Kalamata Olives, the healthiest in the world

Table olives are known to be an integral part of the Greek and Mediterranean diet. But in recent years, modern research has come about and highlights the important benefits of human consumption for human consumption. 

A typical example is the sample of Kalamata table olives, which was examined by a team of Greek researchers and scientists from the National and Kapodistrian University of Athens, in collaboration with the 401 General Military Hospital of Athens. 
In this clinical study, twenty healthy subjects, aged between 22 and 65 years, voluntarily participated in the diet of Olives Kalamata for sixty days. It is noted that throughout the study, none of the participants received any medication.
The group of researchers, which consists, among others, Megatis Prokopis, Dr. Melliou Eleni, their research team as well as Dr. Martha Spyridoula Katsarou. Indeed, Mrs Katsarou also announced the results of the latest clinical study on the benefits of olive fruit in human health, namely the lipid profile and the symptoms of cardiovascular disease. 
The results of this study were spectacular, as these healthy volunteers showed a significant increase in HDL (“good cholesterol”) and the ratio of total to LDL cholesterol (“bad cholesterol”). Also, a significant reduction in the ratio of total HDL cholesterol and LDL / HDL to 95% of statistical correspondence was observed. 
A second research is under way
Optimistic are the messages received from the second survey, which is in progress, according to the indications so far. 
Volunteers are five times more than the first survey, with 100 people taking part in it. All of them have hypercholesterolemia while some of them also receive medication. 
The aim of this research is to study the effects of consumption of Kalamas olives on their lipid profile. “We continue the study and have excellent results, as there has been significant statistical reduction in cholesterol and improved blood lipid markers in these volunteer participants,” she said. Melliou. The results of the second phase are expected to be announced soon.
According to researchers, daily consumption of Kalamus olives can positively influence the lipid profile and can help reduce the symptoms of cardiovascular disease. This conclusion, in our time, is of major importance, as one of the leading causes of death worldwide concerns cardiovascular diseases. “There is a great need in the scientific community to create drugs that can protect and help in such cases,” she notes. Martha-Spyridoula Katsarou. 
Which olives we should consume and what criterion
Scientists who participated in the clinical study looked over 30 types of Greek table olives and ranked them based on the beneficial ingredients measured in them, called tyrosol and hydroxytyrosol. These compounds belong to the group of compounds phenols and have been given beneficial properties. 
These components (tyrosol and hydroxytyrosol) are now measurable by the method of Magnetic Nuclear Resonance (NMR) developed by Greek scientists at the Faculty of Pharmacy of the National and Kapodistrian University of Athens (Department of Pharmacognosy and Chemistry of Natural Products) in collaboration with university departments abroad.
According to analyzes and research by the University of Athens, tyrosol and hydroxytyrosol are found on average in table olives at concentrations of 134 mg per kilogram and 244 mg per kilogram respectively. 
Particularly in the Kalamata organic olives “Balsamiki” from the Sakellaropoulos olive groves in Sparta, Lakonia, were found to have 560 mg per kilogram of tyrosol and 1300 mg per kg of hydroxytyrosol. That is, five times more ingredients than the average of all commercial olive oil samples worldwide that have been analyzed and studied since 2005. 
Therefore, daily consumption of only 5 of these olives provides 25 mg of hydroxytyrosol and 10 mg of tyrosol.
As Nikos Sakellaropoulos, Chemical Engineer, M.Sc., pointed out in the Athenian – Macedonian News Agency. and co-owner of the Sakellaropoulos olive groves, the huge difference in concentration is due to “their production. They are not olives of massive mass production. Organically grown. They are collected by hand and fermented completely naturally. At any stage of their production no common chemical ingredient (sodium hydroxide, iron gluconate, etc.) is added to salt. They are not pasteurized, as high temperatures literally destroy most of the beneficial compounds found in olives, such as phenols. ” Mr. Sakellaropoulos added that “the production process takes about 9 to 12 months, and it becomes absolutely natural. We do not destroy their skin, filling them with any ingredient, watching their course with modern equipment and doing little interventions where necessary. We are constantly studying, scientifically trained, experimenting with researchers and evolving. Thus, we manage to produce table olives which, apart from their excellent taste, belong to natural organic olives and in particular to biologically functional foods, that is food we consume not to give us a sense of satiety but at the same time to improve our health. “
Aristoleo High Phenolic Olives Awards 2019 
Organic olives Kalamata of Sakellaropoulos Olive trees won the first place in the Aristoleo High Phenolic Olives Awards 2019. The competition, which took place on 17 March, awards the table olives with the highest concentrations of phenolic compounds and therefore are of particular importance for human health. 

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