Category: Education

Olive oil’s health benefits explored at Yale School of Public Health symposium

“Yale’s Olive Oil and Health symposium drew a deeply invested group to New Haven this month—chefs, growers, importers, scientists, associations of producers, entrepreneurs and business people—to celebrate this amazing fruit juice and begin mapping out a new olive institute at the Yale School of Public Health.
Olive oil is the cornerstone of Mediterranean nutrition and speaker after speaker cited its vital role in better health outcomes throughout the region. Athanasios Panagiotopoulos, the mayor of Delphi, Greece, home to the Delphi Grove, a UNESCO world heritage site, was among the international attendees.
“There is no greater crisis in public health today than diet, diabetes and cardiovascular diseases,” Sten Vermund, dean of the Yale School of Public Health, told the gathering in Winslow Auditorium in his opening remarks for the two-day event that begin on October 3.
An olive oil institute at the Yale School of Public Health would include research in chemistry, and metabolomics to develop assays and datasets to enhance further health research. “We are extremely excited about the interest from around the world in participating in an interdisciplinary and multidisciplinary institute that will fill such an important void, said Professor Vasilis Vasiliou, chair of the YSPH’s Department of Environmental and Health Sciences.
For decades Americans have been told to reduce calories and cut fat, even healthy fat like olive oil. “We are paying a hefty price for that,” said Rafi Taherian, associate vice president of Yale Hospitality. Over the last decade, he has spearheaded a shift toward Mediterranean-style nutrition—rich in vegetables, seafood, legumes and extra virgin olive oil (EVOO), among other staples—in the university dining halls, increasing the consumption of produce by over 40 percent.
The symposium was organized by Tassos C. Kyriakides, an olive oil sommelier and associate research scientist in biostatistics at the Yale School of Public Health and director of the VA West Haven Cooperative Studies Program coordinating center, “It is time to bring together people from all the olive oil sectors to break down silos, open up the olive groves and find ways to support and enhance their work with this amazing fruit and inform future research directions,” he said.
Health benefits
Olive oils that are high in oleocanthals have high profiles for bitter taste receptors and have a peppery affect at the back of the throat. This pungency is associated with many health benefits—a reduced risk for cancer, Alzheimer’s and other neurodegenerative diseases and added protection against viruses, said Catherine Peyrot des Gachons of the Monell Chemical Senses Center in Philadelphia.
In addition to prevention of neurodegenerative diseases, Amal Kaddoumi, a professor at the Harrison School of Pharmacy at Auburn University in Alabama, has found that EVOO increases the activity of the drug donepezil that is used to treat dementia.
Mary Flynn, an associate professor at the Miriam Hospital and Brown University in Rhode Island, has studied the effects of a plant-based olive oil diet since the 1980s. Albeit small in sample size, numerous comparative studies among cancer patients consistently show better weight loss compared to National Cancer Institute diet plans, and when the patients are given the opportunity to self-select which diet to follow for the final period of the study they largely choose the olive oil diet. Her data reflect improved weight, insulin, blood pressure and triglyceride levels.
By shifting to more plant-based meals on this diet, Flynn also finds that the money saved on groceries ($14.36 per week) not only reduces food insecurity, but also results in weight loss and reduced blood glucose. “Most Americans eat too much protein and that turns to fat,” said Flynn. With the decrease in fasting blood glucose, people don’t get hungry.”
It is time to bring together people from all the olive oil sectors.”
Tassos C. Kyriakides
Among the natural chemicals that make EVOO such a super food are oleocanthal, a phenolic compound, and elenolide which is associated with lowering hypertension. Exploring the line between food and medicine, Propopis Magiatis, associate professor at the University of Athens, is researching efficacy of medical foods, or nutraceuticals, supplements and drugs—a rapidly growing sector.
“Consumer education remains important in traditional olive oil producing countries, such as Greece,” said Maria Kapsokefalou, professor of human nutrition at the Agricultural University of Athens. Consumption of olive oil has dropped 50 percent in Crete since 1960 as the country has shifted from an agricultural to a service economy. Through genomic research, Kapsokefalou’s group is identifying specific healthy properties in cultivars to link quality with the genome.”

Yale school of Public Health Article: October 10, 2018

Extra Virgin Olive Oil Benefits for Your Heart Health

Learn more about the benefits of high phenol levels and good fats for you healthy lifestyle at Capizzano Olive Oils & Vinegars anytime.

[…]”Callie Exas, a registered dietician nutritionist from Brooklyn, New York, explained to Olive Oil Times how the new findings build on earlier research. Clearly, olive oil, especially extra virgin, is of considerable value for heart health.
“Studies show olive oil’s content of monounsaturated fatty acids, omega 3 fatty acids and antioxidants prevent blood vessels from hardening,” she said.” […] Read more…

https://www.oliveoiltimes.com/olive-oil-health-news/how-the-combination-of-olive-oil-and-sleep-can-prevent-cardiovascular-events/64331

Food is Medicine – Phenols in High Quality Extra Virgin Olive Oils – The Science

sensory evaluation with olive oil, great olive oil, taste olive oil, cooking with olive oil
UC Davis Olive Center Course January 2018

 

 

 

 

 

 

 

 

 

 

Defect Free Extra Virgin Olive Oils – UC Davis Olive Center Certification Course January 2018

Food is Medicine – Phenols in Extra Virgin Olive Oils – Conference January 2018 UC Davis

As science developed, we have learned that a significant amount of health attributes related to extra virgin olive oil are not only linked to its profile rich in monounsaturated fatty acids but also to its biophenol content. In the early days, total biophenol content was simply measured by measuring the reaction of this complex group of substances with a colorant (Folin-Ciocalteau). The darker the blue color developed from the reaction, the higher the level of biophenols. The actual level of biophenols was determined by a comparative scale measuring how much color was developed by known quantities of a standard phenol (either caffeic acid or garlic acid). Even when this method provided a reasonable indication, it was far from perfect as all different phenols react to the colorant in different ways. Furthermore, it did not tell us anything about the different groups of biophenols. As we know now, some of those biophenols have very specific health and sensory properties (i.e. Oleocanthal, which has important ant inflammatory action and it is responsible for the pungent feeling on the back of the throat).

Even when there are no limit for polyphenols in international standards, they are very effective antioxidants in olive oil and contribute significantly to oxidative stability, shelf life and health claims. Given the growing importance of these antioxidants, a new and more precise measuring method has been developed. This method utilizes High Performance Liquid Chromatography (HPLC). High Performance Liquid Chromatography (HPLC) is a form of column chromatography that pumps a sample mixture or analyte (in this case EVOO) in a solvent (known as the mobile phase) at high pressure through a column with chromatographic packing material (stationary phase). The sample is carried by a moving carrier gas stream of helium or nitrogen. HPLC has the ability to separate, and identify compounds that are present in any sample that can be dissolved in a liquid in trace concentrations as low as parts per trillion. Sample retention time (the time that it takes for each biophenol to exit the column) will vary depending on the interaction between the stationary phase, the molecules being analyzed, and the solvent, or solvents used. As the sample passes through the column it interacts between the two phases at different rate, primarily due to different polarities in the analytes. Analytes that have the least amount of interaction with the stationary phase or the most amount of interaction with the mobile phase will exit the column faster. A detector at the point of exit determines when and how much of each biophenol is sensed. The total amount of biophenols in this method is determined by adding the individual quantities of each measured biophenol.

There are typically more than 20 different biophenols in extra virgin olive oil. The prevalent classes of hydrophilic phenols found in EVOO are phenolic alcohols and acids (i.e. Hydroxytyrosol and vanillic acid), flavonoids (i.e. luteonin), lignans (i.e. pinoresinol) and secoiridoids. Among these substances the last two classes include the most concentrate phenols of EVOO. Secoiridoids, like aglycone derivatives of oleuropein, demethyloleuropein and ligstroside, are present in olive fruit as most abundant EVOO phenolic antioxidants. Several important biological properties (antioxidant, anti-inflammatory, chemo-preventive and anti-cancer) and the characteristic pungent and bitter tasty properties have been attributed to EVOO phenols.”

UC Davis Olive Center 2018 Conference

Olive Oil Skincare and Haircare Accolades

Extra Virgin Olive Oil for hair and skin.

 

 

 

 

 

 

 

 

 

We are sharing accolades with our Olive Oil Skincare products. Of course all of us that use these products for hair and skin already know the results without spending a fortune! If you have not tried our products stop in and learn more about them. 💚

We also make our Skin Essential Olive Oil Cleanser and Moisturizer in small batches with the seasonal certified highest polyphenol olive oils and organic essential oil. Try them for yourself to see and feel the results. The Benefits: anti-inflammatory, anti-bacterial healing properties with ultra-premium extra virgin olive oils.

 

This Green Beauty Company Uses Olive Oil To Make Your Skin Gorgeous

Give the Gift of Huge Flavors Simply

 

 

 

 

 

 

 

 

Holiday Message with WBLQ 1230 AM with Stephen and Suzanne from Capizzano Olive Oils & Vinegars!  Give the Gift of Flavors. Create HUGE flavors simply!