Due to the inadequacy of their inspections, oils that are defective and even mixed with other vegetable oils are on shelves and markets under the name of olive oil. Why doesn't the richness of 'polyphenol', which will meet the health expectation in olive oil, be seen in olive oil packages? There is a letter from the olive oil producer ... Answers are in that letter ...
After writing my thoughts on oil trends, söyle Tell me what oil you use ım, I received a letter from an olive oil producer. Semih Aydın reminds us that the olive oil, which is not known by the experts even though it is known, makes a healthy / useful but very little oil in the market by utilizing a report published by the European Food Safety Authority / EFSA. I'm sure if there are different aspects, the answer will come from other olive oil producers. In our Gusto pages, which are open to all kinds of opinions, Semih Aydın now says:
Özellik Polyphenol özellik is the özellik property that fulfills the health-beneficial expectation in olive oil ". However, you will not see any olive oil in the packaging. Because this feature is never mentioned by the brands in the market and the consumer is not informed. Already there are only two laboratories in Turkey also measure it. In order for olive oil to contain polyphenols, this value must be at least 130mg / L, according to the accepted international literature. The number of those who can produce this type of olive oil in the country does not exceed eight in a total of 1450 olive oil plants. Moreover, they do not produce all that.
Unfortunately, due to the delay in the existing and new markets and the lack of public controls, the legal framework that cannot go in parallel with these developments, unfortunately, defective olive oils in low categories and even oils mixed with other vegetable oils are found in shelves and markets under the name of olive oil. This situation creates a serious unfair competition against the acceptable olive oil producers considering human health and also damages consumers instead of benefit by irresponsibly deceiving them.
Health Benefits of Olive Oil: Polyphenols
In addition to its flavor, the beneficial effects of health benefits on cardiovascular system and its anti-aging properties are frequently recommended by medical circles, creating additional demands for olive oil even in traditional markets while USA, Australia, New Zealand, South America, Japan, Russia, It has also opened up new markets such as China. As can be expected, demand in new markets is not due to culinary diversification and taste, as with traditional consumers, but because of health benefits.
Oxidation reactions caused by time and life conditions in the human body cause the cells to wear out. Anti-aging agents that reduce the effect of these reactions and allow cell regeneration are known as antioxidants. Antioxidant substances found in fresh fruits and vegetables, olive oil obtained from fresh fruit is the highest proportion of others and is called polyphenols. It is only possible to maintain this substance in the olive oil and thus provide the expected benefit when consumed. If the temperature exceeds 28 ° C at any stage of production, the antioxidant properties of olive oil are lost even if the taste and flavor do not change with measurable quality values such as acid and peroxide. Apart from olive oil; from nuts such as walnuts, hazelnuts and sunflowers, corn, sesame seeds, flax and so on. vegetable oils produced from seeds do not have polyphenols.
