With constant quality controls and the aid of science, we guarantee the exceptional quality of our products.
In recent years, with the advancement of science, we have been able to realize the full range of our beneficial health properties of olive oil, as well as to identify the chemical compounds responsible for these benefits.
These compounds are polyphenols, most important of which are tyrosol and its derivatives, oleocanthal, oleasin and hydroxytyrosol.
CERTIFICATE OF ANALYSIS
Chemical Analysis
Oleocanthal 244 mg/Kg
Oleacein 112 mg/Kg
Oleocanthal + Oleacein (index D1) 356 mg/Kg
Ligstroside aglycon (monoaldehyde form) 79 mg/Kg
Oleuropein aglycon (monoaldehyde form) 102 mg/Kg
Ligstroside aglycon (dialdehyde form) * 535 mg/Kg
Oleuropein aglycon (dialdehyde form) * 209 mg/Kg
Free Tyrosol <5 mg/Kg
Total tyrosol derivatives 857 mg/Kg
Total hydroxytyrosol derivatives 423 mg/Kg
Total phenols analyzed 1.280 mg/Kg
Comments:
The levels of oleocanthal and oleacein are higher than the average values (135 and 105 mg/Kg respectively) of the samples included in the international study performed at the University of California, Davis.
The daily consumption of 20 g of the analyzed olive oil provides 25,6mg of hydroxytyrosol, tyrosol or their derivatives.
Olive oils that contain >5 mg per 20 gr belong to the category of oils that protect the blood lipids from oxidative stress, according to the Regulation 432/2012 of the European Union.
It should be noted that oleocanthal and oleacein present important biological activity, and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.
The chemical analysis was performed at the National and Kapodistrian University of Athens according to the method that has been submitted to EFET and published in J. Agric. Food Chem. 2012, 60, 11696, J. Agric. Food Chem. 2014, 62, 600 & Molecules 2020, 25, 2449.
The results relate to the analyzed sample.
Oleomissional+Oleuropeindial *Ligstrodial+Oleokoronal