Agricultural and Biological Sciences

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

Edited by Boskou Dimitrios, ISBN 978-953-307-921-9, 522 pages, Publisher: InTech, Chapters published February 01, 2012 under CC BY 3.0 license
DOI: 10.5772/1378
Edited Volume

The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

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