Compositional quality and health benefits of olive oil (Review Article) (Record no. 37872)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02179cab a2200277Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u181650 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100515s2007 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AAR V12 No1 6 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abdalla, A. E. M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Journal of the advances in agricultural researches, 2007 v. 12 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Compositional quality and health benefits of olive oil (Review Article) |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الجودة التركيبية والفوائد الصحية لزيت الزيتون. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.87-102. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The purpose of this paper is to introduce and discuss the most important components affecting olive oil quality and to overview the effect of those compounds on nutrition and human health. It is well accepted that the high mono-unsaturation of olive oil and the presence of several other constituents such as polyphenols and tocopherols, chlorophylls, sterols, squalene and others exhibit a significant-role on the health. Olive oil, as a highly monounsaturated oil, is resistant to oxidation. Also the presence of phenols, tocopherols and other natural antioxidants prevent lipid oxidation within the body eliminating the formation of free radicals which may cause cell destruction. The flavour compounds of olive oil, as well as the chlorophyll and pheophytin pigments, increase the stomach secretion and facilitate the absorption of the natural antioxidants, which furthermore protect the body tissues from oxidation. Epidemiological studies suggest that the high consumption of the monounsaturated olive oil in Mediterranean Countries is related with the low rates of cardiovascular heart disease (CHD), cancer and of high life expectancy. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Olive oil |
| General subdivision | Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Olive oil |
| General subdivision | Health aspects. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Olive oil |
| General subdivision | Physiological effect. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Journal of the Advances in Agricultural Researches. |
| Related parts | 2007.v.12(1) |
| International Standard Serial Number | 1110-5585 |
| Control subfield | nnas |
| Record control number | u158404 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2007/AAR/1207/1/87.pdf">http://nile.enal.sci.eg/EALE/2007/AAR/1207/1/87.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.