Since the EU 432/2012 health claim regulation a new category of extra virgin olive oil (EVOO) was created. This new category was based on the concentration of polyphenols in EVOO. It is simply referred to as high phenolic EVOO. For the last four years Greek “bureaucrats some short sighted “scientists”, and “researchers”, and many of the olive oil industry “experts” wasted the last 4 years and placed every hurdle in our path.
Who discovered the NMR method of measurement?
Who confirmed the high quality of Greek olive oils found across Greece from every varietal?
Who conducted research to confirm the health benefits?
Who opened up new markets with these high phenolic EVOOs?
Who inspired other countries like Italy to seriously take a closer look at this new “High Phenolic” category of EVOO?
Who invented the Aristoleo® Test Kit?
Who helped reinvent the olive oil industry? https://aristoleo.com/the-hellenic-republic-reinvents-olive-oil/
The ones who were first to embrace this new high phenolic category were the Greek olive growers themselves. Guided by their ancient ancestors they decided to focus on the health benefits of high phenolic EVOO. They saw clear proof of excellence by having their EVOO tested by the NMR (Nuclear Magnetic Resonance) method by Dr. Magiatis. They persevered and have created the most health promoting and health protective High Phenolic EVOOs in the world. Greek EVOOs swept the GOLD SILVER and BRONZE medals in two categories, as measured by the NMR method

http://olympiaconference.gr/en/awards
1. EVOO with the most Oleocanthal
2. EVOO with the most overall concentration of total polyphenols

“In a recent study published in Biochim Biophys Acta, a collaborative group of researchers in Italy took advantage of transcriptome sequencing technology and investigated the health protective mechanisms of extra virgin olive oil by identifying gene expression signature after an acute consumption of EVOO in both healthy volunteers and metabolic syndrome patients.

The study involved consumption of a single dose of low- or high-polyphenol extra virgin olive oil (50ml) by healthy volunteers and patients with metabolic syndrome on different occasions. The selected EVOOs were similar in fatty acid but differed in polyphenol compositions.

The scientists further demonstrated that the effects of EVOO high in polyphenols at the molecular level supported regulation of miRNA exerting various effects on inflammation, cancer and insulin resistance.

The key message of this study was that “the intake of EVOO containing high phenols improves insulin sensitivity and modulates different pathways in inflammatory cells of healthy subjects; most of these changes point to a beneficial role of EVOO in promoting health toward its anti-inflammatory, anti-cancer, and antioxidant properties.”

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