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Olives and Olive Oil in Health and Disease
Prevention
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Olives and Olive Oil in
Health and Disease
Prevention

Second Edition

Edited by
Victor R. Preedy
Department of Nutrition and Dietetics, Genomics Centre,
King’s College, London, United Kingdom;
Department of Clinical Biochemistry, Genomics Centre,
King’s College, London, United Kingdom

Ronald Ross Watson

Mel and Enid Zuckerman College of Public Health
and School of Medicine, Arizona Health Sciences Center,
University of Arizona, Tucson, AZ, United States
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Contents

List of contributors xvii 2.6 Nutritional and health-related aspects of

Acknowledgments xxv table olives 22
2.7 Concluding remarks on natural table olives 23
References 24
Part 1
General Aspects of Olives and
Olive Oil 1 3. Olive tree genetics, genomics, and
transcriptomics for the olive oil
quality improvement 27
Section 1.1
Samanta Zelasco, Fabrizio Carbone,
The plant, production, olives and Luca Lombardo and Amelia Salimonti
olive oil and their detailed Abbreviations 27
characterization 3 3.1 Origin, diffusion, and genetic resources 28
3.2 Phenotypic variability and breeding
1. Table olives: types and trade programs for the olive oil quality
improvement 30
preparations 5 3.3 Olive genomics as tool for olive oil quality
Antonio-Higinio Sánchez, José Luis Ruiz-Barba, improvement 32
Antonio López-López and Alfredo Montaño 3.4 Conclusion and perspectives 43
Mini-dictionary of terms 43
1.1 Introduction 5 References 44
1.2 Types of olives according to ripeness 5
1.3 Table olives according to trade preparations 7
1.4 Major processing methods 8
1.5 Composition of final products 12 4. The chemical composition of Italian
1.6 Summary points 13 virgin olive oils 51
References 13
Pierfrancesco Deiana, Maria Rosaria Filigheddu,
Sandro Dettori, Nicola Culeddu, Antonio Dore,
Maria Giovanna Molinu and Mario Santona
2. Naturally processed table olives, their
preservation and uses 15 Abbreviations 51
4.1 Introduction 51
Manuel Brenes and Stanley George Kailis 4.2 Fatty acids 53
Abbreviations 15 4.3 Sterols and triterpenic alcohols 56
2.1 Introduction 15 4.4 Squalene 57
2.2 Factors to be considered in producing 4.5 Phenolic compounds 57
natural table olives 15 4.6 Tocopherols 58
2.3 Natural table olive processing 16 4.7 Comparisons of olive oils with other
2.4 Secondary processing of natural edible oils 59
table olives 21 4.8 Implications for human health and
2.5 Preservation and storage methods for disease prevention 59
naturally processed table olives 21 References 60

v
vi Contents

Section 1.2 Abbreviations 91

8.1 Introduction 91
Components of olives and olive plant 8.2 Spectroscopy for quality control 93
product and uses 63 8.3 Conclusion 95
Acknowledgment 95
Mini-dictionary of terms 95
5. Bioactive ingredients in olive leaves 65 References 96
N. Nenadis, V.T. Papoti and M.Z. Tsimidou
Abbreviations 65
9. Chemical composition of fermented
5.1 Introduction 65 green olives 99
5.2 Sampling 65 Alfredo Montaño and Antonio-Higinio Sánchez
5.3 Postharvest treatment 67
5.4 Extraction procedures 68 Abbreviations 99
5.5 Bioactivity of olive leaf extracts 71 9.1 Introduction 99
5.6 Cardioprotective activity 71 9.2 Major components of raw olives 99
5.7 Anticancer properties 73 9.3 Spanish-style green olives 100
5.8 Respiratory diseases 74 9.4 Untreated green olives in brine 105
5.9 Diabetes 74 9.5 Summary points 106
5.10 Conclusive remarks 74 Mini-dictionary of terms 107
References 74 References 108
Further reading 78
10. Polyphenols in olive oil: the importance
6. Detection of adulterations of of phenolic compounds in the chemical
extra-virgin olive oil by means of composition of olive oil 111
infrared thermography 79
Paloma Rodrı́guez-López, Jesús Lozano-Sánchez,
José S. Torrecilla, John C. Cancilla, Isabel Borras-Linares, Tatiana Emanuelli, Javier A.
Sandra Pradana-Lopez and Ana M. Perez-Calabuig Menendez and Antonio Segura-Carretero
Abbreviations 79 Abbreviations 111
6.1 Introduction 79 10.1 Introduction: phenolic molecules in
6.2 Infrared thermography 80 virgin olive oil 111
6.3 Detection of adulterated extra-virgin 10.2 Why are the phenolic compounds in
olive oil using infrared thermography 81 virgin olive oil so important? 115
6.4 Conclusion 82 10.3 Implications for human health and
Acknowledgment 83 disease prevention 116
Mini-dictionary of terms 83 10.4 Phenolic contribution to the oxidative
References 83 stability of virgin olive oil 117
10.5 Sensory properties affected by
phenolics in virgin olive oil 118
7. Influence of the distribution chain on 10.6 Comparisons of olive oils with other
the quality of extra virgin olive oils 85 edible oils 119
Mini-dictionary of terms 120
José S. Torrecilla and John C. Cancilla
References 120
Abbreviations 85
7.1 Introduction 85
7.2 Quality of extra virgin olive oil 85 11. Polyphenol oxidase and oleuropein in
7.3 Conclusion 88 olives and their changes during olive
Acknowledgment 88 ripening 123
Mini-dictionary of terms 88
References 89 Francisca Ortega-Garcı́a, Santos Blanco, M.
Ángeles Peinado and Juan Peragón

8. Spectroscopy to evaluate the quality Abbreviations 123

control of extra-virgin olive oils 91 11.1 Introduction 123
11.2 Kinetic and molecular properties of
José S. Torrecilla, John C. Cancilla, PPO in the fruit and the leaf of olive
Ana M. Perez-Calabuig and Sandra Pradana-Lopez trees of the Picual variety 124
 Contents vii

11.3 Changes during ripening 125 14. Overview of olive oil in vascular
11.4 Oleuropein concentration in fruit and dysfunction 165
leaf of olive during ripening 127
11.5 Effects of the variety of cultivar 127 Vasanti Suvarna and Dhvani Sharma
11.6 Conclusion 128
11.7 Summary points 128 Abbreviations 165
References 128 14.1 Introduction 165
14.2 Composition of olive oil 167
14.3 Effect of olive oil on cardiovascular
disease risk factors 168
Section 1.3 14.4 Case studies 169
Stability, microbes, contaminants and 14.5 Conclusion 170
References 171
adverse components and
processes 131
12. Degradation of phenolic compounds 15. Olive in traditional Persian medicine:
found in olive products by an overview 175
Lactobacillus plantarum strains 133 Mohammad Mahdi Parvizi, Maryam Saki,
Farhad Handjani and Mojtaba Heydari
José Marı́a Landete, Héctor Rodrı́guez, José
Antonio Curiel, Blanca de las Rivas, Abbreviations 175
Félix López de Felipe and Rosario Muñoz 15.1 Traditional Persian medicine 175
15.2 Olive in traditional Persian medicine 175
List of abbreviations 133
12.1 Introduction 133 15.3 Implications of olive for human health
12.2 Phenolic compounds and Lactobacillus and disease prevention in traditional
plantarum 133 Persian medicine 176
12.3 Metabolism of phenolic compounds by 15.4 Implications of olive in medicine
Lactobacillus plantarum 135 based on traditional Persian medicine 177
12.4 Treatment of olive by-products by 15.5 Implication of olive in dentistry and
Lactobacillus plantarum 141 oral cavity based on traditional Persian
Mini-dictionary of terms 142 medicine 181
References 143 15.6 Conclusion 182
Mini-dictionary of terms 182
References 182
13. Microbial colonization of naturally
fermented olives 145
E.Z. Panagou, C.C. Tassou and G.-J.E. Nychas
16. The bioavailability of olive oil
phenolic compounds and their
Abbreviations 145 bioactive effects in humans 193
13.1 Introduction 145
13.2 Microbiota of olives 145 Rafael de la Torre, Montserrat Fitó and
References 156 Marı́a-Isabel Covas
Abbreviations 193
Part 2 16.1 Background 193
16.2 Bioavailability of olive oil phenolic
Nutritional, Pharmacological and compounds 193
Metabolic Properties of Olives and 16.3 Bioactive effects of olive oil phenolic
compounds in humans 196
Olive Oil 161 16.4 In vivo basic mechanisms assessed
in human studies for explaining the
Section 2.1 bioactivity of olive oil rich in phenolic
compounds 200
General nutritional and health 16.5 Conclusion 201
aspects 163 References 201
viii Contents

17. Mediterranean diet and role of 19.4 Intracellular “labile iron” as mediator
olive oil 205 of oxidative stress
induced effects 233
19.5 Olive oil
contained compounds
Mana Shahbaz, Emilio Sacanella, prevent H2O2-induced DNA damage
Iasim Tahiri and Rosa Casas by chelating intracellular labile iron 233
19.6 The role of iron in redox signaling 234
Abbreviations 205
17.1 Introduction 205 19.7 Olive oil
contained compounds
17.2 What is the Mediterranean diet? 206 modulate redox signaling through
17.3 Extra-virgin olive oil 206 chelation of labile iron 235
17.4 Conclusion 211 19.8 Concluding remarks 235
Acknowledgments 211 19.9 Summary points 235
References 211 References 236

18. Probiotics from fermented olives 215

20. Synaptosomes as a model to study
H. Abouloifa, Y. Rokni, N. Ghabbour,
S. Karboune, M. Brasca, G. D’hallewin,
fish oil and olive oil effect as
R. Ben Salah, N. Ktari, E. Saalaoui and neuroprotectors 239
A. Asehraou Morales-Martı́nez Adriana, Montes Sergio,
Abbreviations 215 Sánchez-Mendoza Alicia,
18.1 Introduction 215 Quetzalli D. Angeles-López, Jiménez-Gómez Joel,
Martinez-Gopar Pablo Eliasib and
18.2 Probiotic microorganisms isolated
Pérez-Severiano Francisca
from fermented olives 215
18.3 Selection of probiotics from fermented Abbreviations 239
olives 218 20.1 Introduction 239
18.4 Safety properties of probiotics in human 219 20.2 Fish oil 240
18.5 Health-beneficial effects of probiotics 20.3 Olive oil 240
from fermented olives 219 20.4 Implications for human health and
18.6 Technological properties of probiotics disease prevention 241
from fermented olives 220 20.5 Experimental models to study
18.7 Application of probiotics in olive neurodegenerative diseases 242
fermentation 221 20.6 Huntington’s disease and oils as
18.8 Application of probiotics in biopreserva- therapeutic agents 243
tion of fermented olives 223 20.7 Protective mechanism by polyunsaturated
18.9 Application of probiotics from fatty acids in Huntington’s disease model 246
fermented olive in other foods 20.8 Conclusion 246
fermentations 225 Mini-dictionary of terms 246
18.10 Conclusion 225 References 246
Mini-dictionary of terms 226
Summary points 226
References 226
21. Olive oil and postprandial energy
19. Olive oil
contained phenolic metabolism: implications for weight
compounds protect cells against control 251
H2O2-induced damage and modulate Mario J Soares, MBBS, MSc, PhD and
redox signaling by chelating Kaveri Pathak, APD, PhD
intracellular labile iron 231 Abbreviations 251
Alexandra Barbouti, Panagiotis Kanavaros, 21.1 Introduction 251
Panagiotis Kitsoulis, Vlasios Goulas and 21.2 Body weight regulation and nutrient
Dimitrios Galaris partitioning 251
21.3 Can the type of fatty acid affect the
Abbreviations 231 rate of fat oxidation? 251
19.1 Introduction 231 21.4 Postprandial fat oxidation in humans 252
19.2 The concept of oxidative stress 232 21.5 Is there a preferential effect of olive
19.3 Do free radical scavengers protect oil in abdominal obesity? 252
cells in conditions of oxidative stress? 232 21.6 Olive oil, satiety, and food intake 252
 Contents ix

21.7 Mediterranean-style diets 254 Section 2.3

21.8 Conclusion 257
21.9 Summary 257 Oxidative stress 299
Acknowledgment 257
Mini-dictionary of terms 257 25. Antioxidants in olive oil phenolics:
References 257 a focus on myoblasts 301
Paraskevi Kouka, Aristidis S. Veskoukis and
22. Effect of olive oil on metabolic Demetrios Kouretas
syndrome 261
Abbreviations 301
Asavari Joshi and Anand Zanwar 25.1 Introduction 301
Abbreviations 261 25.2 Natural antioxidants: focus on olive oil
22.1 Introduction 261 constituents and their biological
22.2 Olive oil and metabolic syndrome 262 properties 301
22.3 Implications for human health with 25.3 Myoblasts and satellite cells: an
special reference to metabolic health 268 overview 302
22.4 Summary 268 25.4 Reactive species, the antioxidant defense
Mini-dictionary of terms 269 system and redox homeostasis 302
References 270 25.5 Oxidative
reductive stress and acute
exercise 303
25.6 Olive extracts (mixtures) of bioactive
Section 2.2 compounds and their effects on
Cardiovascular 273 myoblasts 304
25.7 In vivo effects of olive oil rich in
biophenols in muscle redox regulation 305
23. Olive and olive oil: a one stop herbal 25.8 Polyphenols and athletic performance 305
solution for the prophylaxis and 25.9 Conclusion 306
management of cardiovascular Mini-dictionary of terms 306
Comparisons of olive oils with other edible
disorders 275 oils 307
Shanoo Suroowan, Bibi Sharmeen Jugreet, Implications for human health and disease
Nabeelah Bibi Sadeer and Mohamad Fawzi prevention 307
Mahomoodally References 308

Abbreviations 275 26. Antioxidant activity in olive oils 313

23.1 Introduction 275
23.2 Ethnobotanical uses of Olea europaea L. 276 Gamze Guclu, Hasim Kelebek and Serkan Selli
23.3 Conclusion 285 Abbreviations 313
Mini-dictionary of terms 285 26.1 Introduction 313
Comparisons of olive oils with other 26.2 Natural antioxidants found in olive oil 314
edible oils 286 26.3 Implications for human health and
Implications in human health and disease disease prevention 319
prevention 287 26.4 Conclusion 321
References 288 References 321

24. Extra-virgin olive oils storage:

Effect on constituents of biological Section 2.4
significance 291 Cancer and immunology 327
Vita Di Stefano
27. Olives and olive oil compounds
Abbreviations 291
24.1 Introduction 291
active against pathogenic
24.2 Nutritional quality alteration of microorganisms 329
extra-virgin olive oil 292 Manuel Brenes, Eduardo Medina, Pedro Garcı́a,
24.3 Storage of olive oil 293 Concepción Romero and Antonio de Castro
24.4 Conclusion 295
Highlights 295 Abbreviations 329
References 295 27.1 Introduction 329
x Contents

27.2 Main antimicrobial compounds in olive 30.3 Ole e 2 and Ole e 10, two allergens
oil 330 associated with asthma 363
27.3 Main antimicrobial compounds in 30.4 Ole e 3 and Ole e 8: Ca21-binding
table olives 333 allergens 364
Acknowledgment 334 30.5 Ole e 7, a nonspecific lipid-transfer
References 334 protein, and its clinical significance 364
30.6 Ole e 9 and pollen
latex
fruit
syndrome 365
30.7 Other allergens from olive pollen:
28. Olive oil in the prevention of breast Ole e 4, Ole e 5, and Ole e 6 365
and colon carcinogenesis 337 30.8 New approaches for new allergens:
Aliza Hannah Stark and Zecharia Madar Ole e 11, Ole e 12, Ole e 14, and
Ole e 15 366
Abbreviations 337 30.9 The role of N-glycans in olive pollen
28.1 Introduction 337 allergy 367
28.2 Breast cancer and olive oil 338 30.10 Pollensomes: natural vehicles for
28.3 Colorectal cancer and olive oil 340 pollen allergens 367
28.4 Conclusion: implications for human 30.11 Recombinant olive pollen allergens as
health and disease prevention 342 diagnostic and therapeutic tools 368
Mini-dictionary of terms 343 30.12 New concepts for specific
References 343 immunotherapy using Ole e 1 as a
model 369
30.13 Olive fruit: a new source of olive
29. The effects of olive oil and other dietary allergens 371
Mini-dictionary terms 371
fats on redox status on breast References 372
cancer 347
Marı́a Jesús Ramı́rez-Expósito, Marı́a Pilar Carrera-
González and José Manuel Martı́nez-Martos 31. Cancer preventive role of olives and
Abbreviations 347
olive oil via modulation of apoptosis
29.1 Introduction 347 and nuclear factor-kappa B
29.2 Dietary fat and carcinogenesis activation 377
parameters 348
Vaishali Aggarwal, Gaurav Kumar, Diwakar
29.3 Dietary fat and histopathology of Aggarwal, Mükerrem Betül Yerer, Ahmet
breast tumors 348 Cumaoğlu, Manoj Kumar, Katrin Sak, Sonam
29.4 Dietary fat and redox status 350 Mittal, Hardeep Singh Tuli and Gautam Sethi
29.5 Dietary fat and hormonal status in
breast cancer 354 Abbreviations 377
29.6 Conclusion 355 31.1 Introduction 377
Mini-dictionary of terms 355 31.2 Chemistry and sources 378
Implications for human health and disease 31.3 Cancer prevention mechanisms 378
prevention 355 31.4 Conclusion and future perspectives 384
References 356 References 384

30. Olive pollen allergens: an insight into 32. Immune system and olive oil 389
clinical, diagnostic, and therapeutic Seyede Sanaz Seyedebrahimi
concepts of allergy 359 Abbreviations 389
Eva Batanero and Mayte Villalba 32.1 Introduction 389
32.2 Effects of olive oil components on
Abbreviations 359 immune responses 389
30.1 Introduction 359 32.3 Olive oil and immune-mediated
30.2 Ole e 1 as a marker for sensitization to inflammatory diseases 391
Oleaceae pollens 362 32.4 Conclusion 394
References 394
 Contents xi

Section 2.5 35. The foundation for the use of olive oil
Other effects, uses and diseases 399 in skin care and botanical
cosmeceuticals 425
33. Effect of olive oil on the skin 401 Edmund M. Weisberg and Leslie S. Baumann
Diana Badiu and Rajkumar Rajendram Abbreviations 425
35.1 Introduction 425
Abbreviations 401
35.2 Chemistry 426
33.1 Introduction 401 35.3 Dietary protection 428
33.2 Skin: a natural barrier. Structure and 35.4 Photoprotection 429
physiology 402 35.5 Topical applications for dermatologic
33.3 Clinical features and pathophysiology conditions 430
of aging conditions: wrinkles, pruritis, 35.6 Olive oil in combination 431
and xerosis 402 35.7 Cosmeceuticals 432
33.4 General beneficial properties and 35.8 Conclusion 432
constituents of olive oil 404
35.9 Summary points 432
33.5 The effects of olive oil on the skin 404
References 433
33.6 Conclusion 408
Mini-dictionary of terms 409
Comparisons of olive oils with other edible oils 409
Implications for human health and disease 36. Olive oil and male fertility 435
prevention 409 Germán Domı́nguez-Vı́as, Ana Belén Segarra,
Summary points 410 Manuel Ramı́rez-Sánchez and Isabel Prieto
References 410
Abbreviations 435
36.1 Diet and male fertility 435
36.2 Dietary lipid and male fertility 436
34. Extra-virgin olive oil, cognition and 36.3 Male fertility and oxidative stress 437
brain health 415 36.4 Mediterranean diet, olive oil, and male
fertility 437
Elisabetta Lauretti, Luigi Iuliano and Domenico
36.5 The local renin
angiotensin system
Praticò
in the testis, dietary olive oil, and male
Abbreviations 415 fertility 438
34.1 Introduction 415 36.6 Implications for human health and
34.2 Cognition, memory, and brain aging 416 disease prevention 439
36.7 Comparisons of olive oils with other
34.3 Evidence of beneficial effects of
edible oils 439
extra-virgin olive oil on brain health
Mini-dictionary of terms 440
and cognition in human 416
References 440
34.4 Evidence of beneficial effects of
extra-virgin olive oil on cognition and
neuroinflammation in aging rodents 418
34.5 Evidence of beneficial effects of 37. Revealing the molecular mechanism of
extra-virgin olive oil on Alzheimer’s Olea europaea L. in treatment of
disease
associated memory and cataract 445
cognitive impairment 419
34.6 Extra-virgin olive oil and synaptic Farid A. Badria and Abdullah A. Elgazar
proteins 419
Abbreviations 445
34.7 Extra-virgin olive oil and long-term
37.1 Introduction 445
potentiation 420
37.2 Olive leaves, chemistry, biology, and
34.8 Conclusion 420 therapeutics 446
Mini-dictionary of terms 420 37.3 Cataract: pathogenesis and current
Comparisons of olive oil with other edible treatment 449
oils 420 37.4 Plausible molecular mechanism of Olea
Implications for human health and disease europaea in treatment of cataract 450
prevention 421 37.5 Conclusion and future perspective 454
References 421 References 454
xii Contents

38. Olive leaf, DNA damage and 40.7 Extravirgin olive oil induction of
chelation therapy 457 autophagy activation and amyloid-β
proteolytic clearance 483
Andrea Čabarkapa-Pirković, Lada Živković, 40.8 Conclusion 484
Dragana Dekanski, Dijana Topalović and Mini-dictionary of terms 484
Biljana Spremo-Potparević Comparisons of extravirgin olive oils with
other edible oils 485
Abbreviations 457 Implications for human health and disease
38.1 Olive leaf 457 prevention 485
38.2 Antioxidant effects of olive leaf, References 486
scavenging, and chelation 458
38.3 Effects of the olive leaf on the DNA 41. Benefits and challenges of olive
damage 460
38.4 Chelation therapy and olive leaf 462 biophenols: a perspective 489
Mini-dictionary of terms 464 Hassan Rasouli, Mehdi Hosseini Mazinani
Comparisons of olive oils with other and Kamahldin Haghbeen
edible oils 464
Implications for human health and disease Abbreviations 489
prevention 465 41.1 Introduction 489
References 466 41.2 An overview of plant polyphenols 490
41.3 Olive status in Iran and worldwide
statistics 492
39. Olive polyphenols and chronic 41.4 Pharmacological functionalities of
olive biophenols 497
alcohol protection 471 41.5 Recycling olive by-products for cosmetic
Carla Petrella, Giampiero Ferraguti, industries 499
Luigi Tarani, George N. Chaldakov, 41.6 Limitations of polyphenols for clinical
Mauro Ceccanti, Antonio Greco, applications 500
Massimo Ralli and Marco Fiore 41.7 Conclusion 500
Mini-dictionary of terms 500
Abbreviations 471 Acknowledgments 501
39.1 Alcohol consumption: effects and Conflict of interest statement 501
mechanisms 471 Funding 501
39.2 Polyphenols: a brief overview 472 References 501
39.3 Conclusion 474
Acknowledgments 475
Disclaimer 475 42. Treatment and valorization of
Conflicts of interest 475
References 475
olive mill wastewater 505
Parvin Mohammadnejad, Kamahldin Haghbeen
and Hassan Rasouli
40. Olive oil diet and amyloidosis:
Abbreviations 505
focus on Alzheimer’s disease 479 42.1 Introduction 505
Elisabetta Lauretti 42.2 Olive oil production processes 505
42.3 Source of olive mill wastewater, its
Abbreviations 479 physical properties and chemical
40.1 Introduction 479 composition 507
40.2 Amyloid-β biology and function 480 42.4 Developments in treatment and
40.3 Amyloid-β pathophysiology 481 valorization of olive mill wastewater 509
40.4 Impact of extravirgin olive oil on 42.5 Exploitation of olive mill wastewater
amyloid-β pathology 482 potentials as valuable source of
40.5 Extravirgin olive oil inhibits amyloid-β nutraceutical 514
peptide production and aggregation 482 42.6 Safety concerns 516
40.6 Extravirgin olive oil induction of 42.7 Concluding remarks 516
amyloid-β proteolytic cleavage and Acknowledgment 516
blood
brain barrier clearance 483 References 516
 Contents xiii

Part 3 45.1 Introduction 547

45.2 Occurrence 548
Specific Components of Olive 45.3 Anti-inflammatory properties 549
Oil and Their Effects on Tissue 45.4 In vitro studies 549
45.5 In vivo studies 550
and Body Systems 521 Mini-dictionary of terms 551
Comparisons of olive oils with other edible oils 551
References 552
Section 3.1
Tyrosol and hydroxytyrosol 523 46. Influence of olive oil on pancreatic,
biliary, and gastric secretion: role of
43. Cancer chemopreventive activity
gastrointestinal peptides 557
of maslinic acid, a pentacyclic triterpene
from olives and olive oil 525 Maria Dolores Yago, Maria Alba Martinez-Burgos,
Namaa Audi, Mariano Mañas and Emilio Martinez-
M. Emı́lia Juan and Joana M. Planas Victoria
Abbreviations 525 Abbreviations 557
43.1 Introduction 525 46.1 Introduction 557
43.2 Maslinic acid, a pentacyclic triterpene 46.2 Olive oil and digestive secretion in dogs 557
from Olea europaea L 526 46.3 Olive oil and digestive secretion in
43.3 Cancer chemopreventive activity of humans 559
maslinic acid in colon cancer cells 46.4 Adaptation of digestive function and
in vitro 527 gastrointestinal peptides to dietary fat
43.4 Cancer chemopreventive activity of type: final considerations 563
maslinic acid in animal models in vivo 530 46.5 Summary points 565
43.5 Implications for human health and Mini-dictionary of terms 566
disease prevention 533 Comparisons of olive oils with other edible oils 566
Mini-dictionary of terms 534 Implications for human health and disease
Acknowledgments 534 prevention 566
References 534 References 567

44. Hydroxytyrosol, olive oil, and 47. Effects of virgin olive oil on fatty acid
use in aging 537 composition of pancreatic cell
Mercedes Cano, Mario Muñoz, Antonio Ayala, membranes: modulation of acinar cell
Rafael Medina and Sandro Argüelles function and signaling, and cell
Abbreviations 537 injury 569
44.1 Introduction 537
Maria Alba Martinez-Burgos, Maria Dolores Yago,
44.2 Cellular and molecular mechanism of
Belen Lopez-Millan, Jose Antonio Pariente,
aging 538
Emilio Martinez-Victoria and Mariano Mañas
44.3 Beneficial effects of hydroxytyrosol and
olive oil on molecular and cellular Abbreviations 569
mechanisms of aging 540 47.1 Introduction 569
44.4 Conclusion 542 47.2 Dietary lipids and pancreatic secretion 570
Mini-dictionary of terms 542 47.3 Pancreatic secretion in anesthetized rats 570
Comparisons of olive oils with other edible oils 543 47.4 Experiments in isolated pancreatic acini 571
Implications for human health and disease 47.5 AR42J studies 572
prevention 544 47.6 AR42J cell model of acute pancreatitis 574
References 544 47.7 Summary points 577
Mini-dictionary of terms 578
45. Hydroxytyrosol and hydroxytyrosyl Comparisons of olive oils with other
fatty esters: occurrence and anti- edible oils 578
Implications for human health and disease
inflammatory properties 547 prevention 579
Pierluigi Plastina References 579

Abbreviations 547
xiv Contents

48. Hydroxytyrosol: features and impact 50.6 Conclusion 611

on pancreatitis 581 Mini-dictionary of terms 611
Comparisons of olive oils with other edible
Belen Lopez-Millan, Maria Alba Martinez-Burgos, oils 611
Mariano Mañas, Emilio Martinez-Victoria and Implications for human health and disease
Maria Dolores Yago prevention 612
References 612
Abbreviations 581
48.1 Introduction 581
48.2 Acute pancreatitis: key aspects 581 51. Oleuropein and skin cancer 615
48.3 Lifestyle, Mediterranean diet,
hydroxytyrosol, and acute pancreatitis 583 Siti Fathiah Masre
48.4 Summary points 587
Mini-dictionary of terms 587 Abbreviations 615
Comparisons of olive oils with other edible oils 588 51.1 Introduction 615
Implications for human health and disease 51.2 Skin cancer 615
prevention 589 51.3 Beneficial properties of oleuropein 617
References 589 51.4 Conclusion 621
References 621

49. The effects of extra-virgin

olive oil minority compounds 52. Oleuropein, olive, and insulin
hydroxytyrosol and oleuropein on resistance 625
glioma 593 Tomoko Ishikawa and Yoko Fujiwara
Marı́a Jesús Ramı́rez-Expósito, Marı́a Pilar Abbreviations 625
Carrera-González and José Manuel 52.1 Introduction 625
Martı́nez-Martos 52.2 The mechanism of insulin-induced
Abbreviations 593 hypoglycemia 625
49.1 Introduction 593 52.3 Implications for human health and
49.2 Conclusion 599 disease prevention 627
Mini-dictionary of terms 599 52.4 Oleuropein and olive on insulin
Implications for human health and disease resistance 628
prevention 599 52.5 Effects of metabolites of oleuropein on
Acknowledgments 600 insulin resistance 631
References 600 52.6 Comparisons of olive oils with other
edible oils 632
52.7 Conclusion 632
Mini-dictionary of terms 633
Section 3.2 References 633
Oleuropein 603
50. The usage of oleuropein on Section 3.3
myocardium 605 Oleic acid 637
Maria Tsoumani, Ioulia Tseti and Ioanna
Andreadou 53. Oleic acid—the main component
of olive oil on postprandial
Abbreviations 605
50.1 Introduction 605
metabolic processes 639
50.2 The effect of oleuropein on Sergio Lopez, Beatriz Bermudez, Sergio
cardiomyocytes 606 Montserrat-de la Paz, Yolanda M. Pacheco,
50.3 Oleuropein’s cardioprotective effect Almudena Ortega-Gomez, Lourdes M. Varela,
against myocardial ischemia
reperfusion Ana Lemus-Conejo, Maria C. Millan-Linares,
injury 607 Maria A. Rosillo, Rocio Abia and Francisco J.G.
50.4 Molecular understanding of the protective Muriana
role of oleuropein 610
50.5 The role of oleuropein in other List of abbreviations 639
cardiovascular disorders 610 53.1 Introduction 639
 Contents xv

53.2 Oleic acid on postprandial 55.5 Conclusion 667

thrombogenesis 641 References 667
53.3 Oleic acid on postprandial fibrinolysis 641
53.4 Oleic acid on postprandial β-cell
function and insulin sensitivity 642
56. Neuroprotective effects of
53.5 Possible mechanisms by which oleocanthal in neurological
oleic acid is acting on postprandial disorders 671
glucose homeostasis 644
Yazan S. Batarseh, Sweilem B. Al Rihani,
53.6 Oleic acid on postprandial
Euitaek Yang and Amal Kaddoumi
inflammation 645
53.7 Conclusion 646 Abbreviations 671
53.8 Summary points 647 56.1 Introduction 671
53.9 Acknowledgments 647 56.2 Oleocanthal induces brain amyloid-β
References 647 clearance 672
56.3 Oleocanthal enhances blood
brain
barrier integrity and function 673
54. Oleic acid and olive oil polyphenols 56.4 Oleocanthal reduces neuroinflammation
downregulate fatty acid and and oxidative stress 674
56.5 Conclusion 676
cholesterol synthesis in brain and References 677
liver cells 651
Antonio Gnoni, Serena Longo, 57. S-(2)-Oleocanthal as a c-Met receptor
Fabrizio Damiano, Gabriele Vincenzo Gnoni and tyrosine kinase inhibitor and its
Anna Maria Giudetti application to synergize targeted
Abbreviations 651 therapies and prevent breast cancer
54.1 Introduction 651 recurrence 681
54.2 Conclusion 655
Mini-dictionary of terms 655 Khalid A. El Sayed
Comparison of olive oils with other edible oils 656 Abbreviation 681
Implications for human health and disease 57.1 Introduction 682
prevention 656 57.2 Conclusion 689
References 656 References 689

58. Phenolic compounds in olive oil

Section 3.4 mill wastewater 693
Oleocanthal 659 José S. Torrecilla and John C. Cancilla

55. Olive oil oleocanthal and estrogen Abbreviations 693

58.1 Introduction 693
receptor expression 661 58.2 Phenolic compounds in olive oil mill
Nehad M. Ayoub wastewater 694
58.3 Olive oil mill wastewater management 695
Abbreviations 661 58.4 Conclusion 698
55.1 Introduction 661 Mini-dictionary of terms 698
55.2 Oleocanthal 661 References 698
55.3 Estrogens and estrogen receptors 663
Index 701
55.4 Impact of oleocanthal on estrogen
receptor 665
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List of contributors

Rocio Abia, Laboratory of Cellular and Molecular Antonio Ayala, Department of Biochemistry and
Nutrition, Instituto de la Grasa (CSIC), Campus Molecular Biology, Faculty of Pharmacy, University
Universitario Pablo de Olavide, Seville, Spain of Seville, Seville, Spain
H. Abouloifa, Laboratory of Bioresources, Nehad M. Ayoub, Department of Clinical Pharmacy,
Biotechnology, Ethnopharmacology and Health, Faculty of Pharmacy, Jordan University of Science
Faculty of Sciences, Mohammed Premier University, and Technology (JUST), Irbid, Jordan
Oujda, Morocco Diana Badiu, Faculty of Medicine, Ovidius University
Morales-Martı́nez Adriana, Laboratory of Molecular of Constanta, Constanta, Romania
Neuropharmacology and Nanotechnology, National Farid A. Badria, Department of Pharmacognosy,
Institute of Neurology and Neurosugery Manuel Faculty of Pharmacy, Mansoura University, Mansoura,
Velasco Suárez, Mexico City, Mexico Egypt
Diwakar Aggarwal, Department of Biotechnology, Alexandra Barbouti, Department of Anatomy-
Maharishi Markandeshwar (Deemed to be University), Histology-Embryology, University of Ioannina
Ambala, India Medical School, Ioannina, Greece
Vaishali Aggarwal, Department of Histopathology, Eva Batanero, Deparment of Biochemistry and
Postgraduate Institute of Medical Education and Molecular Biology, Faculty of Chemical Sciences,
Research (PGIMER), Chandigarh, India Complutense University of Madrid, Madrid, Spain
Sánchez-Mendoza Alicia, Department of Yazan S. Batarseh, Department of Pharmacology and
Pharmacology, National Institute of Cardiology Biomedical Sciences, Faculty of Pharmacy and
Ignacio Chávez, Mexico City, Mexico Medical Sciences, University of Petra, Amman, Jordan
Ioanna Andreadou, Laboratoty of Pharmacology, Leslie S. Baumann, Baumann Research and Cosmetic
School of Pharmacy, National and Kapodistrian Institute, Miami, FL, United States
University of Athens, Athens, Greece
R. Ben Salah, Laboratory of Microorganisms and
Quetzalli D. Angeles-Lo´pez, Laboratory of Molecular Biomolecules, Centre of Biotechnology of Sfax, Sfax,
Neuropharmacology and Nanotechnology, National Tunisia
Institute of Neurology and Neurosugery Manuel
Velasco Suárez, Mexico City, Mexico; Department of Beatriz Bermudez, Laboratory of Cellular and
Physiology, Biophysics and Neuroscience, Center for Molecular Nutrition, Instituto de la Grasa (CSIC),
Research and Advanced studies of National Campus Universitario Pablo de Olavide, Seville, Spain
Polithechnic Institute, Mexico City, Mexico Santos Blanco, Cell Biology Section, Department of
Sandro Argüelles, Department of Physiology, Faculty Experimental Biology, University of Jaén, Jaén, Spain
of Pharmacy, University of Seville, Seville, Spain Isabel Borras-Linares, Functional Food Research and
A. Asehraou, Laboratory of Bioresources, Development Centre (CIDAF), Health Science
Biotechnology, Ethnopharmacology and Health, Technological Park, Granada, Spain
Faculty of Sciences, Mohammed Premier University, M. Brasca, Institute of Sciences of Food Production,
Oujda, Morocco National Research Council of Italy, Milano, Italy
Namaa Audi, Department of Physiology and Institute of Manuel Brenes, Food Biotechnology Department,
Nutrition and Food Technology “Jose Mataix”, Instituto de la Grasa (IG-CSIC), Seville, Spain;
University of Granada, Granada, Spain Instituto de la Grasa (IG-CSIC), Campus University
Pablo de Olavide, Seville, Spain

xvii
xviii List of contributors

Ana M. Perez-Calabuig, Department of Chemical and Rafael de la Torre, Integrative Pharmacology and
Materials Engineering, Complutense University of Systems Neurosciences, IMIM-Institut Hospital del
Madrid, Madrid, Spain; Departamento de Ingenierı́a Mar d’Investigacions Mèdiques, Barcelona, Spain;
Quı́mica y de Materiales, Universidad Complutense de Biomedical Research Network Center on Obesity and
Madrid, Madrid, Spain Nutrition, Madrid, Spain
John C. Cancilla, Scintillon Institute, San Diego, CA, Blanca de las Rivas, Institute of Food Science, Technology
United States and Nutrition (ICTAN), CSIC, Madrid, Spain
Mercedes Cano, Department of Physiology, Faculty of Pierfrancesco Deiana, Deparment of Agriculture,
Pharmacy, University of Seville, Seville, Spain University of Sassari, Sassari, Italy
Fabrizio Carbone, Council for Agricultural Research Dragana Dekanski, Biomedical Research, R&D
and Economics, Research Centre for Olive, Fruit and Institute, Galenika a.d., Belgrade, Serbia
Citrus Crops, Rende, Italy Sandro Dettori, Deparment of Agriculture, University
Marı́a Pilar Carrera-González, Experimental and of Sassari, Sassari, Italy
Clinical Physiopathology Research Group CTS1039, Vita Di Stefano, Department of Biological, Chemical,
Department of Health Sciences, School of Experimental and Pharmaceutical Science and Technology
and Health Sciences, University of Jaén, Campus (STEBICEF), University of Palermo, Palermo, Italy
Universitario Las Lagunillas, Jaén, Spain; Department of
Nursing, Pharmacology and Physiotherapy, Faculty of German Domı́nguez-Vı́as, Unit of Physiology,
Medicine and Nursing, University of Cordoba, IMIBIC, Department of Health Sciences, University of Jaén,
Córdoba, Spain Jaén, Spain; Department of Physiology, Faculty of
Health Sciences, Ceuta, University of Granada,
Rosa Casas, Department of Internal Medicine, Clinic Granada, Spain
Hospital, August Pi and Sunyer Biomedical Research
Institute (IDIBAPS), University of Barcelona, Antonio Dore, National Council of Research (CNR),
Barcelona, Spain; CIBER 06/03: Pathophysiology of Institute of Sciences of Food Production (ISPA),
Obesity and Nutrition, Institute of Health Carlos III, Sassari, Italy
Madrid, Spain G. D’hallewin, Institute of Sciences of Food Production,
Mauro Ceccanti, Centro Riferimento Alcologico National Research Council of Italy, Sassari, Italy
Regione Lazio, ASL Roma 1, Rome, Italy Khalid A. El Sayed, School of Basic Pharmaceutical
George N. Chaldakov, Department of Anatomy and and Toxicological Sciences, College of Pharmacy,
Cell Biology, Medical University, Varna, Bulgaria University of Louisiana at Monroe, Monroe, LA,
United States
Marı́a-Isabel Covas, NUPROAS Handelsbolag
(NUPROAS HB), Nackã, Sweden Abdullah A. Elgazar, Department of Pharmacognosy,
Faculty of Pharmacy, Kafrelsheikh University,
Nicola Culeddu, National Council of Research (CNR), Kafrelsheikh, Egypt
Institute of Biological Chemistry (ICB), Sassari, Italy
Tatiana Emanuelli, Department of Food Technology
Ahmet Cumaoğlu, Department of Biochemistry, and Science, Center of Rural Sciences, Federal
Faculty of Pharmacy, Erciyes University, Kayseri, University of Santa Maria, Santa Maria, Brazil
Turkey
Giampiero Ferraguti, Department of Experimental
José Antonio Curiel, Functional Food Research and Medicine, Sapienza University of Rome, Rome, Italy
Development Center, Health Science Technological
Park, Granada, Spain Maria Rosaria Filigheddu, Deparment of Agriculture,
University of Sassari, Sassari, Italy
Fabrizio Damiano, Department of Biological and
Environmental Sciences and Technologies, University Marco Fiore, Institute of Biochemistry and Cell Biology,
of Salento, Lecce, Italy IBBC-CNR, Rome, Italy; Department of Sense Organs,
Sapienza University of Rome, Rome, Italy
Antonio de Castro, Food Biotechnology Department,
Instituto de la Grasa (IG-CSIC), Seville, Spain Montserrat Fitó, Cardiovascular Risk and Nutrition
Research Groups, IMIM-Institut Hospital del Mar
Félix López de Felipe, Instituto de Ciencia y d’Investigacions Mèdiques, Barcelona, Spain;
Tecnologı́a de Alimentos y Nutrición (ICTAN), CSIC, Biomedical Research Network Center on Obesity and
Madrid, Spain Nutrition, Madrid, Spain
 List of contributors xix

Pérez-Severiano Francisca, Laboratory of Molecular Luigi Iuliano, Department of Medico-Surgical Sciences

Neuropharmacology and Nanotechnology, National and Biotechnologies., Sapienza University of Rome,
Institute of Neurology and Neurosugery Manuel Latina, Italy
Velasco Suárez, Mexico City, Mexico Jiménez-Gómez Joel, Laboratory of Molecular
Yoko Fujiwara, Graduate School of Humanities and Neuropharmacology and Nanotechnology, National
Sciences, Ochanomizu University, Tokyo, Japan Institute of Neurology and Neurosugery Manuel
Dimitrios Galaris, Laboratory of Biological Chemistry, Velasco Suárez, Mexico City, Mexico,
University of Ioannina Medical School, Ioannina, Asavari Joshi, Centre for Innovation in Nutrition Health
Greece Disease, Interactive Research School for Health
Pedro Garcı́a, Food Biotechnology Department, Affairs, Bharati Vidyapeeth (Deemed to be
Instituto de la Grasa (IG-CSIC), Seville, Spain University), Pune, India

N. Ghabbour, Laboratory of Bioresources, M. Emı́lia Juan, Departament of Biochemistry and

Biotechnology, Ethnopharmacology and Health, Physiology, Facultat de Farmàcia i Ciències de
Faculty of Sciences, Mohammed Premier University, l’Alimentació and Institut de Recerca en Nutrició i
Oujda, Morocco Seguretat Alimentària (INSA-UB), Universitat de
Barcelona (UB), Barcelona, Spain
Anna Maria Giudetti, Department of Biological and
Environmental Sciences and Technologies, University Bibi Sharmeen Jugreet, Department of Health
of Salento, Lecce, Italy Sciences, Faculty of Science, University of Mauritius,
Réduit, Mauritius
Antonio Gnoni, Department of Basic Medical Sciences,
Neuroscience and Sense Organs, University of Bari Amal Kaddoumi, Department of Drug Discovery and
“Aldo Moro”, Bari, Italy Development, Harrison School of Pharmacy,
Pharmacy Research Building, Auburn University,
Gabriele Vincenzo Gnoni, Department of Biological Auburn, AL, United States
and Environmental Sciences and Technologies,
University of Salento, Lecce, Italy Stanley George Kailis, Australian Mediterranean Olive
Research Institute, Perth, WA, Australia
Vlasios Goulas, Department of Agricultural Sciences,
Biotechnology and Food Science, Cyprus University Panagiotis Kanavaros, Department of Anatomy-
of Technology, Lemesos, Cyprus Histology-Embryology, University of Ioannina
Medical School, Ioannina, Greece
Antonio Greco, Department of Sense Organs, Sapienza
University of Rome, Rome, Italy S. Karboune, Department of Food Science and
Agricultural Chemistry, Macdonald Campus, McGill
Gamze Guclu, Department of Food Engineering, University, Ste Anne de Bellevue, QC, Canada
Faculty of Agriculture, Cukurova University, Adana,
Turkey Hasim Kelebek, Department of Food Engineering,
Faculty of Engineering, Adana Alparslan Turkes
Kamahldin Haghbeen, Department of Agricultural Science and Technology University, Adana, Turkey
Biotechnology, National Institute of Genetic
Engineering and Biotechnology (NIGEB), Tehran, Panagiotis Kitsoulis, Department of Anatomy-
Iran Histology-Embryology, University of Ioannina
Medical School, Ioannina, Greece
Farhad Handjani, Department of Dermatology, School
of Medicine, Shiraz University of Medical Sciences, Paraskevi Kouka, Department of Biochemistry and
Shiraz, Iran Biotechnology, University of Thessaly, Larissa,
Greece
Mojtaba Heydari, Pharmaceutical Sciences Research
Center, Shiraz University of Medical Sciences, Shiraz, Demetrios Kouretas, Department of Biochemistry and
Iran Biotechnology, University of Thessaly, Larissa,
Greece
Mehdi Hosseini Mazinani, Department of Agricultural
Biotechnology, National Institute of Genetic N. Ktari, Laboratory of Enzyme Engineering and
Engineering and Biotechnology (NIGEB), Tehran, Microbiology, University of Sfax, National School of
Iran Engineering of Sfax (ENIS), Sfax, Tunisia

Tomoko Ishikawa, Institute for Human Life Innovation, Gaurav Kumar, Department of Biochemistry, Delhi
Ochanomizu University, Tokyo, Japan University, South Campus, New Delhi, India
xx List of contributors

Manoj Kumar, Department of Chemistry, Maharishi Emilio Martinez-Victoria, Department of Physiology

Markandeshwar University, Sadopur, Ambala, India and Institute of Nutrition and Food Technology “Jose
José Marı́a Landete, Food Technology Department, Mataix”, University of Granada, Granada, Spain
INIA-SGIT, Madrid, Spain Maria Alba Martinez-Burgos, Department of
Elisabetta Lauretti, Alzheimer’s Center at Temple, Physiology and Institute of Nutrition and Food
Lewis Katz School of Medicine, Temple University, Technology “Jose Mataix,” University of Granada,
Philadelphia, PA, United States Granada, Spain
Ana Lemus-Conejo, Laboratory of Cellular and José Manuel Martı́nez-Martos, Experimental and
Molecular Nutrition, Instituto de la Grasa (CSIC), Clinical Physiopathology Research Group CTS1039,
Campus Universitario Pablo de Olavide, Seville, Spain Department of Health Sciences, School of
Experimental and Health Sciences, University of Jaén,
Luca Lombardo, Center Agriculture Food Environment Campus Universitario Las Lagunillas, Jaén, Spain
(C3A), University of Trento, Trento, Italy; Research
and Innovation Centre, Fondazione Edmund Mach, Siti Fathiah Masre, Centre for Toxicology and Health
San Michele all’Adige, Italy Risk Studies, Faculty of Health Sciences, University
Kebangsaan Malaysia, Kuala Lumpur, Malaysia
Serena Longo, Department of Biological and
Environmental Sciences and Technologies, University Eduardo Medina, Food Biotechnology Department,
of Salento, Lecce, Italy Instituto de la Grasa (IG-CSIC), Seville, Spain

Sandra Pradana-Lopez, Department of Chemical and Rafael Medina, Department of Physiology, Faculty of
Materials Engineering, Complutense University of Pharmacy, University of Seville, Seville, Spain
Madrid, Madrid, Spain; Departamento de Ingenierı́a Javier A. Menendez, ProCURE (Program Against
Quı́mica y de Materiales, Universidad Complutense de Cancer Therapeutic Resistance), Catalan Institute of
Madrid, Madrid, Spain Oncology, Hospital Dr. Josep Trueta de Girona,
Sergio Lopez, Laboratory of Cellular and Molecular Girona, Spain
Nutrition, Instituto de la Grasa (CSIC), Campus Maria C. Millan-Linares, Laboratory of Cellular and
Universitario Pablo de Olavide, Seville, Spain Molecular Nutrition, Instituto de la Grasa (CSIC),
Belen Lopez-Millan, Department of Physiology and Campus Universitario Pablo de Olavide, Seville, Spain
Institute of Nutrition and Food Technology “Jose Sonam Mittal, School of Biotechnology, Jawaharlal
Mataix”, University of Granada, Granada, Spain Nehru University, New Delhi, India
Antonio López-López, Food Biotechnology Department, Parvin Mohammadnejad, Department of Agricultural
Instituto de la Grasa-CSIC, Pablo de Olavide University Biotechnology, National Institute of Genetic
Campus, Seville, Spain Engineering and Biotechnology, Tehran, Iran
Jesús Lozano-Sánchez, Department of Food Science Maria Giovanna Molinu, National Council of Research
and Nutrition, University of Granada, Granada, Spain; (CNR), Institute of Sciences of Food Production
Functional Food Research and Development Centre (ISPA), Sassari, Italy
(CIDAF), Health Science Technological Park, Alfredo Montaño, Food Biotechnology Department,
Granada, Spain Instituto de la Grasa-CSIC, Pablo de Olavide
Zecharia Madar, Robert H. Smith Faculty of University Campus, Seville, Spain
Agriculture, Food and Environment, School of Sergio Montserrat-de la Paz, Laboratory of Cellular
Nutritional Sciences, Institute of Biochemistry, Food and Molecular Nutrition, Instituto de la Grasa (CSIC),
Science and Nutrition, The Hebrew University of Campus Universitario Pablo de Olavide, Seville, Spain
Jerusalem, Rehovot, Israel
Mario Muñoz, Center for Neuroscience and Cell
Mohamad Fawzi Mahomoodally, Department of Biology, University of Coimbra, Coimbra, Portugal;
Health Sciences, Faculty of Science, University of Department of Biochemistry and Molecular Biology,
Mauritius, Réduit, Mauritius Faculty of Pharmacy, University of Seville, Seville,
Mariano Mañas, Department of Physiology and Spain
Institute of Nutrition and Food Technology “Jose Rosario Muñoz, Institute of Food Science, Technology
Mataix,” University of Granada, Granada, Spain and Nutrition (ICTAN), CSIC, Madrid, Spain
 List of contributors xxi

Francisco J.G. Muriana, Laboratory of Cellular and Joana M. Planas, Departament of Biochemistry and
Molecular Nutrition, Instituto de la Grasa (CSIC), Physiology, Facultat de Farmàcia i Ciències de
Campus Universitario Pablo de Olavide, Seville, Spain l’Alimentació and Institut de Recerca en Nutrició i
N. Nenadis, Laboratory of Food Chemistry and Seguretat Alimentària (INSA-UB), Universitat de
Technology, School of Chemistry, Aristotle University Barcelona (UB), Barcelona, Spain
of Thessaloniki, Thessaloniki, Greece; NatPro-AUTH, Pierluigi Plastina, Department of Pharmacy, Health and
Center for Interdisciplinary Research and Innovation Nutritional Sciences, University of Calabria, Rende
(CIRI-AUTH), Thessaloniki, Greece (CS), Italy
G.-J.E. Nychas, Laboratory of Microbiology and Domenico Praticò, Alzheimer’s Center at Temple,
Biotechnology of Foods, Department of Food Science Lewis Katz School of Medicine, Temple University,
and Human Nutrition, School of Food and Nutritional Philadelphia, PA, United States
Sciences, Agricultural University of Athens, Athens, Isabel Prieto, Unit of Physiology, Department of Health
Greece Sciences, University of Jaén, Jaén, Spain
Francisca Ortega-Garcı́a, Biochemistry and Molecular Rajkumar Rajendram, Department of Medicine, King
Biology Section, Department of Experimental Abdulaziz Medical City, King Abdullah International
Biology, University of Jaén, Jaén, Spain Medical Research Center, Ministry of National
Almudena Ortega-Gomez, Laboratory of Cellular and Guard—Health Affairs, Riyadh, Saudi Arabia; College
Molecular Nutrition, Instituto de la Grasa (CSIC), of Medicine, King Saud bin Abdulaziz University of
Campus Universitario Pablo de Olavide, Seville, Spain Health Sciences, Riyadh, Saudi Arabia; Nutritional
Yolanda M. Pacheco, Laboratory of Cellular and Sciences Research Division, School of Life Sciences,
Molecular Nutrition, Instituto de la Grasa (CSIC), King’s College London, London, United Kingdom
Campus Universitario Pablo de Olavide, Seville, Spain Massimo Ralli, Department of Sense Organs, Sapienza
E.Z. Panagou, Laboratory of Microbiology and University of Rome, Rome, Italy
Biotechnology of Foods, Department of Food Science Marı́a Jesús Ramı́rez-Expósito, Experimental and
and Human Nutrition, School of Food and Nutritional Clinical Physiopathology Research Group CTS1039,
Sciences, Agricultural University of Athens, Athens, Department of Health Sciences, School of
Greece Experimental and Health Sciences, University of Jaén,
V.T. Papoti, Perrotis College, American Farm School, Campus Universitario Las Lagunillas, Jaén, Spain
Thermi, Greece Manuel Ramı́rez-Sánchez, Unit of Physiology,
Jose Antonio Pariente, Department of Physiology, Department of Health Sciences, University of Jaén,
Faculty of Sciences, University of Extremadura, Jaén, Spain
Badajoz, Spain Hassan Rasouli, Department of Agricultural
Mohammad Mahdi Parvizi, Molecular Dermatology Biotechnology, National Institute of Genetic
Research Center, Shiraz University of Medical Engineering and Biotechnology (NIGEB), Tehran,
Sciences, Shiraz, Iran Iran

Kaveri Pathak, APD, PhD, Nutrition and Dietetics, Sweilem B. Al Rihani, Department of Drug Discovery
School of Public Health, Curtin University, Bentley and Development, Harrison School of Pharmacy,
Campus, Perth, WA, Australia Pharmacy Research Building, Auburn University,
Auburn, AL, United States
M. Ángeles Peinado, Cell Biology Section, Department
of Experimental Biology, University of Jaén, Jaén, Héctor Rodrı́guez, Inflammation and Macrophage
Spain Plasticity Lab, CICbioGUNE, Derio, Spain
Juan Peragón, Biochemistry and Molecular Biology Paloma Rodrı́guez-López, Functional Food Research
Section, Department of Experimental Biology, and Development Centre (CIDAF), Health Science
University of Jaén, Jaén, Spain Technological Park, Granada, Spain
Carla Petrella, Institute of Biochemistry and Cell Y. Rokni, Laboratory of Bioresources, Biotechnology,
Biology, IBBC-CNR, Rome, Italy Ethnopharmacology and Health, Faculty of Sciences,
Mohammed Premier University, Oujda, Morocco
Andrea Čabarkapa-Pirkovic, Department of
Pathobiology, Faculty of Pharmacy, University of Concepción Romero, Food Biotechnology Department,
Belgrade, Belgrade, Serbia Instituto de la Grasa (IG-CSIC), Seville, Spain
xxii List of contributors

Maria A. Rosillo, Laboratory of Cellular and Molecular Dhvani Sharma, Department of Pharmaceutical
Nutrition, Instituto de la Grasa (CSIC), Campus Chemistry and Quality Assurance, SVKM’s Dr.
Universitario Pablo de Olavide, Seville, Spain Bhanuben Nanavati College of Pharmacy, Mumbai,
José Luis Ruiz-Barba, Food Biotechnology India
Department, Instituto de la Grasa-CSIC, Pablo de Mario J Soares, MBBS, MSc, PhD, Nutrition and
Olavide University Campus, Seville, Spain Dietetics, School of Public Health, Curtin University,
E. Saalaoui, Laboratory of Bioresources, Biotechnology, Bentley Campus, Perth, WA, Australia
Ethnopharmacology and Health, Faculty of Sciences, Biljana Spremo-Potparević, Department of
Mohammed Premier University, Oujda, Morocco Pathobiology, Faculty of Pharmacy, University of
Emilio Sacanella, Department of Internal Medicine, Belgrade, Belgrade, Serbia
Clinic Hospital, August Pi and Sunyer Biomedical Aliza Hannah Stark, Robert H. Smith Faculty of
Research Institute (IDIBAPS), University of Agriculture, Food and Environment, School of
Barcelona, Barcelona, Spain; CIBER 06/03: Nutritional Sciences, Institute of Biochemistry, Food
Pathophysiology of Obesity and Nutrition, Institute of Science and Nutrition, The Hebrew University of
Health Carlos III, Madrid, Spain Jerusalem, Rehovot, Israel
Nabeelah Bibi Sadeer, Department of Health Sciences, Shanoo Suroowan, Department of Health Sciences,
Faculty of Science, University of Mauritius, Réduit, Faculty of Science, University of Mauritius, Réduit,
Mauritius Mauritius
Katrin Sak, NGO Praeventio, Tartu, Estonia Vasanti Suvarna, Department of Pharmaceutical
Maryam Saki, Health System Research Center, Shiraz Chemistry and Quality Assurance, SVKM’s Dr.
University of Medical Sciences, Shiraz, Iran Bhanuben Nanavati College of Pharmacy, Mumbai,
India
Amelia Salimonti, Council for Agricultural Research
and Economics, Research Centre for Olive, Fruit and Iasim Tahiri, Department of Internal Medicine, Clinic
Citrus Crops, Rende, Italy Hospital, August Pi and Sunyer Biomedical Research
Institute (IDIBAPS), University of Barcelona,
Antonio-Higinio Sánchez, Food Biotechnology Barcelona, Spain
Department, Instituto de la Grasa-CSIC, Pablo de
Olavide University Campus, Seville, Spain Luigi Tarani, Department of Pediatrics, Medical
Faculty, Sapienza University of Rome, Rome, Italy
Mario Santona, Deparment of Agriculture, University
of Sassari, Sassari, Italy C.C. Tassou, Hellenic Agricultural Organization—
DEMETER, Institute of Technology of Agricultural
Ana Belén Segarra, Unit of Physiology, Department of Products, Lykovrysi, Greece
Health Sciences, University of Jaén, Jaén, Spain
Dijana Topalović, Department of Pathobiology, Faculty
Antonio Segura-Carretero, Functional Food Research of Pharmacy, University of Belgrade, Belgrade, Serbia
and Development Centre (CIDAF), Health Science
Technological Park, Granada, Spain; Department of José S. Torrecilla, Department of Chemical and
Analytical Chemistry, Faculty of Sciences, University Materials Engineering, Complutense University of
of Granada, Granada, Spain Madrid, Madrid, Spain; Departamento de Ingenierı́a
Quı́mica y de Materiales, Universidad Complutense de
Serkan Selli, Department of Food Engineering, Faculty Madrid, Madrid, Spain
of Agriculture, Cukurova University, Adana, Turkey
Ioulia Tseti, Uni-Pharma S.A., Athens, Greece
Montes Sergio, Department of Neurochemistry,
National Institute of Neurology and Neurosugery M.Z. Tsimidou, Laboratory of Food Chemistry and
Manuel Velasco Suárez, Mexico City, Mexico Technology, School of Chemistry, Aristotle University
of Thessaloniki, Thessaloniki, Greece; NatPro-AUTH,
Gautam Sethi, Department of Pharmacology, Yong Loo Center for Interdisciplinary Research and Innovation
Lin School of Medicine, National University of (CIRI-AUTH), Thessaloniki, Greece
Singapore, Singapore, Singapore
Maria Tsoumani, Laboratoty of Pharmacology, School
Seyede Sanaz Seyedebrahimi, Medical University of of Pharmacy, National and Kapodistrian University of
Kurdistan, Sanandaj, Islamic Republic of Iran Athens, Athens, Greece
Mana Shahbaz, Department of Internal Medicine, Hardeep Singh Tuli, Department of Biotechnology,
Clinic Hospital, August Pi and Sunyer Biomedical Maharishi Markandeshwar (Deemed to be University),
Research Institute (IDIBAPS), University of Ambala, India
Barcelona, Barcelona, Spain
 List of contributors xxiii

Lourdes M. Varela, Laboratory of Cellular and Euitaek Yang, Department of Drug Discovery and
Molecular Nutrition, Instituto de la Grasa (CSIC), Development, Harrison School of Pharmacy,
Campus Universitario Pablo de Olavide, Seville, Spain Pharmacy Research Building, Auburn University,
Aristidis S. Veskoukis, Department of Biochemistry Auburn, AL, United States
and Biotechnology, University of Thessaly, Larissa, Mükerrem Betül Yerer, Department of Pharmacology,
Greece Faculty of Pharmacy, Erciyes University, Kayseri,
Mayte Villalba, Deparment of Biochemistry and Turkey
Molecular Biology, Faculty of Chemical Sciences, Anand Zanwar, Centre for Innovation in Nutrition
Complutense University of Madrid, Madrid, Spain Health Disease, Interactive Research School for
Edmund M. Weisberg, The Russell H. Morgan Health Affairs, Bharati Vidyapeeth (Deemed to be
Department of Radiology and Radiological Science, University), Pune, India
Johns Hopkins University, Baltimore, MD, United Samanta Zelasco, Council for Agricultural Research
States and Economics, Research Centre for Olive, Fruit and
Maria Dolores Yago, Department of Physiology and Citrus Crops, Rende, Italy
Institute of Nutrition and Food Technology “Jose Lada Živković, Department of Pathobiology, Faculty of
Mataix”, University of Granada, Granada, Spain Pharmacy, University of Belgrade, Belgrade, Serbia
This page intentionally left blank
Acknowledgments

The work of Dr. Watson’s editorial assistant, Bethany L. Elsevier. Support for Ms. Stevens’ and Dr. Watson’ edit-
Stevens, in communicating with authors, editors, and ing was graciously provided by Southwest Scientific
working on the manuscripts was critical to the successful Editing & Consulting, LLC. Direction and guidance from
completion of the book. The author appreciates both Ms. Elsevier’s staff Pat Gonzalez was critical.
Stevens and Lena Sparks, Editorial Project Manager at

xxv
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XVI
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