MILESTONE®: THE MOST ANTI-OXIDANT OLIVE OIL IN THE WORLD
The phenolic constituents extracted from Olea Europea have recently emerged as potential therapeutic molecules for different diseases, including inflammation, cancers and neurodegenerative diseases. The health associated improvements can be observed within a period of 6 weeks. The most recent pharmacological evidence for the medical relevance of these phenolic compounds confirms the following:
1. CANCER PREVENTION
Cell oxidation is one of the major risks in the formation of cancer: the more susceptible the cell is to oxygen, the greater the risk of cancer. Olive oil phenols are known to be powerful antioxidants which may help to reverse oxidative damage that occurs in the aging process. A number of research studies have documented that high phenolic olive oil exerts a protective effect against certain malignant tumours (breast, prostate, endometrium, digestive tract, etc.).
Recent clinical studies have shown that the daily intake of high phenolic olive oil exerts powerful natural anti-inflammatory benefits for various health conditions. In fact, oleocanthal phenolic compound exhibits the same anti-inflammatory response in the body as NSAID ibuprofen, acting down the exact same pathways as a non-steroidal anti-inflammatory. However, unlike NSAIDs, which have many known side effects, olive oil is a natural anti-inflammatory agent that can be safely consumed by anyone.
3. CARDIO PROTECTION AND STROKE PREVENTION
The following health associated benefits have been confirmed:
- Significantly reduces systolic and diastolic blood pressure
- Prevents the oxidation of bad cholesterol LDL and
- May prevent the formation of dangerous thrombi in the arteries that may cause myocardial encephalopathy or stroke
- Results can be seen in less than 3 weeks
4. DIABETES TYPE-2 PROTECTION
Monounsaturated fatty acids such as olive oil may benefit insulin levels and blood sugar control, which can be especially helpful if you have type-2 diabetes. A recent study published in the scientific journal Diabetes Care showed that a diet rich in olive oil reduced the risk of type-2 diabetes by almost 50 percent compared to a low fat diet.
5. COGNITIVE FUNCTION PROTECTION
In the area of cognition, the effect of daily olive oil intake on the brain function has been confirmed. Research studies on older adults have shown that visual memory and verbal fluency can be improved with what the researchers called “intensive use” of high-phenolic olive oil. In particular, oleocanthal in extra virgin olive oil has the potential to reduce the risk of Alzheimer’s disease and the related neurodegenerative dementias that comes with aging.
6. SLOWING DOWN AGING
Research shows that vitamin E has antioxidant and anti-inflammatory properties. Both factors are important in skin regeneration and cell turnover, the process in which dead skin cells slough off and healthier, more radiant cells take their place. Vitamin E also protects skin from wrinkle-forming UV radiation and environmental damage.
7. OSTEOPOROSIS PROTECTION
High-phenolic olive oil consumption has also been found to fight osteoporosis by positively affecting the thickness of bones. Research scientists have concluded that it is a very promising candidate for future treatments of the disease.
8. PREGNANCY AND CHILDHOOD
Studies which demonstrate that babies born to mothers who consumed high-phenolic olive oil during the gestation period showed better post-natal development than those born to mothers who did not, or who consumed it in negligible amounts. This data is reflected in the child’s weight, behaviour, acquisition of psychomotor development and size during the first stages of growth.
THE CONTRIBUTION & FINDINGS
In 2015 a new phenolic substance was discovered in MILESTONE® Olive Oil, contributing to the on-going scientific olive oil research. The research output will be published by the Department of Pharmacognosy and Natural Product Chemistry, University of Athens, Hellas, at the end the research process.
Anti-oxidant profile – University of Athens & University of California, Davis, Center for Olive Oil Research