Researchers at the Yale School of Public Health in the United States, in collaboration with researchers from the Department of Cardiology at Yale School of Medicine, have announced that they are undertaking a new research project on the health benefits associated with the daily consumption of table olives, ANA reports.
This research project is being executed in the framework of the activities related to the establishment of the proposed Yale Olive Sciences and Health Institute (YOSHI).
The mission of the proposed Yale Olive Sciences and Health Institute is to facilitate and coordinate the rigorous study, robust research, and creative interdisciplinary activities. Through academic, public, and industry partnerships, YOSHI will foster the investigation and dissemination of evidence-based best practices and guidelines pertaining both to sustainable olive and olive oil production and usage and their downstream health benefits. The idea and mission of the Institute have been widely supported by more than 70 international and national academic, research, and private bodies active in this field.
Based on analysis performed using Nuclear Magnetic Resonance (NMR) analysis, these olives contain more than 1700 mg/Kg of phenols and thus the daily consumption of 3 grams of olives provides more than 5 mg of hydroxytyrosol, tyrosol, or their derivatives. This is equivalent to the consumption of 20 grams of extra virgin olive oil, which when it contains the same phenol levels carries the European Union health claim (Regulation 432/2012) of protection against blood lipid oxidation.
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