extra virgin olive oil – a therapeutic elixir

Modern scientific research stresses the utmost importance of extra virgin olive oil in safeguarding human well-being. The excellence of this oil depends on many factors and is distinguished by the composition of exclusive elements that actively promote health.

A distinguished team of Greek scientists, well known in the Messinia region, under the guidance of the Honorable Prokopios Mayatis, Assistant Professor specializing in Pharmacognosy and Natural Products Chemistry at the University of Athens, has ingeniously devised a new technique for the accurate evaluation of the concentration of the highly beneficial bioactive substances, oleocanthal and oleacin, in olive oil. This groundbreaking development presents an excellent tool to discern the degree of “wellness” inherent in each oil, revolutionizing our ability to make conscious choices for our overall health and well-being.

Mr. Mayatis and his esteemed team have successfully addressed the complex challenges that have prevented the accurate measurement of the remarkable properties of oleocanthal and oleacin in olive oil. They have cleverly devised a cutting-edge approach using 1H-NMR nuclear magnetic resonance spectroscopy that allows direct calculation of these invaluable components. This innovative method not only ensures the accurate discrimination of olive oils but also reveals the profound anti-inflammatory activity similar to ibuprofen and the extraordinary antioxidant power of oleic acid in this elixir of nature.

The large quality differences between olive oils make it necessary to develop and apply an increasing number of methods to identify and evaluate the components of olive oil that are beneficial to human health. The fact that all olive oils are labelled as extra virgin does not mean that they have the same percentage of bioactive substances. For this reason, this new method allows the determination of the content of these substances in olive oil and highlights the quality of Greek oils. As Mr. Mayan: “The new methods can detect differences between extra virgin olive oils, allowing them to be classified according to their potential health benefits.”

“The Best Oil is like the fruit that is not yet ripe”

In the glorious age of ancient Greece, esteemed physicians like Dioscorides relied on keen observation and deep wisdom to synthesize a vast body of knowledge. Through the meticulous study of their writings, modern researchers have discovered fascinating evidence that underscores the extraordinary health benefits of Aureoleum, the olive oil extracted from unripe olives. In addition, it has been discovered that some varieties of olive oil have superior health-promoting properties compared to others.

Drawing on both historical references and modern scientific findings, the researchers sought to take a key observation and turn it into a pioneering technique for distinguishing olive oils based on their beneficial properties. While most olive oils contain similar concentrations of essential ingredients, it is the presence of certain molecules, albeit in small quantities, that imbue certain oils with powerful biological effects.

With the advent of this innovative approach, the identification of these constituents in olive oil can now be quickly achieved through the use of NMR spectroscopy. This innovative technique allows the analysis of many samples within a short time frame. Although the acquisition of a costly instrument is imperative, we are privileged to have such a remarkable device in our esteemed laboratory located in Athens, as Mr. Mayan.

What are the New Quality Indicators?

The Koroneiki variety is distinguished for its rich and luxurious ingredients.

Oleocanthal and oleic acid are present in varying concentrations and proportions in each type of olive oil. Consequently, a proposal has been made to classify extra virgin olive oils on the basis of two new indicators. D1 represents the combined amount of these two substances, while D2 indicates the ratio between them. “We chose the letter “D” in honor of Davis, as this research was conducted in collaboration with the esteemed Olive Oil Center at UC Davis in California. Dr. Eleni Melliou, a valuable member of our team, had the opportunity to work there last year,” he says. Mayatis.

This excellent technique has been successfully used to examine over 250 monoculture samples from various regions of Greece, including California. Notably, significant variations have been observed in the D1 index, which ranges from 0 to 501 mg/kg.

Due to the overall analysis and the abundance of samples examined in the last two years, researchers can confidently confirm that the Koroneiki variety stands out as the superior among Greek olive varieties in terms of its richness in these two substances.

It is likely that the uniqueness of olive oils from the Koronei variety is attributed to genetic factors, as their distinct profile remains constant in different growing areas. Particularly noteworthy is the abundance of oleocanthal and oleacanthin found in samples from Messinia, indicating superior quality. It is also important to recognise that some olive varieties may not naturally contain high levels of these compounds, but still have excellent aesthetic characteristics.

The presence of a diverse range of elements is not the only determinant of the abundance of analytes in olive oil.

The excellent compounds oleocanthal and oleacin have remarkable properties that set them apart in the world of natural ingredients. Their elegant and convincing effects make them an exciting choice for those looking for a truly sophisticated and effective solution.

It has strong antioxidant capabilities and powerful anti-cancer properties.

Oleic acid, a compound derived from oleuropein, is the primary antioxidant found in olive oil, offering unparalleled health benefits and nutritional value.

Oleocanthal has remarkable anti-inflammatory properties through its ability to inhibit COX-1 and COX-2 enzymes.

In addition, it has a profound shield against the devastating effects of Alzheimer’s disease, combined with commendable anti-cancer properties. Last but not least, it exerts its influence on the regulation of the natural skin aging process.

These two substances are extraordinary derivatives – harmonious manifestations of hydroxytyrosol and tyrosol, captivating the minds of scientists with their deep scientific fascination.

Extra virgin olive oil has often been described as a medicinal elixir by many, albeit in a somewhat arbitrary way when viewed through a strictly clinical lens.

Without a doubt, incorporating the daily consumption of extra virgin olive oil, and specifically agura oil, into one’s diet not only helps to protect human health but also enhances it. For people with cardiovascular disease, it is highly recommended to include these oils in their meals to reap the numerous benefits they offer.

Moreover, it is imperative for the discerning consumer to refine his palate in order to accurately assess the superior quality of an olive oil.

A mouth-watering oil packed with the remarkable compounds oleocanthal and oleicin naturally imparts a delicious spicy and bitter essence. However, let this feature not discourage the discerning consumer from enjoying its many benefits during consumption.

It is imperative for oil producers to thoroughly extract their oil at the mill under optimal conditions, ensuring the preservation of its valuable bioactive components.

They preserve its true nature.

The rich fruits of an early harvest, in the embrace of a mild temperature.

The time of harvesting of the olives is important, as it has been observed that certain essential substances are found in higher concentrations in unripe olives. This is something that can be easily understood by everyone. Fresh and high quality olive oil, often derived from green olives, has a distinctive bitter taste attributed to the presence of oleic acid. In addition, it offers a unique “burning” sensation at the back of the throat, which can be attributed to the presence of oleocanthal. In this light, it is vital today to adopt a forward-looking mindset and consider the future implications. It is obvious that the greater the amount of antioxidants present in olive oil, the more resistant it is to oxidation, allowing it to retain its sensory properties for a long time.

It is widely accepted that pressing the olive fruit at high temperatures leads to higher oil production, thus benefiting the producer in terms of quantity. However, the critical aspect of quality remains important. Through extensive research conducted by the esteemed team of the University of Athens, it was found that when olive oil is extracted at high temperatures, the levels of the vital components, namely oleocanthal and oleacin, are significantly reduced. Consequently, this reduction has a significant impact on the overall quality of the resulting olive oil, resulting in a significant deterioration.