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Advances in Nutrition and Cancer

Overview of attention for book
Cover of 'Advances in Nutrition and Cancer'

Table of Contents

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    Book Overview
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    Chapter 1 The Role of Metabolic Carcinogenesis in Cancer Causation and Prevention: Evidence from the European Prospective Investigation into Cancer and Nutrition.
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    Chapter 2 Obesity, Energy Balance, and Cancer: A Mechanistic Perspective.
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    Chapter 3 Fruits and Vegetables: Updating the Epidemiologic Evidence for the WCRF/AICR Lifestyle Recommendations for Cancer Prevention.
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    Chapter 4 The diet as a cause of human prostate cancer.
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    Chapter 5 Mediterranean Dietary Pattern and Chronic Diseases.
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    Chapter 6 Dietary Salt Intake and Risk of Gastric Cancer.
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    Chapter 7 Alcoholic Beverages and Carbonated Soft Drinks: Consumption and Gastrointestinal Cancer Risks.
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    Chapter 8 Anti-Inflammatory and Anticancer Drugs from Nature.
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    Chapter 9 Selenium and Cancer: A Story that Should not be Forgotten-Insights from Genomics
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    Chapter 10 Resveratrol: From Basic Studies to Bedside.
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    Chapter 11 Quercetin: A Pleiotropic Kinase Inhibitor Against Cancer.
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    Chapter 12 Sulforaphane as a Promising Molecule for Fighting Cancer
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    Chapter 13 Functions, Aberrations, and Advances for Chromatin Modulation in Cancer.
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    Chapter 14 Epigenetics and Epidemiology: Models of Study and Examples.
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    Chapter 15 Dietary Epigenetics in Cancer and Aging
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    Chapter 16 Breast Cancer and the Importance of Early Life Nutrition
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    Chapter 17 Olive Oil and Other Dietary Lipids in Breast Cancer.
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    Chapter 18 A Holistic Approach to Study the Effects of Natural Antioxidants on Inflammation and Liver Cancer.
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    Chapter 19 Extra Virgin Olive Oil: From Composition to "Molecular Gastronomy"
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    Chapter 20 Life Style Prevention of Cancer Recurrence: The Yin and the Yang.
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    Chapter 21 New Perspective for an Old Antidiabetic Drug: Metformin as Anticancer Agent.
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    Chapter 22 Gut Microbes, Diet, and Cancer.
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    Chapter 23 Advances in Nutrition and Cancer
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    Chapter 24 Nutriomes and Personalised Nutrition for DNA Damage Prevention, Telomere Integrity Maintenance and Cancer Growth Control
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    Chapter 25 Novel Approaches in Melanoma Prevention and Therapy.
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    Chapter 26 Concluding Remarks.
Attention for Chapter 19: Extra Virgin Olive Oil: From Composition to "Molecular Gastronomy"
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • Among the highest-scoring outputs from this source (#16 of 165)
  • High Attention Score compared to outputs of the same age (92nd percentile)
  • Above-average Attention Score compared to outputs of the same age and source (58th percentile)

Mentioned by

news
3 news outlets
facebook
1 Facebook page
video
1 YouTube creator

Citations

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26 Dimensions

Readers on

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66 Mendeley
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Chapter title
Extra Virgin Olive Oil: From Composition to "Molecular Gastronomy"
Chapter number 19
Book title
Advances in Nutrition and Cancer
Published in
Cancer treatment and research, October 2013
DOI 10.1007/978-3-642-38007-5_19
Pubmed ID
Book ISBNs
978-3-64-238006-8, 978-3-64-238007-5
Authors

Raffaele Sacchi, Antonello Paduano, Maria Savarese, Paola Vitaglione, Vincenzo Fogliano, Sacchi R, Paduano A, Savarese M, Vitaglione P, Fogliano V, Sacchi, Raffaele, Paduano, Antonello, Savarese, Maria, Vitaglione, Paola, Fogliano, Vincenzo

Editors

Vincenzo Zappia, Salvatore Panico, Gian Luigi Russo, Alfredo Budillon, Fulvio Della Ragione

Abstract

The aim of this chapter is to provide a brief overview of the recent results of studies on extra virgin olive oil (EVOO) and its interactions with other food ingredients during cooking, to highlight basic molecular aspects of the "magic" of EVOO and its role in Mediterranean gastronomy. The use of raw EVOO added to foods after cooking (or as a salad oil) is the best way to express the original flavour and to maximize the intake of natural antioxidants and compounds related to positive effects on human health (hypotensive, anti-inflammatory, and anti-cancerogenic, among others). EVOO, however, also exhibits its protective properties during/after cooking. Different chemical interactions between biophenolic compounds and other food ingredients (water, milk proteins, carotenoids of tomato, omega-3 polyunsaturated fatty acids in canned-in-oil fish and meat or fish proteins) occur. Even during cooking, EVOO exhibits strong antioxidant properties and influences the overall flavour of cooked foods. The physical (partitioning, emulsion) and chemical (hydrolysis, covalent binding, antioxidant properties) phenomena occurring during cooking of EVOO are discussed with emphasis on the changes in the sensory (bitterness and fruity flavour) and nutritional qualities of some traditional Mediterranean foods. In particular, tomato-oil interactions during cooking, fish canning in EVOO, meat marinated in EVOO before cooking and roasting and frying in EVOO are examined. The interactions between EVOO antioxidants and flavours with milk proteins are also briefly discussed.

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 66 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Spain 1 2%
Unknown 65 98%

Demographic breakdown

Readers by professional status Count As %
Student > Master 9 14%
Student > Ph. D. Student 7 11%
Researcher 6 9%
Student > Bachelor 5 8%
Student > Postgraduate 5 8%
Other 11 17%
Unknown 23 35%
Readers by discipline Count As %
Agricultural and Biological Sciences 13 20%
Medicine and Dentistry 8 12%
Nursing and Health Professions 6 9%
Biochemistry, Genetics and Molecular Biology 5 8%
Chemistry 5 8%
Other 6 9%
Unknown 23 35%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 21. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 29 June 2022.
All research outputs
#1,516,368
of 22,764,165 outputs
Outputs from Cancer treatment and research
#16
of 165 outputs
Outputs of similar age
#15,043
of 210,366 outputs
Outputs of similar age from Cancer treatment and research
#7
of 17 outputs
Altmetric has tracked 22,764,165 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 93rd percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 165 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 8.2. This one has done particularly well, scoring higher than 90% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 210,366 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 92% of its contemporaries.
We're also able to compare this research output to 17 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 58% of its contemporaries.