Olive Oil: From Processing to Health Benefits
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (30 November 2020) | Viewed by 10255
Special Issue Editor
Interests: olive oil; nuclear magnetic resonance spectroscopy; functional foods; anticancer drugs; natural products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Olive oil is a food with officially recognized health claims by the EFSA or FDA based on its content in monounsaturated fatty acids; vitamins; and, especially, its phenolic ingredients. In recent years, several epidemiological studies, human nutritional interventions, and experimental investigations in animals have demonstrated the health benefits of olive oil. However, several studies have shown that the impact of olive oil on health is dependent on its content in specific ingredients, which in their turn are influenced by several factors like production processing (type of olive mill, malaxation conditions), packaging, cultivation practices, harvesting methods, and maintenance. On the other hand, the economic value of olive oil is largely defined by its content in healthy protecting ingredients, and for this reason there is considerable international interest in the effect of all the potential factors that can be implicated.
The target of this Special Issue is to bring together high-quality works on all the factors and parameters that influence the concentration of health-protecting ingredients in olive oil. Special emphasis will be given to the ingredients with officially recognized health claims (e.g., phenolic compounds, oleic acid, and vitamins) but also to other ingredients with published bioactive properties.
We invite investigators to contribute original research articles, as well as review articles, that will inspire research on the production of olive oil with optimal processing for increased health benefits.
Prof. Prokopios Magiatis
Guest Editor
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Keywords
- Olive oil
- Phenolic ingredients
- Lipids
- Processing
- Harvesting
- Packaging
- Cultivation practices
- Health claim
