Chapter 48. Phytochemicals in Mediterranean Diet: The Interaction between Tomato and Olive Oil Bioactive Compounds

  1. Y. H. Hui Senior Scientist
  1. Rita Pernice,
  2. Paola Vitaglione,
  3. Raffaele Sacchi,
  4. Vincenzo Fogliano

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch48

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Pernice, R., Vitaglione, P., Sacchi, R. and Fogliano, V. (2006) Phytochemicals in Mediterranean Diet: The Interaction between Tomato and Olive Oil Bioactive Compounds, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch48

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Dipartimento di Scienza degli Alimenti, Università di Napoli “Federico II” Parco Gussone, Ed. 84-80055 Portici (NA), Italy

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • phytochemicals in Mediterranean diet;
  • tomato and olive oil phytochemicals;
  • linking diet and chronic diseases

Summary

This chapter contains sections titled:

  • Introduction

  • Tomato and Olive Oil Phytochemicals

  • Physiological Effects

  • Conclusions

  • References

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