Making the Brain Body Connection by Sharon Promislow

Making the Brain Body Connection by Sharon Promislow

Long used in sacred ceremonies and associated with good health, the nutritional and health-promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. Building on the success of the first edition, Olives and Olive Oil in Health and Disease Prevention, Second Edition, expands its coverage to include material addressing packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects.

This new edition is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists, and students.