Role of Natural Fermented Olives in Health and Disease

• Type: Chapter or Part of a Book
• Date: 2016

Authors

F. Xavier Malcata (Author) FEUP; C. M. Peres (Author) Other; C. Peres (Author) Other

Book

Title: Fermented Foods in Health and Disease Prevention

Pages: 517-542 Ch. 22

Publisher: Academic Press

Indexing

ISI Web of Knowledge

ISI Web of Science

Scientific classification

CORDIS: Technological sciences

FOS: Engineering and technology

Associated Projects

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

DOI: 10.1016/B978-0-12-802309-9.00022-4

Abstract (EN): Fermented olives are an important vehicle for delivering probiotics, contributing to magnify their known health benefits, especially in view of their efficacy to prevent or ameliorate specific chronic diseases by influencing the bioavailability and activity of particular bioactive compounds. This chapter attempts to provide an overview of available information on olive fermentation phenomena, and to make a claim for health-promoting nutrients and probiotics from fermented olives, aiming at a better understanding of its potential toward improvement of health.

Language: English

Type (Professor's evaluation): Scientific