rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Olives and olive oil in health and disease prevention
  name:
    name part: Preedy, Victor R.
  name:
    name part: Watson, Ronald R. (Ronald Ross)
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: ne
    place:
      place term: Amsterdam
    place:
      place term: Boston
    publisher: Elsevier
    publisher: Academic Press
    date issued: 2010
    edition: 1st ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: elektronický zdroj
    form: remote
    extent: 1 online zdroj (xxxix, 1479 p.) : ill.
  abstract: Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties.-It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles.-Key Features: * Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients * Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods * Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians * Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effec…
  table of contents: Part I: General Aspects of Olives and Olive Oil; Section 1.1: The plant, olives and olive oil; Section 1.2: Components of olives and olive plant product; Part II: Nutritional, pharmacological and metabolic properties of olives and olive oil; Section 2.1: General Nutrition; Section 2.2: Cardiovascular; Section 2.3:Oxidative Stress; Secton 2.4: Cancer and Immunology; Section 2.5: Other effects and diseases; Part III: Specific Components of olive oil and their effects on tissue and the body system; Section 3.1: Tyrosol and hydroxytyrosol; Section 3.2: Oleuropein; Section 3.3: Oleic Acid; Section 3.4: Other components found in olive plants and products.
  note: edited by Victor R. Preedy, Ronald Ross Watson.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
  note: Includes bibliographical references and index.
  subject:
    topic: Olive oil
    topic: Health aspects
  related item:
    title info:
      title: Olives and olive oil in health and disease prevention
    origin info:
      publisher: Amsterdam ; Boston : Elsevier : Academic Press, 2010
      edition: 1st ed.
    identifier: (OCoLC)441761569
  identifier: 9780123744203
  identifier: 9780080922201
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
  record info:
    record content source: OPELS
    record creation date: 100429
    record change date: 20251006170714.0
    record identifier: 79439
    language of cataloging:
      language term: eng