Extra Olive Oil.

The most important qualifier for extra virgin classification is the "absence of sensory defects and the presence of some olive fruitiness."

-- International Olive Council

Many factors will determine the flavor of olive oil including age, type of varietal, where it was grown, climate, rainfall, etc. Also, when the olives are picked will have a big influence. Olives picked when more green tend to have a more robust, peppery, pungent flavor. Olives picked when more ripe, tend to have a softer, more buttery flavor. Bitterness and pungency decline as olives ripen, and oil made from ripe olives can have little or none of those qualities. Ripe oils are also less stable, since bitterness and pungency indicate the presence of antioxidants that preserve freshness. The shelf life of a properly stored high polyphenol olive oil can be up to two years. A ripe, low-polyphenol oil can become rancid in half that time. Degree of ripeness is a question of style and a regional or personal preference. It is important to remember that there is a difference between olive oil tasted straight out of a glass and olive oil used on food. The bitterness and pungency of an oil are much less prominent when the oil is paired with the right food.

The Antioxidant Activity of Polyphenols in Olive Oil Has Shown Promising Results with Respect to:

ATHEROSCLEROSIS.
Oxidized low-density lipoproteins (LDL) contribute to the progression of human atherosclerosis. Antioxidants have been shown to prevent LDL modification. The beneficial effects of a Mediterranean diet may be defined by the unique antioxidant properties of its phenolic compounds.

ANTIMICROBIAL ACTIVITY.
Olive polyphenols have been demonstrated to inhibit or delay the rate of growth bacteria such as Salmonella, Cholera, Staphylococcus, Pseudomonas, and Influenza in vitro. These data suggest a potential role of olive water polyphenol antioxidants in promoting intestinal and respiratory human and animal wellness, and as an antimicrobial food additive in pest management programs.

CANCER.
There is a growing body of evidence that reactive oxygen species are involved in the etiology of fat-related neoplasm, especially in patients suffering from predisposing inflammatory conditions where high quantities of reactive oxygen are produced. Recent studies have shown that the abundant phenolic antioxidant fractions of olive oil have a potent inhibitory ability on reactive oxygen species associated with colon and breast pathologies.

OXIDATIVE STRESS FROM PASSIVE SMOKING
Recent studies which involve administration of the phenolic fraction from olive water in rats exposed to oxidative stress from secondary smoke, show a dramatic reduction of stress and protective activity by polyphenols in the diet.

SKIN DAMAGE AND PHOTOPROTECTION.
The skin damage produced by overexposure to sun rays and environmental stress is related to the destructive activity of free oxygen related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants, such as tocopherols, used by the cosmetic and pharmaceutical industry to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers

EFLA 717

Frutarom Switzerland Ltd.

Bursting with polyphenols, Pink Rock Rose Extract EFLA®717, produced according to GMP and ISO guidelines, offers new opportunities in the market for respiratory affections.

With EFLA 717 Pink Rock Rose Extract, Frutarom has launched the most recent natural health protection product for the respiratory system, the gastrointestinal tract, as well as the skin. The extract is manufactured from Pink Rock Rose (Cistus incanus L.), one of the plants with the highest polyphenol content worldwide, and enhances the body's own cellular protective mechanisms in its combat against environmental burden such as bacteria, viruses or pollutants.

The active ingredients profile of EFLA 717 Pink Rock Rose Extract is rich in polyphenolic compounds such as flavonols, proanthocyanidins and flavan-3-ols. This is also reflected in the quadruple characterization of the extract on polyphenoles, myricetin, quercetin and kaempferol.

Thanks to its spectrum of ingredients, EFLA 717 Pink Rock Rose Extract helps prevent and treat infectious and inflammatory respiratory diseases such as catarrh, bronchitis and common cold. To date, echinacea has dominated this market and enjoyed growing potential. Moreover, EFLA 717 Pink Rock Rose Extract is supportive in treating heartburn, spasms and diarrhea. It mediates a gastroprotective effect and is beneficial in treating acne and neurodermitis.

As a monocompound or in combination with minerals, vitamins or other herbal extracts; and as a form of natural health protection, EFLA 717 Pink Rock Rose Extract offers manufacturers of phytopharmaceutics, dietary supplements and functional foods the possibility to enrich their product range with a new, premium extract in the target markets infection prophylaxis as well as gastrointestinal and skin health.