDOIDS, SIMPLE PHENOLS AND RELATED COMPOUNDS 393
ACKNOWLEDGMENTS 396
REFERENCES 396
Chapter 40. Phenolic Compounds in Olive Oil Mill Wastewater 398
40.1 INTRODUCTION 398
40.2 OLIVE OIL MILL WASTEWATER 398
40.3 PHENOLIC COMPOUNDS 400
40.4 OMW MANAGEMENT 402
40.5 CONCLUSION 404
SUMMARY POINTS 404
REFERENCES 404
1.3 Stability, Microbes, Contaminants and Adverse Components and Processes 408
Chapter 41. Lactic Acid Bacteria in Table Olive Fermentation 410
41.1 INTRODUCTION 410
41.2 PRODUCTION OF TABLE OLIVES 410
41.3 DE-BITTERING AND FERMENTATION 410
41.4 LAB, NATURALLY OCCURRING MICROORGANISMS DURING TABLE OLIVE FERMENTATION 411
41.5 USE OF LAB STARTER CULTURES IN THE TABLE OLIVE FERMENTATION 412
41.6 DETECTION AND IDENTIFICATION OF LAB IN TABLE OLIVES AND CONCLUDING REMARKS 415
SUMMARY POINTS 415
ACKNOWLEDGMENTS 416
REFERENCES 416
Chapter 42. Understanding and Optimizing the Microbial Degradation of Olive Oil: A Case Study with the Thermophilic Bacterium Geobacillus thermoleovorans IHI-91 418
42.1 INTRODUCTION TO THE BIOCHEMISTRY OF TRIGLYCERIDE DEGRADATION 418
42.2 MICROBIAL LIPASES: AN OVERVIEW 418
42.3 MICROBIAL SOURCES OF LIPASES 419
42.4 LIPASE PRODUCTION: INDUCTION AND SECRETION 419
42.5 IDENTIFICATION OF RATE-LIMITING STEP 421
42.6 IMPACT OF OIL DROPLET SIZE 421
42.7 HYDROLYSIS VS OXIDATION OF FATTY ACIDS 422
42.8 MODELING KINETICS FOR BACTERIAL GROWTH ON OLIVE OIL 424
42.9 GROWTH INHIBITION BY LONG-CHAIN FATTY ACIDS 424
42.10 MODEL PREDICTIONS 425
42.11 APPLICATION OF LIPOLYTIC MICROBES AND LIPASES IN WASTEWATER TREATMENT 425
SUMMARY POINTS 426
REFERENCES 426
Chapter 43. Degradation of Phenolic Compounds Found in Olive Products by Lactobacillus plantarum Strains 428
43.1 INTRODUCTION 428
43.2 PHENOLIC COMPOUNDS AND LACTOBACILLUS PLANTARUM 428
43.3 METABOLISM OF PHENOLIC COMPOUNDS BY LACTOBACILLUS PLANTARUM 429
43.4 TREATMENT OF OLIVE BYPRODUCTS BY LACTOBACILLUS PLANTARUM 436
SUMMARY POINTS 436
REFERENCES 436
Chapter 44. Microbial Colonization of Naturally Fermented Olives 438
44.1 INTRODUCTION 438
44.2 MICROBIAL FLORA OF OLIVES 438
SUMMARY POINTS 445
REFERENCES 446
Chapter 45. Occurrence of Aflatoxin B[sub(1)] in the Greek Virgin Olive Oil: Estimation of the Daily Exposure 448
45.1 INTRODUCTION 448
45.2 OLIVES AS SUBSTRATE FOR MOLD GROWTH AND AFLATOXIN B[sub(1)] PRODUCTION 449
45.3 METHODOLOGICAL CONSIDERATIONS FOR THE DETERMINATION OF AFB[sub(1) IN OLIVE OIL 449
45.4 AFB[sub(1)] OCCURRENCE IN OLIVE OIL 451
45.5 AFB[sub(1)] DAILY EXPOSURE: RISK ASSESSMENT 452
45.6 CONCLUSION 453
SUMMARY POINTS 453
REFERENCES 453
Chapter 46. Fenthion, Dimethoate and Other Pesticides in Olive Oils of Organic and Conventional Cultivation 456
46.1 INTRODUCTION 456
46.2 CRITICAL POINTS FOR THE DETERMINATION OF PESTICIDE RESIDUES IN OLIVE OIL 457
46.3 CROP PROTECTION PRODUCTS (PESTICIDES) RESIDUES IN OLIVE OIL FROM ORGANIC AND CONVENTIONAL CULTIVATION 458
SUMMARY POINTS 464
ACKNOWLEDGMENT 465
REFERENCES 465
Chapter 47. Residues of Pesticides and Polycyclic Aromatic Hydrocarbons in Olive and Olive-Pomace Oils by Gas Chromatography/Tandem Mass Spectrometry 466
47.1 INTRODUCTION 466
47.2 SIMULTANEOUS DETERMINATION OF PESTICIDES AND PAHS IN OLIVE AND OLIVE-POMACE OILS BY GC-MS/MS 470
SUMMARY POINTS 475
REFERENCES 476
Chapter 48. Acephate and Buprofezin Residues in Olives and Olive Oil 478
48.1 INTRODUCTION 478
48.2 ACEPHATE AND BUPROFEZIN RESIDUES IN OLIVES AND OLIVE OIL 478
REFERENCES 480
Chapter 49. Olive Oil Adulteration with Hazelnut Oil and Analytical Approaches for Its Detection 482
49.1 INTRODUCTION 482
49.2 THE INTERNATIONAL OLIVE OIL COUNCIL (IOOC) RECOMMENDED METHOD 482
49.3 DETECTION OF VIRGIN HAZELNUT OIL INTO VIRGIN OLIVE OIL 483
49.4 DETECTION OF REFINED HAZELNUT OIL IN VIRGIN OLIVE OIL 485
49.5 DETECTION OF REFINED HAZELNUT OIL INTO REFINED OLIVE OIL 488
SUMMARY POINTS 488
REFERENCES 490
Chapter 50. Olive Oil Adulteration with Sunflower and Corn Oil Using Molecular Fluorescence Spectroscopy 492
50.1 INTRODUCTION 492
50.2 METHODOLOGICAL CONSIDERATIONS 493
50.3 FEATURES OF MOLECULAR FLUORESCENCE SPECTROSCOPY 496
50.4 APPLICATION OF MOLECULAR FLUORESCENCE SPECTROSCOPY TO OLIVE OIL ADULTERATION 496
SUMMARY POINTS 500
ACKNOWLEDGMENT 500
REFERENCES 501
Chapter 51. Benzene, Toluene, Ethylbenzene, (o-, m- and p-) Xylenes and Styrene in Olive Oil 504
51.1 INTRODUCTION 504
51.2 DETERMINATION OF BTEXS IN OLIVE OIL SAMPLES BY THE DIRECT COUPLING HEADSPACE-MASS SPECTROMETRY 506
51.3 EVALUATION OF DIFFERENT EXTRACTION TECHNIQUES FOR THE DETERMINATION OF BTEXS IN OLIVE OIL SAMPLES 507
SUMMARY POINTS 510
REFERENCES 510
Chapter 52. The Toxicity Profile of Hydrolyzed Aqueous Olive Pulp Extract 512
52.1 INTRODUCTION 512
52.2 MATERIALS USED IN THE TOXICITY STUDIES 512
52.3 ACUTE STUDIES 512
52.4 SUB-CHRONIC (90-DAY) TOXICITY STUDIES IN RATS 513
52.5 REPRODUCTIVE AND DEVELOPMENTAL TOXICITY STUDIES IN RATS 515
52.6 GENOTOXICITY/MUTAGENICITY STUDIES 517
52.7 CONCLUSIONS 518
SUMMARY POINTS 518
REFERENCES 519
Chapter 53. Plasticizer in Olive Oils 522
53.1 INTRODUCTION 522
53.2 PLASTICIZERS 522
53.3 CONCLUSION 528
SUMMARY POINTS 529
REFERENCES 529
Chapter 54. Polycyclic Aromatic Hydrocarbons (PAH) in Olive Oils and Other Vegetable Oils Potential for Carcinogenesis
54.1 INTRODUCTION 530
54.2 OCCURRENCE OF PAH IN FOODS 532
54.3 OCCURRENCE OF PAH IN OLIVE OILS 533
54.4 OCCURRENCE OF PAH IN OTHER VEGETABLE OILS 534
54.5 CARCINOGENESIS OF PAH 537
SUMMARY POINTS 538
REFERENCES 538
Chapter 55. Mineral Paraffins in Olives and Olive Oils 540
55.1 INTRODUCTION 540
55.2 TOXICITY ASPECTS 541
55.3 CONFIRMING THE MINERAL ORIGIN OF PARAFFINS 545
SUMMARY POINTS 546
ACKNOWLEDGMENT 546
REFERENCES 546
1.4 Analytical Methods 548
Chapter 56. Analytical Determination of Polyphenols in Olive Oil 550
56.1 INTRODUCTION 550
56.2 SAMPLE PREPARATION 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 552
56.4 CONCLUSIONS 556
SUMMARY POINTS 562
REFERENCES 562
Chapter 57. Electronic Tongues Purposely Designed for the Organoleptic Characterization of Olive Oils 566
57.1 INTRODUCTION 566
57.2 ELECTRONIC TONGUES 566
57.3 ELECTRONIC TONGUES DEDICATED TO THE ANALYSIS OF OLIVE OILS 569
57.4 FINAL REMARKS 571
SUMMARY POINTS 571
ACKNOWLEDGMENTS 572
REFERENCES 572
Chapter 58. Determination of Olive Oil Parameters by Near Infrared Spectrometry 574
58.1 INTRODUCTION 574
58.2 OLIVE FRUIT ANALYSIS 574
58.3 OLIVE OIL ANALYSIS 576
58.4 OLIVE POMACE ANALYSIS 581
58.5 COMMERCIALLY AVAILABLE OIL ANALYZERS 581
58.6 CONCLUSIONS 581
SUMMARY POINTS 583
REFERENCES 583
Chapter 59. Determination of Olive Oil Acidity 586
59.1 INTRODUCTION 586
59.2 METHODS BASED ON FLOW INJECTION ANALYSIS 586
59.3 METHODS BASED ON ELECTROCHEMICAL DETECTIONS 588
59.4 SPECTROSCOPIC METHODS 589
59.5 SEPARATION METHODS 590
59.6 FINAL CONSIDERATIONS 592
ACKNOWLEDGMENTS 592
REFERENCES 592
Chapter 60. Application of the Electronic Nose in Olive Oil Analyses 594
60.1 ELECTRONIC NOSE APPARATUS 594
60.2 EVALUATION OF DIFFERENT STORAGE PERIODS AND CONDITIONS IN EXTRA VIRGIN OLIVE OILS 595
60.3 EVALUATION OF GEOGRAPHICAL ORIGIN OF EXTRA VIRGIN OLIVE OILS 597
SUMMARY POINTS 599
REFERENCES 599
Chapter 61. Squalene and Tocopherols in Olive Oil: Importance and Methods of Analysis 602
61.1 INTRODUCTION 602
61.2 SQUALENE 602
61.3 TOCOPHEROLS 605
SUMMARY POINTS 607
REFERENCES 607
Chapter 62. An Overview of the Chemometric Methods for the Authentication of the Geographical and Varietal Origin of Olive Oils 610
62.1 INTRODUCTION: TRACING THE ORIGIN OF OLIVE OIL 610
62.2 CHEMOMETRICS: WHAT IT IS AND WHY WE USE IT 611
62.3 USING CHEMOMETRICS TO AUTHENTICATE ITALIAN OLIVE OILS: SOME EXAMPLES 614
62.4 CONCLUSIONS 618
SUMMARY POINTS 618
REFERENCES 619
Chapter 63. Characterization of Three Portuguese Varietal Olive Oils Based on Fatty Acids, Triacylglycerols, Phytosterols and Vitamin E Profiles: Application of Chemometrics 622
63.1 INTRODUCTION 622
63.2 COMPOSITIONAL CHARACTERISTICS OF PORTUGUESE MONOVARIETAL OLIVE OIL FROM TRÁS-OS-MONTES 622
63.3 CHEMOMETRICS APPLIED TO MONOVARIETAL OLIVE OIL CHARACTERIZATION 627
SUMMARY POINTS 629
REFERENCES 629
Chapter 64. Liquid Chromatography-Mass Spectrometry Determination of Sterols in Olive Oil 632
64.1 INTRODUCTION 632
64.2 PRINCIPLES OF MS DETECTION 633
64.3 EXTRACTION AND ISOLATION OF STEROLS IN OLIVE OIL 633
64.4 ANALYSIS OF STEROLS BY LC 635
64.5 CONCLUSIONS AND FUTURE TRENDS 639
SUMMARY POINTS 641
REFERENCES 641
Chapter 65. [sup(13)]C Nuclear Magnetic Resonance Spectroscopy as a New Quantitative Method for Determining Fatty Acid Positional Distribution in Olive Oil Triacylglycerols: Applications to Olive Oil Authenticity 644
65.1 INTRODUCTION 644
65.2 HIGH-RESOLUTION [sup(13)]C NMR OF OLIVE OIL TRIACYLGLYCEROLS 644
65.3 [sup(13)]C NMR FOR CARRYING OUT FATTY ACID POSITIONAL ANALYSIS OF OLIVE OIL TRIACYLGLYCEROLS 646
65.4 [sup(13)]C NMR OF TRIACYLGLYCEROLS FOR DETERMINING OLIVE OIL AUTHENTICITY 651
SUMMARY POINTS 654
REFERENCES 654
Chapter 66. Extraction Techniques for the Analysis of Virgin Olive Oil Aroma 656
66.1 INTRODUCTION 656
66.2 FEATURES OF VIRGIN OLIVE OIL AROMA 656
66.3 HEADSPACE EXTRACTION TECHNIQUES 657
66.4 DIRECT THERMAL DESORPTION (DTD) 660
66.5 DISTILLATION AND FLUID-BASED EXTRACTION TECHNIQUES 662
SUMMARY POINTS 663
REFERENCES 663
Chapter 67. Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 666
67.1 GENERAL CONCEPTS RELATING TO ANTIOXIDANT ACTIVITY OF PHENOLIC MOLECULES 666
67.2 GENERAL CONCEPTS ON DIRECT AND INDIRECT METHODS TO DETERMINE THE ANTIOXIDANT ACTIVITY OF PHENOLS IN VIRGIN OLIVE OIL 667
67.3. RECENT APPLICATIONS OF DIFFERENT METHODS FOR THE EVALUATION OF ANTIOXIDANT ACTIVITY IN VIRGIN OLIVE OIL 670
SUMMARY POINTS 674
REFERENCES 675
Chapter 68. Polycyclic Aromatic Hydrocarbons (PAHs) in Olive Oil: Methodological Aspects of Analysis 678
68.1 INTRODUCTION: OCCURRENCE AND FORMATION OF PAHS 678
68.2 TOXICOLOGY 678
68.3 SOURCES OF PAHS IN FOODS 680
68.4 METHODS OF ANALYSIS: CURRENT STATUS 680
SUMMARY POINTS 683
REFERENCES 683
Chapter 69. Determination of Aflatoxins and Ochratoxin A in Olive Oil 686
69.1 INTRODUCTION 686
69.2 AFLATOXINS 686
69.3 OCHRATOXIN A 687
69.4 AFLATOXIN AND OCHRATOXIN A CONTAMINATION IN OLIVE OIL 687
69.5 CONVENTIONAL ANALYTICAL METHODS FOR AFLATOXINS AND OCHRATOXIN A DETERMINATION IN FOOD 689
69.6 ANALYTICAL METHODS FOR AFLATOXINS AND OCHRATOXIN A DETERMINATION IN OLIVE OIL 689
69.7 CONCLUDING REMARKS 692
SUMMARY POINTS 692
REFERENCES 692
Chapter 70. Sample Preparation Approaches for the Analysis of Pesticide Residues in Olives and Olive Oils 694
70.1 INTRODUCTION 694
70.2 OLIVE PESTS AND DISEASES AND PESTICIDES USED FOR TREATMENT 695
70.3 ANALYTICAL METHODS FOR PESTICIDE RESIDUE DETERMINATION 695
70.4 PESTICIDE LEVELS AND HUMAN EXPOSURE 697
70.5 CONCLUSION 697
SUMMARY POINTS 697
REFERENCES 706
Chapter 71. Multiresidue Analysis of Low- and Medium-polarity Pesticides in Olive Oil by GC-MS/MS 708
71.1 INTRODUCTION 708
71.2 DESCRIPTION OF THE MULTIRESIDUE METHOD 709
71.3 METHODOLOGICAL CONSIDERATIONS 711
SUMMARY POINTS 711
ACKNOWLEDGMENTS 723
REFERENCES 723
Section 2 Nutritional, Pharmacological and Metabolic Properties of Olives and Olive Oil 726
2.1 General Nutrition 728
Chapter 72. Trends in Olive Oil Production, Supply and Consumption in Mediterranean Countries from 1961 to the Present Day 730
72.1 INTRODUCTION 730
72.2 OLIVE OIL PRODUCTION IN MEDITERRANEAN COUNTRIES 731
72.3 OLIVE OIL SUPPLY IN MEDITERRANEAN COUNTRIES 732
72.4 OLIVE OIL CONSUMPTION IN MEDITERRANEAN COUNTRIES 735
72.5 TECHNICAL CONSIDERATIONS 737
72.6 CONCLUSION 737
SUMMARY POINTS 738
REFERENCES 738
Chapter 73. The Bioavailability of Olive Oil Phenolic Compounds 740
73.1 INTRODUCTION 740
73.2 BIOAVAILABILITY OF OLIVE OIL PHENOLIC COMPOUNDS 740
REFERENCES 743
Chapter 74. Nutrient Profiles of Commercial Table Olives: Proteins and Vitamins 746
74.1 INTRODUCTION 746
74.2 PROTEIN AND AMINO ACID CONTENTS IN TABLE OLIVES 746
74.3 VITAMIN E PROFILE IN TABLE OLIVES 748
74.4 PROVITAMIN A CAROTENOIDS PROFILE IN TABLE OLIVES 750
74.5 VITAMIN B[sub(6)] IN TABLE OLIVES 752
SUMMARY POINTS 754
REFERENCES 755
Chapter 75. Nutrient Profiles of Commercial Table Olives: Fatty Acids, Sterols, and Fatty Alcohols 756
75.1 INTRODUCTION 756
75.2 PROXIMATE COMPOSITION OF TABLE OLIVES 756
75.3 LIPID CONTENT IN TABLE OLIVES 757
75.4 STEROLS AND FATTY AND TRITERPENIC ALCOHOLS IN TABLE OLIVES 761
SUMMARY POINTS 764
REFERENCES 764
Chapter 76. Nutritional Properties of Extra Virgin Olive Oils from the Emilia-Romagna Region: Profiles of Phenols, Vitamins and Fatty Acids 766
76.1 INTRODUCTION 766
76.2 METHODOLOGICAL CONSIDERATIONS 766
76.3 GENETIC MATRIX AND NUTRITIONAL PROPERTIES OF MONOVARIETAL OLIVE OILS 767
76.4 INFLUENCE OF OLIVE RIPENING STAGE ON EXTRA VIRGIN OLIVE OIL NUTRITIONAL PROPERTIES 769
76.5 INFLUENCE OF RAW MATERIAL STATUS ON EXTRA VIRGIN OLIVE OIL NUTRITIONAL PROPERTIES 770
SUMMARY POINTS 772
REFERENCES 773
Chapter 77. Table Olives: A Carrier for Delivering Probiotic Bacteria to Humans 776
77.1 INTRODUCTION 776
77.2 THERAPEUTIC APPLICATION OF PROBIOTICS IN HOST DEFENSE AND GASTROENTEROLOGY 777
77.3 EFFECTS OF PROBIOTICS ON THE IMMUNE RESPONSE 777
77.4 IMMUNE-THERAPEUTIC STRATEGIES 778
77.5 ANTI-CANCER ACTIVITIES OF PROBIOTICS IN COLORECTAL NEOPLASMS 778
77.6 THERAPEUTIC USE OF PROBIOTICS IN PATIENTS WITH CONSTIPATION 780
77.7 BENEFICIAL BACTERIA AND TABLE OLIVES: DEVELOPING A NEW PROBIOTIC FOOD 780
77.8 CONCLUSIONS 782
SUMMARY POINTS 783
REFERENCES 783
Chapter 78. The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia 786
78.1 INTRODUCTION 786
78.2 LIPIDS IN FOOD 786
78.3 LIPIDS IN BAKERY PRODUCTS: PROPERTIES 787
78.4 FOCACCIA 788
78.5 EFFECTS OF TEMPERATURE ON THE LIPID FRACTION OF OVEN-COOKED FOCACCIAS 788
78.6 CONCLUSIONS 792
SUMMARY POINTS 793
REFERENCES 793
Chapter 79. Recovery and Distribution of Macro- and Selected Microconstituents after Panfrying of Mediterranean Fish in Virgin Olive Oil 796
79.1 INTRODUCTION 796
79.2 COMPOSITIONAL CHANGES OF FISH PAN-FRIED IN VOO 797
79.3 NUTRITIONAL EVALUATION OF PAN-FRIED FISH 804
SUMMARY POINTS 805
REFERENCES 805
Chapter 80. Recovery and Distribution of Macro- and Selected Microconstituents after Panfrying of Vegetables in Virgin Olive Oil 808
80.1 INTRODUCTION 808
80.2 COMPOSITIONAL CHANGES IN VEGETABLES AFTER FRYING 809
80.3 NUTRITIONAL EVALUATION OF PAN-FRIED VEGETABLES 814
SUMMARY POINTS 814
REFERENCES 816
2.2 Cardiovascular 818
Chapter 81. Myocardial Infarction and Protection with Olive Oil 820
81.1 INTRODUCTION 820
81.2 BIOLOGICAL MECHANISMS 821
81.3 AVAILABLE EPIDEMIOLOGICAL EVIDENCE 821
81.4 THE CASE-CONTROL STUDY IN THE UNIVERSITY OF NAVARRA 822
81.5 DISCUSSION 823
SUMMARY POINTS 825
REFERENCES 826
Chapter 82. Beneficial Effects of Olive Oil Compared with Fish, Canola, Palm and Soybean Oils on Cardiovascular and Renal Adverse Remodeling due to Hypertension and Diabetes in Rat 828
82.1 INTRODUCTION 828
82.2 BLOOD PRESSURE 828
82.3 CARDIAC STRUCTURE 830
82.4 ARTERIAL WALL STRUCTURE 831
82.5 KIDNEY STRUCTURE 831
82.6 LIPID METABOLISM 833
82.7 INFLAMMATION 833
SUMMARY POINTS 833
REFERENCES 834
Chapter 83. Olive Oil and Acute Coronary Syndromes: The CARDIO2000 Case-control Study 836
83.1 INTRODUCTION: MEDITERRANEAN DIET AND CORONARY HEART DISEASE 836
83.2 ACTIVE COMPONENTS OF OLIVE OIL 836
83.3 HEALTH BENEFITS OF OLIVE OIL CONSUMPTION 836
83.4 DIETARY LIPIDS AND CORONARY HEART DISEASE (CHD) 837
83.5 DESIGN OF CARDIO2000 STUDY 837
83.6 RESEARCH OBSERVATIONS OF THE CARDIO2000 STUDY 838
83.7 AN ANALYSIS OF THE ROLE OF OLIVE OIL ON ACUTE CORONARY SYNDROME 838
83.8 MAIN METHODOLOGICAL LIMITATIONS 840
SUMMARY POINTS 840
REFERENCES 840
Chapter 84. Olive Oil Consumption and Reduced Incidence of Hypertension: The SUN Study 842
84.1 INTRODUCTION 842
84.2 OLIVE OIL AND HYPERTENSION 842
84.3 OLIVE OIL AND HYPERTENSION IN THE SUN STUDY: METHODS 843
84.4 OLIVE OIL AND HYPERTENSION IN THE SUN STUDY: RESULTS 843
84.5 OLIVE OIL AND HYPERTENSION IN OTHER STUDIES 844
84.6 BIOLOGICAL MECHANISMS 845
84.7 CONCLUSION 845
SUMMARY POINTS 845
REFERENCES 846
Chapter 85. Virgin Olive Oil and Blood Pressure in Hypertensive Elderly Subjects 848
85.1 INTRODUCTION 848
85.2 VIRGIN OLIVE OIL AND HYPERTENSION 849
85.3 VIRGIN OLIVE OIL AND HYPERTENSION IN ELDERLY SUBJECTS 849
85.4 BIOLOGICAL MECHANISMS FOR THE HYPOTENSIVE EFFECTS OF VIRGIN OLIVE OIL 849
85.5 VIRGIN OLIVE OIL MINOR COMPONENTS AND HYPERTENSION 850
85.6 CONCLUSIONS 851
SUMMARY POINTS 851
REFERENCES 852
Chapter 86. Vasorelaxant Effects of Oleanolic Acid and Erythrodiol in Pomace Olive Oil 854
86.1 EVIDENCE OF MEDITERRANEANSTYLE DIET EFFECT ON CARDIOVASCULAR DISEASE 854
86.2 TRITERPENIC FRACTION IN OLIVE OIL AND POMACE OLIVE OIL 854
86.3 IMPORTANCE OF THE ENDOTHELIUM ON VASCULAR FUNCTION 854
86.4 VASODILATOR EFFECTS OF OLIVE OIL TRITERPENOIDS IN ISOLATED RAT AORTA 856
86.5 VASODILATOR EFFECTS OF OLIVE OIL TRITERPENOIDS IN ISOLATED RAT MESENTERIC ARTERIES 857
86.6 MOLECULAR BASIS OF THE VASOPROTECTIVE EFFECTS OF OLIVE OIL TRITERPENOIDS 858
86.7 EFFECTS OF LONG-TERM INTAKE OF OLIVE OIL RICH IN TRITERPENOIDS ON ENDOTHELIAL FUNCTION 859
86.8 CONCLUSION 859
SUMMARY POINTS 860
REFERENCES 860
Chapter 87. Endothelial Activation and Olive Oil 862
87.1 INTRODUCTION 862
87.2 MEDITERRANEAN DIETS AND CARDIOVASCULAR DISEASE 862
87.3 ATHEROSCLEROSIS AS AN INFLAMMATORY DISEASE 862
87.4 PATHOGENESIS OF ATHEROSCLEROSIS: ROLE OF ENDOTHELIAL ACTIVATION 863
87.5 NUCLEAR FACTOR-& #954
87.6 EFFECTS OF OLIVE OIL ON ENDOTHELIAL ACTIVATION 864
87.7 OLEIC ACID AND ENDOTHELIAL ACTIVATION 865
87.8 OLIVE OIL POLYPHENOLIC COMPOUNDS AND ENDOTHELIAL ACTIVATION 865
87.9 CONCLUSIONS 867
SUMMARY POINTS 868
REFERENCES 868
Chapter 88. Pomace Olive Oil and Endothelial Function 870
88.1 INTRODUCTION 870
88.2 CHEMICAL COMPOSITION OF OLIVE OIL 871
88.3 POMACE OLIVE OIL 872
88.4 EFFECTS OF THE COMPONENTS OF POMACE OLIVE OIL ON ENDOTHELIAL FUNCTION 872
88.5 CONCLUSIONS 874
SUMMARY POINTS 874
REFERENCES 874
Chapter 89. Medicinal Value of Combination of Cholinergic and Calcium Antagonist Constituents in Olives 876
89.1 INTRODUCTION 876
89.2 GASTROINTESTINAL AND CARDIOVASCULAR DISEASES 876
89.3 PHARMACOLOGY OF CHOLINERGIC AND CALCIUM CHANNEL BLOCKERS 878
89.4 NATURALLY OCCURRING CHOLINERGIC AND CA[sup(++)] ANTAGONIST COMBINATION IN OLIVES 879
SUMMARY POINTS 882
REFERENCES 883
Chapter 90. Olive Oil Cultivars and Atherosclerotic Protection in Apolipoprotein E-knockout Mice 886
90.1 INTRODUCTION 886
90.2 EFFECTS OF DIFFERENT WD ON PLASMA LIPIDS 886
90.3 EFFECTS OF DIFFERENT WD ON ATHEROSCLEROTIC LESIONS 888
90.4 EFFECTS OF DIETS ON PARAOXONASE AND PLASMA APOLIPOPROTEIN A-I AND A-IV CONCENTRATIONS 888
90.5 EXPERIMENTAL OVERVIEW AND KEYNOTES 888
90.6 THE SEARCH FOR NEW PLASMA BIOMARKERS TO EXPLAIN THE ATHEROSCLEROTIC CHANGES 888
90.7 APOLIPOPROTEIN DISTRIBUTION AND ARYLESTERASE ACTIVITY AMONG LIPOPROTEIN SUBCLASSES 889
90.8 BIOLOGICAL PROPERTIES OF SMALL CHOLESTEROL-POOR, APOA-IV-ENRICHED LIPOPARTICLES 891
ACKNOWLEDGMENTS 891
SUMMARY POINTS 891
REFERENCES 891
Chapter 91. Angiotensinase Activity and Olive Oil Supplementation 894
91.1 INTRODUCTION 894
91.2 THE RAS AND THEIR REGULATING ANGIOTENSINASES 894
91.3 OLIVE OIL AND ANGIOTENSINASES 894
91.4 CONCLUSIONS 901
SUMMARY POINTS 901
ACKNOWLEDGMENTS 901
REFERENCES 901
Chapter 92. The Effect of Olive Oil on Postprandial Thermogenesis, Fat Oxidation and Satiety: Potential Implications for Weight Control 904
92.1 INTRODUCTION 904
92.2 BODY WEIGHT REGULATION AND NUTRIENT PARTITIONING 904
92.3 CAN THE TYPE OF DIETARY FAT AFFECT THE RATE OF FAT OXIDATION? 904
92.4 OLIVE OIL, SATIETY AND FOOD INTAKE 906
92.5 CONCLUSIONS 909
ACKNOWLEDGMENTS 910
SUMMARY POINTS 910
REFERENCES 910
Chapter 93. The Influence of Olive Oil on the Lipidemic Profile in Stress 912
93.1 INTRODUCTION 912
93.2 LIPIDEMIC PROFILE 912
93.3 OLIVE OIL’S IDEAL NUTRITIONAL AND ANTIOXIDATIVE PROPERTIES 913
93.4 THE DOCUMENTED BENEFICIAL ROLE OF OLIVE OIL IN CAD PREVENTION AND GOOD HEALTH 914
SUMMARY POINTS 917
REFERENCES 917
Chapter 94. Postprandial Triglyceride-rich Lipoprotein Composition and Size after Olive Oil 920
94.1 INTRODUCTION 920
94.2 DIETARY FAT AND CORONARY ARTERY DISEASE 920
94.3 OLIVE OIL AND POSTPRANDIAL LIPEMIA 921
94.4 OLIVE OIL AND TRIGLYCERIDE-RICH LIPOPROTEIN COMPOSITION 922
94.5 OLIVE OIL AND TRIGLYCERIDE-RICH LIPOPROTEIN NUMBER 922
94.6 OLIVE OIL AND TRIGLYCERIDE-RICH LIPOPROTEIN SIZE 923
94.7 CONCLUSIONS 924
SUMMARY POINTS 924
REFERENCES 925
Chapter 95. The Effects of Olive Oils on Hepatic Lipid Metabolism and Antioxidant Defense Mechanisms: Insights from Proteomics Studies 928
95.1 INTRODUCTION 928
95.2 USE OF PROTEOMICS IN NUTRITION RESEARCH 928
95.3 EFFECTS OF OLIVE OIL CONSUMPTION ON HEPATIC LIPID AND GLUCOSE METABOLISM 929
95.4 EFFECTS OF OLIVE OIL CONSUMPTION ON ANTIOXIDANT DEFENSE MECHANISMS 931
95.5 MECHANISMS OF PROTECTION: DOES HORMESIS PLAY A ROLE? 933
SUMMARY POINTS 933
ACKNOWLEDGMENTS 934
REFERENCES 934
Chapter 96. Olive Oil Consumption and Weight Gain 936
96.1 INTRODUCTION 936
96.2 AVAILABLE EPIDEMIOLOGICAL EVIDENCE 936
96.3 POSSIBLE MECHANISMS 940
96.4 CONCLUSION 941
SUMMARY POINTS 941
REFERENCES 941
2.3 Oxidative Stress 944
Chapter 97. Structure–Activity Relationship of Phenolic Antioxidants and Olive Components 946
97.1 INTRODUCTION 946
97.2 THE INFLUENCE OF THE NUMBER OF PHENOLIC HYDROXYL GROUPS 947
97.3 THE INFLUENCE OF THE NUMBER OF METHOXY GROUPS IN THE PHENOL RING 947
97.4 THE INFLUENCE OF ACYL GROUPS IN THE PHENOL RING 949
97.5 THE INFLUENCE OF THE LENGTH AND NATURE OF THE ALKYL CHAIN 950
97.6 THE INFLUENCE OF FUNCTIONAL GROUP AT THE END OF THE ALKYL CHAIN 951
97.7 THE INFLUENCE OF AN ACYL GROUP AT THE ALKYL CHAIN 952
97.8 THE INFLUENCE OF OTHER ESTER GROUPS AT THE ALKYL CHAIN: OLEUROPEIN, SECOIRIDOIDS AND OTHER OLIVE OIL COMPONENTS 952
SUMMARY POINTS 954
REFERENCES 954
Chapter 98. Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers 956
98.1 INTRODUCTION 956
98.2 BIOLOGICAL SAMPLES 958
98.3 STUDY IN HUMAN VOLUNTEERS 958
98.4 ANTIOXIDANT CAPACITY METHODOLOGY 959
SUMMARY POINTS 960
REFERENCES 962
Chapter 99. Antioxidant Capacity and Phenolic Profile of Table Olives from the Greek Market 966
99.1 INTRODUCTION 966
99.2 PREPARATION OF SAMPLES OF TABLE OLIVES 967
99.3 ESTIMATION OF TOTAL POLYPHENOL CONTENT 967
99.4 IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS 968
99.5 ANTIOXIDANT CAPACITY OF TABLE OLIVES 971
99.6 NUTRITIONAL EVALUATION OF THE POLYPHENOL CONTENT 972
99.7 CONCLUSIONS 973
SUMMARY POINTS 974
ACKNOWLEDGMENTS 974
REFERENCES 974
Chapter 100. Olive Oil Components on Oxidative Stress and Arachidonic Acid Metabolism 976
100.1 INTRODUCTION 976
100.2 OLIVE OIL AND CELLULAR OXIDATIVE STRESS 976
100.3 EFFECTS OF OLIVE OIL COMPONENTS ON AA AMOUNT IN MEMBRANES AND AA RELEASE 978
100.4 EFFECTS OF OLIVE OIL COMPONENTS ON AA METABOLISM 979
100.5 CONCLUSIONS 980
SUMMARY POINTS 981
ACKNOWLEDGMENTS 981
REFERENCES 981
Chapter 101. Antioxidant Activity of Solid Olive Oil Residues from 984
101.1 INTRODUCTION 984
101.2 ANTIOXIDANT ACTIVITY OF CORATINA SOR – CELL-FREE SYSTEMS 985
101.3 ANTIOXIDANT ACTIVITY IN CELL SYSTEMS 986
SUMMARY POINTS 989
REFERENCES 989
Chapter 102. Antioxidant and Radioprotective Effects of Olive Leaf Extract 992
102.1 INTRODUCTION 992
102.2 METHODOLOGICAL CONSIDERATIONS 993
102.3 ANALYSIS OF STRUCTURAL BASES OF ANTIOXIDANT AND RADIOPROTECTIVE ACTIVITY OF OLIVE LEAF PHENOLICS 995
SUMMARY POINTS 998
REFERENCES 999
2.4 Cancer and Immunology 1000
Chapter 103. Olive Oil Prevents Experimentally Induced Breast and Colon Carcinogenesis 1002
103.1 INTRODUCTION 1002
103.2 OLIVE OIL VS. CORN OIL EFFECT 1003
103.3 OLIVE OIL COMPONENTS EFFECT 1003
103.4 OLIVE OIL EFFECT GIVEN IN COMBINATION WITH DRUGS 1003
103.5 OLIVE OIL AND COLON CANCER 1004
103.6 OLIVE OIL SQUALENE AS CHEMOPROTECTIVE AGENT AGAINST COLORECTAL CANCER 1005
103.7 OLIVE OIL VITAMIN E AS CHEMOPROTECTIVE AGENT AGAINST COLORECTAL CANCER 1005
103.8 OLIVE OIL PHENOLICS AS CHEMOPROTECTIVE AGENTS AGAINST COLORECTAL CANCER 1005
103.9 CONCLUSIONS 1007
SUMMARY POINTS 1007
REFERENCES 1008
Chapter 104. Dietary Fat Including Olive Oil and Breast Cancer in the N-methyl Nitrosourea (NMU) Animal Model 1010
104.1 INTRODUCTION 1010
104.2 DIETARY FAT, OLIVE OIL, AND CANCER 1010
104.3 N-METHYL NITROSOUREA (NMU) MODEL OF RAT BREAST CANCER AND DIETARY MANIPULATION 1011
104.4 CONCLUSIONS 1018
SUMMARY POINTS 1018
ACKNOWLEDGMENTS 1019
REFERENCES 1019
Chapter 105. Anticarcinogenic Properties of Olive Oil Phenols: Effects on Proliferation, Apoptosis and Differentiation 1022
105.1 INTRODUCTION 1022
105.2 HUMAN INTERVENTION STUDIES WITH OLIVE OIL PHENOLS 1023
SUMMARY POINTS 1027
REFERENCES 1028
Chapter 106. Mutagenic Activity in Meat Samples after Deep-frying in Olive Oil: Comparison with other Oils 1030
106.1 INTRODUCTION 1030
106.2 FORMATION OF MUTAGENS AT MODERATE TEMPERATURES AND TOXICITY 1031
106.3 THE AMES TEST IS USED TO DETERMINE THE MUTAGENIC ACTIVITY 1031
106.4 FACTORS THAT DETERMINE THE PRESENCE OF MUTAGENS IN MEAT 1032
106.5 MUTAGENIC ACTIVITY IN FRIED MEAT 1033
106.6 CONCLUSIONS 1034
SUMMARY POINTS 1035
REFERENCES 1036
Chapter 107. Azoxymethane-induced Colon Carcinogenesis through Wnt/beta-catenin Signaling and the Effects of Olive Oil 1038
107.1 INTRODUCTION 1038
107.2 WNT SIGNALING PATHWAY AND COLON CANCER 1038
107.3 CARCINOGEN-INDUCED COLON CANCER MODEL AND ALTERATION IN SIGNALING PATHWAY ASSOCIATED WITH COLON MUCOSAL HOMEOSTASIS 1039
107.4 DIETARY FATTY ACID COMPOSITION AND COLON CANCER 1039
SUMMARY POINTS 1043
REFERENCES 1043
Chapter 108. Olive Oil and its Phenolic Components and their Effects on Early-and Late-stage Events in Carcinogenesis 1046
108.1 INTRODUCTION 1046
108.2 CARCINOGENESIS, DNA DAMAGE AND METASTASIS 1046
108.3 OLIVE OIL, PHENOLICS AND DNA DAMAGE 1048
108.4 OLIVE OIL, PHENOLICS AND METASTASIS-RELATED EVENTS 1050
108.5 CONCLUSIONS 1052
SUMMARY POINTS 1052
REFERENCES 1052
Chapter 109. Olives and Olive Oil Compounds Active Against Pathogenic Microorganisms 1054
109.1 INTRODUCTION 1054
109.2 MAIN ANTIMICROBIAL COMPOUNDS IN OLIVE OIL 1055
109.3 MAIN ANTIMICROBIAL COMPOUNDS IN TABLE OLIVES 1057
SUMMARY POINTS 1059
ACKNOWLEDGMENT 1059
REFERENCES 1059
Chapter 110. Olive Pollen Allergens: An Insight into Clinical, Diagnostic and Therapeutic Concepts of Allergy 1062
110.1 INTRODUCTION 1062
110.2 OLE E 1 AS A MARKER FOR SENSITIZATION TO OLEACEAE POLLENS 1065
110.3 OLE E 2 AND OLE E 10, TWO ALLERGENS ASSOCIATED WITH ASTHMA 1066
110.4 OLE E 3 AND OLE E 8: CA[sup(2+)-BINDING ALLERGENS 1066
110.5 OLE E 7, A NON-SPECIFIC LIPID TRANSFER PROTEIN, AND ITS CLINICAL SIGNIFICANCE 1067
110.6 OLE E 9 AND POLLEN-LATEX-FRUIT SYNDROME 1067
110.7 OTHER ALLERGENS FROM OLIVE POLLEN: OLE E 4, OLE E 5 AND OLE E 6 1068
110.8 THE ROLE OF N -GLYCANS IN OLIVE POLLEN ALLERGY 1068
110.9 RECOMBINANT OLIVE POLLEN ALLERGENS AS DIAGNOSTIC AND THERAPEUTIC REAGENTS 1069
110.10 NEW CONCEPTS FOR SPECIFIC IMMUNOTHERAPY USING OLE E 1 AS A MODEL 1069
110.11 OLIVE FRUIT: A NEW SOURCE OF OLIVE ALLERGENS 1071
SUMMARY POINTS 1071
REFERENCES 1071
Chapter 111. Olive Oil and Septic Pulmonary Dysfunctions 1074
111.1 INTRODUCTION 1074
111.2 DEFINITION OF IMMUNONUTRITION 1074
111.3 LIPID ABSORPTION AND ACTIVATION OF THE CHOLINERGIC ANTIINFLAMMATORY PATHWAY 1074
111.5 CONCLUSION 1077
SUMMARY POINTS 1078
ACKNOWLEDGMENTS 1078
REFERENCES 1078
Chapter 112. Olive Oil and Immune Resistance to Infectious Microorganisms 1080
112.1 INTRODUCTION 1080
112.2 IMMUNE SYSTEM: A BRIEF DESCRIPTION 1080
112.3 FATTY ACIDS AND IMMUNE SYSTEM FUNCTIONS 1081
112.4 MECHANISMS WHEREBY FATTY ACIDS MODULATE IMMUNE SYSTEM FUNCTIONS 1082
112.5 OLIVE OIL AND ALTERATION OF IMMUNE FUNCTIONS 1082
112.6 OLIVE OIL AND INFECTIOUS DISEASE RESISTANCE: AN INTRODUCTION 1085
SUMMARY POINTS 1086
REFERENCES 1087
Chapter 113. Intestinal Anti-inflammatory Activity of Dietary Olive Oil 1090
113.1 INTRODUCTION 1090
113.2 INTESTINAL ANTI-INFLAMMATORY ACTIVITY OF DIETARY OLIVE OIL 1091
SUMMARY POINTS 1095
REFERENCES 1095
Chapter 114. Use of Olive Oil in Patients with Rheumatoid Arthritis 1098
114.1 INTRODUCTION 1098
114.2 ETIOLOGY 1098
114.3 PATHOPHYSIOLOGY OF INFLAMMATION 1098
114.4 OLIVE OIL AND INFLAMMATION 1099
114.5 ARE THERE DIFFERENCES BETWEEN OLIVE OIL AND EXTRA VIRGIN OLIVE OIL USE IN THE INFLAMMATORY PROCESS? 1100
114.6 CAN OLIVE OIL PREDICT THE RISK OF RHEUMATOID ARTHRITIS? 1101
114.7 STUDIES USING OLIVE OIL AS PLACEBO IN RHEUMATOID ARTHRITIS PATIENTS 1101
114.8 FUTURE PERSPECTIVES 1103
REFERENCES 1104
2.5 Other Effects, Uses and Diseases 1106
Chapter 115. The Beneficial Effects of Virgin Olive Oil on Nuclear Transcription Factor kappaB and Other Inflammatory Markers 1108
115.1 INTRODUCTION 1108
115.2 DIETARY FAT AND NF-& #954
115.3 CONCLUSION 1110
SUMMARY POINTS 1110
ACKNOWLEDGMENTS 1110
REFERENCES 1111
Chapter 116. In vivo Cytogenetic Effects of Multiple Doses of Dietary Vegetable Oils: Position of Olive Oils 1112
116.1 INTRODUCTION 1112
116.2 CHROMOSOME STUDIES IN GENETIC TOXICOLOGY 1112
116.3 OLIVE OIL 1113
116.4 OLIVE OIL ANTIMUTAGENICITY 1113
116.5 POSSIBLE MECHANISMS OF OLIVE OIL ANTIMUTAGENICITY 1115
SUMMARY POINTS 1117
ACKNOWLEDGMENTS 1117
REFERENCES 1118
Chapter 117. Minor Polar Compounds in Olive Oil and NF-& #954
117.1 INTRODUCTION 1120
117.2 FEATURES OF MINOR POLAR COMPOUND (MPC) OLIVE OIL EXTRACT 1121
117.3 MPC-OLIVE OIL EXTRACT INHIBITS NF-& #954
SUMMARY POINTS 1126
REFERENCES 1126
Chapter 118. Olive Oil and Uncoupling Proteins 1128
118.1 INTRODUCTION 1128
118.2 DIETARY LIPID SOURCE AND UCPs 1129
118.3 MINOR CONSTITUENTS OF OLIVE OIL AND UCPs 1132
SUMMARY POINTS 1132
REFERENCES 1132
Chapter 119. Extra Virgin Olive Oil Biophenols and mRNA Transcription of Glutathionerelated Enzymes 1136
119.1 INTRODUCTION 1136
119.2 GLUTATHIONE AND GSH-RELATED ENZYMES 1137
119.3 EVOO BIOPHENOLS AND GSH CYCLE 1138
119.4 EVOO BIOPHENOLS AND GENE EXPRESSION 1140
SUMMARY POINTS 1142
ACKNOWLEDGMENTS 1142
REFERENCES 1142
Chapter 120. Protective Effects of Olive Oil Components Against Hydrogen Peroxideinduced DNA Damage: The Potential Role of Iron Chelation 1144
120.1 INTRODUCTION 1144
120.2 MEDITERRANEAN DIET AND OLIVE OIL 1144
120.3 EVALUATION OF THE PROTECTION OFFERED BY EXOGENOUSLY ADDED COMPOUNDS AGAINST HYDROGEN PEROXIDE-INDUCED DNA DAMAGE 1145
120.4 THE ROLE OF IRON IN HYDROGENPEROXIDE-INDUCED DNA DAMAGE 1146
120.5 PROTECTION OFFERED BY COMPOUNDS PRESENT IN OLIVE OIL 1147
120.6 FLAVONOIDS PROTECT CELLS BY CHELATING INTRACELLULAR IRON 1147
120.7 CONCLUDING REMARKS 1148
SUMMARY POINTS 1149
REFERENCES 1149
Chapter 121. Olive Oil Phenols and Nitric Oxide Affect Lymphomonocyte Cytosolic Calcium 1152
121.1 INTRODUCTION 1152
121.2 PHENOLS 1152
121.3 CYTOSOLIC CALCIUM 1152
121.4 NITRIC OXIDE 1153
121.5 MOLECULAR EFFECTS OF PHENOLS 1153
121.6 PHENOL–NITRIC OXIDE INTERACTION 1154
SUMMARY POINTS 1155
REFERENCES 1156
Chapter 122. Olive Oil in Botanical Cosmeceuticals 1158
122.1 INTRODUCTION 1158
122.2 CHEMISTRY 1158
122.3 DIETARY PROTECTION 1159
122.4 PHOTOPROTECTION 1161
122.5 TOPICAL APPLICATIONS FOR DERMATOLOGIC CONDITIONS 1162
122.6 COSMECEUTICALS 1163
122.7 CONCLUSION 1164
SUMMARY POINTS 1164
REFERENCES 1164
Chapter 123. Effect of Olive Oil on the Skin 1166
123.1 PHYSIOLOGICAL PROPERTIES OF THE SKIN 1166
123.2 STRATUM CORNEUM 1166
123.3 DERMIS AND EPIDERMIS 1166
123.4 PATHOPHYSIOLOGY OF WRINKLES, PRURITUS AND XEROSIS 1167
123.5 BENEFICIAL PROPERTIES OF OLIVE OIL 1168
123.6 THE EFFECTS OF OLIVE OIL ON THE SKIN 1169
123.7 CONCLUSIONS AND FUTURE RESEARCH 1172
SUMMARY POINTS 1172
REFERENCES 1172
Chapter 124. Skin Creams Made with Olive Oil 1174
124.1 INTRODUCTION 1174
124.2 OLIVE OIL (OLEUM OLIVAE ) 1175
124.3 OLIVE OIL DERIVATIVES 1177
124.4 SKIN PATHOLOGIES AND THE TREATMENT WITH OLIVE OIL 1178
124.5 TOPICAL PHARMACEUTICAL FORMULATIONS MADE WITH OLIVE OIL 1179
124.6 OZONATED OLIVE OIL 1180
SUMMARY POINTS 1181
REFERENCES 1182
Chapter 125. Microarray Analysis of Hepatic Genes Altered in Response to Olive Oil Fractions 1184
125.1 INTRODUCTION 1184
125.2 THE LIVER, AN ORGAN SENSITIVE TO THE DIET COMPOSITION 1184
125.3 METHODOLOGICAL CONSIDERATION 1184
125.4 GLOBAL CHANGES IN GENE EXPRESSION IN LIVERS FED THE DIFFERENT DIETS USING MICROARRAYS 1185
125.5 PLASMA PRESENCE OF UNSAPONIFIABLE-ACTIVATED GENE PRODUCTS 1186
125.6 EFFECTS OF MOUSE GENETIC BACKGROUND ON THE RESPONSE TO UNSAPONIFIABLE FRACTION-ENRICHED OLIVE OIL 1187
SUMMARY POINTS 1189
ACKNOWLEDGMENTS 1189
REFERENCES 1189
Chapter 126. Monounsaturated Fat Enriched with Olive Oil in Non-alcoholic Fatty Liver Disease 1192
126.1 INTRODUCTION 1192
126.2 COMPOSITION OF MONOUNSATURATED FATTY ACID (MUFA), OLIVE OIL 1192
126.3 PATHOPHYSIOLOGY OF NAFLD, DIETARY FAT AND HEPATIC LIPIDS 1193
126.4 MONOUNSATURATED FATTY ACIDS (MUFA) AND NAFLD 1194
126.5 THE SPECIAL MECHANISM OF OLIVE OIL 1195
126.6 PERSPECTIVE 1196
REFERENCES 1196
Chapter 127. Uptake, Metabolism and Biological Effect of the Olive Oil Phenol Hydroxytyrosol in Human HepG2 Cells 1198
127.1 INTRODUCTION 1198
127.2 UPTAKE AND METABOLISM OF HTy IN CELL CULTURE 1199
127.3 ANTIOXIDANT EFFECT OF HTy IN CELL CULTURE 1203
SUMMARY POINTS 1205
ACKNOWLEDGMENTS 1205
REFERENCES 1205
Chapter 128. Modulation of Hepatic Apoptotic Pathways by Dietary Olive and Sunflower Oil 1208
128.1 INTRODUCTION 1208
128.2 OLIVE OIL AND APOPTOSIS IN AGING 1209
128.3 CONCLUSIONS AND PERSPECTIVES 1212
SUMMARY POINTS 1213
REFERENCES 1214
Chapter 129. Influence of Olive Oil on Pancreatic, Biliary and Gastric Secretion: Role of Gastrointestinal Peptides 1216
129.1 INTRODUCTION 1216
129.2 OLIVE OIL AND DIGESTIVE SECRETION IN DOGS 1216
129.3 OLIVE OIL AND DIGESTIVE SECRETION IN HUMANS 1219
SUMMARY POINTS 1223
REFERENCES 1223
Chapter 130. Effects of Olive Oil on Fatty Acid Composition of Pancreatic Cell Membranes: Modulation of Acinar Cell Function and Signaling 1226
130.1 INTRODUCTION 1226
130.2 DIETARY LIPIDS AND PANCREATIC SECRETION 1227
130.3 PANCREATIC SECRETION IN ANESTHETIZED RATS 1228
130.4 EXPERIMENTS IN ISOLATED PANCREATIC ACINI 1230
130.5 AR42J STUDIES 1231
SUMMARY POINTS 1233
REFERENCES 1235
Chapter 131. Olives and Olive Oil in the Prevention of Osteoporosis 1236
131.1 INTRODUCTION 1236
131.2 THE RATIONALE TO FOCUS ON THE MEDITERRANEAN DIET 1237
131.3 NUTRITIONAL VALUE OF OLIVES AND OLIVE OIL 1237
131.4 OLIVES, OLIVE OIL AND BONE HEALTH 1238
131.5 BIOLOGICAL EFFECTS OF OLIVES AND OLIVE OIL COMPONENTS 1239
131.6 APPLICATION OF BIOLOGICAL EFFECTS OF OLIVES AND OLIVE OIL COMPONENTS TO BONE PHYSIOLOGY 1241
131.7 CONCLUSION 1242
SUMMARY POINTS 1243
REFERENCES 1243
Chapter 132. Effects of Olive Oil and Guar on Fructoseinduced Insulin Resistance 1246
132.1 INTRODUCTION 1246
132.2 HOMA, CLAMP AND INSULINOGENIC INDEX 1247
132.3 STARVED/FED RATIO OF PLASMA GLUCOSE 1248
132.4 REVERSIBILITY OF FRUCTOSEINDUCED INSULIN RESISTANCE 1248
132.5 EFFECT OF OLIVE OIL AND GUAR ON GLUCOSE HOMEOSTASIS 1249
132.6 EFFECT OF GUAR GUM IN NORMAL RATS 1250
132.7 EFFECT OF OLIVE OIL AND GUAR ON INSULIN RESISTANCE RATS 1250
SUMMARY POINTS 1251
ACKNOWLEDGMENT 1251
REFERENCES 1251
Chapter 133. Effects of an Olive Oil-enriched Diet on Glucagon-like Peptide-1 1254
133.1 INTRODUCTION 1254
133.2 GLUCAGON-LIKE PEPTIDE-1 1254
133.3 MONOUNSATURATED FATTY ACIDS AND GLP-1 1256
133.4 OLIVE OIL DIET IN NORMAL RATS 1257
133.5 OLIVE OIL DIET IN TYPE 2 DIABETIC RATS 1258
133.6 COMPARISON BETWEEN NORMAL AND DIABETIC RATS 1259
133.7 OTHER STUDIES IN HUMANS 1260
SUMMARY POINTS 1260
ACKNOWLEDGMENT 1260
REFERENCES 1260
Section 3 Specific Components of Olive Oil and Their Effects on Tissue and Body Systems 1262
3.1 Tyrosol and Hydroxytyrosol 1264
Chapter 134. The Chemistry of Tyrosol and Hydroxytyrosol: Implications for Oxidative Stress 1266
134.1 INTRODUCTION 1266
134.2 PROPERTIES 1266
134.3 COMPUTATIONAL STUDIES 1268
134.4 PREPARATION 1268
134.5 OXIDATION REACTIVITY 1268
134.6 MECHANISMS OF THE OXIDATION REACTIONS 1269
134.7 REACTIVITY TOWARDS REACTIVE NITROGEN SPECIES 1270
134.8 OVERVIEW OF CONCEPTS AND IMPLICATIONS FOR OXIDATIVE STRESS 1271
134.9 PERSPECTIVES 1272
SUMMARY POINTS 1272
REFERENCES 1272
Chapter 135. Hydroxytyrosol Lipophilic Analogues: Synthesis, Radical Scavenging Activity and Human Cell Oxidative Damage Protection 1274
135.1 INTRODUCTION 1274
135.2 LIPOPHILIC HYDROXYTYROSOL ANALOGUES 1275
SUMMARY POINTS 1282
REFERENCES 1283
Chapter 136. Effects of Hydroxytyrosol on Cyclosporine Nephrotoxicity 1286
136.1 INTRODUCTION 1286
136.2 BIOLOGICAL EFFECTS OF HYDROXYTYROSOL 1286
136.3 CYCLOSPORINE AND ROS 1288
136.4 EFFECTS OF HYDROXYTYROSOL ON CYCLOSPORINE CYTOTOXICITY IN RAT RENAL TUBULAR CELLS 1289
136.5 CYCLOSPORINE NEPHROTOXICITY IN RATS: EFFECT OF HYDROXYTYROSOL IN VIVO 1290
136.6 CONCLUSIONS 1291
SUMMARY POINTS 1292
ACKNOWLEDGMENTS 1293
REFERENCES 1293
Chapter 137. Investigation of the Inhibition of Platelet Activation and Antithrombotic Action of a Hydroxytyrosol-rich Olive Oil Wastewater Extract in Diabetic Subjects 1294
137.1 INTRODUCTION 1294
137.2 THE PROTOCOL OF THE INTERVENTION STUDY 1294
137.3 THE ‘ANTI-PLATELET’ CAPACITY OF THE HT-RICH EXTRACT 1295
137.4 CONCLUSION 1297
ACKNOWLEDGMENT 1297
REFERENCES 1297
Chapter 138. Nitric Oxide Synthase and Olive Oil Hydroxytyrosol in Endothelial Cells 1298
138.1 INTRODUCTION 1298
138.2 HYDROXYTYROSOL AND ENDOTHELIAL CELLS 1298
138.3 NO DIRECT MODULATION OF ENOS BY HYDROXYTYROSOL 1299
138.4 DO HYDROXYTYROSOL’S ACTIONS DEPEND ON THE PRESENCE OF PROINFLAMMATORY STIMULI? 1299
138.5 NO SYNERGISM BETWEEN HYDROXYTYROSOL AND RESVERATROL 1300
138.6 OTHER WAYS OF INFLUENCING ENOS 1300
REFERENCES 1301
Chapter 139. Effects of Tyrosol on RAW 264.7 Macrophages Activated by Interferon-& #947
139.1 INTRODUCTION 1304
139.2 TYROSOL 1305
139.3 TYROSOL PREVENTS MACROPHAGE ACTIVATION BY IFN-& #947
ACKNOWLEDGMENTS 1308
REFERENCES 1308
Chapter 140. Effects of Hydroxytyrosol on Atherosclerotic Lesions in apoE-Deficient Mice 1310
140.1 INTRODUCTION 1310
140.2 HYDROXYTYROSOL DERIVATIVES APPEAR IN URINE AFTER TREATMENT 1310
140.3 EFFECT OF HYDROXYTYROSOL ON PLASMA LIPIDS 1311
140.4 EFFECT OF HYDROXYTYROSOL ON REGULATION OF LDL 1311
140.5 EFFECT OF HYDROXYTYROSOL ON HIGH-DENSITY LIPOPROTEINS 1311
140.6 BIOLOGICAL MEANING OF THE EFFECTS OF HYDROXYTYROSOL ON PLASMA LIPOPROTEINS 1312
140.7 EFFECT OF HYDROXYTYROSOL ON ATHEROSCLEROTIC DEVELOPMENT 1312
140.8 ANALYSIS OF THE EXPRESSION OF SURFACE MOLECULE, MAC-1, IN BLOOD MONOCYTES 1312
140.9 IN VITRO INCUBATION OF HYDROXYTYROSOL INDUCES THE EXPRESSION OF MAC-1 IN MURINE PERITONEAL MACROPHAGES 1313
140.10 EFFECT OF HYDROXYTYROSOL ON OXIDATIVE STATUS 1313
140.11 HYDROXYTYROSOL AND THE REPERCUSSION OF OXIDATIVE STRESS IN MONOCYTES 1313
140.12 ANALYSIS OF THE ROLE OF PHENOLIC COMPOUNDS IN ATHEROSCLEROSIS 1313
SUMMARY POINTS 1314
ACKNOWLEDGMENTS 1314
REFERENCES 1314
Chapter 141. Effects of Hydroxytyrosol on Macrophage Activation 1316
141.1 INTRODUCTION 1316
141.2 MACROPHAGE ACTIVATION 1317
141.3 HT INHIBITS MACROPHAGE ACTIVATION 1319
ACKNOWLEDGMENTS 1321
REFERENCES 1321
Chapter 142. Usage of Hydroxytyrosol for Antimycoplasmal Activity 1324
142.1 INTRODUCTION 1324
142.2 ANTIMICROBIAL ACTIVITY 1325
142.3 MYCOPLASMAS, ANTIMYCOPLASMAL ACTIVITY 1325
142.4 MECHANISM OF ACTION 1326
142.5 THE RATIONALE FOR THE USAGE OF HYDROXYTYROSOL IN ANTIMYCOPLASMAL THERAPY 1326
142.6 CONCLUSION 1327
SUMMARY POINTS 1328
REFERENCES 1328
Chapter 143. Antioxidant Effect of Hydroxytyrosol, a Polyphenol from Olive Oil by Scavenging Reactive Oxygen Species Produced by Human Neutrophils 1330
143.1 INTRODUCTION 1330
143.2 ROS PRODUCTION BY NEUTROPHILS AND THEIR ROLE IN PATHOLOGY 1331
143.3 ANTIOXIDANT EFFECTS OF OLIVE OIL PHENOLIC COMPOUNDS 1332
143.4 CONCLUSION 1333
REFERENCES 1333
Chapter 144. Cancer Chemopreventive Activity of Hydroxytyrosol: A Natural Antioxidant from Olives and Olive Oil 1336
144.1 INTRODUCTION 1336
144.2 THE ROLE OF HYDROXYTYROSOL IN HEALTH AND DISEASE 1336
144.3 ANTIPROLIFERATIVE ACTIVITY OF HYDROXYTYROSOL 1337
144.4 EFFECT OF HYDROXYTYROSOL ON APOPTOSIS 1339
144.5 HYDROXYTYROSOL IN THE DIET 1339
SUMMARY POINTS 1340
ACKNOWLEDGMENTS 1340
REFERENCES 1340
Chapter 145. Olive Fruit Extracts and HT-29 Human Colon Cancer Cells 1342
145.1 INTRODUCTION 1342
145.2 PENTACYCLIC TRITERPENES FROM OLEA EUROPAEA 1342
145.3 APOPTOSIS IN COLORECTAL CANCER 1343
145.4 PENTACYCLIC TRITERPENES INDUCE APOPTOSIS 1345
SUMMARY POINTS 1350
ACKNOWLEDGMENTS 1350
REFERENCES 1350
3.2 Oleuropein 1352
Chapter 146. The Use of Oleuropein on Myocardium 1354
146.1 INTRODUCTION 1354
146.2 THE EFFECT OF OLEUROPEIN ON ISCHEMIC MYOCARDIUM 1354
146.3 THE EFFECT OF OLEUROPEIN ON OXIDATIVE REPERFUSION INJURY 1356
146.4 THE EFFECT OF OLEUROPEIN ON DXR’S INDUCED ACUTE CARDIOTOXICITY 1357
146.5 CONCLUSION 1359
REFERENCES 1359
Chapter 147. Use of Oleuropein in Experimental Sepsis by Pseudomonas aeruginosa 1362
147.1 INTRODUCTION 1362
147.2 PAST AND PRESENT OF IMMUNOINTERVENTION IN SEPSIS 1362
147.3 LESSONS LEARNED FROM CLINICAL TRIALS 1363
147.4 OLEUROPEIN AS A PROMISING IMMUNOMODULATOR IN EXPERIMENTAL SEPSIS 1363
147.5 PROPOSED MECHANISMS OF ACTION OF OLEUROPEIN 1364
147.6 CONCLUSIONS 1365
SUMMARY POINTS 1365
REFERENCES 1365
Chapter 148. Modulatory Effect of Oleuropein on Digestive Enzymes 1368
148.1 INTRODUCTION 1368
148.2 EXPERIMENTAL CONSIDERATIONS 1369
148.3 FINAL CONSIDERATIONS ON THE ROLE OF OLEUROPEIN IN METABOLISM 1371
SUMMARY POINTS 1373
REFERENCES 1373
Chapter 149. Anti-aging Properties of the Olive Constituent Oleuropein in Human Cells 1376
149.1 INTRODUCTION 1376
149.2 THE ESSENTIAL LINK BETWEEN CELLULAR HOMEOSTASIS, AGING AND THE FUNCTION OF THE PROTEASOME 1377
ACKNOWLEDGMENTS 1383
SUMMARY POINTS 1383
REFERENCES 1383
Chapter 150. The Relationship between Oleuropein Antimicrobial Activity and its Effects on Biological Membranes 1386
150.1 INTRODUCTION 1386
150.2 EFFECTS OF OLE ON MEMBRANES USING PHOSPHOLIPID MODEL MEMBRANES 1386
150.3 ANTIVIRAL ACTIVITY OF OLEUROPEIN AGAINST FISH RHABDOVIRUS 1390
ACKNOWLEDGMENTS 1394
SUMMARY POINTS 1394
REFERENCES 1394
Chapter 151. Antimycoplasmal Activity of Oleuropein 1396
151.1 INTRODUCTION 1396
151.2 ANTIMICROBIAL PROPERTIES 1396
151.3 MYCOPLASMAS AND ANTIMYCOPLASMAL ACTIVITY 1397
151.4 MECHANISM OF ACTION 1399
151.5 THE FATE OF OLEUROPEIN AFTER INGESTION 1399
151.6 THERAPEUTIC ASPECTS AND FUTURE PROSPECTS 1400
SUMMARY POINTS 1400
ACKNOWLEDGMENTS 1401
REFERENCES 1433
3.3 Oleic Acid 1404
Chapter 152. Oleic Acid as an Inhibitor of Fatty Acid and Cholesterol Synthesis 1406
152.1 INTRODUCTION 1406
152.2 IN VITRO STUDIES 1406
152.3 IN VIVO STUDIES 1408
152.4 CONCLUSIONS 1412
152.5 PERSPECTIVES 1413
SUMMARY POINTS 1413
REFERENCES 1413
Chapter 153. Oleic Acid and Inhibition of Glucosyltransferase 1416
153.1 INTRODUCTION 1416
153.2 CARIES DEVELOPMENT 1416
153.3 GLUCOSYLTRANSFERASE AS A TARGET OF ANTICARIES APPROACH 1417
153.4 OLEIC ACID 1418
153.5 OLEIC ACID AND ITS DERIVATIVES AS A GLUCOSYLTRANSFERASE INHIBITOR 1418
153.6 ANTIBACTERIAL ACTIVITIES OF LONG-CHAIN UNSATURATED FATTY ACIDS 1419
153.7 CONCLUSION 1421
SUMMARY POINTS 1422
REFERENCES 1423
Chapter 154. Oleic Acid: The Main Component of Olive Oil on Postprandial Metabolic Processes 1426
154.1 INTRODUCTION 1426
154.2 OLEIC ACID ON POSTPRANDIAL THROMBOGENESIS 1426
154.3 OLEIC ACID ON POSTPRANDIAL FIBRINOLYSIS 1428
154.4 OLEIC ACID ON POSTPRANDIAL & #946
154.5 POSSIBLE MECHANISMS BY WHICH OLEIC ACID IS ACTING ON POSTPRANDIAL GLUCOSE HOMEOSTASIS 1429
154.6 CONCLUSIONS 1433
SUMMARY POINTS 1433
ACKNOWLEDGMENTS 1433
REFERENCES 1433
Chapter 155. Characteristics of a Population with a High Intake of Oleic Acid and the PPAR gamma 2 Gene (PPARG2) 1436
155.1 INTRODUCTION 1436
155.2 PIZARRA STUDY: A STUDY OF GENE–NUTRIENT INTERACTION IN A POPULATION WITH A HIGH INTAKE OF OLIVE OIL 1437
155.3 ROLE OF PPAR& #947
155.4 CHARACTERISTICS OF A POPULATION WITH A HIGH INTAKE OF OLEIC ACID AND THE PPARG2 GENE 1438
155.5 CONCLUSIONS 1442
SUMMARY POINTS 1442
REFERENCES 1442
Chapter 156. The Neurotrophic Effect of Oleic Acid: Implications for Olive Oil in Health and Disease 1446
156.1 INTRODUCTION 1446
156.2 ASTROCYTES INTERNALIZE ALBUMIN THROUGH THE ENDOCYTIC RECEPTOR MEGALIN 1447
156.3 TRANSCYTOSIS OF ALBUMIN INDUCES OLEIC ACID SYNTHESIS AND RELEASE BY ASTROCYTES 1447
156.4 OLEIC ACID IS A NEUROTROPHIC FACTOR FOR NEURONAL DIFFERENTIATION 1448
156.5 PPAR-ALPHA IS THE RECEPTOR FOR THE NEUROTROPHIC EFFECT OF OLEIC ACID 1449
156.6 CONCLUDING REMARKS 1449
156.7 CLINICAL RELEVANCE OF OLEIC ACID IN THE BRAIN 1449
SUMMARY POINTS 1451
ACKNOWLEDGMENTS 1451
REFERENCES 1452
3.4 Other Components Found in Olive Plants and Products 1454
Chapter 157. Maslinic Acid: A Component of Olive Oil on Growth and Protein-turnover Rates 1456
157.1 INTRODUCTION 1456
157.2 MASLINIC ACID ADDED TO THE DIET STIMULATES THE GROWTH OF RAINBOW TROUT 1458
157.3 MASLINIC ACID STIMULATES THE HYPERPLASIA LEVEL IN LIVER AND WHITE MUSCLE OF RAINBOW TROUT 1459
157.4 MASLINIC ACID STIMULATES LIVER AND WHITE-MUSCLE PROTEIN-TURNOVER RATES 1459
157.5 MASLINIC ACID STIMULATES GLYCOGEN ACCUMULATION IN HEPATOCYTES OF RAINBOW TROUT 1460
157.8 CONCLUSION AND PERSPECTIVES 1461
SUMMARY POINTS 1461
REFERENCES 1462
Chapter 158. Effects of Oleanolic Acid and Maslinic Acid on Glucose and Lipid Metabolism: Implications for the Beneficial Effects of Olive Oil on Health 1464
158.1 INTRODUCTION 1464
158.2 EFFECTS OF OLEANOLIC ACID AND MASLINIC ACID ON HYPERGLYCEMIA 1465
158.3 EFFECTS OF OLEANOLIC ACID AND MASLINIC ACID ON THE PLASMA LIPID PROFILE 1466
SUMMARY POINTS 1468
REFERENCES 1469
Chapter 159. Functional Properties of Pentacyclic Triterpenes Contained in Pomace Olive Oil 1472
159.1 INTRODUCTION 1472
159.2 CARDIOVASCULAR PROPERTIES 1474
159.3 ANTI-INFLAMMATORY EFFECTS 1475
159.4 ANTICANCER EFFECTS 1476
159.5 HEPATOPROTECTIVE EFFECTS 1477
159.6 ANTIDIABETIC PROPERTIES 1477
159.7 OTHER FUNCTIONAL PROPERTIES 1477
159.8 CONCLUSION 1478
SUMMARY POINTS 1478
REFERENCES 1478
Chapter 160. Chemical Synthesis of Diverse Phenolic Compounds Isolated From Olive Oils 1480
160.1 INTRODUCTION 1480
160.2 THE FLAVANOIDS 1480
160.3 THE HYDROXYISOCHROMANS 1487
160.4 THE DIMERIC LIGNANS 1487
160.5 ELENOLIC ACID AND THE SECOIRIDOIDS 1493
160.6 ELENOLIC ACID 1494
160.7 OLEUROPEIN 1496
160.8 OLEOCANTHAL: A ‘NATURAL’ NONSTEROIDAL ANTIINFLAMMATORY DRUG (NSAID) IN EXTRA VIRGIN OLIVE OILS 1498
160.9 DECARBOMETHOXY OLEUROPEIN AGLYCONE 1502
160.10 CONCLUSIONS 1504
SUMMARY POINTS 1504
ACKNOWLEDGMENTS 1504
REFERENCES 1504
Index 1506
A 1506
B 1507
C 1507
D 1509
E 1509
F 1509
G 1510
H 1511
I 1512
K 1512
L 1512
M 1513
N 1514
O 1515
P 1515
Q 1517
R 1517
S 1518
T 1519
U 1520
V 1520
W 1520
X 1520
Z 1520