High-polyphenol olive oil

Ultra high polyphenol olive oil for cardiovascular wellnessUltra-high-polyphenol extra virgin olive oil, antioxidant and cardiovascular protection in a bottle.This is a practitioner grade supplement. Depending on availability, it may include Zinzino. If that brand is unavailable, your practitioner will recommend the most evidence-backed option for you.R.E.V.O.O (Revolutionizing Olive Oil) is an ultra-high-polyphenol EVOO with a minimum 3000mg polyphenols per litre, significantly above the EU health claim threshold, providing exceptional oleocanthal, oleuropein and hydroxytyrosol content. Zinzino R.E.V.O.O Revolutionizing Olive Oil 250ml Nature’s liquid gold in a bottle. Capture the essence of the Mediterranean diet with this exclusive, proprietary extra virgin olive oil with pre-harvest Koroneiki olives from Cyprus. An aromatic, potent and truly revolutionary addition to any meal thanks to the extremely powerful concentration of bioactive antioxidants from polyphenols, 30 times higher than regular olive oil, which help protect the fatty acids in your blood from oxidative stress. R.E.V.O.O also has a fuller spectrum of other important nutraceutical bio-active compounds like maslinic acid, squalene, vitmain E, when compared to standard extra virgin olive oils. The olives are harvested from organic olive trees because these olive trees naturally produce more phytoalexins i.e. plant defence compounds to build their immunity and defense against biotic (living insects etc) and abiotic (climatic UV / environmental pollutants ets) attacks. These bio-active defense chemicals make the olive tree a champion of tree-longevity and hence protect the tree and its fruits. These same bioactive compounds and are important for human health too. The new patented technology used to press R.E.V.O.O is purposely designed and built so that the fullest spectrum and maximum level of the nutraceutical compounds and beautiful aromatics are protected and collected in every drop at revolutionary high levels. Much of these sought-after compounds are normally lost or greatly reduced by most standard olive oil pressing methods. The R.E.V.O.O process Like every natural product, R.E.V.O.O starts in the the orchards but it’s the process that makes this high phenolic olive oil exceptional. Before pressing, the harvested olives are selected so that only the healthy olives are pressed. Twigs and leaves are cleaned out. Then the olives are thoroughly washed ensuring all environmental surface contaminants are removed. The pressing: R.E.V.O.O oil is purely mechanically pressed under cold-pressed processing conditions. The difference is the radically re-thought ‘enclosed & continuous’ system into which NO additional process aids, such as water, are added. Also, because the process is continuous and not batch-pressed, all critical process conditions are continuously monitored, controlled, and optimized to maximize natural enzymatic reactions: totally unique! Most standard extra virgin olive oil systems, adding process aids like water and allowing uncontrolled air (20% Oxygen) into the process causes instant damage by oxidation and hydrolysis which greatly reduce the potency of nutraceuticals and dramatically decreases shelf life. Not so in the R.E.V.O.O process. Every stage of the R.E.V.O.O process has been rethought and designed to gently and effectively capture the goodness inherent in olives. Olives contain two liquids, olive juice-water and olive oil. The R.E.V.O.O process uses gentle natural forces and advan What's in it Ingredient Form Dose Notes High Polyphenol Extra Virgin Olive Oil Liquid oil 1 to 2 tablespoons daily A minimum 3000mg polyphenols per kilogram, far above standard EVOOs. The most bioactive olive oil for cardiovascular, antioxidant and anti inflammatory support. Oleocanthal Naturally occurring Key compound The polyphenol responsible for the peppery throat sensation. Natural COX inhibitor with evidence for neuroprotective and anti inflammatory effects. Hydroxytyrosol and Oleuropein How to take 20ml daily, drizzle over food, take from a spoon, or incorporate into dressings. Do not heat, polyphenols are degraded by cooking. Clinical evidence Schwingshackl & Hoffmann (2014), Monounsaturated fatty acids, olive oil and health status (Lipids in Health and Disease) Olive oil and cardiovascular health review