Arianna Trading Company

11/07/2019

My Greek food producer friends in particular should take note. This trademarking of a natural resource food product, attributed to a health claim, would pave the way for others wishing to achieve something of similar consequence. You know who you are.

New Zealand producers, in the face of protests by their Australian counterparts, want to trademark manuka honey, a costly nectar beloved by celebrities.

09/04/2019

Worth the read, both for home cooks and chefs alike!

"Understanding olive oil as a perishable product has two lessons for home cooks. One, we should try to choose olive oil according to how fresh it is; it should be consumed within two years of bottling, Two, we should be using much more of it, so that it doesn’t languish in our cupboards, but is used up and replaced while it is fresh and vibrant."

Don’t try to parse every word on the label: The keys to good flavor are seeking out the freshest oil and using it generously.

05/14/2019

THE OLYMPIA HEALTH & NUTRITION AWARDS WERE ANNOUNCED AT AN EVENT CEREMONY HELD AT THE OLD PARLIAMENT HOUSE IN ATHENS GREECE ON MAY 12, 2019
Hosted by the University of Athens and the World Olive Center for Health (WOCH), a nonprofit organization, whose mission "offers an olive branch" to help raise awareness in the whole olive industry both in Greece and internationally.

The competition involved 1569 samples of olive oil from 8 countries. The leading producers from Greece (Xueryan Alexander, Crete), Croatia (Morovic), Italy (DICARA), Spain and Cyprus (ATSAS OP) were awarded. Yet, 28 producers of golden olive oil were awarded from different regions of Greece.

More than 300 producers, standardizes and scientists have also attended very important scientific communications on the results of experimental and clinical studies with Greek high polyphenol olives.

It should be noted that the awards are given solely on the basis of the olive oil content of the health protection substances of the European Health Claims Regulation and are awarded to standardization producers for their care for the production and promotion of olive oil as a product for the protection of human health.

For the first time, important results, from two American universities were announced on the action of high phenolic olive oil and its active ingredients, in particular the oleochemical substance, which showed that they can inhibit the progression of Alzheimer's disease and breast cancer in experimental animals while it has been shown that they can be used in synergy with classical drugs with even more positive results.

Specialists from Harvard (Stefanos Kales), University of California (Dan Flynn), Auburn University (Amal Kaddoumi) University of Louisiana (Sayed Khalid) and scientists from the universities of Athens (Prokopios Magiatis, Eleni Melliou) (Thessaloniki), Thessaloniki (Magda Tsolakis), Peloponnese (Paola Rohas), Harokopio (George Tzortzis) and University of Cyprus (Wozniak Greta) who reported on the latest developments in olive oil and health.

First-time results from two American universities were announced on the action of high phenolic olive oil and its active ingredients, in particular the oleochemical substance, which showed that they can inhibit the progression of Alzheimer's disease and breast cancer in experimental animals while it has been shown that they can be used in synergy with classical drugs with even more positive results.

"Particularly important, however, were the announcements on the effect of high oleic acid olive oil on patients with mild cognitive decline (Chronic Alzheimer's Disease) and Chronic Lymphocytic Leukemia, and three trials in patients with multiple sclerosis with diabetes and athletes to increase endurance."

The Greek high polyphenol oils used in clinical studies in the US and Greece were selected among thousands of samples from the University of Athens and the team of Professor Procopius Magiatis. All studies are funded by donors through the World Olive Center for Health.

In the first study prepared under the supervision of Professor Magda Tsolakis in AUTh, Hyalkidikis oil with a high oil content (donation from Ioannis and Evi Prodromos YIANNIS) showed that it can reduce certain categories of symptoms in patients with mild cognitive decline (precursor stage of Alzheimer's disease) after consumption of 40 grams for almost two whole years, compared with the control group that did not receive any specially selected olive oil. Already from the first year of the study, the results of which were announced last year, it has been shown that high phenolic olive oil provides protection to the central nervous system and to humans by confirming the studies conducted in experimental animals at various universities around the world.

In the second study, under the supervision of the Professor of Peloponnese University Paola Rohas, olive oil, rich in olive oil from the Lianolia Corfu variety (donated by the Dafni family, The Governor) was given for a period of three months to 1.5 years in a total of 30 patients with chronic lymphocytic leukemia or monoclonal gammopathy of unspecified importance at such a stage of the disease that chemotherapy was not yet necessary. The striking results showed a decrease or stabilization of white blood cells, a specific death of cancer cells and a fall in cancer markers in a significant number of patients. At the same time, olive oil improved a series of biochemical markers without having any negative effect on patients. This year's results confirmed the initials announced last year in a smaller number of patients and give great optimism for the future. This is the first time that there are so strong indications about the healing properties of high oleic acid olive oil in oncology patients and not only in experimental animals. This study is a very important avant-garde of the Greek scientific community.

In her closing speech, the chairman of the World Olive Center for Health Dr. Eleni Melliou stressed that there is now a major change in the way the international scientific community faces the beneficial properties of high phenolic olive oil for health. It is, of course, necessary to continue in Greece and the USA the studies that have begun and invited the hundreds of producers who attended to support the financing of clinical studies through the non-profit organization while at the same time announced the award of two special scholarships to support research through funding from the Leventis Foundation and a LIVA funding..

The award ceremony took place in the framework of the events of the European program INTERREG MED "ARISTOIL", in which Greece, Cyprus, Spain, Italy, and Croatia participate with the scientific guidance of Professor Prokopios Magiatis and which is coordinated by EGTC City with the cooperation of the Peloponnese Region.

Ανακοινώθηκαν για πρώτη φορά πολύ σημαντικά αποτελέσματα από δυο αμερικάνικα πανεπιστήμια σχετικά με την δράση του υψηλού φαινολικού ελαιολάδου και των δραστικώ....

11/06/2018

Forever friends amongst the sand castles. Life long olive oil enthusiasts George and Sandy enjoying good health and happiness into our 60’s. At any age it’s never too late to start including heart healthy extra virgin olive oil into your diet. Pan sauté your fresh vegetables in


“Olive oil has well known anti-inflammatory effects. It is a mono-unsaturated fat that lowers total and LDL cholesterol. Extra virgin olive oil is less processed than plain olive oil, so has a higher amount of ‘polyphenols’, a powerful antioxidant that has many benefits including promoting good heart health. Switching from a diet high in saturated fats, and hydrogenated fats such as butter and animal fats, and substituting olive oil, has long term benefits to disease prevention and good health.” — Dr. Saundra A. Mills, MD, FACEP

05/17/2018

“There is no other food that can provide the range of health benefits and makes food taste so much better.” — Dr. Mary Flynn

Australian researchers found extra virgin olive oil to be the safest and most stable even when used at high temperatures, dispelling a common myth about cooking with olive oil.

01/16/2018

A great scientific discovery that is expected to boost Greek olive oil was announced a few days ago in the US. Researchers at the University of Louisiana, headed by Professor Amal Kaddoumi, managed to stop the progression of Alzheimer’s disease in experimental animals using specially selected Greek olive oil in their diet. According to the results of the research, published in the highly regarded journal of Nutritional Biochemistry, the road opens to call olive oil “ medicinal food”, which will help us change the way we have so far seen this miraculous substance; for the first time it turns out that olive oil can - under certain conditions - act as a medicine not through formulations but through nutrition.

The researchers used experimental animals with Alzheimer's disease just weeks after their birth. Over the course of four months, they were given a daily diet of Greek olive oil, which contains the highest levels of phenolic content on the world market. The extra virgin olive oil used was the Governor brand of the Daphne family from Corfu, Greece. Their native Greek variety Lianolia Kerkyra, became internationally known in 2016 when it was awarded the Olympia Health and Nutrition Award. In the competition, which is organized annually by professors of the Pharmaceutical Department of the University of Athens, Prokopios Magiatis and Eleni Melliou, and the World Olive Center for Health, this olive oil has been distinguished among 565 nominations from eight countries thanks to its very high content in miraculously high levels of phenolic content of close to 1 gram per kilo of olive oil.

As the American researchers explain, the dose of olive oil administered to the animals corresponded to the average consumption of the Greek population, that is to say about 40-50 grams per day. The findings were impressive: experimental animals receiving either only olive oil or olive oil in combination with Donepezil, which fights Alzheimer's, showed almost no symptoms of the disease. In fact, the combination with the drug produced far better results than when the drug was administered alone.

According to distinguished professors, this is a very important discovery that opens the way for the designation of olive oil as a medicinal food - what is called medical food in the US - which will be administered under medical guidance. “Of course,” Professor Prokopis Magiatis explains, “it should be emphasized that this will only be done for olive oil which is high in phenolic content and not generally for any olive oil.” The question that arises, he explains, is whether these great results of American research will also be valid for the human body. The first question will give an initial response to the first international clinical trial in patients with early Alzheimer’s symptoms using high phenolic olive oil which has run in Greece for the past year under the guidance of Professor Magda Tsolakis in collaboration with the Pharmaceutical Department of the National Center for Dental Medicine. "We hope in the coming year to be in a position to have the first positive conclusions,” he says.

It is noteworthy that the above clinical study - which is regarded globally as ground-breaking - was considered 'not important' by the Greek state, with the result that the application for its funding through the Research-Innovation program was rejected by the Ministry of Education at the beginning of last December.

12/24/2017

Seasons Greetings
Merry Christmas
from George with
Arianna Trading Company
Wishing you a
Happy & Healthy
New Year 2018

11/21/2017

Happy Thanksgiving from George Menzelos with the Arianna Trading Company. While just one, out of hundreds of olive oils on the grocery shelf, we have so much to be thankful for.
Gold 2017 Olympia Health & Nutrition Awards Athens.
Silver 2017 New York International Olive Oil Competition.
Bronze 2017 London International Olive Oil Competition.

11/02/2017

3 tablespoons of olive oil can save your life and make you slimmer!
"The general body of research says that once you have two or more tablespoons a day, you’ll improve your blood pressure, your glucose levels and your good cholesterol.
But I’ve found that the weight-loss effect comes into play at three tablespoons, so that’s what I recommend.
There is no other food that can provide the range of health benefits and makes food taste so much better.” — Dr Mary Flynn PhD, RD, LDN, Associate Professor of Medicine, Brown University.

Arianna Trading Company Organic Extra Virgin Olive Oil qualifies for the European Union regulation 432/2012 health claim. "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress." Certificate of analysis from World Food Labs.

“Health protecting properties of olive oil are related to specific ingredients and are not generally observed for all types of olive oil. An olive oil combining a high phenolic level and excellent organoleptic properties should become the future target of all high quality producers.” — Prokopios Magiatis, Ph.D., M.Sc., Associate Professor of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Greece.

09/11/2017

We all know olive oil is a common ingredient in a healthy diet, and Time magazine even named the olive as one of its "50 New Healthiest Foods of All Time" in 2015. But just how healthy is olive oil?
Here are five tested truths about olive oil:

Olive oil truth no. 1: It offers numerous unique health benefits.

Olive oil truth no. 2: Virgin olive oil can knock out bacteria that antibiotics can't.

Olive oil truth no. 3: Extra virgin olive oil can curtail after-meal blood glucose spikes.

Olive oil truth no. 4: EVOO can kill cancer cells.

Olive oil truth no. 5: Lots of "extra virgin" olive oils aren't so virgin, but you can still choose a good one.

http://www.ajc.com/lifestyles/health-med-fit/little-known-health-benefits-olive-oil/7uTVXCniuoPnm5Nw9AeBaJ/

07/14/2017

What kind of foods and diet are proven to be heart-healthy?
At top of the list... EVOO!
Make a healthy choice seek out the extra virgin olive oils certified high in phenolic content.

07/12/2017

Pairing olive oils is a new trend much like wine pairing, but when it comes to cooking, it can be difficult to choose the best option from price to taste.

Pairing olive oils is a new trend much like wine pairing, but when it comes to cooking, it can be difficult to choose the best option from price to taste. Award-winning chef and author Amy Riolo stopped by to help with a guided EVOO tasting tour.  Learn mo