ABOUT HIGH PHENOLIC OLIVE OILS
About high phenolic olive oils by the Olive Oil Guru, Ilja Lerner, See more....
Below you will find his explanations as text and video.
About high phenolic olive oils
Antonios Bouzalas from Elettra did share a lot of information with me about high phenolic olive oils, which I now want to pass on to you!
The polyphenols of olive oil are relatively new. They have only been researched since 2006.
Olive oil phenols have a wide range of biological activities in the human body and show strong anti-inflammatory and antioxidant properties. Various experimental and clinical studies have shown, that phenols contribute to the treatment of cardiovascular disease, Alzheimer’s disease, diabetes and cancer. Just to name a few.
But how do we define high phenolic olive oils? After conducting clinical studies, the EU defined in the regulation 432/2012 a polyphenol content of 250 mg/kg as the value above which a positive effect on the organism can be observed.
This means, that the intake of 20 grams of olive oil, which provides at least 5 mg of phenols, contributes to the protection against the oxidation of blood lipids.
So at first glance it doesn't seem to make a difference whether you eat an oil that is high or lower in phenols.
But studies conducted with Elettra have shown, that less ml seem to pass the stomach more easily and have a better effect on the organism.
And a significant detail: taken moderately, there is no side effect or contraindication. In all the studies done, as in those by Elettra, the patients did not stop the treatment they were receiving. Olive oil works in addition.
In summary we can say that high phenolic olive oils have a significant beneficial effect on our body and this is proven by the many and different clinical studies that have been and are being done all over the world.
And finally, here are a few tips on how to get the most out of high phenolic olive oils:
The optimal storage temperature is from 13 to 15 degrees Celsius.
If the olive oil stays in room temperature (~20-25°C) for one year it will loose ~45% of it's amount of polyphenols.
If you want the phenols to be absorbed most optimal by your organism, take a spoon with empty stomach in the morning and eat only after 30 minutes. According to Dr. Magiatis, the co-founder of the World Olive Center for Health, during this half an hour the organism absorbs the polyphenols better. And never eat those olive oils with cheese or other milk products.
The reason is, that dairy products will not allow the olive oil to go through the organism and have the effect we want.