ARTICLES — ελαιοκανθάλη

Olive oil is a basic product of our country both in commercial and nutritional terms and has been the subject of multiple studies on its beneficial properties. In recent years, extra virgin olive oil has been chosen for conducting experiments since it shows higher percentages of phenolic components, namely those used, oleocanthal and oleasin. Oleocanthal and oleasin have attracted the interest of the scientific community in recent years with the results already being very significant. The value of the research in this particular subject is particularly great if you take into account that in the midst of a crisis in...