chapter 1 Culinary Applications of Olive Oil—Minor Constituents and Cooking -- chapter 2 Traditional Mediterranean Diet and Health -- chapter 3 Phenolic Compounds in Olives and Olive Oil -- chapter 4 Other Important Minor Constituents -- chapter 5 Detection and Quantication of Phenolic Compounds in Olive Oil, Olives, and Biological Fluids -- chapter 6 Bioavailability and Antioxidant Effect of Olive Oil Phenolic Compounds in Humans -- chapter 7 Olive Oil Phenols, Basic Cell Mechanisms, and Cancer -- chapter 8 Antithrombotic and Antiatherogenic Lipid Minor Constituents from Olive Oil -- chapter 9 Olive Oil Hydroxy-Isochromans -- chapter 10 Mediterranean Diet and Olive Oil Consumption—Estimations of Daily Intake of Antioxidants from Virgin Olive Oil and Olives -- chapter 11 Epilogue.