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Helea launches premium Greek EVOO with anti-inflammatory & anti-oxidant action

The Pharmaceutical Department’s Laboratory of Pharmacognosy and Natural Products Chemistry of the University of Athens analyzed Helea’s extra virgin olive oil from Strefi Messinias and found remarkably high concentrations for oleocanthal (399 mg/kg versus an average of 99 mg/kg) and oleacein (283 mg/kg versus an average of 48 mg/kg), two of the main polyphenolic compounds responsible for the anti-inflammatory and anti-oxidant action of olive oil.

Based on this 2-year analysis of more than 250 samples published in the Journal of Agricultural and Food Chemistry, the polyphenolic content of Helea olive oil is more than triple compared to the average extra virgin olive oil and the highest ever registered for a Greek olive oil according to this UoA report.

Oleacein is a derivative of oleuropein and the most powerful antioxidant constituent of olive oil.

Oleocanthal is said to have potential to inhibit tumor growth, to offer protection against Alzheimer’s disease and to be a COX-1 and COX-2 inhibitor. It is responsible for the pungency that comes from unripe olives in fresh olive oil and that irritates the throat. Chronic exposure to low doses of anti-inflammatory agents like oleocanthal offers protection against cardiovascular diseases and aging.

Helea’s network of experts have tasted and analyzed in the lab more than 100 olive oils to discover and procure this unique extra virgin olive oil for our customers, thus delivering on our promise to source the best of each year’s production.