When olive products meet health" , was the topic of a conference which was co-organized, within the framework of the OLIVE OIL DAYS institution, by FILAIOS, the Training & Lifelong Learning Center as well as the School of Public Health of the University of Western Attica and took place on Saturday 16 December 2023, at the Lytras Amphitheater, on the Alsus Egaleo Campus.
The event concluded with the awarding of the professor emeritus of the School of Medicine of the University of Athens, Member of the Academy of Athens and Supervisor of Public Health Ms. Antonia Trichopoulou, who contributed, from the beginning of the 1980s, to the revival on a global scale of the interest in the traditional Mediterranean – and mainly traditional Greek – diet.
The President of FILAIOS Grigoris Antoniadis, in his short speech, referred to the purposes and actions of the Club, in the context of the "Olive Oil and Olive Days" institution and their role in the promotion and promotion of the product in foreign markets.
The vice-rector of PADA, Petros Kalantonis , addressed a greeting, focusing on the identity of Greek olive oil and its special properties. Mr. Kalantonis proposed the systematic study and research by agencies, so that there is a connection between knowledge and production. He also strongly supported his proposal to combat the marketing of bulk olive oil and concluded, saying that " it is the duty of the university to develop actions with people who will be the protagonists in promoting the product ".
For the necessity of creating and developing health protection products based on olive oil, due to the antioxidants and the protection against heart diseases, the professor of the Department of Public and Community Health of the School of Public Health of PA.DA.A Giorgos Zakynthinos was mentioned . The global olive oil market, he said, is valued at US$9.83 billion. This growth is mainly due to the position of olive oil as a healthier alternative to fatty oils and the associated health benefits.
As he pointed out, " olive oil contains antioxidants, has anti-inflammatory properties, protects against heart disease and is not associated with obesity. The necessity of creating health protection products based on olive oil also responds to market competition, since 75% of global oil production is concentrated in palm oil. It is clear, however, that olive oil is emerging as an increasingly valuable product around the world, with huge potential demand.
»In fact, extra virgin olive oil is considered almost a medicine, thanks to its content of polyphenols and other natural antioxidants. And precisely this is the fundamental and differentiating aspect that makes it a unique food drug compared to all other vegetable oils."
In conclusion, Mr. Zakynthinos said that "this is also its advantage, which enables us to develop products of a health protection nature. If we combine this with new knowledge and innovative receiving procedures, then we will definitely beat the competition .'
The assistant professor in the Department of Public Health Policy of the School of Public Health of PADA Konstantinos Kotrokois mentioned the cases of adulteration of olive oil from other seed oils in relation to public health. According to him, " the higher its price, the more it will be adulterated." To address the problem, certification systems should be implemented .'
Professor and President of the Department of Public Health Policy of the School of Public Health of PADA Tonia Vasilakou , in her in-depth speech, referred to the importance of olive oil for children's health.
Mr. Ioannis Koumpouros , Associate Professor in the Department of Public and Community Health of the School of Public Health of PA.D.A. introduced “OliveNet”, a smart olive oil health knowledge sharing and networking application
Subsequently, two distinguished and highly experienced chemists in the olive sector, Dr. Emmanuel Barbounis , of the company N. ASTERIADIS S.A. and Mr. Giorgos Seiragakis , Chemist M.Sc, General Manager of Food Allergens Labs, referred to "Polyphenols and antioxidants for health and well-being and their technological applications of measurement with the CDR Oxitester method", as well as the "contribution of of olive oil in health, with oleocanthal and oleasin as antioxidant components".
" The CDR Oxitester method , said Dr. Emmanuel Barbounis, is used in the analysis of olive oils to determine their content in polyphenols, which contribute to their antioxidant properties and overall quality , said Mr. Barbounis, it is extremely fast and gives the result in less than five minutes .'
Giorgos Seiragakis spoke about the method of determining oleocanthal and oleasin as strong antioxidant components in olive oil, underlining at the same time the residuality of agrochemicals, but also of other harmful chemical compounds that degrade the quality of the product.
Elpida Pavis, a professor at PADA, mentioned the policies that are needed so that society can have access to good olive oil, who said that "many groups in society find it difficult to access a good health product such as olive oil" .
The coordinator of the event was Giorgos Oikonomou , general manager of SEVITEL,
The event was held with the kind support of the companies ASTERIADIS SA, TUV AUSTRIA – FOOD ALLERGENS LABS, CRETAN MILL, ELEOLOGY.
Republished by Filios