MARC details
| 000 -LEADER |
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| fixed length control field |
02133nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CUTN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20201005142443.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
201005b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781845930684 |
| 041 ## - LANGUAGE CODE |
|---|
| Language |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
22 |
| Classification number |
613.284 |
| Item number |
QUI |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Quiles, Jose L. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Olive Oil and Health / |
| Statement of responsibility, etc |
Edited by Jose L. Quiles, Carmen Ramirez-Tortosa and Parveen Yaqoob |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
United Kingdom : |
| Name of publisher, distributor, etc |
CAB International, |
| Date of publication, distribution, etc |
2006. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 381 p. : |
| Other physical details |
ill. ; |
| Dimensions |
25cm. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Title |
1: Olive oil in Mediterranean food |
| -- |
2: Chemical composition, classification and varieties of olive oil |
| -- |
3: Total antioxidant activity of olive oils<br/> |
| -- |
4: Effect of frying and thermal oxidation on olive oil and food quality |
| -- |
5: Antioxidant properties of olive oil phenolics<br/> |
| -- |
6; Olive oil and mitochondrial oxidative stress: studies on adriamycin toxicity, physical exercise and ageing<br/> |
| -- |
7: Epidemiology of olive oil and cardiovascular disease |
| -- |
8: Olive oil, blood lipids & postprandial lipaemia |
| -- |
9: Effect of olive oil on cardiovascular risk factor, LDL oxidation & atherosclerosis development<br/> |
| -- |
10: Olive oil and haemostasis<br/> |
| -- |
11: Monounsaturated fat and diabetes<br/> |
| -- |
12: Olive oil and immune function<br/> |
| -- |
13: Olive oil and gastrointestinal system |
| -- |
14: The effect of olive oil on Immflamatory Bowel Disease |
| -- |
15: Olive oil, and other dietary lipids, in cancer: experimental approaches |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Nutritional aspects of dietary fats, in general, and of olive oil in particular, are of great interest in many nutrition-related pathologies in which they are implicated. Olive oil plays an important role in the reduction of blood cholesterol levels, hence reduces the risk of heart disease and stroke. It is a good source of antioxidants in the form of polyphenols and vitamin E and there is also emerging evidence that olive oil has a role in reducing the incidence of certain types of cancer. This book discusses and summarizes current research and knowledge on olive oil. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Nutrition |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Olive oil |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ramirez-Tortosa, Carmen |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yaqoob, Parveen |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Reference Books |
