By Dietitian – Nutritionist Nadia Anagnosti

Bio Early harvest oil: why a spoonful every day?

Olive oil is a staple in the Mediterranean diet, which is inextricably linked to health and
long life. The beneficial action of olive oil is attributed to its high content of monounsaturated fats as well as to
polyphenols, substances with strong antioxidant activity. In the palette of beneficial ingredients of olive oil
we also find tocopherols (vitamin E), hydrocarbons (squalene), sterols and various
aromatic compounds. Two important polyphenolic compounds that have particularly attracted the interest of researchers, are
oleocanthal and oleacine, which are found only in extra virgin olive oil and give it the characteristic “bitter” taste that we find in Early harvest olive oil.

In particular, oleocanthal is distinguished for its strong anti-inflammatory action, which is considered equal to
conventional drugs. It also has significant anti-diabetic, anti-hypertensive, anti-aging and
anti-cancer action. At the same time, olive oil is characterized as a powerful antioxidant component of olive oil as well as
for its special anti-inflammatory properties. Consumption of low acidity primrose, thanks to these polyphenols, is also associated with a reduced risk of coronary heart disease.

So could we say that a tablespoon of raw artichoke oil daily, the “doctor does
beyond”.

Of course, as raw olive oil is distinguished for its high nutritional value and that is why it has been characterized
and as the “liquid gold” of the Mediterranean. Therefore, this nutritional treasure should not
It is missing from our daily diet, so we enjoy all its anti-inflammatory and antioxidant benefits.

Nadia Anagnosti

Dietitian Nutritionist

Nadia Anagnosti studied at the Department of Dietetics – Nutrition
of Harokopio University of Athens and maintains a private office in Daphne
Attica, the “Evzin”.
Recently, she completed her master’s degree entitled “Diabetes & amp;
Obesity “at the Medical School of Athens.
In recent years he has collaborated as a Dietitian with the Scientific Team
“Due to Nutrition”.
As part of her internship, she has worked as a Dietitian in General
Athens Hospital & quot; Salvation & quot; and in the chemical department of food industries.
He also writes articles in scientific sites and journals aimed at nutrition
informing the public.
He is a member of the Hellenic Nutritional Society and participates in many
voluntary actions for the nutritional education of children and adults.
Her goal is to share her love for the science of nutrition.