Health
THE HEALTH BENEFITS
OF OLIVE OIL
The Mediterranean Diet is – A Recipe for Wellness – and Organic Olive Oil is the Common Denominator in a true Mediterranean Diets. Unadulterated good quality Organic Olive Oil is an essential nutritional mainstay, a true SUPERFOOD that offers unrivalled health benefits.
Why are some olive oils different from others, particularly ours?
Because of the biophenols in the Oil, not just because of the fatty acids. These bio active compounds are the components of olive oil that are truly beneficial for our health.
It is important to understand that while olive oil is composed of 95% fatty acid molecules joined together, known as triglycerides, the key contributors to the health properties of real olive oil are a multitude of bioactive compounds that are present in that magic 5% of all good olive oil, that nobody ever talks about.
That 5% Is 90% of our core mission of. The active compounds we are talking about, are Biophenols, Phytosterols, Squalene, Tocopherols and Hydroxyterpenic acids. There are a wide range of well-evidenced health benefits related to consumption of Olive Oil rich in these biophenols, amongst them:
There are several EFSA (European Food Safety Agency) health claims approved on olive oil with the chemical properties of ours:
|
Substance |
Claim | Conditions of use of the claim |
|---|---|---|
|
Olive oil polyphenols |
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress |
The claim may be used only for olive oil which contains at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and Tyrosol) per 20 g of olive oil. To bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 20 g of olive oil. |
|
Oleic acid |
Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat. |
The claim may be used only for food which is high in unsaturated fatty acids, as referred to in the claim high unsaturated fat as listed in the Annex to Regulation (EC) No 1924/2006 and subsequent amendments A claim that a food is high in unsaturated fat, may only be made where at least 70 % of the fatty acids present in the product derive from unsaturated fat under the condition that unsaturated fat provides more than 20 % of energy of the product. |
|
Vitamin E |
Vitamin E contributes to the protection of cells from oxidative stress |
The claim may be used only for food which is at least a source of vitamin E as referred to in the claim source of vitamin e as listed in the Annex to Regulation (EC) No 1924/2006 and subsequent amendments. |
|
Monounsaturated and/or polyunsaturated fatty acids |
Replacing saturated fats with unsaturated fats in the diet has been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease. |
The claim may be used only for food, which is high in unsaturated fatty acids, as referred to in the claim high unsaturated fat as listed in the Annex to Regulation (EC) No 1924/2006 and subsequent amendments. The claim may only be used on fats and oils |
AWARDS
