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Olive oil and health

By: Contributor(s): Material type: TextTextLanguage: English Publication details: London CAB International 2006Description: xix,381p. HB 25x17.6cmISBN:
  • 9781845930684
Subject(s): DDC classification:
  • 23 641.3463 QUIO
Summary: 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.
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Item type Current library Collection Call number Status Barcode
Book Book St Aloysius PG Library Food Science and Technology 641.3463 QUIO (Browse shelf(Opens below)) Available PG024215
Total holds: 0

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.

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