EXCELLENCE
There are many kinds of Olive Oil. Today we know that only the best ones have a good % of Omega 9 and can retain the olive polifenols. To achieve this, all the production process is key.
QUALITY = + polyphenols + stability + Omega9 – residues – oxidation - fermentation In order to obtain a quality oil there are many factors to be considered: the variety of olive, geographical location, soil type, irrigation, collection method and the olive pressing. To produce OA Omega9 all the production steps have been carefully studied to achieve the best olive oil.
OLIVE ACTIVE OMEGA 9 Excellence in each of the processes: Variety: Empeltre (black olive) very rich in polyphenols. Situation: Mediterranean, 500 meters high, argillaceous land (Matarraña). Cultivation: Humidity control for a higher quality fruit. Harvest: By hand, short maturity, small boxes, 5 hours from the tree to the mill. High quality products without damage nor fermentation. Pressing: Latest antioxidant technology – In cold conditions and without oxygen. Storage: 15ºC and without oxygen. Omega 9: a super quality Empeltre Oil The average of Empeltre oil composition is as follows, although it can vary by agrological medium where the olive grows and weather:
Compound Total Secoiridoids OH-Tyrosol Tyrosol Vanillic Vanillin Cumaric DHPEA-AC-34 Ferulic DHPEA-EDA-34 Pinoresinol P-HPEA-EDA Lignan P-HPEA-EA DHPEA-EA-34 Luteolin Apigenin
% 77.31 0.02 0.06 0.02 0 0.07 10.9 0 44.73 0 3.07 11.47 5.21 24.3 0.13 0.01
Ratio of unsaturated fatty acids / unsaturated = 5.62 Ratio of monounsaturated fatty acids / polyunsaturated = 5.21 Empeltre oil is high in polyphenols. Values range from 200-300 cafeic acid mg / kg oil (Folin-Ciocalteau method) analysis of polyphenolic compounds is as follows: The oxidative stability, parameter measuring the resistance to oxidation of oils, depends largely on the content of fatty acids and phenolic compounds.
Fatty acid
%
Palmitic acid (C16:0)
13.94
Palmitoleic acid (C16:1)
1.47
Estearic acid (C18:0)
1.38
Oleic acid (C18:1)
68.61
Linoleic acid(C18:2)
13.05
α-Linoleic acid(C18:3)
0.77
Total
99.22
The main characteristics of OA Omega 9 oil are the following:
• STABILITY • GOOD BALANCE BETWEEN OMEGA 3, 6 AND 9 • PROTECTION AGAINST LIPID PEROXIDATION • ANTIINFLAMATORY BUT NOT IMMUNOSUPRESSOR
Health
1º Balance of omegas in our organism: Omega 9 has an important role in the regulation of inflammation in the body and due to this role acts in balance with omega 3 and omega 6. The biological effects of omega 9 are generally mediated by their interactions with omega 3 and omega 6 fatty acids, however, this can only happen if the essential fatty acids (EFAs) omega 3 and omega 6 are present – if the body is under one of these essential fatty acids and cannot produce enough omega 9, it turns into an essential fatty acid, due to the body's inability to produce it. • Omega 9: Compensates Omega 3 and 6, deficiences or excesses. • Consuming more Omega 9 we balance our fatty acids profile.
2º Cellular protection:Given the obvious impact that cellular oxidation has on health, it is increasingly necessary to consider how the oxidative damage can be attenuated, since it is quite impossible to obviate. At first there are two solutions
Lipid peroxidation of the cell membrane
Cellular damage
Omega9: enriches cell membrane
Aging
Polyphenols : protect lipid peroxidation.
3º Omega 9 – inflammation and immune system Olive oil, as other oils, has a good anti-inflammatory function. Their regular use actually improves symptoms accompanying various inflammatory disorders because it suppresses the synthesis of various proinflammatory mediators. This anti-inflammatory effect is due not only to the presence of oleic acid, but also to the presence of substances in olive oil that also have an antiinflammatory effect, like polyphenols. However, in olive oil, and this really sets it apart clearly from other oils, the ability of regulate inflammatory response without affecting inmunologic activity. This has been verified by several test . Olive Oil: Better balance between antiinflammatory action and immunologic repercussion. ANTIINFLAMMATORY Omega 9 + Polyphenols
NOT IMMUNOSUPRESSIVE (lower synthesis of pro-inflammatory mediators IL-4)
4º Rich in polyphenols/Hydroxytyrosol: Antioxidant/Antiaging Electron scavenger, lipoperoxidation inhibitor, protective effect agains enviromental media, stable.
EG ACTIVE COSMETICS S.L.
info@egactivecosmetics.com www.egactivecosmetics.com
Avda. Diagonal 539, 4º1º 08029 Barcelona (Spain) Tel: + 34 93 209 32 32 Fax: +34 93 667 84 34