A closer look at what OLIPHENOLIA contains
Despite the use of the sophisticated technology described previously, OLIPHENOLIA is a completely natural and seasonal product that cannot be reproduced “synthetically” in a laboratory. The specific contents (quality and quantity) of each jar vary from year to year, from season to season, but it’s precisely the natural mixture of different polyphenols contained in it that give it unique properties, which don’t strictly depend on the concentration of the individual components, but integrates and enhances them. Every single pack of OLIPHENOLIA contains information on the results of the analyses carried out, illustrating the polyphenol content.
But, in any case, let’s take a more in-depth look... A little jar of OLIPHENOLIA contains, on average, over 50 mg of hydroxytyrosol, one of the most studied polyphenols, which, in nature, is only found in olive fruit water, olive leaves and olive oil (in lesser quantities). It also contains verbascoside, tyrosol, chlorogenic acid, 3,4-DHPEA-EDA, oleuropein aglycone and other polyphenols that haven’t yet been identified, for a total of approximately 280 mg of polyphenols... all together, and what’s more extracted in a natural way, they make OLIPHENOLIA a phytocomplex with a high concentration of antioxidant molecules, rare to find even in a well-balanced diet. To make a comparison, 235 mg (the average amount contained in a jar) is the quantity of polyphenols found in roughly 300 g of freshly picked olives. The concentration of polyphenols in a good extra virgin olive oil is approximately 250 mg per litre, while in OLIPHENOLIA, on average, it’s over 9,400 mg per litre; this means that a single 25 ml jar of OLIPHENOLIA contains more polyphenols than 1 litre of extra virgin olive oil!
OLIPHENOLIA – a dietary supplement that is 100% natural and biodynamic – is a “unicum” that cannot be reproduced chemically, a phytocomplex created by nature in which all the components interact and synergically exert an action that is greater than their sum, as biodynamics also teaches us.
Biodynamic cosmetics and skin-care products made with OLIPHENOLIA
The use of olive oil as an organic cosmetic (before the term even existed), dates back to time immemorial. The use of olive oil for personal care and hygiene was rooted in the culture of all the ancient Mediterranean peoples, from the Greeks to the Romans; it was used as an anti-inflammatory ointment, a moisturiser, an anti-oxidant, regenerating remedy and a beauty oil.
Olive fruit water, on the contrary, is still relatively unknown even though particularly interesting for the production of organic cosmetics, because it consists of water and stable compounds that are well suited to similar products.
La Vialla’s cosmetics with OLIPHENOLIA are unique because they are made with over 65% of certified biodynamic (Demeter) ingredients, the olives. Both their oleic and water-soluble phenolic components are used, in addition to the valuable fatty acids, tocopherols and vitamin E contained in the extra virgin olive oil. The rest is liquid obtained by filtering the olives’ fruit water, and a small percentage of other ingredients of plant origin. And it comes from a closed production cycle that is good for both the health of our skin and, at the same time, the preservation of our planet. In the dynamics of global advertising, the public’s attention is artfully centred on the active ingredients contained in the various creams – usually very small percentages of the total content – hiding in the background the actual composition of the rest of the product, which makes widespread use of petroleum derivatives (petrolatum jelly and oil, parabens, silicone, paraffin, etc.) ingredients of animal origin, even from industrial livestock farming. This is why, today, part of the scientific world and – finally – of public opinion, believes that certain types of cosmetics are unhealthy and unsustainable.