MOLON LAVE Extra Virgin Olive Oil acquires FOODOXYS’s new European AFQ Quality Certification Label, which introduces a new, innovative system for grading and classifying the quality of agricultural products and food based on the bioactivity of their composition and the benefit to human health and well-being.
More specifically, MOLON LAVE olive oil has undergone strict and detailed control protocols, to which each product is subjected according to the AFQ Certification Regulation, to assess the ability of its composition to neutralize a number of synthetic and natural free radicals. At the same time, the ability to prevent DNA damage induced by the action of free radicals, which can lead to mutations, was tested. Finally, the ability to protect important endogenous biomolecules from oxidative damage associated with modern lifestyle and associated in studies with cardiovascular disease, neurological disease and cancer was assessed.
The Extra Virgin Olive Oil MOLON LAVE, received a very high score in each method that was evaluated. In particular, the test sample showed the highest bioactivity in all biochemical protocols submitted, scoring 20/20. MOLONLAVE Extra Virgin Olive Oil approaches the highest levels of bioactivity, in quantities that exceed the antioxidant capacity and aronia. The diagram below shows the methodology based on which the AFQ certification standard score is formed.
On the occasion of the announcement of the AFQ certification for the Extra Virgin Olive Oil MOLONLAVE, the Professor of Physiology of Animal Organisms-Toxicology of the University of Thessaly and Chairman of the Scientific Committee of FOODOXYS, Dr. Dimitrios Kouretas stated: “Domestic olive oil production holds a prominent position at European level, occupying the third place. The biological value and bioactivity of olive oil in human health has not been explained or studied by a metric analysis system. Depending on the production process and the first Olive oil can be rich in antioxidants that provide benefits to human health.The antioxidants contained in MOLONLAVE Extra Virgin Olive Oil reduce free radicals, which are produced as by-products in their human metabolism. action against a variety of pathological conditions “.
Mr. Manikis Ioannis, General Manager of MOLON LAVE SA stated that “At MOLON LAVEAE we are happy and feel entitled to AFQ certification. The signal came to prove and unequivocally prove the value of our olive oil. to this day, it is consistently oriented towards quality and innovation, at every stage and link of the value chain we have built.
For MOLON LAVE SA the AFQ certification does not end in one certificate. It is the beginning of a large-scale project that will document in more depth and detail the biological mechanisms in the field.
Our new unit, a few kilometers from Sparta, is in the center of a really great Laconian olive grove. Within a radius of 25km with the center of our unit there are villages with significant olive tradition and experience. The Laconian village is located in the center of business of MOLON LAVE SA. Our producers are the first and the most important guarantee of the course that was deleted but mainly of the one that will follow. We believe in our place and in our strengths. I thank our executives and employees who give their best for this vision. ”
It is important to emphasize that although olive oil is a central ingredient in the diet of Mediterranean countries and especially Greece and a popular choice of the consumer public, the AFQ standard of FOODOXYS proves through the biochemical standards it uses that all food and therefore olive oil is not quality same. Going beyond the stereotypes, it is revealed that the concentration of phenolic compounds in olive oil is not constant, but is affected by a variety of factors, such as variety, climate, level of ripeness, as well as the processing and extraction process. The AFQ system includes the above and the control of the bioactivity of the compounds contained in the olive oil, highlighting not only the quantity but also their effect.
In addition, the antioxidant profile of olive oil affects not only its shelf life but also the stability of the taste, as well as the protection of raw materials from oxidation, which would potentially reduce its quality and benefits. Therefore, the antioxidants contained in MOLON LAVE Extra Virgin Olive Oil are the most important endogenous “guardians” of its taste, but also the “guarantors” of its beneficial effect on human health.
Source: Capital
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