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EVOO Previ belongs to a category of oils that protect blood lipids from oxidative stress according to the Regulation 342/2012 of the European Union.
EVOO PREVI can be sold in pharmacies across all 27 Member States of the European Union.
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In Canada a product can be a drug or a food, but it cannot be both. EVOO Previ is food.
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Statements made on this website have not been evaluated by Health Canada, Canadian Food Inspection Agency (CFIA), or the FDA. This product is not meant to cure, treat, prevent or diagnose a disease.
The information provided on this is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment.
our scientific team.......
Dennis M. Bier, M.D.
Professor of Pediatrics and DIRECTOR of the USDA/ARS
Children’s Nutrition Research Center at Baylor College of Medicine
Dennis M. Bier, M.D., is Professor of Pediatrics and Director of the USDA/ARS Children’s Nutrition Research Center at Baylor College of Medicine. He is a Member of the National Academy of Medicine (USA), a Fellow of the American Association for the ADVANCEMENT OF SCIENCE and a Fellow of the American Society for Nutrition.
He has served as EDITOR of The American Journal of Clinical Nutrition and as ASSOCIATE EDITOR of The Annual Review of Nutrition. Additionally, Dr. Bier was CHAIRMAN of the Food and Nutrition Board of the National Research Council, National Academies of Science (USA).
He has served as PRESIDENT of the American Society for Nutrition (with Dr. Naomi Fukagawa), the American Society for Nutritional Sciences, the American Society of Clinical Nutrition, and the NIH General Clinical Research Centers Programs Directors Association.
In addition, he has been a Councilor of the American Pediatric Society, a member of the FDA PEDIATRIC ADVISORY COMMITTEE, the FDA FOOD ADVISORY COMMITTEE, and the Dietary Guidelines for Americans Advisory Committee.
Dr. Bier has authored nearly 300 scientific publications. For his scholarly contributions, he has received numerous awards from professional societies, academic institutions and the Federal government.
Dr. Angelo Mojica
Ph.D., M.P.H., R.D., C.E.C.
Originally from Brooklyn, New York, Angelo Mojica has earned a Bachelor’s degree in dietetics, a Master’s degree in public Health, a Culinary Arts degree and has recently completed a Doctor of Public health degree in health leadership and holds the distinction of being the only Certified Executive Chef and Registered Dietitian to practice at the Doctoral level. He has worked for nearly twenty 27 years in foodservice management in a variety of acute and long term care settings. Angelo is fortunate to have worked at such prestigious institutions as UNC Health Care, Cleveland Clinic and Johns Hopkins Medicine. He has taught at several universities including his most recent position at the UNC Gillings School of Global Health.
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Angelo is a leader that is dedicated to his team. He is enthusiastic about health care and passionate about food. His persistence in striving toward the goal of elevating hospital food and service has led to a variety of industry leading programs. Angelo believes that hard work and fun can mutually exist. His decisions are driven by a simple principle: team members must hold one another accountable for the highest standards and treat each other with unwavering respect.
Professor Giovanni Scapagnini, MD, PhD
Born and raised in Italy, Professor Scapagnini, MD, PhD graduated from the School of Medicine and Surgery, University of Catania, and obtained a PhD in Neurobiology. Professor Scapagnini is an internationally recognized expert in biological and molecular mechanisms of ageing and neurodegenerative disorders, with particular focus on nutrient activated signalling pathways related to lifespan regulation.
Dr. Scapagnini has conducted research with the Institute of Pharmacology, University of Catania; Visiting Scientist with Department of Surgical Research, Northwick Park Institute for Medical Research, Harrow, UK; and with Laboratory of Adaptive Systems, National Institute of Neurological Disorders and Stroke; National Institute of Health in Bethesda, MD, USA. Dr. Scapagnini has been Research Assistant Professor at the Blanchette Rockefeller Neurosciences Institute, West Virginia University; at Johns Hopkins University, Rockville, MD and Research Assistant Professor at the Institute of Neurological Sciences, Italian National Research Council. Visiting professor at the Institute of Human Virology, University of Maryland, Baltimore, MD founded by the famous Dr Robert Gallo, with whom Scapagnini was involved in the testing of polyphenols. He is an acknowledged expert on polyphenols and other dietary molecules.
Currently he holds Academic positions as Full Professor of Clinical Nutrition, at the Department of Medicine and Health Science, University of Molise. He is Vice-President, Founder and Member of Board of Directors of the Italian Society of Nutraceuticals SINUT. Founder and Scientific Director of Italian ONLUS Foundation “Garda Valley”, Calzedonia Group. During the last 20 years has been an invited speaker to more than 300 national and international congress, in the scientific area of functional nutrition and biology of ageing. He is author of 175 scientific publications in peer-review journals, 50 book's chapters and 41 patents.
WHY CANADIANS NEED TO ACCESS TO HYDROXYTYROSOL, OLEUROPEIN, & OLEOCANTHAL ET AL
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Hydroxytyrosol is hydrophilic. A hydrophilic molecule is attracted to water. Water is a polar molecule that acts as a solvent, dissolving hydrophilic molecule. Once dissolved a hydrophilic easily disperses throughout a cell all over the body. The process is expedited by their attraction to water molecules. A Hydrophilic molecule is literally attracted to areas in the body with a lot of water. The water diffuses the hydrophilic molecule and moves it to areas of the body with low concentration of water. This process of diffusion allows hydrophilic molecules to easily distribute all over the human body.
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A negative example of a hydrophilic substance is sugar. This is how sugar is distributed across the cells of the body and negatively affects health.
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A positive example of a hydrophilic substance is EVOO PREVI. This is how EVOO PREVI would be distributed across the cells of the body and positively affects health.
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Oleuropein and its metabolite, having powerful antioxidant activity, which suggests its responsibility for some of olive oil's antioxidant, anti-inflammatory, and disease-fighting activities.
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Ligstroside is a plant metabolite and an antineoplastic agent which combats the development of cancer and has outstanding performance on mitochondrial bioenergetics.
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Oleocanthal is a tyrosol ester, and an antioxidant. Oleocanthal has natural pharmacological qualities and protects cells against injury due to oxidation. Oleocanthal, shares unique perceptual and anti-inflammatory characteristics with Ibuprofen. Oleocanthal has been reported to exhibit various modes of action in reducing inflammatory related disease, including joint-degenerative disease, neuro-degenerative disease and specific cancers.
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Consuming exceptionally high phenolic extra virgin olive oil containing the highest levels of oleocanthal, rarely found Oleuropein/Ligstroside contributes to the health benefits associated with the Mediterranean diet.
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Exceptionally High Phenolic extra virgin olive oil is a defined term indicating phenolic content greater than 1200 mg/kg representing the top best worldwide. Coles notes: the oils in this category have the greatest amounts of Hydroxytyrosol, Oleuropein and Oleocanthal. In fact, EVOO PREVI is in the top 2% worldwide in Oleuropein and Ligstroside.
Studies suggest EVOO is absorbed through the walls of the small intestine and colon, it contains the unique polyphenols that cross the blood-brain barrier fighting free radicals in the central nervous system. All cells in our body are exposed to oxidation. From the age of 30, the ability of the brain to deal with reactive oxygen derivatives (DRO / ROS) such as free radicals, decreases. Mitochondrial DNA is more sensitive to the oxidation of free radicals with age, and increasingly active after the age of 70 years.
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The brain is particularly vulnerable to oxidative stress for several reasons. Our cells have developed mechanisms to deal with free radicals and DRO/ROS however, problems arise when these adaptation mechanisms are not sufficient to eliminate all these free radicals and DRO/ROS. Under these conditions, oxidative stress can cause cellular damage and after cell death, mainly by necrosis. The amount of hydroxytyrosol by consuming natural EVOO Previ are easily transported through the blood-brain pathways are effective in reducing DRO/ROS and mitochondrial damage.
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Restoring the balance of the microbiome involves; (i) removing foods that feed harmful bacteria and cause inflammation while at the same time introducing (ii) prebiotic foods to feed beneficial bacteria; (iii) probiotic foods fight off bad bacteria; (iv) polyphenols that protect against oxidative damage and inflammation; and (iv) in extreme cases faecal microbiota transplantation.
Maintaining a healthy gut helps fight the effects of GMO and Round-up, keeps insulin resistance at bay, reduces inflammation in the body, reduces the risk for type II diabetes, and therefore decreases the progression of Alzheimer’s.
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The main goal is to avoid blood sugar dysregulation, which can lead to chronic insulin resistance, which can lead to prediabetes, which can lead to type 2 diabetes, which can lead to vascular dementia which is a stand alone diagnosis, which can lead to type 3 diabetes, which is a particular type of Alzheimer’s Disease.
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The European Union’s Food and Safety Authority (EFSA) has already begun classifying medicinal olive oil.
411 on the Scientific Evaluation Report
If our Scientific Advisory Team wasn't enough to make you a believer, don't fret we have it under stamp!! In North American terms that means under Opinion: the contents hold responsibility to the risk assessments on scientific issues and the authorization of a product and its claims.
A Scientific Evaluation Report from one of the top Medical Scientists of the EU is not easily attainable!!! It was completed on June 19th 2023 therefore is it a reflection of EVOO Previ’s current bioactive value!
EVOO Previ is one of the rarest evoo’s in the worldwide database and qualifies as "Exceptionally High Phenolic" which is a new designation currently under review by the European Commission as a new Health Claim, Disease Risk Reduction Claim under EU Law.
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​The total polyphenolic components of EVOO PREVI EXCEEDS BY UP TO 5 TIMES THE LIMIT OF THE MEDICINAL DEFINITION of Regulation 432/2012 of the European Union.
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TRUE extra virgin olive oils represent 1% of the worldwide production of olive oil. The Department of Pharmacy has evaluated 10,099 samples. Within that 1%. EVOO Previ is classified at the top 2% in Oleuropein and Ligstroside and top 5% of all molecules overall.
The Schedule explains the pharmacological and biological properties, as follows:
Studies show to maintain the bioactive properties of EVOO, mild cold at 0°F (-18°C) was the best storage temperature, especially during the first 18 months of conservation, during storage and the delivery chain. Polyphenols can die off easily if not handled in this way.
Exceptionally High Phenolic EVOO must be temperature controlled at all times in order to maintain its potency and preserve the life of the polyphenols. Therefore it is sent from Italy in temperature controlled in containers or in flight from Italy to Canada. Once it has arrived it continues to be temperature controlled throughout the supply chain and then maintained in the freezer.
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The more polyphenols the EVOO starts off with, the higher the chances of maintaining the majority of polyphenols however when you begin with a bottle of low phenolic compounds and the bottle starts to loose potency you end up with a nice bottle of EVOO without the potency of having a meaningful impact on your health and wellbeing.
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The European Studies date back to the 1980's and even earlier....
let's see what studies are suggesting in the
North American National Library of Medicine
CLICK ON ON UNDERLINED SECTIONS FOR HYPERLINKS TO SUPPORTIN STUDIES
Alzheimer's Disease
Neurological Diseases
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AD is the most common form of dementia in the elderly that afflicts about 30 million patients globally and is expected to increase enormously by 2050
Cancer
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Oleocanthal, Hydroxytyrosol, Oleuropein is capable of killing a variety of human cancer cells while leaving healthy cells unharmed
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see separate page for further studies
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Cardiovascular Diseases
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Counteraction of LDL oxidations
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hydroxytyrosol is capable to counteract oxidative stress, inflammation, vascular aging, and arterial stiffness; thus, it is beneficial to preserve endothelial function
Diabetes
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HT showed potent antioxidant, anti-inflammatory, insulin-like, and insulin sensitizing effects. This suggests a potential application for HT in the prevention and treatment of insulin resistance and T2DM
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consumption of EVOO individually is likely to induce reciprocal action for T2D prevention outcomes.
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Oleuropein also can relieve diabetes complications including diabetic nephropathy, diabetes cardiovascular complications, diabetic retinopathy, poor wound healing, diabetic neuropathy, and diabetic testicular dysfunction
Prostate Health
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the cooking EVOO with diced tomatoes greatly increases the absorption of lycopene. Lycopene reduces prostate size. The results highlight the importance of how a food is prepared and consumed in determining the bioavailability of dietary carotenoids such as lycopene for HBP.
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Oleocanthal Attenuates Metastatic Castration-Resistant Prostate Cancer Progression and Recurrence by Targeting SMYD2
Blood Pressure/Hypertension
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minimum intake of two tablespoons (25 ml) a day could significantly decrease systolic blood pressure in as little as three weeks
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improves blood pressure, cholesterol level, and thrombogenesis
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Inhibition of eicosanoids correlated to EVOO total phenolic content
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Oleuropein significantly reduces systolic and diastolic blood pressure
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Cholesterol
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olive oil consumption decreased total cholesterol, LDL, and triglycerides and increased HDL more than other plant oils.
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importance of a person’s diet in helping to lower cholesterol
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atheroprotective effect of the phenolic compounds in EVOO on cholesterol efflux and on oxidative stress damage in healthy subjects
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improves blood pressure, cholesterol level, and thrombogenesis
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Scientific Opinion from EFSA/EU
Anti-Aging
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secoiridoids oleuropein aglycone (OA) and decarboxymethyl oleuropein aglycone (DOA), two complex polyphenols present in Polyphenol rich extra virgin olive oil (EVOO), has pharmacological effects, mechanisms of action, and targets anti-aging/anti-cancer activities of the gerosuppressant EVOO oleuropeins
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Hydroxytyrosol Interference with Inflammaging via Modulation of Inflammation and Autophagy
Skin Health
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phenolic compounds in EVOO might contribute to wound healing through action on fibroblasts related to tissue regeneration
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topical applications for the treatment of several skin conditions, including dry skin, itch, and inflammation as well as disorders such as rosacea.
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wound healing through action on fibroblasts related to tissue regeneration
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changes in gene expression may contribute to preventing endothelial dysfunction and inflammation.
Mitochondrial Function
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Potential of bioactive EVOO phenolic S-(-)-oleocanthal as a nutraceutical
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manipulating the gut microbiota in metabolic syndrome and obesity-related disease, liver disease, IBD and colorectal cancer
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PI3K/Akt and MEK/ERK signals are important intracellular mediators in erucin- and sulforaphane-mediated phase II enzyme transcription and cell cycle arrest in Caco-2 cells
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Oleuropein protects the hypothalamus from oxidative stress by improving mitochondrial function through activation of the Nrf2-mediated signaling pathway
Inflammatory bowel Diseases: Crohn’s disease, Ulcerative Colitis
Gastrointestinal Diseases
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Hydroxytyrosol modulates the oxidative and inflammatory process in gastrointestinal pathologies
Postmenopausal Women
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consumption of an HP EVOO; (592mg total phenols/kg) particularly hydroxytyrosol 50gram a day for 8 weeks in each period. reduces Oxidative DNA damage in postmenopausal women
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4152 women aged 60–80 years of age on a high phenolic EVOO Mediterranean Diet experienced a 62% significant reduction (HR: 0.38, 95% CI: 0.16–0.87) in the risk of breast cancer compared to women in the control group
Autoimmune Diseases
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Treatment with the Olive Secoiridoid Oleacein Protects against the Intestinal Alterations Associated with EAE MS
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phenolic compounds Hydroxytyrosol have shown immune-modulatory effects, brought to light their possible supportive role in primary and secondary prevention and management of Lupus
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Nrf-2 and HO-1 protein expressions were up-regulated with EVOO and the activation of JAK/STAT, MAPK and NF-κB pathways were drastically ameliorated. EVOO as a beneficial functional food exerting a preventive/palliative role in the management of Lupus
Kidney Disease
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cardioprotective action of EVOO in nephropathic patients
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at a dose of 40 mL/day for 9 weeks observed an improvement of renal function biomarkers (estimated-glomerular filtration rate, albuminuria, azotemia, uric acid), lipid profile, oxidative stress, inflammatory parameters (erythrocyte sedimentation rate, C-reactive protein) and in body composition at T1
Leukemia
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Improvement of CLL inducing the apoptosis of their cancer cells and improving the metabolism of the patients
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High OC/OL-EVOO that indicates that it could be a promising dietary feature for the improvement of CLL inducing the apoptosis of their cancer cells
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see separate page for further studies
Osteoporosis
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modulating marrow adiposity, which would support bone pathologies
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Bone mass density selectively correlates with serum markers of oxidative damage in post-menopausal women
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better bone mineral density
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lower fractures due to phenolic compounds
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Olives and Bone: A Green Osteoporosis Prevention Option
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protective and therapeutic anti-osteoporotic effects
Maternal Health
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if mothers consume EVOO during pregnancy, their children will be exposed to a lower risk of wheezing in the first period of their lives
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increased intake of monounsaturated and n-3 polyunsaturated fatty acids, flavonoids, and reduced intake of red and processed meat) improves fertility, assisted reproductive technology (ART) success, and sperm quality in men
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that increasing n-3 PUFAs in late pregnancy may carry an important prophylactic potential in relation to offspring asthma
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Oleuropein alleviates gestational diabetes mellitus by activating AMPK signaling
Covid 19
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simple way of processing olive oil is to maintain the polyphenol constituents, which provide the protection against noncommunicable diseases and SARS-CoV-2.
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Silico Approach for the Evaluation of the Potential Antiviral Activity of Extra Virgin Olive Oil (EVOO) Bioactive Constituents Oleuropein and Oleocanthal on Spike Therapeutic Drug Target of SARS-CoV-2
Obesity
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phenolic compounds from Moraiolo Olive effects on obesity by activating brown adipose tissue and enhance thermogenesis through different signaling pathways mediated by molecules such as AMP-activated protein kinase (AMPK), peroxisome proliferator-activated receptor γ coactivator-1α (PGC1α) or sirtuin 1 (Sirt1)
Back Pain
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Hydroxytyrosol Ameliorates Intervertebral Disc Degeneration and Neuropathic Pain by Reducing Oxidative Stress and Inflammation. HT alleviates neuropathic pain by inhibiting the PI3K/AKT and ERK signaling pathways. Therefore, HT ameliorates IVDD and its secondary neuropathic pain
Fibromyalgia
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Every individual with fibromyalgia seem to have a large antioxidant deficit, but it is unclear whether this is a cause or a consequence
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hydroxytyrosol (HT), has proven to be protective in terms of redox homeostatic balance and the reduction of inflammation. Results unveiled that fibroblast from FM show a differential expression in proteins involved in the turnover of extracellular matrix and oxidative metabolism that could explain the inflammatory status of these patients
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