Olive Oil and Health / Edited by Jose L. Quiles, Carmen Ramirez-Tortosa and Parveen Yaqoob

1: Olive oil in Mediterranean food 2: Chemical composition, classification and varieties of olive oil 3: Total antioxidant activity of olive oils
4: Effect of frying and thermal oxidation on olive oil and food quality 5: Antioxidant properties of olive oil phenolics
6; Olive oil and mitochondrial oxidative stress: studies on adriamycin toxicity, physical exercise and ageing
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
10: Olive oil and haemostasis
11: Monounsaturated fat and diabetes
12: Olive oil and immune function
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

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.