Eleocanthal and oleasin levels are higher than the average of the international olive oil sampling samples (135 and 105 mg / Kg) included in the study conducted at the University of California, Davis.
The daily consumption of 20 g of the analyzed sample provides 20.9 mg of tyrosol and hydroxytyrosol derivatives (> 5 mg) and therefore the oil belongs to the category of oils that protect against the oxidation of blood lipids according to Regulation 432/2012 of the European Union. .
It is noted that the substances Eleocanthal and Eleacin have significant biological activity and have been attributed anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties.
The chemical analysis was performed according to the method published in J. Agric. Food Chem. 2012, 60 (47), pp 11696–11703 and J. Agric. Food Chem., 2014, 62 (3), 600–607 and OLIVAE, 2015, 122, 22-33.
An original recipe for hot cheese, consists of feta cheese and pasteurized sheep mizithra, Diamond mayonnaise and green hot pepper, enriched with flower milk,Extra Virgin Olive Oil *EROTOKRITOC* and Kozani *Yolk* extract.