“London Health Olive Oil Awards”

London for the first time is a meeting point of the best olive oil producers in the world through a …
unique event with the theme the promotion of a health claim for the extra virgin olive oils.
Representative samples of extra virgin olive oil from all the countries and continents travel to Great Britain to participate in the International Competition of a health Claim for olive oil and Packaging of olive oil “London International Health Olive Oil Competitions 2017” (London IHOOC 2017) which will take place from 7 to 10 April in London.
The Contest will award prizes for “London Health Olive Oil Awards” for the category:
• Extra virgin olive oil health claim
This is a worthwhile initiative that’s looking to raise the bar very high for the emergence of olive oil with health claim as a product of υπερτροφής worldwide on international markets. The aim is to promote the idea that the quality of the extra virgin olive oil correlates directly with health benefits. Performed for the first time in the English market.
The Contest is the first international competition of the world, which will give awards to the olive oils that combine a high health protective action character but at the same time and right organoleptic characteristics.
For the sensory evaluation of the participants ‘ sample heading a large group of tasters will be Mr. Manolis Σαλιβαράς, with great experience and expertise in the olive oil, the group complement highly-regarded tasters judges from various countries.
The committee for the evaluation of phenolic components of the participants ‘ samples are the Mr. Prokopis Μαγιάτης, Mrs. Helen Mellios professors of Pharmacognosy and Chemistry of Natural Products, University of Athens, together with the scientific team, who in five years has innovative start certification of υγειοπροστατευτικών properties of olive oil. All of them are important representatives of the olive oil as a functional food on the global stage, who will rank the submitted olive oils according to their content of phenolic ingredients.
A large number of scientific studies have demonstrated that certain phenolic substances in the olive oil protect the cardiovascular system and the european legislation has been officially registered. The time has come for the olive oils that are rich in these beneficial substances to distinguish and be awarded.
The scientific team for the evaluation of phenolic components of olive oils of the Contest, headed by Mr. Μαγιάτη has shown that extra virgin olive oils contain a wide range of natural υγειοπροστατευτικών components, whose relative concentration vary very much in different varieties of olives. Many of these chemical compounds have been shown to possess antioxidant and anti-inflammatory properties and can protect the cardiovascular system. The term “total phenols” of an oil is acceptable as a measure of antioxidant capacity, but the “pharmaceutical” of the action can be derived from specific compounds. One example is the substances elaiokanthal and ελαιασίνη which are associated with the peppery sensation in the throat and bitter taste, respectively, caused by a number of fresh and high quality olive oils. These compounds contribute to the reduction of cardiovascular risk. In fact, the olive oil, which is rich in elaiokanthal and ελαιασίνη can be regarded as a natural superfood.
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This was found in a recent study on olive oil, presented by the Nutrition Department of the University Davis of California, and the Research Centre of Food of the ministry of Agriculture of the united states in California and attended by the responsible of the scientific team of the competition. In this research, it was studied whether the consumption of olive oil with different composition, may inhibit the aggregation of platelets in healthy men, and potentially protects against heart attack and stroke. It turned out that the oils rich in elaiokanthal and ελαιασίνη, inhibit significantly the aggregation of platelets, while the oil that did not contain these substances, but had an equivalent content of total phenolic (mainly in the form of free τυροσόλης) failed to produce this result. It is interesting that a significant proportion of volunteers who participated in the study showed a robust response similar to the pharmaceutical dose of ibuprofen.
The purpose of the organization of international competitions is to gather in the heart of Europe, significant representatives of the olive-oil production from all countries, highlighting the crucial value of and the role of international markets.
Participants will have the opportunity, among other things, to watch and learn everything needed for the latest developments and trends of the global market, to obtain authoritative information from the most specific and discover the best ways to promote and increase consumption of their product.
The Competition London International Health Olive oil Competitions 2017 (London IHOOC 2017) can take part producers of olive oil from all countries, by electronically completing the application form.