19 Dec Food safety
The polyphenols found in olive oil can be a key ingredient for improving food safety.
Consuming lignan-rich olive oil can reverse the effects of certain food-borne fungal toxins, according to a recently published study in the Journal of the American Chemical Society. Lignans are special compounds, polyphenols, which are found in some plants and have a pronounced antitumor effect.
The study aimed to address food storage issues to prevent the growth of microbes that are known to produce toxins (mycotoxins) that can negatively affect the health of humans and livestock. Mycotoxins are formed as a result of unwanted fungal growth, contaminate food and can even be toxic to the human nervous system in very small doses. The accumulation of mycotoxins over time can lead to health hazards.
When buying food, we can not be sure that they were stored according to the standards. But regularly consuming Extra Virgin olive oil can be protected from mycotoxins in our food. The authors of the study also believe that olive oil can become an ingredient in a food supplement to improve food safety and increase the protection of both humans and livestock.