Masmana works only with the ‘Kilis Yaglik’ variety of olive.
Polyphenol is an organic substance produced in plants and created to reduce oxidant stress in the body. Phenol is formed by removing a hydrogen from a benzene (C6H6) ring and replacing it with the -OH ion. Polyphenol, on the other hand, is formed by the bonding of more than one phenol group.
The most important role in the survival of the olive tree for many years falls to polyphenols here. This organic compound, which is found in the leaves, branches and most importantly the fruit of the olive tree, protects the tree against external attackers, oxidative radicals that will occur metabolically, and most importantly, cancer cells. This miraculous substance, which is not produced in our body, paves the way for people who consume quality olive oils to be healthier.
• What are the Phenolic components in polyphenol?
Mainly, we can count Tyrosol, hydroxytyrosol, oleochantal, oleuropein and oleuropein aglycons.
Masmana obtains High Polyphenol Olive Oils by hand-picking and processing within 4 hours during early harvest -September and October-. It is obtained with the "Cold Press" technique, taking into account the environment, light and temperature factors,
Polyphenol analysis has been carried out within the framework of the standards determined by the International Olive Council since 2005. Countries registered with the International Olive Oil Council primarily use HPLC equipment and COI methodology to measure bio-phenols.
• Unit of Measure: milligram / kilogram of fat (1 mg = 1 / 1,000 grams).
Although antioxidants have numerous functions and benefits in our body, we can summarize the main areas of use as follows:
Polyphenols in olive oil protect our cells from oxidative stress by neutralizing harmful radicals that may occur in our body.
By detecting the feeding ways of cancer cells, it prevents the spread of cancer and plays an important role in cancer treatment.
By regulating the cholesterol balance, it minimizes vascular occlusions.
Polyphenols have a positive effect on diseases such as heart diseases and blood pressure.
By regulating the hunger balance, it prevents the sudden rise of blood sugar. It is a very important nutritional supplement for diabetics.
In olive oil production, the early harvest of olives ensures that the harvest is high in terms of polyphenols. Olives are collected and processed when they are green at harvest time. It is known that the green color contributes to the polyphenol ratio and increases the nutritional values.
In addition to the contribution of high polyphenols to the human body in terms of health, the nutritive power of the olive is quite high during the ripening process. Polyphenols help protect the olive from external factors with the bitter taste it gives during the development process.
Recommended Daily Intake: 1 tablespoon (14 ml)
Oleocanthal is a phenylethanoid, or a type of natural phenolic compound found in extra virgin olive oil
Oleuropein is a substance found more in the fruit in the early stages of the olive fruit, the amount of which decreases as the ripening progresses, and its amount decreases over time and gives bitterness to the fruit.
Antioxidants can be briefly defined as molecules that fight free radicals in the body. It should not be forgotten that the increase in the number of free radicals is associated with lifethreatening diseases such as diabetes, heart diseases and cancer. However, antioxidants produced by the body are very effective molecules in the defense of free oxygen radicals formed as a result of normal metabolism
The aroma of Early Harvest Olive Oil is fruitier and sharper. The color of the olives collected for early harvest is green. The aroma of Late harvest Extra Virgin Olive Oil is lighter. Late harvest olive oil is a harvest made when the color of the olives is pink and purple
The color of the products collected for early harvest is green. In addition, the polyphenol material has antioxidant properties and has possible benefits for human health. Color is not a quality criterion in olive oil.