Recently, Boundary Bend, an Australian Olive Oil Manufacturer, released a media release stating that it had Cobram Estate California.
This combination was selected as the "healthiest Olive Oil on the Planet" in a Spanish competition that measured total polyphenol and oleocanthal levels in olive oil filed entries.
It's safe to say that Extra Virgin Olive Oils containing Phenolics are a lot more healthy than those who don't have them.
To gain an advantage in a highly competitive market, significant phenolic information material is being promoted by some Olive Oil companies today.
Forbes Magazine recently composed:
"Olive Oil can go as far as $150 and be packaged in a beautiful liter on popular websites provided it is accredited to have the most appropriate phenols -- chemical substances that according to EU research possess health-protecting qualities."
Leandro Ravetti (technical manager at Cobram Estate), stated that "this is interesting news" in the statement.
"We are proud that California oil has been given the recognition it deserves for its commitment to quality, freshness and taste"
Although some might argue that Cobram Estate is the most highly regarded Olive Oil company on the planet, this distinction of "healthiest olive oils" raises a critical problem. How can we determine if an Olive Oil is healthier than another Olive Oil?
The contest, called "The whole world's Greatest Health EVOO (Extra Virgin Olive Oil Contest)," was held at Malaga in May. Unfortunately, the results were not released. It did state that the entrances were rated according to their total polyphenols and oleocanthal levels.
Extra Virgin Olive Oil has phenolic chemicals (including oleocanthal) that are antioxidants that have been shown to stop the development of degenerative diseases such as cancer and heart disease.
But, are olive oils with additional antioxidants necessarily better than those that you use in small quantities?
After many years of research and millions-dollar scientific tests, 81 mg has been approved as the optimal daily intake. It is possible to ask: What is the best variety of phenols?
Gary Beauchamp was the president emeritus at the Monell Chemical Senses Center, Philadelphia, who discovered oleocanthal. He said that people don't always recognize the truth.
It is quite safe to conclude that EVOOs (Extra Virgin Olive Oils), containing phenolics and specifically oleocanthal (amounts that can be about realized from the pungency and throat irritation of an olive oil) are healthier than those without them. Also, it is more likely that people with greater amounts are more likely to perform better than people with less. It is not impossible that more is better.
Some medical professionals have already praised antioxidants in capsules form as they can be too strong a factor. Jim Kerr, a pharmacist at the University of Alberta at Edmonton stated in an interview with CBC News that "you will get into a place and sometimes even early, that the doses became hazardous."
Keller stated that advertisers have promoted the notion that a little bit is good, a lot of it is better, and a lot of it is really great, but that's not true." Keller, who has been studying the effects completely free radicals since the 1970s according to CBC.
Beauchamp argued that too much water can cause health problems, so it is reasonable to suppose that there are phenolics that are not safe to consume. Because there are so few human experiments that attempt to answer this critical question, we don't know what the optimal ranges are.
It could be that the film is more technical than that.
However, experts agree that it could be a while before we can say for sure that Olive Oils with higher levels of phenols or other components are better for everyone.
Frequency, or how often people have the nourishment, can be more important than effectiveness. The best olive oil may seem to be the most delicious.