Analysis

At ANIMA TOSCANA, we focus on premium products of the highest quality that have been tested. This is the only guarantee that the products we offer are genuinely healthy and have a real, beneficial effect on your well-being and health.

Due to the high price of extra virgin olive oil, counterfeits are commonly found on the market, consisting of mixtures of olive oil with cheaper vegetable oils (soybean, sunflower) or lower quality olive oil (lampante). Advanced chemical analyses allow these adulterants to be detected, protecting consumers from overpaying for inferior products.

Olive oil, especially Extra Virgin olive oil, has strong cardioprotective properties, which means that it actively protects the cardiovascular system against diseases such as heart attack, stroke, and atherosclerosis. Its beneficial effects result from its high content of monounsaturated fatty acids (mainly oleic acid) and its richness in polyphenols, which have anti-inflammatory and antioxidant properties.

• Improvement of the lipid profile: Olive oil helps to lower the level of “bad” cholesterol (LDL) and triglycerides, while stimulating the production of “good” cholesterol (HDL).
• Protection against LDL oxidation: The polyphenols in olive oil protect LDL molecules from oxidation, which is a key step in the development of atherosclerosis.
• Antithrombotic effect: The components of olive oil reduce the risk of blood clots, improving blood flow.
• Lowering blood pressure: Regular consumption of olive oil supports the functioning of the endothelium (the lining of the arteries), increases the availability of nitric oxide, and has a relaxing effect on the blood vessels, which leads to lower blood pressure.
• Anti-inflammatory effect: Olive oil (and especially the oleacein it contains) has an anti-inflammatory effect, which is important in the prevention of heart attacks and strokes.
• Supporting endothelial function: Improves the elasticity and overall condition of blood vessels.

The key quality indicator is the acidity of free fatty acids (below 0.8% for Extra Virgin olive oil). Low acidity combined with a low peroxide value (an indicator of oxidation) indicate that the oil has been produced from high-quality fruit, using the correct technology and storage conditions.