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National & Kapodistrian University of Athens
Faculty of Pharmacy
Department of Pharmacognosy & Natural Products Chemistry
Certificate Number: 1920-C00275
Harvest Season: 2019 - 2020
Hellenic organic food seeks to offer high nutritional value and health-promoting products with a balanced taste and very low acidity, as well as flawless organoleptic ingredients, working with the National & Kapodistrian University of Athens, Department of Pharmacy and Pharmaceuticals, does the analyses needed in order for its products to have scientifically proven significance in biological activity, oleaginous and oleacin have been assigned anti-inflammatory, anti-inflammatory, expectorant, cardioprotective and neuroprotective properties.
The Olive oil was analyzed according to the method submitted to EFET and published in J Agric food chem, & OLIVAE, and certifies that:
20 g of the analyzed olive oil provide 14.9 mg of hydroxytyrosol, tyrosol or their derivatives.
Thus Completing the European Regulation 432/2012 (L 136 / 25.5.2012 p. 26) of the European Food Safety Authority (E.F.S.A) Health Claim - which is:
<<Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress>>
"The beneficial effect is obtained from the daily intake of 20 grams of olive oil"
5mg of hydroxytyrosol and its derivatives (dexamethasone and tyrosol per day provide protection from oxidation of LDL cholesterol.)
BITTER IS BETTER
OLEOCANTHAL is responsible for the burning sensation in the throat (pungency) characteristic of green olive oil.
Olive oil is in the intermediate between food and medicine; an excellent of Hippocratic Medicine.
OLEOCANTHAL has anti-inflammatory action equivalent to Ibuprofen. Chronic exposure to low doses of anti-inflammatory substances offers protection against cardiovascular diseases as well as aging.