Special Issue "Olive Bioactives, Nutraceuticals and Health"
Deadline for manuscript submissions: closed (15 November 2018).
Interests: olive bioactives; biomolecular sciences of Mediterranean food; molecular dynamics and computation of Mediterranean bioactives; Mediterranean nutraceuticals; Mediterranean functional foods; Mediterranean cosmeceuticals and nutricosmeceuticals; biophenols; biophenol-secoiridoids; soft-mass spectrometry; heterocyclic molecules; reaction mechanisms of gas-phase organic ions; pericyclic sintones
Interests: Alzheimer's disease; Dementia; Amyloid; Tau; Biomarkers; Small molecules; Natural products; Biophenols; Mediterranean diet
Special Issues and Collections in MDPI journals
Interests: molecular biotechnology; synthetic biotechnology; natural products; analytical chemistry; medicinal chemistry; computational biotechnology, food engineering and nutra food and medicine
Healthy olive trees, found around the Mediterranean Basin, and then almost worldwide, have an ancient talent, which has been partially recognized by biomolecular sciences. The secret is the complex and beautiful systems of different phytomolecules, such as olive bioactives (OBs). These relatively small biomolecules are significant for wellbeing and health practice of modern Homo edens (eating consumers). Their biomolecular dynamics of pathogen antagonism, before being harvested and processed into olive oil, table olives, and leaf extracts (towards functional foods, nutraceuticals, prevention and the treatment of diseases and the promotion of human health) have still not been precisely investigated and rationalized. Olive-tree processing products are olive oil, table olive, olive waste water and pomace, and olive cell and bioreactor cultures. They contain triacylglycerols, fatty acids, phospholipids, amino acids, sugars, aliphatic and aromatic alcohols, hydrocarbons, biophenols, coumarins, flavonoids, and their glucosides, hydroxy-isochromans, irridoids, secoiridoids, lignans, methoxyphenols, biophenolic fatty acid esters, pigments, sterols, tocopherols, terpenes and volatiles. Some OBs are phytoalexins or phytoanticipins, which can be stored as masked precursors and elicited by host enzymes after pathogen attacks or tissue damages, during olive-milling practice.
Biomolecular evidence refers to many OB groups and subgroups, individual bio- and techno-derivatives, embodying an exceptional font of ingredients for traditional and functional Mediterranean foods, nutraceuticals, cosmeceuticals, and nutricosmeceuticals. The biological action of OBs derives from skillful olive drupe processing and leaf extractions, guaranteed throughout the food supply chain, from the olive orchard to the table, and health supplements. The potential OB impact on modern Homo edens well-being and health arouses attention regarding the prevention and handling of modern degenerative diseases, cancer, cardio- and cerebral-vascular syndromes, as well as bacterial and fungal infections.
This Special Issue intends to re-evaluate OB operative roles, which are exerted in olive drupes and leaves during their transformation into olive oil, table olives, and olive leaf extracts for discovering novel potential influences on Homo edens wellbeing and health. This special issue will be dedicated to understanding how OBs are biosynthesized by using analytical and computational techniques. It will also be beneficial for identifying molecular structures, mechanisms, and functions, as well as the best manufacturing practices to enhance the level of OBs in food and health products to prevent various Homo edens diseases. Increasingly-popular OB-derived dietary supplements require establishing bioavailability, safe concentrations, and potential action on degenerative diseases. OB names sometime have bizarre and commercial terms. A rational method should adopt common or IUPAC names for scientific communication.
Dr. Nicola A. Uccella
Dr. Syed Haris Omar
Dr. Ganapathy Sivakumar
Manuscript Submission Information
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- Olive Biophenols
- Olive flavonoids
- Olive sterols
- Olive tocopherols
- Olive terpenes
- Olive n-3, n-7, n-9 fatty acids
- Olive volatiles
- Olive Antioxidant
- Olive Biological Activity
- Olive Health Benefits