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Micoil

As Hippocrates of Kos (460 – 377 BC), father of medical science, said: “Prevention is better than cure” so MICOIL is a nature’s gift to man!

It is a completely natural product based on the excellent Chalkidiki’s early harvest extra virgin olive oil and it is a high source of vitamins and unsaturated fatty acids.

Based on its quality, its bioactive natural ingredients and characteristics like Vitamins, Omega 3, Omega 6, Omega 9 and Polyphenols. MICOIL is one of the leading functional foods, especially produced for our good health within a balanced diet.

Micoil

As Hippocrates of Kos (460 – 377 BC), father of medical science, said: “Prevention is better than cure” so MICOIL is a nature’s gift to man!

It is a completely natural product based on the excellent Chalkidiki’s early harvest extra virgin olive oil and it is a high source of vitamins and unsaturated fatty acids.

Based on its quality, its bioactive natural ingredients and characteristics, MICOIL is one of the leading functional foods, especially produced for our good health within a balanced diet.

MICOIL because of its unique natural composition meets the Nutrition & Health claims according to regulation of the European Parliament and the Council of the European Union

  • Natural product
  • High & Source of Vitamin E, which contributes to the protection of cells from oxidative stress
  • High & Source of Vitamin K, which contributes to normal blood clotting and to the maintenance of normal bones
  • High & Source of Omega-3 fatty acids
  • High Unsaturated & Monounsaturated fats
  • Contains Monounsaturated fatty acids. Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels. [MUFA and PUFA are unsaturated fats]
  • Contains Oleic acid. Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels. [Oleic acid is an unsaturated fat]
  • Contains Ω-6 fatty acids
  • Contains alpha – Linolenic Acid (ALA), which contributes to the maintenance of normal blood levels. The beneficial effect is obtained with a daily intake of 2 g of ALA
  • Contains Linoleic Acid (LA), which contributes to an acceleration of intestinal transit. The beneficial effect is obtained with a daily intake of 10 g of LA
  • Contains Olive oil polyphenols and antioxidants.
  • Sugar free
  • Sodium or Salt free. Reducing consumption of sodium contributes to the maintenance of normal blood pressure

○ Vitamin Ε

It is one of the most important fat-soluble antioxidants, as it has anti-inflammatory action and stimulates the immune system. At the same time, it has anti-aging properties, as its antioxidant action contributes to the neutralization of free radicals produced daily by our cells, thus protecting the body from oxidative stress, a factor that contributes significantly to most cell diseases. As the main antioxidant, it protects the membrane that surrounds the body’s cells, especially red blood cells and leukocytes (immune system cells). It has been linked by scientific studies of protection against diseases such as Alzheimer’s disease, cancer, heart disease and eye diseases.

Alzhaimer and vitamin E

According to a study published in a prestigious medical journal, the daily intake of vitamin E in patients with mild Alzheimer’s disease significantly slowed the progression of this incurable disease.

  • New England Journal of Medicine (1997, 336: 11 – 12)
  • (Farina, N., Llewellyn, D., Isaac, M. G. E. K. N., & Tabet, N. (2017). Vitamin E for Alzheimer’s dementia and mild cognitive impairment. In the Cochrane database of systematic reviews (Vol. 4, p. CD002854). https://doi.org/10.1002/14651858.CD002854.pub5)

Cancer and vitamin E

Numerous epidemiological studies have shown that high levels of vitamin E in the blood are associated with lower rates of cancer.

A study found that patients with the highest levels of vitamin E in the blood were 5 times less likely to develop cancer than those with the lowest levels.

  • (British J Cancer, 49, 1984, 321-24).

Several studies have confirmed the link between low levels of vitamin E in the blood plasma and the risk of developing many forms of cancer. The research found that this mainly values for epithelial cancers.

  • (Intern J Epidem, 17, 1988, 281 86)
  • (Brigham and Women’s Hospital. (2019, January 8). Genetics may influence the effects of vitamin E on cancer risk. ScienceDaily. Retrieved April 11, 2020 from sciencedaily.com/releases/2019/01/190108125508.htm)
  • (Jiang, Q. (2017). Natural Forms of Vitamin E as Effective Agents for Cancer Prevention and Therapy. Advances in Nutrition: An International Review Journal, 8(6), 850–867. https://doi.org/10.3945/an.117.016329).

Heart disease and vitamin E

Vitamin E binds to the free active forms of oxygen in the body, protecting biological indicators from oxidation, which in turn causes both bad cholesterol (LDL) and triglycerides as well as DNA oxidation. Oxidation of biomarkers may have several negative effects, including atherosclerotic plaque. This plaque can lead to problems such as a heart attack or stroke if any parts of it are detached.

A double-blind study found a slowdown in the development of all arterial lesions in men with coronary heart disease who received vitamin E.

  • (JAMA, 273(23), 1995, 1849-54).
  • (Chae, C. U., Albert, C. M., Moorthy, M. v., Lee, I. M., & Buring, J. E. (2012). Vitamin E supplementation and the risk of heart failure in women. Circulation: Heart Failure, 5(2), 176–182. https://doi.org/10.1161/CIRCHEARTFAILURE.111.963793)
  • (Hu, X. X., Fu, L., Li, Y., Lin, Z. B., Liu, X., Wang, J. F., Chen, Y. X., Wang, Z. P., Zhang, X., Ou, Z. J., & Ou, J. S. (2015). The cardioprotective effect of Vitamin E (alpha-tocopherol) is strongly related to age and gender in mice. PLoS ONE, 10(9). https://doi.org/10.1371/journal.pone.0137405)

Eye & other diseases and vitamin E

Vitamin E reduces platelet aggregation, prevents blood clots, lowers blood pressure, prevents cataracts, heals, and reduces scarring.

Study by the National Ophthalmological Institute of the USA showed that regular intake of natural vitamin E reduces the risk of cataracts by at least 30%

  • (Ophthal, 1998, 831 – 36).
  • (Braakhuis, A. J., Donaldson, C. I., Lim, J. C., & Donaldson, P. J. (2019). Nutritional strategies to prevent lens cataract: Current status and future strategies. In Nutrients (Vol. 11, Issue 5). MDPI AG. https://doi.org/10.3390/nu11051186)

Rheumatoid arthritis and vitamin E

Vitamin E improves blood circulation, repairing tissue damage and it is useful in treating the pain of rheumatoid arthritis and rheumatoid (ankylosing) spondylitis, as well as non-steroidal anti-inflammatory drugs (NSAIDs).

According to a study of elderly people with respiratory problems, their lung function improved with an increase in vitamin E in their diet.

  • (Am J Resp Med, 1996, 154: 1401-04)
  • (Chin, K. Y., & Ima-Nirwana, S. (2018). The Role of Vitamin E in Preventing and Treating Osteoarthritis – A Review of the Current Evidence. Frontiers in pharmacology, 9, 946. https://doi.org/10.3389/fphar.2018.00946)

Vitamin K

It is necessary for blood clotting, preventing bleeding, as it helps to create the prothrombin needed for blood clotting. It also helps to conduct bone mineralization, because it promotes the stabilization of calcium in the bone structure.

○ Unsaturated Fatty Acids

The early harvest EVOO is mostly made up of (98%) lipids, most of which are monounsaturated fatty acids. Fatty acids are very popular for their beneficial effects on our health, but their main representative is oleic acid (omega – 9) which has been shown that protects against cardiovascular disease, diabetes and boost good cholesterol.

The early harvest EVOO also contains polyunsaturated fatty acids such as (ALA) α-linolenic acid (omega – 3) fatty acid and (LA) linoleic acid (omega – 6), which must be taken daily with food as they are essential fatty acids for the normal functioning of the body (essential fatty acids, EFAs).

In the past, these two polyunsaturated fatty acids (together) were called vitamin F.

  • (Dimopoulos&, Antonopoulou: Athens 2000, “Basic Biochemistry”)

Omega-9

Oleic acid is the key representative of the fatty acid’s class. It exists in very high concentrated in early harvest EVOO and also it has the highest concentration compared to other fatty acids. It has been found that has an important antioxidant role as it increases the resistance of cells to oxidation.

Omega-6

Omega-6 fatty acids are extremely important for the proper functioning of our body. One of the most important is linoleic acid (LA), which is essential for the body, because its lack in large quantities would cause the death of our cells. Most of the researches shows that Omega-6 fatty acids have antioxidant and anti-inflammatory properties, making them important factors in protection against chronic diseases such as malignant neoplasms, diabetes, neurodegenerative diseases such as Alzheimer’s disease and arthritis.

  • (Curr. Pharm. Biotechnolo. 7:531-534, 2006 PubMed).
  • (Patterson, E., Wall, R., Fitzgerald, G. F., Ross, R. P., & Stanton, C. (2012). Health implications of high dietary omega-6 polyunsaturated Fatty acids. Journal of nutrition and metabolism, 2012, 539426. https://doi.org/10.1155/2012/539426)

Omega-3

Omega-3 fatty acids help preventing blood clots and arteriosclerosis. One of the main omega-3 fatty acids is α-linolenic acid (ALA), which is a structural component of our cell membranes. It helps in the process of energy production in the cells, protecting the body from oxidative stress, neutralizes free radicals and gives very good results to the skin, as it helps to slow down the aging process (oxidative stress of skin cells).

In addition, it protects brain cells from the action of harmful substances and may have positive effects on Alzheimer’s disease or other memory impairments.

  • (Brain Res, 2000;855:292-297)
  • (Free Radic Biol Med, 1995, 19, 227-250)
  • (Danielle Swanson, Robert Block, Shaker A. Mousa, Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life, Advances in Nutrition, Volume 3, Issue 1, January 2012, Pages 1–7, https://doi.org/10.3945/an.111.000893)
  • (Nichols, P. D., McManus, A., Krail, K., Sinclair, A. J., & Miller, M. (2014). Recent advances in omega- 3: Health Benefits, Sources, Products and Bioavailability. Nutrients, 6(9), 3727–3733. https://doi.org/10.3390/nu6093727)

Many studies have shown that it helps preventing cataracts and protects the eyes from ultraviolet radiation, as it acts in addition to vitamins C and E, enhancing their action.

  • (Free Radic Res, 1996, 25, 337-346)
  • (Free Rad Biol Med, 1995,18, 823-829).

In addition, in patients with glaucoma, their vision improved significantly

  • (Vestn Oftalmol, 1995, 111, 6—06).

Polyphenols


Polyphenols are natural antioxidants which may provide health and strength to the human body.

They help to reduce the likelihood of several diseases by providing strong anti-aging, anti-inflammatory and neuroprotective properties, within the context of a varied and balanced diet.

Classification

We feel very proud, because our EVOOs belong to the highest class among the Greek EVOOs and they are naturally rich in beneficial ingredients,which help the human body to improve its physical functions.

Concentration and sensory characteristics

70- 250 ppm:pleasantly sweet flavour and light fruity aroma.

250- 350 ppm:intensely fruity aroma with enough bitterness and pungent aftertaste.

350- 450 ppm:rousing fruity aroma, but quite tolerable bitter taste and intensely pungent aftertaste.

450ppm and over:rousing fruity aroma, very bitter taste, and intensely pungent aftertaste; destined for human consumption, these characteristics of extra virgin olive oil must be very carefully balanced, given especially the particularity of its bitterness

Health

Olive products, mainly green early harvest extra virgin olive oil, exhibit high concentrations of polyphenols such as hydroxy-tyrosol, tyrosol, oleacein, oleuropein, oleocanthal, which are natural antioxidants providing a shield for our health. They help to reduce the likelihood of cardiovascular diseases and along with monounsaturated fatty acids and vitamins, they help the body neutralize free radicals thus reducing the risk of several diseases by providing strong anti-aging, anti-inflammatory and neuroprotective properties. Polyphenols help to the protection of blood lipids from oxidative stress, within the context of a varied and balanced diet.

Flavor

The olive paste contains 2-5% phenolic substances. A rate of 1-4% g / L leave with the plant liquids during oil extraction and at the end, a rate of 700-900 mg / L (ppm) remains in the final product, depending of course on the accuracy of processing and storage conditions.

The taste of extra virgin olive oil is directly related to its content in phenols and its colour moves from yellow to bright green depending on the chlorophyll content, that is, depending on how ripe or unripe the olive fruit was, when the extra virgin olive oil was extracted (evoo).

The bitter taste is due to the phenolic compound oleacein while the spicy one, to oleocanthal.

 

The search for good life quality is something ancient for humans. The company YANNI’S OLIVE GROVE through innovative actions gives to more people the opportunity to access high quality products, and at the same time tries to offer the necessary knowledge, for them to choose their food products.

Traceability

Respecting the consumer, we believe that he needs to know, how the production was made and where the product he is going to buy comes from. For this reason, our company has QR CODE on the final packaging, so that the consumer can immediately see the entire course of the product process through the LOT NUMBER directly from the field to the shelf.

Gaiasense for the economy

Our olive groves applied, as the first and only pilot cultivation from 2016 – 2019, a new pioneering for Greece and Europe three-year program called Intelligent Agriculture (Gaiasense), which was organized in collaboration with the Greek national body GAIA BUSINESS and Neuropublic company.

One of the goals of this program was to reduce production costs, which enabled the wider distribution of the product at a reduced price to the buying public and especially to the vulnerable groups of the Greek population.

This special cultivation program continues to be implemented today by the company YANNI’S OLIVE GROVE, but at the same time it is given by the Greek institution bodies for use to all Greek olive growers

 

The quality of the natural environment is the key factor for the “well-being” of the individual and for this reason, the company YANNI’S OLIVE GROVE through innovative actions has as its main axis its protection.

Gaiasense for environmental protection

Our olive groves applied, as the first and only pilot cultivation from 2016 – 2019, a new pioneering for Greece and Europe three-year program called Intelligent Agriculture (Gaiasense), which was organized in collaboration with the Greek national body GAIA BUSINESS and Neuropublic company.

One of the goals of this program was to maximize environmental protection through controlled irrigation, fertilization and plant protection of the olive groves, and to increase the quality of the product.

This special cultivation program continues to be implemented today by the company YANNI’S OLIVE GROVE, but at the same time it is given by the Greek institution bodies for use to all Greek olive growers.

KRINOS Olive Center of the American Farm School

The conditions of cultivation, harvesting and standardization of our company are under the care of the ” KRINOS Olive Center of the American Farm School”. Through special holistic programs and the scientific guidance of the ” KRINOS Olive Center” we manage to achieve top-quality products every year, based on the absolute protection of the environment

 

Today in Greece, more than 197,000 people are ill with Alzheimer’s disease, with the prospect this number to launch in 354,000 in 2050, according to the president of the Panhellenic Federation of Alzheimer’s Disease and Related Disorders, Professor M. Tsolaki (Neurologist, Psychologist, Theologist).

Considering the words that Hippocrates from Kos (460 – 377 BC), the father of medical science, said: “Our food is our medicine and our medicine is our food”, the philosophy of our company was formed based on the Mediterranean diet as our main approach to human health. With innovative steps in collaboration with the scientific community, our purpose is to offer a non-pharmaceutical and economical approach to Alzheimer’s patients.

MICOIL STUDY 2016 – 2019 Neurological and Neuropsychological evaluation

Title:

MICOIL – Randomized double clinical research to evaluate the effect of high phenolic, Chalkidiki early harvest extra virgin olive oil in patients with Mild Mental Disorder.

https://clinicaltrials.gov/ct2/show/NCT03362996

Participants:

Professor M. Tsolaki PhDc (1,2) E. Lazarou MSc (2), M. Kozori Bsc (2), N. Petridou (2), E. Tampaki (1), I. Lazarou (1), M. Karakota (2 ), I. Saoulidis (1), E. Melliou (3), P. Magiatis (3)

More

(1) 1st Neurological Clinic of GUH AHEPA, Medical School, Department of Health Sciences, Aristotle University of Thessaloniki, Greece

(2) Greek Association of Alzheimer’s Disease and Related Disorders, Thessaloniki, Greece

(3) Department of Pharmacognosy and Chemistry of Natural Products, School of Pharmacy of the National Kapodistrian University of Athens, Greece.

Description:

The Greek Association of Alzheimer’s Disease and Related Disorders in exclusive collaboration with YANNI’S OLIVE GROVE has conducted the only global study – clinical research on human patients with early harvest extra virgin olive oil of Chalkidiki, regarding the approach of Mild Mental Disorder, which is leads to Alzheimer’s disease.

Patients are evaluated through multiple neuropsychological tests such as MMSE, FUCAS, etc.

Purpose:

The purpose of the MICOIL clinical trial is a non-pharmacological approach to the disease using a completely natural product, which has:

  1. Very high content of vitamin E, which has anti-aging properties and protects the human cells from oxidative stress and
  2. polyphenols, which are natural antioxidants

Results:

The results of this research will be published soon in an internationally recognized medical journal.

MICOIL STUDY 2016 – 2019 Biomarkers of the fibrinolytic system (**2nd Award in the 5th International Medical Olympiad)

Title:

MICOIL – Evaluation of the effect on biomarkers of the fibrinolytic system with high phenolic, Chalkidiki early harvest extra virgin olive oil in patients with Mild Mental Disorder and Alzheimer’s Disease biomarkers.

Participants:

  1. Tzekaki MSc (3), Professor M. Tsolaki PhDc (1,2), Professor A. Pantazaki PhDc (3), G. Geromichalos PhDc (1), Professor Z. Sinakos PhDc (1), E. Lazarou MSc ( 2), M. Kozori Bsc (2).

More

(1) 1st Neurological Clinic of GUH AHEPA, Medical School, Department of Health Sciences, Aristotle University of Thessaloniki, Greece

(2) Greek Association of Alzheimer’s Disease and Related Disorders, Thessaloniki, Greece

(3) School of Chemistry, Laboratory of Biochemistry, Aristotle University of Thessaloniki, Greece

Description:

The Greek Association of Alzheimer’s Disease and Related Disorders in exclusive collaboration with YANNI’S OLIVE GROVE has conducted the only global study – clinical research on human patients with early harvest extra virgin olive oil of Chalkidiki, regarding the approach of Mild Mental Disorder, which is leads to Alzheimer’s disease.

This study examines the effect of EVOO therapy on the fibrinolytic factors PAI-1 and a2-antiplasmin, on trademarks of AD, tau and Aβ amyloid fragments and on an oxidative stress biomarker, MDA in the serum of MCI patients aiming to be exploited as a future preventive therapy. This study has never applied before.

Purpose:

The purpose of the MICOIL clinical trial is a non-pharmacological approach to the disease using a completely natural product, which has:

  1. Very high content of vitamin E, which has anti-aging properties and protects the human cells from oxidative stress and
  2. polyphenols, which are natural antioxidants

Results:

The results of this research will be published soon in an internationally recognized medical journal.

MICOIL STUDY 2016 – 2019 Restoration of the neuroprotective protein BMI-1 levels

Title:

MICOIL – Restoration of BMI-1 levels after the administration of early harvest extra virgin olive oil as a therapeutic strategy against Alzheimer’s disease.

Participants:

  1. Tzekaki MSc (3), Professor M. Tsolaki PhDc (1,2), Professor A. Pantazaki PhDc (3), Angelos

Papaspyropoulos PhDc (3), E. Lazarou MSc (2), M. Kozori Bsc (2).

More

(1) 1st Neurological Clinic of GUH AHEPA, Medical School, Department of Health Sciences, Aristotle University of Thessaloniki, Greece

(2) Greek Association of Alzheimer’s Disease and Related Disorders, Thessaloniki, Greece

(3) School of Chemistry, Laboratory of Biochemistry, Aristotle University of Thessaloniki, Greece

Description:

The Greek Association of Alzheimer’s Disease and Related Disorders in exclusive collaboration with YANNI’S OLIVE GROVE has conducted the only global study – clinical research on human patients with early harvest extra virgin olive oil of Chalkidiki, regarding the approach of Mild Mental Disorder, which is leads to Alzheimer’s disease.

This study investigates the implication of the neuroprotective protein BMI-1 in AD and the possibility to reverse the onset of the disease through the administration of extra virgin olive oil (EVOO) in Mild Cognitive Impairment (MCI) patients.

Purpose:

The purpose of the MICOIL clinical trial is a non-pharmacological approach to the disease using a completely natural product, which has:

  1. Very high content of vitamin E, which has anti-aging properties and protects the human cells from oxidative stress and
  2. polyphenols, which are natural antioxidants

Results:

The results of this research will be published soon in an internationally recognized medical journal.

MICOIL STUDY EXTENTION 2020 – 2022 Neurological and Neuropsychological evaluation

Title:

MICOIL EXTENTION – Randomized double clinical research to evaluate the effect of high phenolic, Chalkidiki early harvest extra virgin olive oil in patients with Mild Mental Disorder.

Participants:

(1) 1st Neurological Clinic of GUH AHEPA, Medical School, Department of Health Sciences, Aristotle University of Thessaloniki, Greece

(2) PANHELLENIC INSTITUTE OF NEURODEGENERATIVE DISEASES, Thessaloniki, Greece

(3) Greek Association of Alzheimer’s Disease and Related Disorders, Thessaloniki, Greece

(4) School of Chemistry, Laboratory of Biochemistry, Aristotle University of Thessaloniki, Greece

(5) KEDEK – LABORATORY OF NEURODEGENERATIVE DISEASES, Aristotle University of Thessaloniki, Greece

Description:

The Greek Association of Alzheimer’s Disease and Related Disorders in exclusive collaboration with YANNI’S OLIVE GROVE decided to extend the only global study – clinical research named MICOIL 2016 – 2019, on human patients with early harvest extra virgin olive oil of Chalkidiki in 2020 – 2022, regarding the approach of Mild Mental Disorder, which is leads to Alzheimer’s disease.

Patients are evaluated through multiple neuropsychological tests such as MMSE, FUCAS, etc.

Purpose:

The purpose of the MICOIL clinical trial is a non-pharmacological approach to the disease using a completely natural product, which has:

  1. Very high content of vitamin E, which has anti-aging properties and protects the human cells from oxidative stress and
  2. Very high content of vitamin K, which contributes to normal blood clotting and to the maintenance of normal bones
  3. High & source of Omega-3, Omega-6, Omega-9 fatty acids, which are very useful in human health
  4. High source of Unsaturated, which in a balanced diet contributes to the maintenance of normal blood cholesterol levels
  5. polyphenols, which are natural antioxidants

Results:

The results of this research will be published in an internationally recognized medical journal.

MICOIL STUDY EXTENTION 2020 – 2022 Microbiome biomarkers

Title:

MICOIL –  Investigation of biomarkers and mechanisms affected by the chronic supplementation of the early harvest extra virgin olive oil (EVOO) in Mild Cognitive Impairment (MCI) patients

Participants:

(1) 1st Neurological Clinic of GUH AHEPA, Medical School, Department of Health Sciences, Aristotle University of Thessaloniki, Greece

(2) PANHELLENIC INSTITUTE OF NEURODEGENERATIVE DISEASES, Thessaloniki, Greece

(3) Greek Association of Alzheimer’s Disease and Related Disorders, Thessaloniki, Greece

(4) School of Chemistry, Laboratory of Biochemistry, Aristotle University of Thessaloniki, Greece

(5) KEDEK – LABORATORY OF NEURODEGENERATIVE DISEASES, Aristotle University of Thessaloniki, Greece

Description:

The Greek Association of Alzheimer’s Disease and Related Disorders in exclusive collaboration with YANNI’S OLIVE GROVE decided to extend the only global study – clinical research named MICOIL 2016 – 2019, on human patients with early harvest extra virgin olive oil of Chalkidiki in 2020 – 2022, regarding the approach of Mild Mental Disorder, which is leads to Alzheimer’s disease.

Through a wide spectrum of laboratory examinations, many patient’s factors like the oxidative stress, neuro-inflammatory markers and the microbiome biomarkers will be checked.

Purpose:

The research comprises the determination, in serum and CSF, of a wide spectrum of factors including the well-established Alzheimer’s disease (AD) hallmarks, the oxidative stress and neuro-inflammatory markers and the microbiome biomarkers before and after one-year early harvest EVOO administration, which includes:

  1. Very high content of vitamin E, which has anti-aging properties and protects the human cells from oxidative stress and
  2. Very high content of vitamin K, which contributes to normal blood clotting and to the maintenance of normal bones
  3. High & source of Omega-3, Omega-6, Omega-9 fatty acids, which are very useful in human health
  4. High source of Unsaturated, which in a balanced diet contributes to the maintenance of normal blood cholesterol levels
  5. polyphenols, which are natural antioxidants

Results:

The results of this research will be published in an internationally recognized medical journal.

MICOIL STUDY EXTENTION 2020 – 2022 Brain Development - Organoid System

Τίτλος:

MICOIL STUDY –  Development of an Alzheimer’s brain tissue 3D-culture model for the examination of effects of the early harvest Extra Virgin Olive Oil and its constituent’s.

Participants:

(1) 1st Neurological Clinic of GUH AHEPA, Medical School, Department of Health Sciences, Aristotle University of Thessaloniki, Greece

(2) PANHELLENIC INSTITUTE OF NEURODEGENERATIVE DISEASES, Thessaloniki, Greece

(3) Greek Association of Alzheimer’s Disease and Related Disorders, Thessaloniki, Greece

(4) School of Chemistry, Laboratory of Biochemistry, Aristotle University of Thessaloniki, Greece

(5) KEDEK – LABORATORY OF NEURODEGENERATIVE DISEASES, Aristotle University of Thessaloniki, Greece

Description:

The Greek Association of Alzheimer’s Disease and Related Disorders in exclusive collaboration with YANNI’S OLIVE GROVE decided to extend the only global study – clinical research named MICOIL 2016 – 2019, on human patients with early harvest extra virgin olive oil of Chalkidiki in 2020 – 2022, regarding the approach of Mild Mental Disorder, which is leads to Alzheimer’s disease.

It is intend to develop for the first time in the world, an Alzheimer’s brain tissue 3D-culture model from primary tissue-derived organoids, originated from human biopsies for the examination of the effects of the early harvest Extra Virgin Olive Oil (EVOO) and its constituent’s.

Purpose:

The purpose of the MICOIL clinical trial is a non-pharmacological approach to the disease using a completely natural product, which has:

  1. Very high content of vitamin E, which has anti-aging properties and protects the human cells from oxidative stress and
  2. Very high content of vitamin K, which contributes to normal blood clotting and to the maintenance of normal bones
  3. High & source of Omega-3, Omega-6, Omega-9 fatty acids, which are very useful in human health
  4. High source of Unsaturated, which in a balanced diet contributes to the maintenance of normal blood cholesterol levels
  5. polyphenols, which are natural antioxidants

Results:

The results of this research will be published in an internationally recognized medical journal.

 

 

According to the President of the Panhellenic Federation of Alzheimer’s Disease and Related Disorders, Professor M. M. Tsolaki (Neurologist, Psychiatrist, Theologist):

“Alzheimer’s disease was first described in 1906 by the German psychiatrist and neuropathologist A. Alzheimer. This disease destroys the – navigation system of man in space and time – and has a very large number of patients. Today, more than 197,000 people are ill in Greece, with the prospect this number to launch in 354,000 in 2050.”

The YANNI’S OLIVE GROVE team stands by these patients because we believe that they should “keep making memories”.

Panhellenic Federation of Alzheimer's Disease and Related Disorders

YANNI’S OLIVE GROVE supports the Federation’s goals in all its scientific, social and philanthropic activities, through its General Managing Director E. Psounou, who has the honors to serve as General Secretary of the Federation’s Board.

Panhellenic institute of neurodegenerative diseases

YANNI’S OLIVE GROVE as an official sponsor supports the aims of the Institute in all its scientific, social and charitable activities.

Greek Association of Alzheimer’s Disease and Related Disorders (Alzheimer Hellas)

YANNI’S OLIVE GROVE as an official sponsor supports the purposes of ALZHEIMER HELLAS in every scientific, social and charitable event.