Striving4Zen

That olive oil sitting on your shelf may lose up to 40% of its health benefits if it’s been there for six months, according to a study presented in the March Journal of Food Science, published by the Institute of Food Technologists.

The study analyzed several varieties of extra-virgin olive oil produced from groves in the Italian countryside at production and during storage. After three months of storage, the antioxidant activity in the oils remained unchanged. However, antioxidants decreased by about 40% for almost all of the oils after six months.

“The protective role of virgin olive oil is the result of its specific composition including phenolic compounds known to act as antioxidants,” says lead researcher Antonella Baiano of the University of Foggia in Italy. The health benefits of extra-virgin olive oil may include preventing conditions related to coronary disease, stroke and certain types of cancers.

Researchers recommend consumers store extra virgin olive oil in small glass bottles (one liter maximum because the oxygen contained in the headspace determines its oxidation), in a dark location, at a temperature lower than 68-77°F (20-25°C).

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Labels: antioxidants, cooking oil, extra-virgin olive oil, healthy diet, Mediterranean Diet, study, virgin olive oil

Everyone from health experts to Rachael Ray has touted the benefits of olive oil. As demand for expensive, higher-quality olive oil has grown, however, so has the problem of fraud. Last year, Connecticut officials discovered that some of that state's olive oil was a little too slick. As a result, beginning next month, the state will be the first in the country to set quality standards for olive oil.

The state's new regulations prohibit additives and define virgin olive oil as "obtained from the fruit of the olive tree solely by mechanical or other physical means . . . which have not undergone any treatment other than washing, decanting, centrifuging and filtration." California and New York have expressed interest in enacting similar standards because counterfeit olive oil poses a potential health risk to consumers. Some people experience adverse reactions from unscrupulous olive oil, possibly as a result of food allergies to soybeans, tree nuts, and peanuts.

Thanks Yum!

Labels: counterfeit, health and safety, olive oil, virgin olive oil