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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. 

In Canada a product can be a drug or a food, but it cannot be both.  EVOO Previ is food. 

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.

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.

Paper Artwork

WHY CANADIANS NEED TO ACCESS TO HYDROXYTYROSOL, OLEUROPEIN,  & OLEOCANTHAL  ET AL 

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. 

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.

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.

Oleuropein and its metabolite, hydroxytyrosol, having powerful antioxidant activity, which suggests its responsibility for some of olive oil's antioxidant, anti-inflammatory, and disease-fighting activities.

Ligstroside is a plant metabolite and an antineoplastic agent which has outstanding performance on mitochondrial bioenergetics.  

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.

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.

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.

 

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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.

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.

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.

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. 

The European Union’s Food and Safety Authority (EFSA) has already begun classifying medicinal olive oil.

Image by Gray Clary

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.  

​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.   

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. 

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.

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

 

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Science Class

Alzheimer's Disease 

Neurological Diseases 

Pink Gradient

Cancer

  • Oleocanthal, Hydroxytyrosol, Oleuropein is capable of killing a variety of human cancer cells while leaving healthy cells unharmed

  • see separate page for further studies

Cancer Anchor

Diabetes 

Sculptures in Rows

Prostate Health

  • 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.

  • Oleocanthal Attenuates Metastatic Castration-Resistant Prostate Cancer Progression and Recurrence by Targeting SMYD2 (click here for further studies)

Blood Pressure/Hypertension

Abstract Structure

Cholesterol 

Anti-Aging

  • 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

  • Hydroxytyrosol Interference with Inflammaging via Modulation of Inflammation and Autophagy

Skin Health

Mitochondrial Function

Computer Programming

Inflammatory bowel Diseases: Crohn’s disease, Ulcerative Colitis

Gastrointestinal Diseases

Postmenopausal Women

Digital art exhibit

Autoimmune Diseases

Paper Texture

Kidney Disease

  • cardioprotective action of EVOO in nephropathic patients

  • 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

  • click here for further studies

Graphic Shapes

Leukemia

Osteoporosis

Test Tubes

Maternal Health

Soft Surface

Covid 19

Intertwined

Obesity

Back Pain

  • 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

Modern Structure

Fibromyalgia 

Would you like to see more studies? 

Contact us for suggestions.

We'd love to hear from you!

info@ciboprevi.com

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