*Edited by Boskou Dimitrios*

The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

ISBN 978-953-307-921-9

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

Photo by dulezidar / iStock
