The conversation, of course, always happens for the characterized as “extra virgin olive oil”, which is sold well abroad. To get such labels, however, an olive oil should be as it comes out of the mill, without treatment and with an acidity of less than...
After permission the website OF SEDIK republishes an article from the newspaper TO VIMA, on polyphenols, due to the interest they present last. Particularly important are the clarifications given by Pharmacology researchers at the University of Athens, regarding the polyphenols of olive oil. This article...
Modern scientific studies highlight extra virgin olive oil as one of the most valuable goods for the protection of human health. The quality of olive oil depends on many factors and is characterized by its content in certain preservatives.A group of Greek scientists, known for...