Masmana works only with the 'Kilis Yaglik' variety of olive. 

Masmana works only with the ‘Kilis Yaglik’ variety of olive.

It is not medicine. It is a food supplement. It has great importance in increasing body resistance and healthy living. However, it is not a substitute for medicine.

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.

The importance of polyphenols for olive oil is very high, because olive oil is the only vegetable oil containing polyphenols. The antioxidant content of olive oil is all about polyphenols. For polyphenols to be preserved in olive oil in a healthy way without being damaged, it is necessary to produce olive oil at low temperatures. Exceeding 27°C during production causes the increase of acids and peroxides and the loss of antioxidants, namely polyphenols. The most well-known polyphenol of olive oil is 'oleuropein'. This substance is found in fruit, leaves and branches. It is the main molecule that gives immortality to the olive tree. It is capable of destroying viruses, bacteria and fungi. However, the most striking effect is that it recognizes cancerous cells in a few milliseconds and breaks down the cell wall. Meanwhile, it is a smart molecule that does no harm to healthy cells.

Recommended Daily Intake: 1 tablespoon (14 ml)

When you put your “health” at the center of your life, the right product consumption becomes an important topic. Early harvest olive oils serve you in this respect.

Acid ratios play an important role in the quality of an olive oil. Likewise, its contribution to human health is an issue that should be taken into account. Early harvest olive oils are in the group of natural extra virgin olive oil with low acidity.

It is a product with vitamins E and K, as in its fruit. Bio phenols and antioxidant values are at the highest level. In addition, experts constantly tell us that we should meet some of our daily energy from
healthy fats (like extra virgin olive oils, which are monounsaturated fats)

It is a type of olive oil made without using, heat or chemicals. They crush olives and make dough. Then they apply a mechanical squeezing force to separate the oil from the dough.

According to European food standards, temperatures cannot exceed 27 degrees.Cold pressing can help olive oil retain its nutritional value, as nutrients and beneficial plant compounds can be broken down under high temperature.

Cold pressed extra virgin olive oil contains high amounts of monounsaturated fatty acids, polyphenols and antioxidants that provide many health benefits. It is very important for a healthy life.

Olive oil is one of the most sought-after flavors for tables. Olive oil, which has become the number one complement to meals with its distinctive taste. At this point, olive oil with polyphenols stands one step ahead thanks to its taste and aroma.

Olive oil with polyphenols has an aromatic and fruity flavor. It is very healthy to use in hot dishes such as grills and ovens, and in cold dishes such as salads and appetizers. With its intense aroma and dominant taste, olives can be delicious to use in hot dishes

Oleocanthal is a phenylethanoid, or a type of natural phenolic compound found in extra virgin olive oil

Oleocanthal has been shown to interfere with processes associated with many types of inflammation and inhibit the formation and growth of Alzheimer’s disease and cancer.”

The researchers found that Oleocanthal causes cancer cells to break down and die very quickly, performing a programmed cell death known as apoptosis, within 30 minutes instead of 16 to 24 hours

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.

It is effective in preventing and treating high blood pressure. It prevents cell death caused by high blood pressure. It protects the cells and the organism by preventing the accumulation of cells that coagulate the blood.

It prevents cardiovascular diseases by protecting the structure that plays a role in the expansion of the heart vessels. It reduces the risk of colon cancer, prostate, breast cancer. It alleviates certain side effects during cancer chemotherapy.

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.