OLIVE OIL 1

Tuscany has got four different extra virgin olive oil protected origin designation: Chianti Classico DOP, Terre di Siena DOP, Lucca DOP e Seggiano DOP and a title for protected geographic area: Toscano IGP. PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) are certifications to protect both the suppliers and the consumers who are granted about the authentic origin of the product. PDO and PGI oils are high quality products rich in antyoxidant components that, besides their organoleptic peculiarity, also grant their high nutritional values. Olive oil is one of the main elements in Mediterranean Diet that has been recognized unmaterial human heritage by Unesco in November 2010.

Olive oil nutritional values Oleic acid, although not essential, is very important for our well-being: It is the most digestible among fatty acids as it gets easily through intestinal mucosa It stimulates bile and pancreatic secretion It reduces LDL cholesterol levels. 3

It has a remarkable nutritional importance among the minor components: fat soluble vitamins, vitamin E and carotene, with antioxidant activity, preserve oil from rancidity and have a protective action on our health phytosterols contrast the intestinal absorption of cholesterol hydrocarbons such as squalene which regulates the process of absorption, synthesis and elimination of cholesterol

polyphenols are important in inhibiting the oxidative processes and in improving the organoleptic characteristics of olive oil. Many other substances such as aldehydes, aliphatic and terpene alcohols are also involved.

Oil and Mediterranean diet Olive oil, with fruits, vegetables and fish, represents one of the main elements in Mediterranean diet and over the last ten years there has been a great evidence from scientific studies to show that it is one of the main protective factors against diseases especially heart, cancer and other degenerative processes due to ageing.

The benefic effect of olive oil is given by its peculiar chemical composition with prevalent concentration of monounsaturated fatty acids and by the perfect balance of polyunsaturated fats, besides the moderate level of vitamin E and the presence of minor components like polyphenols, squalene and phytosteroles.

Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics, for example, hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability, are powerful antioxidants and have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity.

Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds shows health benefits associated with a Mediterranean diet. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds. Olive oil appears to be an example of a “nutraceutic” or “functional” food since infant age, one of the best medicaments for delaying ageing,