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GREEK OLIVES - THE
BEST CHOICE |
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OLIVES from THASSOS island "Throumba"
the olive with the
highest oleuropein levels.
Thassos
Olives "Throumba" is a Greek product, which has been identified as P.D.O.
(Protected Designation of Origin), due to its distinctive
characteristics. Throumba olives are easily recognized by their
"wrinkled" look. They are processed by dry sea salt in a
traditional Greek way.
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size: |
250gr. vacuum packed |
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self life: |
24 months |
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Enjoy : |
enjoy Olives from Thassos as an appetizer, on salads, on
Spaghetti, a good snack for the bars. |
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conditions: |
keep in a dry and shady place |
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Pieces/ carton |
Carton weight (kg) |
Cartons/ row |
Rows/ Pallet |
Cartons/ Pallet |
Pieces/ Pallet |
Pallet |
Pellet Weight |
|
30 |
8.20 |
9 |
7 |
63 |
1890 |
120x80 |
505,26 |
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size: |
500gr. vacuum packed |
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self life: |
24 months |
|
Enjoy : |
enjoy Olives from Thassos as an appetizer, on salads, on
Spaghetti, a good snack for the bars. |
|
conditions: |
keep in a dry and shady place |
|
Pieces/ carton |
Carton weight (kg) |
Cartons/ row |
Rows/ Pallet |
Cartons/ Pallet |
Pieces/ Pallet |
Pallet |
Pellet Weight |
|
20 |
10.49 |
9 |
7 |
63 |
1260 |
120x80 |
660,87 |
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<< a recent study on Oleuropein >>
Nutritional Rich Sources
of Oleuropein
Identification of Throuba Thassos, a Traditional Greek Table Olive
Variety
The content of polyphenols in table olives is highly
influenced by the olive variety and the debittering process applied on
the fruits. Nine commercial types of Greek table olives were examined
for their content in oleuropein and hydroxytyrosol. A very simple
extraction procedure and a chromatographic methodology were applied for
the simultaneous quantitation of oleuropein (OE) and hydroxytyrosol (HT)
in drupes, using boiling water extraction followed by direct HPLC
analysis.
Hydroxytyrosol
was found in all the types of olives that were studied.
Oleuropein
was found in small quantities in two cases, but in the case of
Throuba Thassos which is processed by dry sea salt in a
traditional Greek way, oleuropein was found in important quantities (1.2
mg/fruit) recorded over a 4-year period. This is the most important
finding of this study showing that this particular table olive type is a
nutritional rich source of oleuropein. Additionally, assuming a usual
consumption of 20 olive fruits per day, an approximate quantity of 25 mg
of oleuropein per day can be considered as safe for human use, since it
can be found in the usual diet.
published in:
-------------------------------------------------
related studies:
http://jn.nutrition.org/content/130/12/2996.full
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