Ebook: Olives and olive oil in health and disease prevention

The plant, production, olives and olive oil, and their detailed characterization -- The plant and production -- Olives and olive oil -- The detailed characterization of olives and olive products -- Components of olives and olive plant product and uses -- Lipids, phenolics, and other organics and volatiles -- Metals, electrolytes, and other components -- Non fruit aspects including mill wastewater -- Stability, microbes, contaminants, and adverse components and processes -- Bacterial and fungal and other microbial aspects -- Pesticides and adulterants -- Toxicology and contaminants -- Analytical methods -- Natural components -- Adverse components -- General nutrition -- General aspects and changes in food processing -- Cardiac aspects -- Vascular aspects including hypertension -- Lipid aspects -- Oxidative stress -- Cancer and immunology -- Cancer -- Immunology and inflammation -- Other effects, uses, and diseases -- Cells and cellular effects -- Skin and cosmeceuticals -- Major organ systems including liver and metabolism -- Tyrosol and hydroxytyrosol -- Oleuropein -- Oleic acid -- Other components found in olive plants and products.