Herbal Compounds That Block Covid-19

PHENOLIC COMPONENTS

In recent years, many studies have been conducted on the effects of dietary components on health. Especially, studies on fats have gained importance when health problems such as increasing obesity are taken into account. Unfortunately, the increase in interest in oils does not mean that accurate information on this subject reaches consumers. The heart-friendly emphasis in margarine advertisements is a good example of this. In general, unsaturated fats are considered healthier than saturated fats. However, it is a known fact that the health effects of all unsaturated fats are not the same. Especially during the refining of unsaturated oils, there is a loss of components such as oil-specific phenolic components, which are small in quantity but whose effect may be significant. Since olive oil is a fruit juice obtained only by physical processes, it differs from other vegetable oils with this feature.

Olive oil is the main source of fat in the eating habit, which is called the Mediterranean diet in the world and has become very popular in recent years. Recent studies suggest that components in olive oil have far more positive effects than previously reported.

Phenolic compounds are components that improve both the positive health effects and flavor profile of olive oil. Although consumers see free acidity as the most important quality criterion in olive oil, the most important feature that distinguishes extra virgin olive oil from other oils is the minor components that make up approximately 2 percent of the oil. Among the minor components, phenolic components (polyphenols) constitute an important part. Another misconception that consumers have is that the bitterness and burning of olive oil are perceived as a negative feature. Burning and bitterness are positive properties for olive oil and are indicators of excess phenolic components. These compounds, which are very important in olive oil, are affected by various conditions. It is necessary to take precautions to ensure the protection of these special and important compounds, to be produced with the right processes, and to store the olive oil in good conditions, starting from the cultivation stage of the olive.

Polyphenols occur naturally in plants. Unlike vitamins and minerals, they are not essential nutrients, but they contribute to many mechanisms with their beneficial effects on the body. Fruits and vegetables are sources of polyphenols. Other sources include nuts and seeds, cocoa products (eg dark chocolate), whole grain products, tea and coffee, and red wine. Polyphenols are known for their antioxidant properties.

There is evidence that polyphenols inhibit cancer formation and tumor growth. Polyphenols can interfere with reactive elements and cancerous and mutated cells, activate the main proteins that control cell proliferation, and prevent the emergence of certain cancer-related genes. It is now possible to reach many articles published by important institutions on these subjects on the internet.

Our body cannot benefit from all the polyphenols in every fruit and vegetable. For example, although there is 5000 mg/kg of polyphenol in apples, it can only take 0.2% of it. However, it can absorb 90% of the polyphenol olive oil drunk on an empty stomach, and can absorb 45-55% of the beneficial compounds in it. In simple terms, 10 soldiers can be sent to the body, as in the apple example, while 450 soldiers can be sent with 900+ polyphenol olive oil.

If you want more information about the phenolic compounds in olive oil, you can refer to our article in Bilge Tree Magazine published in March 2019 ( https://www.tlosolive.com/blog/icerik/polifenol-nedir-bilge-agac-dergisi-ferhan-tolga-ozen ).

FENOLIVE

Not every olive oil has enough phenolic compounds. In fact, each olive variety has different amounts of phenolic compounds. In order to obtain an oil rich in polyphenols, the right olive varieties and olive trees in the right region should be selected. The fruit of any tree with hail hit or fly wound should not be used. Olives must be carefully picked from the tree. Picking it up with a pole and dropping it to the ground initiates oxidation in olives. The phenolic compounds in it begin to disappear. In Fenolive series products, we collect all the product one by one by hand. As the olive waits, oxidation continues. At Fenolive, we squeeze the product we carry in the crates within 4 hours. Phenolic compounds in olive oil do not like heat and contact with air at all. They are lost in the heat, fly away in contact with air. Therefore, the squeezing should definitely be below 27 degrees, that is, it should be cold pressed. Although the name of the stone mills sounds good, they get lost there too, as the air contact is high. After tightening, the oil should be well protected. We use special tanks produced for this purpose, the mouth of which is called Italian lid, made of steel approved by the Ministry of Health. As the oil in the tank empties, we press nitrogen gas to prevent air contact.

In summary, our sole purpose in the Fenolive series products is to capture very beneficial compounds for health, pass them on to oil at the highest level and protect them. While we produce 1 kg of oil from 3.5-4 kg of olives when producing normal hot pressed oil, in Fenolive, in early harvest, when we obtain 1 liter of oil from 50 kg of olives. In flat land, we are happy when a worker collects 100-120 kg in mixed harvesting, while 20 kg in Fenolive per day.

Fenolive series products are in the category of "Healthy Natural Extra Virgin Olive Oil" in accordance with the European Union Health Declaration. They are grouped according to the amount of polyphenol they contain. 350+ means that there are 350 or more mg/kg of phenolic compounds in them as of the date of production. These measurements witness samples are determined and made on a tank basis in laboratories approved by the internationally recognized IOOC (International Olive Oil Council), and the measurement report is sent to you with the product.

There may be differences between the reports of products with polyphenols in the market in terms of measurement methods/reporting methods. If the same product is reported using a different method, it is possible to publish a report with a much higher figure. But we are one of the internationally recognized methods developed by the IOC, Doc. We report in tyrosol according to No. 29. You can find the details of the subject in our " Polyphenol Measurement Reports and Differences in the Market " blog.

 

Our excitement is even greater with our new product 1050+ this year... The biggest proof that we do our job with love... The biggest proof that we are trying to surpass ourselves... It is proof that we don't say anymore what polyphenol comes out of a garden, and we work hard to find polyphenol. ..

What is polyphenol? What benefits does it have? You can find answers to many of your questions such as " The Miracle of Olive Oil " in our blog.

SUMMARY, NOT EVERY OLIVE OIL...

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