Au Gold Premium has tasting sensations of almonds ,artichoke and olive leaves.
The High levels of Oleocanthal and Oleacein (Oleocanthal is the most important health-promoting molecule in extra virgin olive oil ) are Anti Inflammatory ,Cardio Protective and Neuroprotective activity. , anti- diabetic, cancer fighting molecules. protecting the heart, lowering bad cholesterol and were even shown to improve brain function.
11.9mg of hydroxytyrosol per 20g of Au Gold Premium protects blood lipids from oxidative stress according to EU regulation 432/2012
2021 Awards ….
New York International Olive Oil Competition / NYIOOC awarded
Au Gold Premium one of the World’s Best Olive Oils 2021.
Canadian International Olive Oil Competition / CIOOC awarded Au Gold Premium the 2021 Quality Award .
Berlin Global Olive Oil Awards /BGOOA awarded Au Gold Premium as one of the global elite olive oils 2021
London Olive Oil Competition / IOOC awarded Au Gold Premium its Quality award 2021
The Olympia Health and Nutrition Awards Committee confers that Au Gold Premium a Standard of excellence for High Phenolic Extra Virgin Olive Oil.
The Faculty of Pharmacy and Department of Pharmacognosy & natural products Athens declared that Au Gold Premium presents that
The levels of oleocanthal and oleacein are higher than the average values (135 and 105 mg/Kg respectively ) of the sample included in the international study performed at the University of California, Davis.
The daily consumption of 20 g of the analyzed olive oil provides 11.9 mg of hydroxytyrosol, tyrosol or their derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.
It should be noted that oleocanthal and oleacein present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.
The chemical analysis was performed according to the method published in J.Agric. Food Chem., 2012, 60 (47 ), pp
11696-11703, J.Agric. Food Chem., 2014 62 (3 ), 600-607 and OLIVAE, 2015, 122, 22-33.