Did you ever wonder why your throat is sometimes tingling or even burning when you taste high quality Extra Virgin Olive Oil (EVOO)? Were you may be wondering what exactly is happening in your mouth? Yet, this reaction is a sign that you are tasting a high-quality product. For years EVOO has been judged exactly on this ability to make you cough. The more you cough, the better the quality. This response is indeed a sign for the purity of the oil. Some experts even grade the EVOO as one-cough, two-cough, even three-cough.
A 2011 study published on the Journal of neuroscience showed that the reason for this pungency of EVOO is the interaction of oleocanthal, an anti-inflammatory agent in the oil, with the TRPA1 receptor, a protein on the surface of cells at the back of our throat. Oleocanthal is a phenolic compound (polyphenols) of EVOO that has attracted much interest in the scientific community for its potential therapeutic efficacy against a variety of diseases. EVOO is one main ingredient in the Mediterranean diet and has been associated with many of its benefits as lower occurrences of cancer, cardiovascular and neurodegenerative diseases.
Several investigations have shown that the phenolic constituents of EVOO are responsible for these beneficial effects, as they have antioxidant, anti-inflammatory, and anti-thrombotic activities.
Polyphenols are a group of over 500 compounds, which are naturally present in plants and protect them from bugs and diseases. The content of polyphenols in EVOO depends on many factors as geographic regions of origin, cultivar, ripening stage, weather, harvest practices and irrigation of the trees and usually ranges between 100 and 300 mg/kg. Oleocanthal accounts for about 10% of the total polyphenols, yet this small amount is enough for reducing the risk of inflammatory diseases as arthritis, neurodegenerative diseases as Alzheimer and cancer. Current studies are focusing on better characterizing the specific mode of action of this compound to better exploit its therapeutic potential.
If you are now curious to know how much polyphenols our EVOO contains, here is the answer: The tests conducted on the 2019 KALI EVOO demonstrated a content of polyphenols of 671 mg/kg, a very high level if compared with the average values of many EVOOs. According to The European Union Health Claim Labelling Regulation 432-2012 olive oils with a polyphenol content of 250 mg/kg or more can claim to be healthy:
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 20 g of olive oil.
With its high polyphenols content, the organic KALI EVOO guarantees you the best quality and supports your health.
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L’Olio KALI attualmente è disponibile alla vendita online in Italia e Germania.
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