General health benefits of extra virgin olive oil (EVOO)
- OLIVAUS Study: A double-blind, randomized, controlled crossover study showed that consumption of high-polyphenol EVOO improved antioxidant capacity and exhibited anti-inflammatory effects in adults at high cardiometabolic risk. PubMed
- Meta-analysis: A systematic review and meta-analysis found that consumption of high-polyphenol EVOOs improved cardiovascular risk factors, including total cholesterol and oxidized LDL. PubMed
- Studies suggest that polyphenols in EVOO may inhibit the growth of cancer cells, particularly by inducing apoptosis and inhibiting cell proliferation.
- EVOO with a high polyphenol content may improve cognitive function and reduce the permeability of the blood-brain barrier, suggesting neuroprotective effects. Pure EVOO Limited
Further relevant studies and information
Metabolic health: EVOO with high polyphenol content can reduce chronic inflammation associated with obesity and insulin resistance, thus contributing to improved metabolic health. (MDPI)
Alzheimer's disease: Consumption of EVOOs with high polyphenol content may improve cognitive function and reduce blood-brain barrier permeability, suggesting potential benefits in Alzheimer's prevention. (MDPI)
Greek honey
Greek honey, especially that made from thyme, pine, oak, fir, or other wild herbs, is distinguished by its high content of bioactive substances such as flavonoids, enzymes, and organic acids. Scientific studies show that Greek honey possesses antibacterial, antiviral, and antioxidant properties. It can strengthen the immune system, soothe coughs, and promote wound healing. Compared to industrially processed honey, it exhibits significantly higher biological activity.
Effect:
Oak honey from Greece exhibits a very strong antibacterial effect, sometimes even stronger than that of Manuka honey. It is particularly effective against pathogenic germs such as Staphylococcus aureus.
🧪 Study conclusion:
The antibacterial activity extended up to an 18 mm inhibition zone – comparable to or superior to Manuka MGO550.
🔗 Study – akjournals.com
Effect:
Greek pine honey has excellent antibacterial properties, which were equivalent to or better than Manuka honey in 40–75% of the samples – especially against resistant bacteria.
🧪 Study conclusion:
Very low minimum inhibitory concentrations (MIC) against S. aureus, E. coli, P. aeruginosa and Salmonella.
🔗 ResearchGate comparison chart
🔗 Additional Info – Geohoney
Effect:
Heather honey (Erica) has a particularly strong effect against fungi and bacteria as well as a high antioxidant capacity – comparable to Manuka honey.
🧪 Study conclusion:
Inhibits Candida albicans, E. coli, P. aeruginosa and others. High phenol content.
🔗 PMC study – antimicrobial & antioxidant
🔗 SiliconRepublic – Heather vs. Manuka
Effect:
“Vanilla” fir honey has a very high antioxidant activity – with DPPH values of over 60% , which makes it particularly effective against oxidative cell damage.
🧪 Study conclusion:
Comparable to or better than other honeys in the test (including Manuka) in antioxidant effectiveness.
🔗 Nature Study – Fir Honey
🔗 akjournals.com – Comparative study
Effect:
Thyme honey from Greece shows a very high antimicrobial effect , comparable to or better than Manuka honey, especially against antibiotic-resistant germs.
Study conclusion:
Effectively inhibited multi-resistant bacteria, contained high amounts of polyphenols with antioxidant effects.
🔗 Wiley Online – Comparative Study
🔗 Austin Journal – Antioxidants
Greek herbs
The aromatic wild herbs of Greece—including oregano, mountain tea (sideritis), throubi, and dittany—are among the most potent medicinal plants in Europe. Studies have shown that many of these herbs possess anti-inflammatory, immunomodulating, and antimicrobial properties. Greek mountain tea, in particular, is the subject of intensive research: it is associated with antioxidant, cognitive-enhancing, and blood pressure-lowering properties. Combined with a balanced diet, Greek herbs can support health in a variety of ways.
Study topic: Antioxidant and antimicrobial properties
Source:
Title: Antioxidant and antimicrobial properties of Origanum dictamnus L.
Study topic: Neuroprotective, antioxidant and anti-inflammatory properties
Source:
Title: Sideritis species: A review of their traditional uses, phytochemistry, pharmacological activities, and potential applications
Study topic: Antioxidant effect, influence on lipid profiles and inflammatory markers
Source:
Title: Effect of Cistus incanus herbal tea on oxidative stress markers and lipid profile in humans
Study topic: Biological activity of essential oils beyond antimicrobial properties
Source:
Title: Essential Oils of Oregano: Biological Activity beyond Their Antimicrobial Properties
Study topic: Anti-inflammatory, wound-healing and anti-aging effects
Source:
Title: Exploring the Traditional Uses of Thymbra capitata Infusion in Algarve (Portugal): Anti-Inflammatory, Wound Healing, and Anti-Aging
The power of fermentation
Black garlic is produced by fermenting fresh garlic at controlled temperature and humidity – a natural process that not only changes the taste but also intensifies its health benefits.
During fermentation, S-allylcysteine is formed, a stable, highly bioavailable compound with significantly higher antioxidant properties compared to fresh garlic. Studies show that black garlic can help reduce oxidative stress, strengthen the immune system, and regulate cholesterol and blood pressure levels. It is also gentle on the stomach and does not produce the typical garlic odor.
This study describes the antioxidant properties of fermented garlic and highlights in particular S-allylcysteine, which is produced by fermentation and is more stable and bioavailable than allicin.
Source:
Kimura, S., et al. (2017). "Black garlic: A critical review of its production, bioactivity, and application."Journal of Food and Drug Analysis, 25(1), 62–70.
https://doi.org/10.1016/j.jfda.2016.11.003
The study shows anti-inflammatory and vascular-protective effects from ingredients in black garlic.
Source:
Ryu, M.J., et al. (2014). "Aged black garlic exerts anti-inflammatory effects by inhibiting NF-κB activation in LPS-induced RAW 264.7 macrophages." The Korean Journal of Physiology & Pharmacology, 18(1), 61-67.
https://doi.org/10.4196/kjpp.2014.18.1.61
This study demonstrates the immunomodulatory effects that can be further enhanced in black garlic through fermentation.
Source:
Amagase, H. (2006). "Clarifying the real bioactive constituents of garlic." The Journal of Nutrition, 136(3 Suppl), 716S-725S.
https://doi.org/10.1093/jn/136.3.716S
Black garlic is gentler on the stomach because aggressive sulfur compounds are converted during fermentation.
Source:
Choi, IS, et al. (2014). "Investigation of the antioxidant and anti-inflammatory effects of black garlic extract." Journal of Medicinal Food, 17(7), 803-810.
https://doi.org/10.1089/jmf.2013.3081
This study describes the protective effect on the liver through antioxidant mechanisms.
Source:
Zhang, Z., et al. (2016). "Black garlic protects liver cells from oxidative stress and apoptosis via regulation of the Nrf2 pathway." Food & Function, 7(3), 1330–1337.
https://doi.org/10.1039/C5FO01272K
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THE GOVERNOR - HIGH PHENOLIC Extra Virgin Olive Oil
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