216 OLIVE OILS AND HEALTH appear in a given source, but also to set out the different existing perspectives, so that the reader may have a more nuanced view of these possibilities. For these reasons, another objective of this glossary has been to provide readers with the assurance that the concepts it contains are reliable, fully address the topic, and are consistent with the scientific knowledge available at the present time. This glossary contains the definitions of the 533 technical terms that appear in the various chapters of the book. Many of these occur in several chapters, especially those relating to aspects of lipids or fats. The glossary has been prepared by the book’s editor, drawing on the descriptions provided by the principal authors for the technical terms appearing in their respective chapters. The editor has standardised the authors’ various definitions in terms of length, integration with other terms, format, and style, and has frequently expanded upon them. These expansions have included introductions to the topics and new information, situating them in the context of the same subject or of others appearing elsewhere in the chapters or in other parts of the glossary. In general, the more complex the definition of a term, the longer its corresponding entry in the glossary. Figures have also been added where they may be important in aiding understanding of the concepts described in the definitions. All the technical terms described in this glossary are shown in italics in the texts of the chapters. Therefore, whenever the reader comes across a word in italics in the text of a chapter, it means that its definition can be found in this glossary. Likewise, the technical terms appearing in the table of contents of the book are also shown in italics. Finally, the editor wishes to express sincere thanks to the principal authors for the revisions they have carried out of the final version of this glossary.
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