W530191
Olive oil
extra virgin, Certified organic (NOP)
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About This Item
organoleptic:
green; oily; sweet
grade:
Certified organic (NOP)
Halal
Kosher
Halal
Kosher
biological source:
Olea europaea
food allergen:
no known allergens
Recommended Products
biological source
Olea europaea
grade
Certified organic (NOP)
Halal
Kosher
origin
Tunisia origin
refractive index
n20/D 1.469
density
0.910 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; oily; sweet
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General description
Extra virgin olive oil (EVOO) is generally obtained from the mesocarp of the olive fruits by mechanical pressing. Its health-promoting and protective effects may be due to the presence of phenolic compounds that possess antimicrobial, antioxidant and anti-inflammatory properties.[1] Oleocanthal, a component of newly pressed extra-virgin olive oil shows potent anti-inflammatory activity similar to ibuprofen.[2] Another component, hydroxytyrosol is reported to be a potent antioxidant.[3]
Biochem/physiol Actions
The health benefits of olive oil result from its higher proportion of monounsaturated fats, as well as its antioxidant constituents: hydroxytyrosol, oleuropein and oleocanthal.
Legal Information
Certified organic by MOSA
Storage Class
10 - Combustible liquids
wgk_germany
awg
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
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Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol.
Deiana M, et al.
Free Radical Biology & Medicine, 26(5), 762-769 (1999)
Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.
Beauchamp GK, et al.
Nature, 437(7055), 45-46 (2005)
Miguel A Martínez-González et al.
The British journal of nutrition, 112(2), 248-259 (2014-04-30)
Increasing evidence suggests that the Mediterranean diet can reduce the risk of CVD. Olive oil is the hallmark of this dietary pattern. We conducted a meta-analysis of case-control, prospective cohort studies and a randomised controlled trial investigating the specific association
Mireia Urpi-Sarda et al.
Pharmacological research, 65(6), 577-583 (2012-03-28)
Previous epidemiological and feeding studies have observed that adherence to Mediterranean diet (Med-Diet) is associated with reduced cardiovascular risk. However, the molecular mechanisms involved are not fully understood. Since atherosclerosis is nowadays considered a low-grade inflammatory disease, recent studies have
Efficacy of bioactive compounds from extra virgin olive oil to modulate atherosclerosis development.
José M Lou-Bonafonte et al.
Molecular nutrition & food research, 56(7), 1043-1057 (2012-07-05)
As olive oil is the main source of calories in the Mediterranean diet, a great deal of research has been devoted to characterizing its role in atherosclerosis. Virgin olive oil is an oily matrix that contains hydrocarbons, mainly squalene; triterpenes
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