OLIVENOL plus,
Is proud to announce a new article on HIDROX, CreAgri, Inc. potent anti-inflammatory blend of olive polyphenols.
Potent anti-inflammatory from olive juice bids for functional food and beverage fame
Olivenol clinical study
Friday, April 27, 2012
Monday, April 23, 2012
Eye inflammation linked to psoriasis and psoriatic arthritis - National Psoriasis Foundation
OLIVENOL plus harvests the anti-inflammatory benefits of olive polyphenols...
click the link below to read a full article on what psoriasis and psoriatic arthritis may lead to uveitis (eye inflammation)
Uveitis eye inflammation linked to psoriasis and psoriatic arthritis - National Psoriasis Foundation
click the link below to read a full article on what psoriasis and psoriatic arthritis may lead to uveitis (eye inflammation)
Uveitis eye inflammation linked to psoriasis and psoriatic arthritis - National Psoriasis Foundation
Tuesday, January 31, 2012
Health from the Olive
Olives 
Even though more attention has been sometimes been given to their delicious oil than their whole food delights, olives are one of the world's most widely enjoyed foods. Technically classified as fruits of the Olea europea tree (an amazing tree that typically lives for hundreds of years) we commonly think about olives not as fruit but as a zesty vegetable that can be added are harvested in September but available year round to make a zesty additionto salads, meat and poultry dishes and, of course, pizza.
While some olives can be eaten right off of the tree, most olives sold commercially have been processed to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and color. Some olives are picked unripe, while others are allowed to fully ripen on the tree. The color of an olive is not necessarily related to its state of maturity. Many olives start off green and turn black when fully ripe. However, some olives start off green and remain green when fully ripe, while others start of black and remain black. In the United States, where most olives come from California, olives are typically green in color, picked in an unripe state, lye-cured, and then exposed to air as a way of triggering oxidation and conversion to a black outer color. Water curing, brine curing, and lye curing are the most common treatment processes for olives, and each of these treatments can affect the color and composition of the olives.
This chart graphically details the %DV that a serving of Olives provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Olives can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Olives, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Recent research studies have also shown that the monounsaturated fat found in olives (and olive oil) can help to decrease blood pressure. The oleic acid found in olives - once absorbed up into the body and transported to our cells - can change signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades). These changes at a cell membrane level result in decreased blood pressure.
In terms of their phytonutrient content, olives are nothing short of astounding. Few high-fat foods offer such a diverse range of antioxidant and anti-inflammatory nutrients - some of which are unique to olives themselves. The list below shows some key phytonutrients in olives, organized by their chemical category:
Perhaps the best-studied antioxidant phytonutrient found in olives is oleuropein. Oleuropein is found exclusively in olives, and it's been shown to function as an antioxidant nutrient in a variety of ways. Intake of oleuropein has been shown to decrease oxidation of LDL cholesterol; to scavenge nitric oxide (a reactive oxygen-containing molecule); to lower several markers of oxidative stress; and to help protect nerve cells from oxygen-related damage.
One recent study that caught our attention has shown the ability of olives to increase blood levels of glutathione (one of the body's premier antioxidant nutrients). In a very interesting research twist, study participants were not given fresh olives to eat but rather the pulpy residue from olives that had been previously milled to produce olive oil. Consumption of this olive pulp was associated with significantly increased glutathione levels in the blood of the participants, and improvement in their antioxidant capacity.
Interestingly, there may be common trade-offs made in the levels of different olive antioxidants during the maturation of olives on the tree. For example, the vitamin E content of olives may increase during early ripening when the total phenolic antioxidants in olives are slightly decreasing. Later on in the maturation process, these trends may be reversed.
The anti-inflammatory benefits of olives have been given special attention in the area of cardiovascular health. In heart patients, olive polyphenols have been determined to lower blood levels of C-reactive protein (CRP). CRP is a widely used blood measurement for assessing the likelihood of unwanted inflammation. Olive polyphenols have also been found to reduce activity in a metabolic pathway called the arachidonic acid pathway, which is central for mobilizing inflammatory processes.
Research on whole olives and cancer has often focused on two cancer types: breast cancer and stomach (gastric) cancer. In the case of breast cancer, special attention has been paid to the triterpene phytonutrients in olives, including erythrodiol, uvaol and oleanolic acid. These olive phytonutrients have been shown to help interrupt the life cycle of breast cancer cells. Interruption of cell cycles has also been shown in the case of gastric cancer, but with this second type of cancer, the exact olive phytonutrients involved are less clear.
One of the mechanisms linking olive intake to cancer protection may involve our genes. Antioxidant phytonutrients in olives may have a special ability to protect DNA (deoxyribonucleic acids) - the key chemical component of genetic material in our cells - from oxygen damage. DNA protection from unwanted oxidative stress means better cell function in wide variety of ways and provides cells with decreased risk of cancer development.
From a botanical standpoint, olives belong to a very special group of fruits called drupes. Drupes are fruits that have a pit or stone at their core, and this pit is surrounded by a larger fleshy portion called the pericarp. Other drupes commonly found in diets worldwide include mango, cherry, peach, plum, apricot, nectarine, almond, and pistachio.
There are literally hundreds of varieties of olive trees, but all of them belong in the same scientific category of Olea europea. "Olea" is the Latin word for "oil," and reflects the high oil content of this food. Olive trees are native to the Mediterranean, as well as different parts of Asia and Africa. Their Mediterranean origins are highlighted in their species name, europea, since countries bordering the north shore of the Mediterranean Sea are typically considered as parts of southern Europe. Olive trees can have remarkable longevity. Most live to an age of several hundred years, and in at least one case, a carbon-dated world record for an olive tree stands at 2,000 years! Although olive trees may produce more olives in lowland terrain, they are comfortable growing in mountainous, rocky conditions and often thrive along the hillsides of Spain, Italy and Greece.
Olives come in many different varieties. In the United States, five varieties account for most commercial production. These varieties are Manzanillo, Sevillano, Mission, Ascolano and Barouni, and all are grown almost exclusively in California. Picholine and Rubra are two additional varieties produced in California in smaller amounts.
Kalamata olives are one olive variety that deserves special mention. Authentic Kalamata olives come from Kalamon olive trees in southern Greece and get their name from Kalamata, their city of origin. European Union (EU) law provides Kalamata olives with Protected Geographical Status and Protected Designation of Origin and does not allow product labeling as "Kalamata" unless the olives have come from this specific area. However, outside of the European Union countries, there are no binding legal standards for labeling of Kalamata olives. In the U.S., many canned and jarred olives are referred to as "Kalamata-style" or "Kalamata-type" olives and these olives are not authentic Kalamata olives grown in the Kalamata area of southern Greece. Genuine Kalamata olives are usually allowed to ripe fully before harvest. Different methods of curing can be used during production of Kalamata olives. Some Greek producers use dry-curing as a method of choice. In dry-curing, olives are covered directly in salt rather than soaked in brine (a concentrated salt liquid). Dry-curing is often used for olives that will be stored for longer periods of time, and Kalamata olives that have been dry-cured can often be identified by their wrinkly skin. Dry-cured Kalamata olives are eventually packaged in olive oil or olive oil/vinegar combinations to which other seasonings are sometimes added. Kalamata olives can also be cured in a salt brine or in water, and in both cases, red wine vinegar and/or red wine are typically used to give the olives their delicious flavors. Most "Kalamata-style" and "Kalamata-type" olives have been cured in this way. Authentic Kalamata olives from southern Greece that have been cured using red wine and/or red wine vinegar are available in many groceries, especially those groceries that stock specialty foods. Genuine Kalamata olives will almost always be labeled as "imported" and may also be labeled as "PDO Kalamata" to reflect their compliance with European Union regulations.
Kalamata are only one among many Mediterranean olive varieties. The list below contains some of the better-known varieties of Mediterranean olives:
During the last stage of lye-curing, oxygen gas is often bubbled up through the lye solution to help darken the olives. In the United States, canned California black olives are typically lye-cured and oxygen-darkened.
Curing is not the only factor that can influence the color of an olive, and it's worth pointing out that olive color does not automatically indicate anything about the curing process. Many olives start off green and turn black on the tree when fully ripe. Other olives start off green on the tree, remain green when fully ripe, and can only be darkened by curing and/or air exposure. Still other olives start of black on the tree and remain black at full maturity.
Olives have been cultivated in parts of the Mediterranean - including Crete and Syria - for at least 5,000 years. In addition, there is carbon-dating evidence of olive tree presence in Spain as many as 6,000--8,000 years ago. This ancient and legendary tree was also native to parts of Asia and Africa.
It's not clear exactly how olive trees arrived in the U.S., but it's clear that the time frame was much later, during the 1500-1700's. Spanish colonizers of North America definitely brought olive trees across the Atlantic Ocean during the 1500-1700's, and while some may have been brought directly to the region which is now California, olive trees may also have been brought to the region from Mexico, where cultivation by the Spanish was already underway.
Olives constitute one of the world's largest fruit crops, with more than 25 million acres of olive trees planted worldwide. (On a worldwide basis, olives are produced in greater amounts than either grapes, apples, or oranges.) Spain is the largest single producer of olives at approximately 6 million tons per year. Italy is second at approximately 3.5 million tons, followed by Greece at 2.5 million. Turkey and Syria are the next major olive producers. Mediterranean production of olives currently involves approximately 800 million trees. 90% of all Mediterranean olives are crushed for the production of olive oil, with the remaining 10% kept in whole food form for eating. In the United States, California's Central Valley is the site of most olive production, on approximately 27,000 acres.
While olives have been traditionally sold in jars and cans, many stores are now offering them in bulk in large barrels or bins (often called an "olive bar"). Buying bulk olives will allow you to experiment with many different types with which you may be unfamiliar and to purchase only as many as you need at one time.
While whole olives are very common, you may also find ones that have been pitted, as well as olives that have been stuffed with either peppers, garlic or almonds. If you purchase olives in bulk, make sure that the store has a good turnover and keeps their olives immersed in brine for freshness and to retain moistness.
When selecting olives from an olive bar, you'll often be faced with a wide variety of color options and textures. It's not uncommon to find color varieties of olives that include green, yellow-green, green-gray, rose, red-brown, dark red, purplish-black and black. It's also not uncommon to find several different textures, including shiny, wilted, or cracked. The size of olives may range from fairly small to fairly large or jumbo. Each of these options among olive varieties can provide you with valuable health benefits. In general, regardless of the variety you choose, select olives that still display a reasonable about of firmness and are not overly soft or mushy.
If you are purchasing olives in a can and don't use them immediately after opening, they can usually be safely stored in sealed container in your refrigerator for one to two weeks. Whether brine-based, acid-based, or water-based, you can transfer the canning fluid along with the olives into your sealed refrigerator container. Glass jars of olives can be stored directly in the refrigerator for the same period of time, and in the case of some brine-cured olives, for up to one to two months.
When selecting olives, beware of the label description, "hand-picked." This description does not necessarily tell you anything helpful about the olive harvesting. Many olives are hand-picked, even though the product label makes no mention of this fact. Conversely, olives with have been mechanically harvested with a hand-held pneumatic rake are sometimes labeled as "hand-picked."
At present, we are not aware of any foolproof method that consumers can use to avoid purchase of canned black olives that contain unwanted amounts of acrylamide. Since the FDA data has shown no detectable levels of acrylamide in numerous samples of imported olives packed in brine, those olives may be worth considering as options that may help avoid unwanted acrylamide. As stated previously, extra virgin olive oil is another form of this nutrient-rich food that, to our knowledge, has not been shown in research to contain unwanted amounts of acrylamide.
For more on acrylamides, see our detailed write-up on the subject.
Olives are a remarkable source of antioxidant and anti-inflammatory phytonutrients. Most prominent are two simple phenols (tyrosol and hydroxytyrosol) and several terpenes (especially oleuropein, erythrodiol, uvaol, oleanolic acid, elenoic acid and ligstroside). Flavonoids - including apigenin, luteolin, cyanidins, and peonidins) are typically provided in valuable amounts by lives, as are hydroxycinnamic acids like caffeic acid, cinnamic acid, ferulic acid, and coumaric acid. The phytonutrient content of olives depends upon olive variety, stage of maturation, and post-harvest treatment. Olives are a very good source of monounsaturated fat (in the form of oleic acid) and a good source of iron, copper, and dietary fiber.
For an in-depth nutritional profile click here: Olives.
In-Depth Nutritional Profile for Olives
References
Even though more attention has been sometimes been given to their delicious oil than their whole food delights, olives are one of the world's most widely enjoyed foods. Technically classified as fruits of the Olea europea tree (an amazing tree that typically lives for hundreds of years) we commonly think about olives not as fruit but as a zesty vegetable that can be added are harvested in September but available year round to make a zesty additionto salads, meat and poultry dishes and, of course, pizza.
While some olives can be eaten right off of the tree, most olives sold commercially have been processed to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and color. Some olives are picked unripe, while others are allowed to fully ripen on the tree. The color of an olive is not necessarily related to its state of maturity. Many olives start off green and turn black when fully ripe. However, some olives start off green and remain green when fully ripe, while others start of black and remain black. In the United States, where most olives come from California, olives are typically green in color, picked in an unripe state, lye-cured, and then exposed to air as a way of triggering oxidation and conversion to a black outer color. Water curing, brine curing, and lye curing are the most common treatment processes for olives, and each of these treatments can affect the color and composition of the olives.
What's New and Beneficial About Olives
- Dozens of health-protective nutrients have been identified in olives, and recent studies have taken a very close look at olive varieties, olive processing, and changes that take place in olive nutrients. The overall conclusion from these studies is exciting for anyone who loves olives of all varieties. Greek-style black olives, Spanish-style green olives, Kalamata-style olives, and many different methods of olive preparation provide us with valuable amounts of many different antioxidant and anti-inflammatory nutrients. While there are trade-offs that occur during olive ripening and olive curing - for example, decreased oleuropein with advanced stages of ripening yet increased amounts of anthocyanins - it's impossible to rule out any single type of olive as being unworthy of consideration as a uniquely health-supportive food, particularly in terms of antioxidant and anti-inflammatory benefits.
- Hydroxytyrosol, an olive phytonutrient that has long been linked to cancer prevention, is now regarded as having the potential to help us prevent bone loss as well. Several recent laboratory animal studies have found increased depositing of calcium in bone and decreased loss of total bone mass following consumption of this olive phytonutrient (as well as oleuropein, another key phytonutrient found in olives). These findings are fascinating, since consumption of a Mediterranean Diet has long been associated with decreased risk of osteoporosis, and olives often find themselves on center stage in Mediterranean Diet studies.
- In traditional herbal medicine practices, preparations from olives and olive leaves have often been used in treatment of inflammatory problems, including allergy-related inflammation. New research may help explain how olives work to provide us with anti-inflammatory benefits, especially during circumstances involving allergy. Olive extracts have now been shown to function as anti-histamines at a cellular level. By blocking special histamine receptors (called H1 receptors), unique components in olive extracts may help to lessen a cell's histamine response. Because histamine is a molecule that can get overproduced in allergy-related conditions and can be a key player in the inflammatory process, it's likely that the anti-inflammatory benefits we get from olives involve this anti-histamine pathway. It's also possible that olives may have a special role to play as part of an overall anti-allergenic diet.
Nutrients in
Olives
1.00 cup (134.40 grams)
Olives
1.00 cup (134.40 grams)
Nutrient%Daily Value
iron24.6%
dietary fiber17.2%
copper17%
Calories (154)8%
This chart graphically details the %DV that a serving of Olives provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Olives can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Olives, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
- Health Benefits
- Description
- History
- How to Select and Store
- How to Enjoy
- Individual Concerns
- Nutritional Profile
- References
Recent research studies have also shown that the monounsaturated fat found in olives (and olive oil) can help to decrease blood pressure. The oleic acid found in olives - once absorbed up into the body and transported to our cells - can change signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades). These changes at a cell membrane level result in decreased blood pressure.
In terms of their phytonutrient content, olives are nothing short of astounding. Few high-fat foods offer such a diverse range of antioxidant and anti-inflammatory nutrients - some of which are unique to olives themselves. The list below shows some key phytonutrients in olives, organized by their chemical category:
- Simple Phenols
- tyrosol
- hydroxytyrosol
- Terpenes (including secoiridoids and triterpenes)
- oleuropein
- demethyloleuropein
- erythrodiol
- uvaol
- oleanolic acid
- elenoic acid
- ligstroside
- Flavones
- apigenin
- luteolin
- Hydroxycinnamic acids
- caffeic acid
- cinnamic acid
- ferulic acid
- coumaric acid
- Anthocyanidins
- cyanidins
- peonidins
- Flavonols
- quercetin
- kaempferol
- Hydroxybenzoic acids
- gallic acid
- protocatechuic acid
- vanillic acid
- syringic acid
- Hydroxyphenylacetic acids
- homovanillic acid
- homveratric acid
Antioxidant Benefits
The vast majority of olive phytonutrients listed at the beginning of this section function as antioxidants and help us avoid unwanted problems due to oxidative stress. "Oxidative stress" is a situation in which our cells are insufficiently protected from potential oxygen damage, and oxidative stress can often be related to an insufficient supply of antioxidant nutrients. Olives are a good source of the antioxidant vitamin E, and they also contain small amounts of antioxidant minerals like selenium and zinc. However, it's the phytonutrient content of olives that makes them unique as an antioxidant-rich food. Perhaps the best-studied antioxidant phytonutrient found in olives is oleuropein. Oleuropein is found exclusively in olives, and it's been shown to function as an antioxidant nutrient in a variety of ways. Intake of oleuropein has been shown to decrease oxidation of LDL cholesterol; to scavenge nitric oxide (a reactive oxygen-containing molecule); to lower several markers of oxidative stress; and to help protect nerve cells from oxygen-related damage.
One recent study that caught our attention has shown the ability of olives to increase blood levels of glutathione (one of the body's premier antioxidant nutrients). In a very interesting research twist, study participants were not given fresh olives to eat but rather the pulpy residue from olives that had been previously milled to produce olive oil. Consumption of this olive pulp was associated with significantly increased glutathione levels in the blood of the participants, and improvement in their antioxidant capacity.
Interestingly, there may be common trade-offs made in the levels of different olive antioxidants during the maturation of olives on the tree. For example, the vitamin E content of olives may increase during early ripening when the total phenolic antioxidants in olives are slightly decreasing. Later on in the maturation process, these trends may be reversed.
Anti-Inflammatory Benefits
In addition to their function as antioxidants, many of the phytonutrients found in olives have well-documented anti-inflammatory properties. Extracts from whole olives have been shown to function as anti-histamines at a cellular level. By blocking special histamine receptors (called H1 receptors), unique components in whole olive extracts help to provide us with anti-inflammatory benefits. In addition to their antihistamine properties, whole olive extracts have also been shown to lower risk of unwanted inflammation by lowering levels of leukotriene B4 (LTB4), a very common pro-inflammatory messaging molecule. Oleuropein - one of the unique phytonutrients found in olives - has been shown to decrease the activity of inducible nitric oxide synthase (iNOS). iNOS is an enzyme whose overactivity has been associated with unwanted inflammation. Taken as a group, these research findings point to olives as a uniquely anti-inflammatory food. The anti-inflammatory benefits of olives have been given special attention in the area of cardiovascular health. In heart patients, olive polyphenols have been determined to lower blood levels of C-reactive protein (CRP). CRP is a widely used blood measurement for assessing the likelihood of unwanted inflammation. Olive polyphenols have also been found to reduce activity in a metabolic pathway called the arachidonic acid pathway, which is central for mobilizing inflammatory processes.
Anti-Cancer Benefits
The antioxidant and anti-inflammatory properties of olives make them a natural for protection against cancer because chronic oxidative stress and chronic inflammation can be key factors in the development of cancer. If our cells get overwhelmed by oxidative stress (damage to cell structure and cell function by overly reactive oxygen-containing molecules) and chronic excessive inflammation, our risk of cell cancer is increased. By providing us with rich supplies of antioxidant and anti-inflammatory nutrients, olives can help us avoid this dangerous combination of chronic oxidative stress and chronic inflammation. Research on whole olives and cancer has often focused on two cancer types: breast cancer and stomach (gastric) cancer. In the case of breast cancer, special attention has been paid to the triterpene phytonutrients in olives, including erythrodiol, uvaol and oleanolic acid. These olive phytonutrients have been shown to help interrupt the life cycle of breast cancer cells. Interruption of cell cycles has also been shown in the case of gastric cancer, but with this second type of cancer, the exact olive phytonutrients involved are less clear.
One of the mechanisms linking olive intake to cancer protection may involve our genes. Antioxidant phytonutrients in olives may have a special ability to protect DNA (deoxyribonucleic acids) - the key chemical component of genetic material in our cells - from oxygen damage. DNA protection from unwanted oxidative stress means better cell function in wide variety of ways and provides cells with decreased risk of cancer development.
From a botanical standpoint, olives belong to a very special group of fruits called drupes. Drupes are fruits that have a pit or stone at their core, and this pit is surrounded by a larger fleshy portion called the pericarp. Other drupes commonly found in diets worldwide include mango, cherry, peach, plum, apricot, nectarine, almond, and pistachio.
There are literally hundreds of varieties of olive trees, but all of them belong in the same scientific category of Olea europea. "Olea" is the Latin word for "oil," and reflects the high oil content of this food. Olive trees are native to the Mediterranean, as well as different parts of Asia and Africa. Their Mediterranean origins are highlighted in their species name, europea, since countries bordering the north shore of the Mediterranean Sea are typically considered as parts of southern Europe. Olive trees can have remarkable longevity. Most live to an age of several hundred years, and in at least one case, a carbon-dated world record for an olive tree stands at 2,000 years! Although olive trees may produce more olives in lowland terrain, they are comfortable growing in mountainous, rocky conditions and often thrive along the hillsides of Spain, Italy and Greece.
Olives come in many different varieties. In the United States, five varieties account for most commercial production. These varieties are Manzanillo, Sevillano, Mission, Ascolano and Barouni, and all are grown almost exclusively in California. Picholine and Rubra are two additional varieties produced in California in smaller amounts.
Kalamata olives are one olive variety that deserves special mention. Authentic Kalamata olives come from Kalamon olive trees in southern Greece and get their name from Kalamata, their city of origin. European Union (EU) law provides Kalamata olives with Protected Geographical Status and Protected Designation of Origin and does not allow product labeling as "Kalamata" unless the olives have come from this specific area. However, outside of the European Union countries, there are no binding legal standards for labeling of Kalamata olives. In the U.S., many canned and jarred olives are referred to as "Kalamata-style" or "Kalamata-type" olives and these olives are not authentic Kalamata olives grown in the Kalamata area of southern Greece. Genuine Kalamata olives are usually allowed to ripe fully before harvest. Different methods of curing can be used during production of Kalamata olives. Some Greek producers use dry-curing as a method of choice. In dry-curing, olives are covered directly in salt rather than soaked in brine (a concentrated salt liquid). Dry-curing is often used for olives that will be stored for longer periods of time, and Kalamata olives that have been dry-cured can often be identified by their wrinkly skin. Dry-cured Kalamata olives are eventually packaged in olive oil or olive oil/vinegar combinations to which other seasonings are sometimes added. Kalamata olives can also be cured in a salt brine or in water, and in both cases, red wine vinegar and/or red wine are typically used to give the olives their delicious flavors. Most "Kalamata-style" and "Kalamata-type" olives have been cured in this way. Authentic Kalamata olives from southern Greece that have been cured using red wine and/or red wine vinegar are available in many groceries, especially those groceries that stock specialty foods. Genuine Kalamata olives will almost always be labeled as "imported" and may also be labeled as "PDO Kalamata" to reflect their compliance with European Union regulations.
Kalamata are only one among many Mediterranean olive varieties. The list below contains some of the better-known varieties of Mediterranean olives:
- ITALY
- Cipresino
- Coratina
- Frantoio
- Grappoio
- Intrana
- Leccino
- Lecin de Sevilla
- Moraiolo
- Pendolino
- Santa Cateria
- Taggiasca
- SPAIN
- Arbequina
- Bical
- Blanqueta
- Cornicabra
- Farga
- Gordal Sevillana
- Hojiblanca
- Lemono
- Manzanillo
- Morrut
- Nevadillo
- Piqual
- GREECE
- Adriamitini
- Amigdalolia
- Chalkidiki
- Kalamon
- Koroneiki
- Megaritiki
- Mirtoia
Water-curing
Water-curing of olives - just like the name suggests - involves submersion of the olives in water for a period of several weeks or longer. Water-cured olives typically remain slightly bitter because water-curing removes less oleuropein from the olives than other curing methods. Brine-curing
Brine-curing involves the submersion of olives in a concentrated salt solution. Greek style olives in brine and Sicilian style olives in brine are examples of brine-cured olives. Brine-curing can take many months, and olives often undergo fermentation during the brine-curing process. (Fermentation means that the sugars found in olives will often get broken down into lactic or acetic acid, and oleuropein will be freed to migrate into the brine.) Many changes in flavor and phytonutrient composition can take place during the brine-curing process. Lye-curing
Lye-curing involves the submersion of olives in a strong alkali solutions containing either sodium hydroxide (NaOH) or potassium hydroxide (KOH). Lye-curing usually occurs in a series of sequential steps. A first lye bath will cure the skin and outermost portion of the olives. This first solution is then drained from the olives and discarded and the olives are submerged in a second lye solution which begins to cure the next layer of fleshy pulp inside the olive. Up to five lye solutions may be required to cure the entire olive, all the way down to the pit. Dark style ripe olives and green olives are examples of olives that have typically been lye-cured. During the last stage of lye-curing, oxygen gas is often bubbled up through the lye solution to help darken the olives. In the United States, canned California black olives are typically lye-cured and oxygen-darkened.
Curing is not the only factor that can influence the color of an olive, and it's worth pointing out that olive color does not automatically indicate anything about the curing process. Many olives start off green and turn black on the tree when fully ripe. Other olives start off green on the tree, remain green when fully ripe, and can only be darkened by curing and/or air exposure. Still other olives start of black on the tree and remain black at full maturity.
Olives have been cultivated in parts of the Mediterranean - including Crete and Syria - for at least 5,000 years. In addition, there is carbon-dating evidence of olive tree presence in Spain as many as 6,000--8,000 years ago. This ancient and legendary tree was also native to parts of Asia and Africa.
It's not clear exactly how olive trees arrived in the U.S., but it's clear that the time frame was much later, during the 1500-1700's. Spanish colonizers of North America definitely brought olive trees across the Atlantic Ocean during the 1500-1700's, and while some may have been brought directly to the region which is now California, olive trees may also have been brought to the region from Mexico, where cultivation by the Spanish was already underway.
Olives constitute one of the world's largest fruit crops, with more than 25 million acres of olive trees planted worldwide. (On a worldwide basis, olives are produced in greater amounts than either grapes, apples, or oranges.) Spain is the largest single producer of olives at approximately 6 million tons per year. Italy is second at approximately 3.5 million tons, followed by Greece at 2.5 million. Turkey and Syria are the next major olive producers. Mediterranean production of olives currently involves approximately 800 million trees. 90% of all Mediterranean olives are crushed for the production of olive oil, with the remaining 10% kept in whole food form for eating. In the United States, California's Central Valley is the site of most olive production, on approximately 27,000 acres.
While olives have been traditionally sold in jars and cans, many stores are now offering them in bulk in large barrels or bins (often called an "olive bar"). Buying bulk olives will allow you to experiment with many different types with which you may be unfamiliar and to purchase only as many as you need at one time.
While whole olives are very common, you may also find ones that have been pitted, as well as olives that have been stuffed with either peppers, garlic or almonds. If you purchase olives in bulk, make sure that the store has a good turnover and keeps their olives immersed in brine for freshness and to retain moistness.
When selecting olives from an olive bar, you'll often be faced with a wide variety of color options and textures. It's not uncommon to find color varieties of olives that include green, yellow-green, green-gray, rose, red-brown, dark red, purplish-black and black. It's also not uncommon to find several different textures, including shiny, wilted, or cracked. The size of olives may range from fairly small to fairly large or jumbo. Each of these options among olive varieties can provide you with valuable health benefits. In general, regardless of the variety you choose, select olives that still display a reasonable about of firmness and are not overly soft or mushy.
If you are purchasing olives in a can and don't use them immediately after opening, they can usually be safely stored in sealed container in your refrigerator for one to two weeks. Whether brine-based, acid-based, or water-based, you can transfer the canning fluid along with the olives into your sealed refrigerator container. Glass jars of olives can be stored directly in the refrigerator for the same period of time, and in the case of some brine-cured olives, for up to one to two months.
When selecting olives, beware of the label description, "hand-picked." This description does not necessarily tell you anything helpful about the olive harvesting. Many olives are hand-picked, even though the product label makes no mention of this fact. Conversely, olives with have been mechanically harvested with a hand-held pneumatic rake are sometimes labeled as "hand-picked."
Tips for Preparing Olives
To pit olives, press them with the flat side of a broad bladed knife. This will help break the flesh so that you can easily remove the pit with your fingers or the knife. The brine in which olives are packed can be used as a replacement for salted water in recipes. A Few Quick Serving Ideas
- Olive tapenade is a delicious and easy-to-make spread that you can use as a dip, sandwich spread, or topping for fish and poultry. To make it, put pitted olives in a food processor with olive oil, garlic, and your favorite seasonings.
- Toss pasta with chopped olives, tomatoes, garlic, olive oil and fresh herbs of your choice.
- Marinate olives in olive oil, lemon zest, coriander seeds and cumin seeds.
- Add chopped olives to your favorite tuna or chicken salad recipe.
- Set out a small plate of olives on the dinner table along with some vegetable crudités for your family to enjoy with the meal.
WHFoods Recipes That Include Olives
- 15-Minute Turkey Chef's Salad
- Greek Salad
- Kidney Bean Salad with Mediterranean Dressing
- Mediterranean Baby Spinach Salad
- Salad Nicoise
- Braised Cod with Celery
- 5-Minute Cold Cucumber Salad
- Olive Tapenade
- Vegetable Appetizer 3
Olives and Acrylamides
Research on olives and their acrylamide content has shown some inconsistency over the past several years and this inconsistency has sparked controversy in the public press about olives and their health risk with respect to acrylamide. In data assembled by the U.S. Food and Drug Administration (FDA), we've seen more than a dozen different kinds of olives, including Spanish, Greek, Kalamata, Nolellata, Sicilian, d'Abruzzo, and Gaeta, and di Cerignola that were determined to contain no detectable level of acrylamide. Yet we have also seen FDA data showing levels of acrylamide as high as 1,925 ppb in some canned, nationally distributed brands of black pitted olives. Based on this data, we suspect that these higher acrylamide levels in select canned black olives were related to specific handling, storage, processing (especially preservation and darkening methods), and heating steps that favored formation of acrylamide. (One 2008 study from a research team in Seville, Spain has also determined that darkening methods can influence acrylamide formation, but only within the context of many other factors, including the variety of olive itself.) It's also important to note here that we are not aware of any data showing problematic levels of acrylamide in any extra virgin olive oils available in the marketplace. At present, we are not aware of any foolproof method that consumers can use to avoid purchase of canned black olives that contain unwanted amounts of acrylamide. Since the FDA data has shown no detectable levels of acrylamide in numerous samples of imported olives packed in brine, those olives may be worth considering as options that may help avoid unwanted acrylamide. As stated previously, extra virgin olive oil is another form of this nutrient-rich food that, to our knowledge, has not been shown in research to contain unwanted amounts of acrylamide.
For more on acrylamides, see our detailed write-up on the subject.
Olives are a remarkable source of antioxidant and anti-inflammatory phytonutrients. Most prominent are two simple phenols (tyrosol and hydroxytyrosol) and several terpenes (especially oleuropein, erythrodiol, uvaol, oleanolic acid, elenoic acid and ligstroside). Flavonoids - including apigenin, luteolin, cyanidins, and peonidins) are typically provided in valuable amounts by lives, as are hydroxycinnamic acids like caffeic acid, cinnamic acid, ferulic acid, and coumaric acid. The phytonutrient content of olives depends upon olive variety, stage of maturation, and post-harvest treatment. Olives are a very good source of monounsaturated fat (in the form of oleic acid) and a good source of iron, copper, and dietary fiber.
For an in-depth nutritional profile click here: Olives.
In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Olives is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system. | Olives 1.00 cup 134.40 grams 154.56 calories | ||||
| Nutrient | Amount | DV (%) | Nutrient Density | World's Healthiest Foods Rating |
|---|---|---|---|---|
| iron | 4.44 mg | 24.7 | 2.9 | good |
| dietary fiber | 4.30 g | 17.2 | 2.0 | good |
| copper | 0.34 mg | 17.0 | 2.0 | good |
| World's Healthiest Foods Rating | Rule |
|---|---|
| excellent | DV>=75% OR Density>=7.6 AND DV>=10% |
| very good | DV>=50% OR Density>=3.4 AND DV>=5% |
| good | DV>=25% OR Density>=1.5 AND DV>=2.5% |
References
- Allouche Y, Warleta F, Campos M et al. Antioxidant, antiproliferative, and pro-apoptotic capacities of pentacyclic triterpenes found in the skin of olives on MCF-7 human breast cancer cells and their effects on DNA damage. J Agric Food Chem. 2011 Jan 12;59(1):121-30. Epub 2010 Dec 10. 2011.
- Arroyo-Lopez FN, Querol A, Bautista-Gallego J et al. Role of yeasts in table olive production. Int J Food Microbiol. 2008 Dec 10;128(2):189-96. Epub 2008 Sep 5. Review. 2008.
- Ben Othman N, Roblain D, Thonart P et al. Tunisian table olive phenolic compounds and their antioxidant capacity. J Food Sci. 2008 May;73(4):C235-40. 2008.
- Casado FJ and Montano A. Influence of processing conditions on acrylamide content in black ripe olives. J Agric Food Chem. 2008 Mar 26;56(6):2021-7. Epub 2008 Feb 27. 2008.
- Casadoa FJ, Sancheza AH and Montano A. Reduction of acrylamide content of ripe olives. Food Chemistry 2010 Mar 119(1): 161-166. 2010.
- Chandak R, Devdhe S and Changediya V. Evaluation of anti-histaminic activity ofaqueous extract of ripe olives of olea-europea. Journal: Journal of Pharmacy Research Year: 2009 Vol: 2 Issue: 3 Pages/record No.: 416-420. 2009.
- Collin S, Nizet S, Muls S et al. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives. J Agric Food Chem. 2008 May 14;56(9):3273-8. 2008.
- Conde C, Delrot S and Geros H. Physiological, biochemical and molecular changes occurring during olive development and ripening. J Plant Physiol. 2008 Oct 9;165(15):1545-62. J Plant Physiol. 2008 Oct 9;165(15):1545-62. Epub 2008 Jun 20. Review. 2008.
- Cortes-Delgado A, Garrido-Fernandez A and Lopez-Lopez A. Chemometric Classification of the Fat Residues from the Conditioning Operations of Table Olive Processing, Based on their Minor Components. J Agric Food Chem. 2011 Jul 13. [Epub ahead of print] 2011.
- Daccache A, Lion C, Sibille N et al. Oleuropein and derivatives from olives as Tau aggregation inhibitors. Neurochem Int. 2011 May;58(6):700-7. Epub 2011 Feb 17. 2011.
- Garcia A, Romero C, Medina E et al. . Debittering of olives by polyphenol oxidation. J Agric Food Chem. 2008 Dec 24;56(24):11862-7. 2008.
- Guardia-Rubio M, Ayora-Canada MJ and Ruiz-Medina A. Effect of washing on pesticide residues in olives. J Food Sci. 2007 Mar;72(2):C139-43. 2007.
- Hajimahmoodi M, Sadeghi N, Jannat B et al. Antioxidant Activity, Reducing Power and Total Phenolic Content of Iranian Olive Cultivar. Journal: Journal of Biological Sciences Year: 2008 Vol: 8 Issue: 4 Pages/record No.: 779-783. 2008.
- Juan ME, Wenzel U, Daniel H et al. Erythrodiol, a natural triterpenoid from olives, has antiproliferative and apoptotic activity in HT-29 human adenocarcinoma cells. Mol Nutr Food Res. 2008 May;52(5):595-9. 2008.
- Kountouri AM, Kaliora AC, Koumbi L et al. In-vitro gastric cancer prevention by a polyphenol-rich extract from olives through induction of apoptosis. Eur J Cancer Prev. 2009 Feb;18(1):33-9. 2009.
- Lopez-Lopez A, Jimenez-Araujo A, Garcia-Garcia P et al. Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives. J Agric Food Chem. 2007 Dec 26;55(26):10803-11. Epub 2007 Dec 1. 2007.
- Lopez-Lopez A, Lopez R, Madrid F et al. Heavy metals and mineral elements not included on the nutritional labels in table olives. J Agric Food Chem. 2008 Oct 22;56(20):9475-83. Epub 2008 Sep 19. 2008.
- Lopez-Lopez A, Montano A, Cortes-Delgado A et al. Survey of vitamin B(6) content in commercial presentations of table olives. Plant Foods Hum Nutr. 2008 Jun;63(2):87-91. Epub 2008 May 22. 2008.
- Lopez-Lopez A, Rodriguez-Gomez F, Cortes-Delgado A et al. Effect of the Previous Storage of Ripe Olives on the Oil Composition of Fruits. JAOCS, Journal of the American Oil Chemists' Society. Champaign: Jun 2010. Vol. 87, Iss. 6; p. 705-714. 2010.
- Malheiro R, Sousa A, Casal S et al. Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives. Food Chem Toxicol. 2011 Feb;49(2):450-7. Epub 2010 Nov 23. 2011.
- Muzzalupo I, Stefanizzi F, Perri E et al. Transcript levels of CHL P gene, antioxidants and chlorophylls contents in olive (Olea europaea L.) pericarps: a comparative study on eleven olive cultivars harvested in two ripening stages. Plant Foods Hum Nutr. 2011 Mar;66(1):1-10. 2011.
- Omar SH. Oleuropein in Olive and its Pharmacological Effects. Sci Pharm. 2010 June 30; 78(2): 133â€"154. doi:10.3797/scipharm.0912-18. 2010.
- Owen RW, Haubner R, Mier W et al. Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes. Food Chem Toxicol 2003 May; 41(5):703-17 2003.
- Park S, Choi Y, Um SJ et al. Oleuropein attenuates hepatic steatosis induced by high-fat diet in mice. J Hepatol. 2011 May;54(5):984-93. Epub 2010 Oct 31. 2011.
- Raederstorff D. Antioxidant activity of olive polyphenols in humans: a review. Int J Vitam Nutr Res. 2009 May;79(3):152-65. Review. 2009.
- Romeo FV, Piscopo A and Poiana M. Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa). Journal: Grasas y Aceites Year: 2010 Vol: 61 Issue: 3 Pages/record No.: 251-260. 2010.
- Russo C, Cappelletti GM and Martino Nicoletti G. Life Cycle Assessment (LCA) used to compare two different methods of ripe table olive processing. Journal: Grasas y Aceites Year: 2010 Vol: 61 Issue: 2 Pages/record No.: 136-142. 2010.
- Servili M, Minnocci A, Veneziani G et al. Compositional and tissue modifications induced by the natural fermentation process in table olives. J Agric Food Chem. 2008 Aug 13;56(15):6389-96. Epub 2008 Jul 16. 2008.
- Visioli F, Wolfram R, Richard D et al. Olive phenolics increase glutathione levels in healthy volunteers. J Agric Food Chem. 2009 Mar 11;57(5):1793-6. 2009.
- Zhu L, Liu Z, Feng Z et al. Hydroxytyrosol protects against oxidative damage by simultaneous activation of mitochondrial biogenesis and phase II detoxifying enzyme systems in retinal pigment epithelial cells. J Nutr Biochem. 2010 Nov;21(11):1089-98. Epub 2010 Feb 9. 2010.
Sunday, October 30, 2011
Exp Dermatol. 2007 Aug;16(8):678-84.
Green tea polyphenol induces caspase 14 in epidermal keratinocytes via MAPK pathways and reduces psoriasiform lesions in the flaky skin mouse model.
Source
Department of Oral Biology and Maxillofacial Pathology, School of Dentistry, Medical College of Georgia, Augusta, GA 30912, USA. shsu@mail.mcg.eduAbstract
Psoriasiform lesions are characterized by hyperproliferation and aberrant differentiation of epidermal keratinocytes, accompanied by inflammation, leading to a disrupted skin barrier with an abnormal stratum corneum. The expression and proteolytic processing of caspase 14, a member of the caspase family which is associated with epithelial cell differentiation, planned cell death, and barrier formation, is altered in psoriatic epidermis. We recently reported that human psoriatic tissues lack normal expression of caspase 14 [J Dermatol Sci37 (2005) 61], and caspase 14 is induced by EGCG, a green tea polyphenol (GTP), in exponentially growing normal human epidermal keratinocytes (NHEK) [J Pharmacol Exp Ther315 (2005) 805]. This suggests that GTPs may have beneficial effects on psoriasiform lesions. The current study aimed to determine whether MAPK pathways are required for GTP-induced caspase 14 expression in NHEK and if GTPs can modulate the expression of pathological markers in the psoriasiform lesions that develop in the flaky skin mouse. The results indicate that the p38 and JNK MAPK pathways are required for EGCG-induced expression of caspase 14 in NHEK. Importantly, topical application of 0.5% GTPs significantly reduced the symptoms of epidermal pathology in the flaky skin mice, associated with efficient caspase 14 processing and reduction in proliferating cell nuclear antigen levels. This suggests that GTP-activated pathways may be potential targets for novel therapeutic approaches to the treatment of some psoriasiform skin disorders.- PMID:
- 17620095
For more Information Please Visit:
http://www.ncbi.nlm.nih.gov/pubmed/17620095
- [PubMed - indexed for MEDLINE]
Saturday, October 15, 2011
Thursday, October 6, 2011
Psoriasis patients respond to olive oil supplement
By Dr. Patrick Massey,
From martinis to salads, the olive has traveled from the Middle East and gradually found its way into the American diet. Incorporating olives and olive oil into the diet can reduce the risk of a number of medical conditions, including heart disease and cancer. Recent medical research suggests that olive oil may also be helpful in the treatment of mild to moderate psoriasis.
Psoriasis is a skin disease that results in red or silvery scaly patches called plaques. These are actually areas of inflammation and overproduction of skin. These plaques frequently occur on the elbows and knees but can also affect any area.
Psoriasis is believed to be linked to an overactive immune system. It’s not contagious but does have a genetic component. It is often made worse by a stressful lifestyle, including smoking, fatigue, depression and excessive drinking.
About 90 percent of all cases of psoriasis can be described as mild to moderate. Unfortunately, the therapies for psoriasis have many side effects and are used primarily in those with severe cases. There is no good medical therapy for those with mild to moderate psoriasis. One option, however, may be olive oil.
For the complete articule please visit:
http://www.olives101.com/2007/12/17/psoriasis-patients-respond-to-olive-oil-supplement/
Friday, September 30, 2011
http://www.webwire.com/ViewPressRel.asp?aId=145722
Europe’s EFSA validates CREAGRI®, Inc. claims about Olive Polyphenol efficacy in protecting LDL particles from oxidative damage.
It marks a milestone in the history of dietary supplements and it is the first time that something other than olive oil is formally recognized as a viable source of hydroxytyrosol and antioxidant polyphenol
WEBWIRE – Thursday, September 15, 2011
Hayward, Sept. 14, 2011 - First reported in a 1999 study by Francesco Visioli et all on behalf of the Italian Institute of Pharmacological Science, and subsequently supported by 10 years of research in the field of olive polyphenol conducted by CREAGRI® Inc., the notion that olive polyphenol are effective in protecting LDL particles from oxidative damage is now being confirmed by the European Food Safety Authority (EFSA).Following on a request by the European Commission, on 4/8/20, EFSA’s Panel on Dietetic Products, Nutrition and Allergies has concluded that a cause/effect relationship has been established between the consumption of olive polyphenol (standardized by the content of hydroxytyrosol and its derivatives) and protection of LDL particles from oxidative damage. The olive constituents subject to the health claims include the olive fruit, olive mill waste waters, olive oil and olive leafs, and is supported for polyphenol such as hydroxytyrosol and oleuropein.
The panel has also established that to benefit from olive polyphenol’s antioxidant properties, a minimum of 5 mg of hydroxytyrosol and its derivatives should be consumed daily. The panel noted also that the concentrations of polyphenol’s in some olive oil maybe too low to allow for the consumption of the suggested minimum dosage.
“This is the validation of CREAGRI®’s decade long research with the use of olive polyphenol derived from the juice of organic olives to improve cardiovascular health, and to manage cholesterol,” affirms Roberto Crea, CREAGRI®’s founder and CEO, “It marks a milestone in the history of dietary supplements and it is the first time that something other than olive oil is formally recognized as a viable source of hydroxytyrosol and antioxidant polyphenol. The stamp of approval of the top European Safety Authority for dietary supplements can now be attached to hydroxytyrosol based ingredients and products such as Hidrox™ and Olivenol™ Plus. In addition, it opens the unique opportunity for companies (especially CREAGRI®) to expand on beneficial claims based upon positive clinical experience”.
CREAGRI®, which produces Hidrox™, a patented formulation of hyrdroxytyrosol, and the Olivenol™ Plus line of dietary supplements, has been at the forefront of the research and the development of products featuring the power olive polyphenol, and had already established almost 7 years ago that hydroxytyrosl is effective at concentrations as low as 5 mg per daily serving. In recognition of CREAGRI®’s leadership in the field of antioxidant polyphenol recently Nutraceutical Business Technology magazine has named the company among the finalists for the NBT Awards in two categories: Most Innovative Ingredient; and Outstanding Application in Health Management. One of the most sought after awards in the nutraceutical industry the NBT Awards are bestowed on companies which express a clear leadership in their field of activity and have a knack for innovation. The awards will be conferred on May 11, 2001 in Geneva during the VitaFoods Europe Exhibit and Conference.
About Hidrox
HIDROX™ is CREAGRI®’s trademarked hydroxytyrosol formulation, a powerful polyphenol scientifically recognized for its anti-oxidant properties and efficacy in heart and joint health. HIDROX™ is the only olive polyphenol formulation with GRAS certification, meaning that it has been subjected to the most comprehensive set of safety and clinical efficacy tests. HIDROX™ is also covered by the largest number of international patents for applications that include hydroxytyrosol and olive polyphenol. It is available in three forms to fulfill a variety of applications: HIDROX™ 12% Total Polyphenol (6% hydroxytyrosol) freeze dried powder, HIDROX™ 6% Total Polyphenol (3% hydroxytyrosol) powder and liquid HIDROX™ 0.5% total Polyphenol. All products are available in volumes ranging from kilograms to metric tons and can be ordered directly from CREAGRI®.
ABOUT Olivenol™ Plus 2X
A stronger formulation of the already popular Olivenol™ line of dietary supplements, the new Olivenol™ Plus 2X is the latest result of the safety and efficacy research conducted by CREAGRIⓇ in the field of olive polyphenol and hydroxytyrosol. Totally safe, natural and derived from the juice of organic olives, each capsule Olivenol™ Plus 2X delivers double the concentration of hydroxytyrosol and sets a new bar for any existing dietary supplement available on the market today for a true, bioavailable antioxidant, anti-inflammatory and immune modulating natural formula.
About CREAGRI
CREAGRI® Inc., a California company, is the leading manufacturer of HIDROX®, a proprietary hydroxytyrosol-rich ingredient. Its goal is to promote health and wellness by creating superior natural products that strike a balance between nature and technology. The company develops science-based processes that are environmentally friendly and compatible with sustainable agricultural methods.
ABOUT The NBT Awards
The NBT Awards, in partnership with Vitafoods, recognize excellence in R&D, marketing, business and technology within the nutraceutical industry, across the entire sector, looking at ingredients, production, finished products, applications and business practices. The mission is to deliver a set of benchmarks that will provide a pan-European/global audience of nutraceutical professionals the opportunity to recognize significant developments in quality of service, health management, research and development, and relationship management, and will also provide a recognized and tangible reward for the successful companies.
ABOUT EFSA
The European Food Safety Authority (EFSA) is the keystone of European Union (EU) risk assessment regarding food and feed safety. In close collaboration with national authorities and in open consultation with its stakeholders, EFSA provides independent scientific advice and clear communication on existing and emerging risks.
For more information about CREAGRI®, visit www.CREAGRI.com
For more information about OLIVENOL™ Plus 2X, visit www.olivenolplus.com
For more information about the awards visit http://www.nbtawards.com/nbta/index.html
For more information about EFSA visit www.efsa.europa.eu
WebWireID145722
Subscribe to:
Posts (Atom)