Properties

Properties of the extra virgin Olive Oil

Protection of the cardiovascular system


Researchers from Minnesota’s University, discovered that despite Greeks and other Mediterranean nationalities are consuming fats like the Americans, they have less percentages in heart diseases. What differentiates Mediterranean diet is the consumption of extra virgin olive oil which is rich in monousaturated fats (oleic acid). What is desirable for the protection of the cardiovascular system is the maintenance of total and LDL cholesterol at low levels and HDL at high levels. We can understand the importance of consuming extra virgin olive oil from the following

Cholesterol

Consumption of extra virgin olive oil helps reduce LDL (bad) cholesterol and increases HDL (good) cholesterol

Fat in the diet

Researchers have found that a low-fat diet can lower total cholesterol and lower HDL (good) cholesterol. On the contrary, a diet rich in fat based on extra virgin olive oil contributes to the reduction of total cholesterol but also to the increase of HDL (good) cholesterol.

Saturated fatty acids are found mainly in meat and cause an increase in LDL cholesterol thus increasing the chance of increasing atherosclerosis. Polyunsaturated fats are found in vegetables, nuts, seeds, grains. They cause a decrease in LDL cholesterol but also a decrease in HDL cholesterol which reduction is not desirable. There is evidence that over-consumption of polyunsaturated fats can cause more harm than good because they increase the risk of nervous system problems, connectivity of brain synapses, bladder stones and even cancer. Monounsaturated fatty acids are found in all fatty foods in varying amounts. They cause a decrease in LDL and an increase in HDL cholesterol. Olive oil has the lowest content of saturated and polyunsaturated (on average it contains 10 - 15% saturated, 8-9% polyunsaturated) and the most important has the highest content of other oils in monounsaturated (75 - 80%).

Other beneficial properties of olive oil

Vitamins

Contains antioxidants. Specifically, it promotes the synthesis of β-carotene (provitamin A) and tocopherol (vitamin E) within the gastrointestinal tract. 88% of the vitamin E contained in extra virgin olive oil and is in the form of α - tocopherol which is easily synthesized by our body. The above antioxidants are very important because they inhibit the oxidation of LDL lipoproteins which can cause cell damage in general, nerve cells, arteries and lead to atherosclerosis, coronary heart disease and even cancer.

Assimilation

Helps digest other fatty and non-fatty foods. This is due to the fatty acids in its composition, its ability to facilitate the secretion of bile and the presence of certain micronutrients such as chlorophyll and pheophytin that help increase the secretion of the digestive tract.

Olive oil is assimilated by the human body to such an extent that it is considered ideal, since the absorption of its good components such as vitamin E and especially phenolic antioxidants is achieved.

It has anti-aging properties. Vitamin E and generally the phenols and polyphenols contained provide a defense against fatty acid oxidation and consequently the formation of free radicals that lead to the destruction of aging and cancer. Vitamin A also prevents and therefore minimizes the formation of wrinkles

Development

It can correct bone calcification due to the oleic acids it contains, contribute to the formation of strong bones in children and prevent the loss of calcium from bones in adults

It affects the development of the central nervous system as well as the normal development of children.

In addition

Protection against rheumatoid arthritis

In addition to the fat-soluble vitamins A, D, E, K contained in olive oil, it also contains Chlorophyll, rich in magnesium, which supports the creation of healthy red blood cells.

From the above we see that olive oil has beneficial properties in almost all bodily functions, such as brain development, bone growth, digestion, anti-aging of cells, skin and hair condition, metabolism and resistance to plaque formation in the blood vessels. The documented finding that the longevity and vitality of the Cretans is mainly due to their diet with plenty of olive oil proves the biological and nutritional value of the product. And while the biological and nutritional value is superior to other vegetable oils, their caloric value is the same.

Properties of BIO -Herbs

DICTAMUS


DICTAMUS (Origanum dictamnus) is an endemic herb of Crete and its name comes from the words Dikti (mountain of Crete) and shrub. Its largest populations are found in the eastern part of the island, while it is known by many popular names, each of which refers to some of its properties.

That's why it is called Erontas or Eros, Staiatochorto, Adichtaios, Stomatochorto, Stomachochorto. According to tradition, one theory for naming it as love is that it was so named, because the points that arise are so steep and difficult to approach that only someone in love would risk approaching and cutting it, offering it to his beloved as a sign of faith and eternal love.


Diktamos in the ancient years was considered to be a cure for all ailments, stomach, digestive system, spleen, currents and arthritis, uterus and dystocia as first mentioned by Hippocrates.

An endemic plant of Crete with world fame, DICTAMUS is known since the Minoan era and with special references to its medicinal and healing properties by experts of antiquity such as Hippocrates, Theophrastus and Dioscorides.


Use: as a herbal infusion with a spoonful of thyme honey.

OREGANO


Like almost all the herbs of Crete, OREGANO has been used since antiquity. The ancients used it as a spice but also as a medicine. Dioskourides recommended it to those who showed loss of appetite while the oregano decoction was believed to cure abdominal cramps and treat poisoning.

The image of our grandparents hanging - almost reverently - bunches of wild oregano upside down in the cellar is the first thing that comes to mind when we smell even today its aroma, an aroma that forced us then the first bite on the table to be from the village salad, an aroma that even today tickles our palate in his memory.


The word "oregano" comes from the Greek "oros" (mountain) and "ganos" which means bright, so "oregano" means "bright mountain", and the view of the mountains with herbs is indeed bright, as the white flowers shine like pearls under the Cretan sun!


The aroma of oregano (Origanum vulgare) is probably the first thing that comes to mind when we talk about Cretan traditional dishes. Blessed again, Crete has the right microclimate so that the oregano found on the island has recorded the highest percentage of essential oils in the world.


Use: as a herbal infusion with a tablespoon of thyme honey 2-3 times a day kitchen spice.

MAJORY


At the places where we find Malotira, we will meet another endemic and very aromatic plant of the island. The Cretan marjoram (Origanum microphyllum) is a "pair" with malotira not only in the mountains of the island but also in the unique herbal mixtures that the locals used to drink from ancient times.


It is related to oregano and dictamus but it has its own special and characteristic aroma, which really fascinates us. A delicate and at the same time intense aroma, enclosed in a plant with very small purple flowers and gray-green leaves, beautifully arranged in long slender shoots. Marjoram looks fragile but manages to survive in the adverse conditions of the mountain tops of Crete for centuries!


Use: as herbal infusion with a spoonful of thyme honey 2-3 times a day, essential oil and cooking spice.

The product descriptions come from the literature and are for informational purposes only, they are in no way a prescription or advice.

Properties of the Olives

  • Reduce fluctuations in blood pressure.
  • They protect against anemia (iron deficiency).
  • They provide essential vitamins and amino acids.
  • They eliminate excess cholesterol from the blood.
  • They enhance fertility and the reproductive system.
  • Just one cup of olives is a great source of iron (4.4 mg).
  • Olives have also been proven to be an aphrodisiac food.
  • They are an excellent source of dietary fiber, as an alternative.
  • They contain oleic acid, which has beneficial properties for protecting the heart.
  • It is a very good source of vitamin E. They protect cell membranes against diseases such as cancer.
  • They are nutritious and rich in minerals such as sodium, potassium, magnesium, iron, phosphorus and iodine.
  • Eating olives can improve the appearance of wrinkles by 20%, as they contain oleic acid, which keeps the skin soft and healthy.
  • They also help your body increase the production of adiponectin, a chemical that burns fat for up to five hours after consumption.
  • They play an important role in maintaining a healthy immune system, especially during oxidative stress and chronic viral diseases.
  • They contain polyphenols, a natural chemical that reduces oxidative stress in the brain. So, by consuming a portion of olives daily, you will have an improvement in your memory of up to 25%.
  • By consuming just 10 olives before a meal, you can reduce your appetite by up to 20%. This is because the monounsaturated fatty acids in olives slow down digestion and boost cholecystokinin, a hormone that sends signals of fullness to the brain.

The product descriptions come from the literature and are for informational purposes only, they are in no way a prescription or advice.