Aceiterol

Aceiterol® is a new product made from two of the main food typically from our beneficial Mediterranean diet, extra virgin olive oil and tomato. For making this compound, we used our best organic extra virgin olive oil acquired from the Morisca olive variety, and a tomato extract that contains a big amount of compounds of this healthy vegetable.

índiceDownload the Essays of University of Madrid and Valencia

índice

Download the Essays of University of Extremadura

Each pack of 20 ml of Aceiterol® contains organic extra virgin olive oil and a certain amount of tomato extract (Natural oleoresin extract with no additives). The relative proportions of the elements are as follows:aceiterol

Components:

The tomato extract contains a wide range of antioxidants, which include lycopene, characterized by being the most abundant carotenoids in human serum, which also should be incorporated into our diet since human body does not synthesize them. Thus, this tomato extract contains active elements that make tomato an indispensable vegetable in our daily meals.

The olive oil used in this product is extra virgin olive oil, the best type that is often considered as the real juice of olive. It is characterized by healthier vegetable fat that contains an adequate concentration of fatty acids including saturated, monounsaturated (oleic acid) and polyunsaturated (ω-3 and ω-6) acid in a proper proportion. Moreover, we should include the unsaponifiable components of olive oil, which consists of a set of antioxidants (hydroxytyrosol, oleuropein), vitamins (tocopherols) as well as other biohealthy elements (phytosterols). All of the elements above together contribute to the beneficial effect of the olive oil on human health. This fundamental component is remarkable in the extra virgin olive oil of Morisca olive variety, meanwhile its quantity and quality is lower in other types of olive oil and even in the oil made from other olive varieties.

In addition, the olive oil used only comes from organic farms, which means the use of only traditional methods in the cultivation of the olives. The main olive variety used is known as Morisca. Recent studies realised by our company in collaboration with research centres, have shown that the Morisca olive variety has a high content of hydroxytyrosol, the most outstanding antioxidant that olive oil contains.

Elaboration:

The natural tomato extract used in the product includes an oleoresin obtained through a separation process that mild conditions in the extraction of active components are applied for preventing its degradation and/or oxidation during the process. This leads to the concentration of this extract in its natural matrix, without having any changes in the distribution of structural isomers that may affect the attributes of the same.

The tomatoes used in this process are not genetically engineered, but selected by the high content of lycopene using conventional reproductive techniques, producing new varieties of tomato that have this antioxidant 3 to 4 times greater than the usual ones.

Organic extra virgin olive oil has been obtained from the olives hand picked directly from the tree, employing only mechanical methods of extraction under a mild temperature to ensure that the beneficial compounds that pass to oil are not modified and are incorporated in a natural way from the fruit to the precious liquid.

For the conjunction of both oil in a single product, Aceiterol® uses a process that includes a first phase of smooth blend to prevent undesirable oxygenation, and later a second and essential phase of homogeneity of the product, thereby achieving a decrease in the size of the particles of oleoresin dissolved in olive oil.

Biological Activities:

Healthy attributes that olive oil has on our health are due mainly to its appropriate content of fatty acids and the exclusive substances present in the unsaponifiable part.

Numerous studies indicate that appropriate olive oil use reduces the bad cholesterol (LDL) and increase slightly the good cholesterol (HDL). This benefit is related to its fatty acid content. Saturated fats, although they have a high resistance to oxidation, when consumed in a large number, can increase the level of cholesterol LDL. In contrast, polyunsaturated fatty acids reduce the level of LDL cholesterol, but have a low oxidation resistance. The oxidation resistance is quite higher in the case of the monounsaturated acid (oleic acid), which in addition to reducing LDL level, also appears to slightly increase the HDL. The proportion that olive oil has allows people to combine these benefits without having to compromise as the case of saturated and polyunsaturated acids.

Another form of fighting against cholesterol is to prevent its absorption and/or facilitate its excretion, functions respectively realised by phytosterols (sitosterol) and the cycloartenol, both contained in olive oil. On the other hand, lycopene and beta-carotene present in the tomato concentrate would possess a moderate hypocholesterolemic effect “in vitro”, reducing the level of LDL cholesterol, benefit that could be added to what produced by extra virgin olive oil.

LDL particles are lipoproteins that transport fatty acids that we intake from our diet, which quantity and oxidation resistance depends, and other types of fat. These particles have their own level of resistance to oxidation, having these antioxidants compose part of its structure. Its quality and number also depends on what we take in the diet. Since its capacity is limited, once the particles are exhausted, LDL undergo a process of oxidation that leads to a change in its structure that enables them potentially as atherogenic substances, which could cause a damage to our blood vessels increasing the probability of an atheromatous plaque, the beginning of atherosclerotic diseases.

In this sense, the olive oil provides fatty acids with outstanding resistance to oxidation and the antioxidants are what constitute the first line of defense. Likewise, concentrated tomato contains plenty of antioxidants, many of which form part of LDL and the plasma if they are ingested in the diet depending on the concentration of ingestion. In this aspect, we should highlight the lycopene. This carotene has a marked antioxidant activity, being proven by numerous studies as a protective action of LDL (the most abundant carotene in its structure) slowing the action of oxidising substances.

Apart from its benefits on controlling the levels of cholesterol and atherosclerosis, olive oil also has positive effects on digestion, platelet aggregation, arterial hypertension, inflammation and pain. Moreover, as shown in many experimental epidemiological studies, it has an important role in the prevention of some types of cancer due to its potentially anticancer components and inhibitors of pro-inflammatory transcription.

For this matter, the oxide-reducing balance of the body is important, since an imbalance of it would lead to a greater presence of pro-oxidant substances that cannot be counteracted by antioxidants. The highly reactive characteristics of the pro-oxidants may react with proteins, fatty acids, DNA… causing a structural change that would involve a malfunction or dysfunction of these molecules. This frequently occurs in our body, which has mechanisms to repair or remove these defective substances. Logically, this capability of self-correction is limited and a continuous increase of these “flaws” could cause serious pathologies such as cancer.

Tocopherol (vitamin E), tyrosol, hydroxytyrosol and oleuropein are some of the antioxidants in olive oil. Hydroxytyrosol is a highly active antioxidant. It has been observed the intake of Hydroxytyrosol by human the body is essential for it to show its ability. Likewise, it is also associated with the inhibition of platelet aggregation. As for vitamin E, found in high quantity in olive oil, is related to a lower cardiovascular risk.

The tomato extract, apart from vitamin E, also contains phytoene, phytofluene, lycopene and beta-carotene, all of which belong to the family of carotenes, present in vegetables, while their concentration in blood and other tissues depending on people’s intake. Prostate is the organ where most lycopene is concentrated within human body, which content increases as we take a diet rich in this component. Epidemiological and clinical studies in this regard indicate that there is a better state of health by increasing the concentration of lycopene in human body. Analyzing the levels of antioxidants in the tested individuals, only lycopene seemed to have a significant association with disease prevention. In addition, the individuals with higher intake of LYCOPENE is observed with a lower incidence of prostate CANCER, presenting that the best results come from those who frequently consumed derived products of tomato, such as tomato sauces with oil.

This association between active compounds from tomato and olive oil does not seem capricious. On the contrary, recent studies indicate that a better absorption of carotenoids (greater bioavailability), such as lycopene, should be taken together with some types of fats such as olive oil.

In addition to prostate cancer, lycopene has been linked as a preventive agent of other types of cancers, such as breast and colon cancer. Among all possible mechanisms of action, we found a high antioxidant capacity, which stimulates the creation of intercellular communication (rupture of intercellular communications is one of the first steps of cellular differentiation leading to cancer), the inhibition of the growth of cancer cells and some factors that encourage it, as well as activation of NF-kB transcription factor family related to chronic inflammatory processes associated with cardiovascular diseases and other certain types of cancer.

The bioavailability of lycopene when it comes to managing a product with this compound is essential, since if human body fails to absorb it in appropriate quantity the management would not be effective. Once they are absorbed, the question will be if lycopene itself alone is effective or requires the presence of other compounds to carry out its action, or if the effectiveness is greater when it interacts with other antioxidants. In this aspect, experimental studies on animals suggest that lycopene action would require the presence of other compounds contained in tomatoes, such as the phytoene and phytofluene. Aceiterol® meets all the premise since it contains olive oil to improve its absorption and phytoene, phytofluene, beta-carotene… all compounds present in the natural concentrate of tomato.

Publications of studies carried out with our product:

3.7.1 effect on oxidative stress of intake of extra virgin olive oil enriched with lycopene. Presented at the II International Congress of Olive Oil and Health, held in Córdoba and Jaén from 20 to 22 of November 2008.

grafico2

índiceDownload the publication of clinical trials

gtag('config', 'AW-808431225');