Oleocanthalhas anti-inflammatory properties, acting as inhibitor COX-1 and COX-2.Additionally, it appears to have protective action against Alzheimer’s disease, as well as anticancer properties. Finally, it contributes to the control of skin aging.
Oleaceinis a derivative of oleuropein and it constitutes the most important antioxidant substance of olive oil.It is one of the best varieties for olive oil production, very productive and resistant to drought. It is sensitive to low temperatures.
Researchfrom 150 samples nationwide, as well as from samples taken from California, USA, it was concluded that the amount of anti-inflammatory substances contained in the olive oil produced by the “Koroneiki” variety of olives is fairly high and that the amount of these substances in the Municipality of Messini olive oil is higher than the average.
Oleocanthal and OleaceinWith antioxydant action and anticancer properties.
"Koroneiki" variety, as well as the original Kalamata olive, have always been cultivated in our land. These varieties prosper in semi-mountainous, non-irrigated areas and areas where the trees are “aereated”. A research conducted by the research team of the Athens University proved that when olive trees are not irrigated, when they are used to produce olive oil in an early stage and in a biphasic oil mill with cold-press process, higher concentrations are achieved concerning two substances that are extremely beneficial for our health. One of them is oleocanthal, which has potent anti-inflammatory activity, comparable to the activity found in medications and it is the one causing a “burning” sensation of the throat during consumption, indicating, for the empirical growers, that the olive oil is high quality. The second one is oleacein, which is the most potent antioxidant substance of olive oil.