Of olives and oils

By Tee Shiao Eek

FROM the proverbial olive branch grows a small green (sometimes black) fruit. The essence of this fruit is in the oil, a pungent liquid of light green-golden colour, with a reputation that spans generations and cultures.



In ancient times, olive oil was revered as a gift of the gods, for people to use as food, lamp fuel, medicine, aphrodisiac and cosmetic. Today, olive oil has shed its mythical status, but it is no less important in the modern diet.

“Olive oil is the only vegetable oil that can be consumed as it is” without further processing or refining, says Dr Yahya R. Laleli, founder of Laleli Olive Oil, who hails from Turkey, where olive groves dotting the landscape are a common sight.

The olive tree is native to countries that lie along the coast of the Mediterranean Sea, including France, Italy, Spain, Morocco, Greece and Egypt.

“Olive oil is rich in monounsaturated fatty acids,” explains Dr Yahya, as well as contains omega-6 and omega-3, essential polyunsaturated fatty acids that can only be obtained from the diet.

While the monounsaturated and polyunsaturated fats play the lead roles in olive oil’s success story, there are also other beneficial compounds like beta-carotene, vitamin E, sterols and polyphenols, which contribute to the other effects of olive oil.

Health benefits

When it comes to the health benefits of olive oil, Dr Yahya, a solemn man who chooses his words carefully, comes as close as he ever will to gushing, during a recent talk organised by the National Heart Institute.

The most well known effect of olive oil is on heart health. Dr Yahya attributes it to the high oleic acid (a type of monounsaturated fat) content, which lowers “bad” LDL cholesterol while maintaining “good” HDL cholesterol.

He also quotes a study carried out by researchers from the Faculty of Medicine Timone in Marseille, France. The study, which was published in the American Journal of Clinical Nutrition, examined the diets of 212 volunteer subjects, all of whom had a moderate risk for heart disease.



“To investigate the value of a Mediterranean diet, subjects were split into two groups, one to consume a low-fat diet and the other to take a Mediterranean diet (rich in whole grains, fruit, olive oil, vegetables and red wine),” says Dr Yahya.

“Results found that those who had taken the low-fat diet reported a drop in cholesterol of 4.5%. The group who had consumed the Mediterranean diet had a cholesterol reduction of 7.5%,” which he explains is translated into a 15% reduction of heart disease risk.

Olive oil is also believed to protect against cancer, including breast, colon and prostate cancer, although there are no definitive studies that prove this, or demonstrate the mechanism of action.

Dr Yahya suggests that olive oil has a protective effect on age-related cognitive decline, and may even play a role in increasing longevity.

“A calorically-restricted diet – that includes all nutrients but has 30% fewer calories – has been found to extend the lifespan of rodents by 30 to 50%. Scientists hope, but do not yet know, whether the same will be true in people.

“One class of chemicals found to mimic calorie restriction is flavones, found abundantly in olive oil,” he explains.

Compared to other vegetable oils, olive oil ranks among the highest in terms of monounsaturated fatty acids, but loses out in the polyunsaturated fatty acids category.

However, Dr Yahya maintains that olive oil has the advantage, as it can be consumed as it is without refinery. Other oils have to undergo refinery, where the other benefits from the seed or plant, including plant sterols and phenolic compounds, are lost in the process.

Prized virginity

The quality of olive oil is measured by its “virginity” – in other words, whether the oil was extracted from the fruit without any chemical treatment or refining, which may lead to alterations in the oil.



As a result, you have extra virgin, virgin and pure (a blend of refined and virgin) olive oil. Interestingly, the level of virginity does not only refer to the oil’s physical characteristics, but also affects its beneficial properties.

For example, extra virgin olive oil is now known to have similar anti-inflammatory activity to the painkiller ibuprofen. The anti-inflammatory properties are due to a compound called oleocanthal, which is what produces the stinging sensation at the back of the throat when you consume extra virgin olive oil.

The discovery is said to be significant because scientists believe that inflammation plays an important part in a variety of chronic diseases like stroke, heart disease, and breast and lung cancer.

Even our senses can give us a clue to which olive oils are more beneficial. The organoleptic characteristics of olive oil, as perceived by our sense of smell and taste, are used to grade the quality of the oil.

“Mild bitter, pungent, fresh, aromatic and fruity tastes are some of the desirable traits associated with good organoleptic qualities. On the other hand, tastes of strong bitter, earthy, rancid or flat are undesired and are signs of inferior quality oil,” explains Dr Yahya.

Virgin and extra virgin olive oil have more organoleptic benefits, which translates into more health benefits.

In the end, the best olive oil is one that suits your taste and cooking style. If you are a “virgin” to cooking with olive oil, start with a mid-range “multi-purpose” oil and let the flavour transport you to the Mediterranean coast!

[Source: The Star]

Categories: Article, Malaysia, Olive

#PRAYFORMH370

I Wish I Would There To Hold You Tight,

Categories: Flickr, Malaysia, Photography

#PRAYFORMH370

NEVER.LOSE.HOPE

Categories: Flickr, Malaysia, Photography

The Storyteller

Al Fatihah. Selamat Hari Jadi Buat Allahyarhamah Yasmin Ahmad.(7 Januari 1958 – 25 Julai 2009)
#theStoryteller #RIP.

Categories: Flickr, Malaysia

Eid Mubarak

It's they turn, how about you? Salam Aidil Adha To all our Muslim friends. Wishing you & your loved one a blessed, meaningful and safe Day Of Sacrifice.

[More picture like this: HERE]

Categories: Event, Flickr, Malaysia, Personal

Halfest 2013

Hunting for a great, tasty and absolutely halal food at @Halfest 2013 expo this weekend :P #Halfest2013 #gOlive


[More picture like this: HERE]

Categories: Event, Flickr, Malaysia

+RM0.20

Do not underestimate the value of RM0.20. Since last week, my typical daily lunch meal now cost me extra RM1.00.


[More picture like this: HERE]

Categories: Flickr, Malaysia, Photography

Choosing costlier

#RON95 #diesel prices up #20sen. Don't worry. Life must goes on. We will change our lifestyle :(


[More picture like this: HERE]

Categories: Flickr, Malaysia

#GE13Hot

Kami sokong calon warga emas. Tok Mun For Parlimen Kuala Terengganu #GE13Hot #TokMunForP36 #GOlive #GE13 #PRU13


[More picture like this: HERE]

Categories: Flickr, Malaysia, Photography

Bersih 2.0 makes public caretaker guidelines

Caretaker government. Ini cadangan ker soalan? This is a suggestion or question? #PRU13 #GE13 #NotLevelPlayingField


[More picture like this: HERE]

Categories: Article, Malaysia

10th Edition MIHAS

E'body welcome to visit MIHAS 2013 from 3 to 6 April 2013 at #KLCC. Any Oil of Life exhibitor this year? CU there!


[More picture like this: HERE]

Categories: Flickr, Malaysia

New freezing technique can preserve fruit for up to a year

KUCHING: To savour the creamy and smooth texture of the dabai fruit, with its slightly sour tinge, one needs to have an acquired taste.

Commonly known as the Sibu olive, the fruit is indigenous to Sarawak and found along riverbanks in Sibu, Kapit and Sarikei divisions.

Nice to eat: A Sarawak Agriculture Department officer showing the fruit at Agro Fest in Kuching.

The Sarawak Agriculture Depart­ment sees potential in the dabai as a specialty fruit that can penetrate the overseas market after discovering a method to prolong its shelf life.

Semongok Agricultural Research Centre fruit agronomist Lau Cheng Youn said, via a freezing technique, the highly-perishable fruit could retain its freshness for up to seven days and up to one year when kept in cold storage.

“We are collaborating with Univer­siti Putra Malaysia in Serdang, Se­langor, to study the nutritional value of the local olive, which has the potential to be exploited as a nutraceutical food because of its high antioxidant properties,” he said here recently.

The department was hoping to commercialise dabai as a Sarawak specialty fruit, as it could fetch between RM16 to RM24 per kilo in cities like Kuching, he said.

Dabai costs only half this price in Sibu and Kapit.

Known botanically as canarium odontophyllum miq, the popularity of dabai as an exotic and health fruit in­creased over the years with the department producing recipes for pizza, fried rice, mixed vegetables, maki (dried seaweed roll), pickles, desserts and salad sauce based on the fruit.

Best eaten with a dash of salt or soya sauce and sugar after being soaked in warm water for 10 minutes, the fruit has found a niche as a signature dish at official functions in restaurants and hotels in the central region.

A nutcracker comes in handy to pry out the fruits edible kernel, which is as tasty as fresh peanuts.

Lau said the department’s discovery would make the fruit, usually in season at yearend together with the durian, available all year round for local consumption and export to the peninsula, Brunei and Singapore.

“Because it is perishable, dabai gets wrinkled and dry after two days. But now we can buy it in big quantities from locals and supply it to markets during off-season periods,” he said.

“I know Sarawakians who have air flown 30kg to 40kg of dabai to their friends in China and South Korea,” he said, adding that the department would continue with research and development to improve the commercially-viable technique.

Specialty: A fruit seller displaying the dabai still on its stalks at a market in Kapit recently.

The Semongok Agricultural Research Centre, which started germplasm collection and varietal selection work to identify dabai trees that bear superior fruit in the 1980s, had produced two superior clones, namely the Laja and Lulong, for commercial planting.

“It is an arduous task because vegetative propagation of the dabai tree is difficult. It involves challenging trips to farms in the interior where the fruit is cultivated,” he said.

The clones bear fruit five years after cultivation, with an initial yield of 10kg per tree. This gradually increases to 80kg to 100kg per tree after the tree reaches 10 years.

Recently, visitors to Sarawak AgroFest 2008 at the State Indoor Stadium savoured dabai on display at a booth set up by the department.

[Source: Bernama Via The Star]

Categories: Article, Malaysia

Golden branch casts its spell

By THO XIN YI

THIS Christmas, the Golden Branch is casting its spell at all L’Occitane stores.



Bedecking almost every corner of the stores, the olive plant also finds a comfortable spot in the skin care and body care products offered at the French outlet.

L’Occitane South-East Asia general manager Tonguy de Buchet introduced the limited edition of the Golden Branch range recently at L’Occitane KLCC.

“In tradition, olive tree logs are burnt during Christmas until New Year, and its smell perfumes the entire house.

Wide range: There are 25 limited edition Christmas gift sets available at L’Occitane this Christmas.

“The logs become golden after going through the fire, hence the name Golden Branch,” he said.

“The legend in Provence — where L’Occitane’s founder Olivier Baussan came from — has it that if the Golden Branch is carried around the house three times, everyone’s dreams will come true,” he added.

The Golden Branch range consists of shower cream, luminous body cream, body lotion, soap, scented candle and home fragrance diffuser.

Besides making great gifts for loved ones during this festive season, they are also perfect for one to pamper himself or herself after a year of hard work.

There are altogether 25 limited edition Christmas gift sets offering different kinds of products from assorted ranges. Price starts from RM99.

Nice: The Fragrance Diffuser with Golden Branch scent.

These delicate sets include Hand Cream Trios, Shea Butter Essentials, For Hands & Feet, The Relaxing Scent of Lavender, Bath Celebration Gift Set, Mini Pomander and more.

Further extending the Golden Branch and Christmas themes is the beautiful red and green gift boxes with images of a pair of father and son picking olives from the trees.

The L’Occitane stores in Malaysia have also recently undergone a facelift and Buchet revealed the concept behind the new display.

“This Green House concept features the structure of glass and metal, which is usually built to protect the plants and flowers from the extreme conditions,” he said, gesturing at the new racks in the outlet.

“Once entering L’Occitane, you are protected from the harsh world. Soft music is played in the background and scented candles are lighted. Feel free to walk around and use the testers, like you are taking a leisure walk,” he said.

The overall presentation exudes calm and serenity in a marketplace setting.

“Our latest promotions — like the freshest harvest and produce — are displayed right at the entrance.

“Made of natural ingredients, our products are good value for money,” Buchet said.

[Source: The Star]

Categories: Malaysia, News, Olive

Delicious discoveries, Black Olive of Sibu Sarawak

By Pamela Phang Kooi Yoong

DID you know there are “Viagra” prawns in Sarawak? No, they are not highly sexed crustaceans, nor are they prawns that have a Viagra effect. Instead, these are dried prawns – or heh-bee, as the Hokkiens call them – that are stiff and straight rather than curled, hence the cheeky moniker.

Heh-Bee, Dried prawn or Udang kering

At between RM70 and RM80 a kilogram, the shrimps don’t come cheap, but locals say they are extra tasty.

Along the Kuching riverfront we also came across several vendors offering Gambir Sarawak. This bark of the gambir tree, a vendor told us, is not an aphrodisiac but used for its anaesthetic properties to relieve toothaches, insect bites and small cuts.

We were not convinced, for his tiny vials of powdered Gambir Sarawak were sold along with other sexual aids like goat’s eyelashes and creams for increasing bust size.

Our host Annie Tan asked whether we’d like to try a fruit that could only be eaten after it has been soaked in hot water for five minutes.
“You mean a dried fruit?” we asked.

“No, no, it’s a proper fruit,” replied Tan. “You cannot eat it just like that, you’ve got to soak it in hot water to soften it. But if you keep the fruit in hot water longer than five minutes, it will have the opposite effect and make the fruit even harder than it was to begin with!”

Dabai or Sibu Black Olive

We were intrigued, to say the least, and nodded eagerly. Although it was the end of the season, we managed to get some at the Jalan Sartok Sunday Market.

The fruit is about the size of a date and has a shiny black skin with a bright yellow “head”.

Called oh-kanna (Hokkien for “black olive”) by the local Chinese and Dabai Sibu by the Malays, the fruit is said to be like an avocado – rather tasteless on its own, but excellent with condiments.

Back at the Holiday Inn Kuching Hotel, the hotel staff were excited that we wanted to eat their Dabai Sibu. They got the Coffee House to give us some black soya sauce, salt and sugar. Armed with these, we went up to our room, boiled some hot water, and soaked the hard fruits for exactly five minutes.

Pouring kicap sauce over it, then sprinkling some sugar, we popped the fruit into our mouths.

It has a slight tangy fruit-skin taste, but the fruit itself is dry-ish and a bit creamy, like a date. The kicap and sugar gave it a sweetish-salty taste. Following Tan’s instructions, we chilled some overnight and ate them cold. They tasted better this way.

But the real fruit to have here is the pineapple. Sarawak pineapples are famously sweet. But don’t just buy any old pineapple in the market. It MUST be the Sarikei pineapple, not the local ones, advised Tan.

At the fruit stall I chose a ripe yellow fruit, but Tan and the vendor quickly tossed it back into the pile and picked out some pineapples with green skins and a slight tinge of yellow.

”Aren’t they too green? Sour or not?” I fretted, but they explained that the Sarikei pineapple usually looks deceptively green on the outside.

Gambir Sarawak is another famous product of the state. — Pictures by PAMELA PHANG KOOI YOONG

Later, driving around town, we noticed that the street names were written in both Bahasa Malaysia and Chinese. Sarawak’s roundabouts also tend to have impressively long names. We had to go twice around a roundabout near the Dewan Negri Undangan called Bulatan Datuk Patinggi Abang Haji Abdullah. Phew! What a mouthful!

A walk down the famous pedestrian walkway, India Street, revealed that most of the shops sold Chinese, not Indian, goods. Our other friend Butcher Wong told us that in the one year he had been posted here, he had discovered that Sarawakians had a very simple philosophy: if there is a way, there is a will.

So, if they see a road, and it makes a neat shortcut to their intended destination, they just drive in – against oncoming traffic, if need be. And people will make U-turns at just about any junction, and even run a red light!

Packed well, the famous Sarawak salted terubok can escape detection on the plane.

This Sarawak Boleh! attitude can sometimes be a blessing. Along the riverfront, we discovered that one of the best gifts to bring home is ikan terubok masin.

We were apprehensive about taking the fish onto the plane, even though it had already been gutted and salted.

But the vendor, unperturbed, packed, sealed and double-sealed the fish in a cardboard box and fashioned the whole thing into a hand-carry bag.

Boarding the plane later with our salted fish, we thought: if there is a way, there is certainly a will!

[Source: The Star]

Categories: Article, Malaysia

‘Sibu’ olive in high demand

SIBU: Sibu is heaven for fruit-lovers, especially in the months of November and December. We are talking about the annual exodus of a wide variety of exotic fruits from Sibu and its surrounding areas, particularly from the rural towns of Kanowit, Song and Kapit.

Every day tons of fruits are sent to Sibu only to be quickly snapped up by its fruit-loving populace.

Truckloads of these exotic fruits also find their way to Kuching, Bintulu, Mukah, Miri and across the border to Brunei.

The frenzy continues for as long as three months, until January next year.

During this period, rural farmers could make substantial income from the sales of fruits grown on their farms.

Thunderous cries from fruit vendors shouting “durian, durian…dua ringgit dua ringgit …dabai dabai…empat ringgit, empat ringgit” (durian for RM2 and dabai for RM4) echo through markets and temporary roadside stalls daily.

The second fruit being hollered out may not be as well known as durian, but it equals the king of fruits in popularity. Dabai (canarium odoutophyllum miq) is endemic to the region and commonly referred to as “Sibu olive.”

It was previously limited to only a few areas in Sibu, Sarikei and Kapit divisions of Sarawak but due to booming demand, it is now widely grown.

It has earned itself the reputation as “Sarawak’s speciality fruit.”

“Once you start eating good dabai, you just get carried away and can’t stop,” said Johnny Ngu who loves the fruit.

Although the creamy-fleshed pips are small, they are very filling. A fruit generally contains 10 to 15 pips, each roughly the size of an average male thumb.

Ngu said the fruit made good gifts, especially for visitors from outside dabai-growing areas.

“A kilo of dabai here costs RM10 to RM15 but in Kuching, for example, it will cost double,” Ngu explained.

The dabai is a signature dish at some official functions in the major towns of Sarawak.

The trees are stout, averaging 10 to 15m with a lifespan of 50 years. They are usually grown between other fruit trees in orchards.

It takes at least five years for a dabai tree to flower and bear fruits. A good harvest from a matured tree can be as much as 50 to 80kg once a year.

The most common way of preparing dabais for consumption is to soak them in warm water for about 10 to 15 minutes.

They can be eaten once they soften, and taste best dipped in soy sauce mixed with a little bit of sugar.

In some rural areas, the natives also eat dabais with a dash of salt after leaving them to soften in the scorching sun for 15 to 20 minutes.

Dabai seeds are also edible after cracking the hard shells. They taste like peanuts.

Over the years, the state Agriculture Department has carried out research to improve the fruit quality and prolong its shelf life.

Using a freezing technique, the highly perishable fruit can now retain its freshness for a week and can even last a whole year when kept refrigerated.
[Source: The Star]

Categories: Malaysia, News

New range of olive-based skincare

OLIVE oil in skincare is not new; in fact, it is an ancient beauty secret known to promote a smooth, radiant complexion, heal brittle nails and condition hair.

A new range of olive-based skincare from New Zealand has made its way to Malaysia for those who believe in the beautifying properties of olives.

The range, derived from the Simunnovich Olive Estate, are Olive and Tebe. They contain extra virgin olive oil, an antioxidant rich in vitamins and minerals, which has been used as a beauty secret in the Mediterranean for centuries.

Tebe also contains olive leaf extract which is rich in Oleuropein, which is a natural antioxidant.

Olive leaf extract helps to combat fungal, yeast and parasitic infections.

The brand’s sole distributor in Malaysia, Skin Topic Sdn Bhd executive director Frederick Loh said it was a new brand and he believed it would fare well among Malaysians as people always looked for natural products.

“Olive oil is something that is suitable for everyone, even those who are prone to allergies. Therefore, there is always a market for olive oil products.



“Anyone with any skin type can use the products. The Simunovich Olive Estate tradition is not only built on olive oils for the table but also produces skincare products,” he said during the launch recently.

Also present were Metrojaya group executive director Pel Loh.

While Olive has a range for adults and babies, the Tebe is a light and gentle skincare range for the face, lips, hands and body for adults.

It is made from a carefully selected blend of natural and organic plant extracts and oils, balanced to enhance and protect all skin types.

Olive and Tebe skincare products are now available exclusively at Metrojaya departmental stores in The Curve, Petaling Jaya and Bukit Bintang Plaza, Kuala Lumpur.

The products are priced between RM80 and RM120.

[Source: The Star]

Categories: Article, Malaysia, Olive

An olive offering

Are there alternatives to glucosamine-chondroitin therapy for arthritis?

IN Malaysia, an estimated 60% of the population will have some form of arthritis by the age of 60, particularly osteoarthritis. Rheumatoid arthritis (RA), on the other hand, affects a smaller percentage of our population and can affect all age groups.

Osteoarthritis (OA), the most widespread type of arthritis, is a degenerative disease of the joints. Although sometimes capable of causing acute inflammation, it is most commonly a “wear-and-tear” disease involving degeneration of joint cartilage and formation of bony spurs within various joints.



Most people over 60 years of age have this affliction to some extent, requiring them to seek medical care. The main goal of treatment is to relieve pain. Glucosamine and chondroitin have been widely promoted as a treatment for OA. Laboratory studies suggest that glucosamine may stimulate production of cartilage-building proteins.

Other research suggests that chondroitin may inhibit production of cartilage-destroying enzymes and fight inflammation too. Some human studies have found that either one may relieve arthritis pain and stiffness with fewer side-effects. Other studies have shown no benefit.

As the research accumulated, expert review bodies have been cautious because, although positive reports outnumber negative ones, the negative ones have been larger and better designed. In addition, whether glucosamine offers any advantages over established drugs such as acetaminophen, traditional NSAIDS, or selective Cox-2 inhibitors has not been determined.

The largest and best-designed clinical trial is the Glucosamine/chondroitin Arthritis Intervention Trial (GAIT), which is funded by the National Institutes of Health. So far, GAIT has produced two sets of negative results. The study found that glucosamine and chondroitin, alone or together, did not reduce osteoarthritis knee pain more effectively than a placebo. These research findings mirror actual anecdotal experience of millions of OA sufferers who are taking glucosamine chondroitin therapy (GCT).

The actual experience amongst those who are on GCT is neither overwhelmingly positive nor completely negative. Whilst many have found GCT to be effective to relieve their joint pains, a significant percentage who are on GCT for a long period (exceeding six months) continue to suffer pain.

The most effective method for osteoarthritis pain relief is any treatment that reduces inflammation. One class of treatment called “biologic response modifier” (BRM) reduces inflammation in the joints by blocking the action of a substance called tumour necrosis factor (TNF). TNF is a protein of the body’s immune system that triggers inflammation during normal immune responses; however, when overproduced, TNF can lead to excessive inflammation such as that experienced by patients with arthritis both RA and OA.

Within this class of treatment, available medications include etanercept and infliximab. These medicines are now increasingly being used in long-term and severe cases, but they are expensive and need to be given by injections.

There are also numerous natural treatments and herbs which effectively relief pain in the same manner as synthetic BRMs. Amongst them are boswellia tree extract, celadrin, devil’s claw, cat’s claw, evening primrose herb, ginger, turmeric and olive phenols. The best part? Many of these natural treatments have little or no side-effects.

Olive phenols contain biologic response modifiers that can help reduce the inflammation associated with arthritis.

Amongst these natural BRMs, the most researched and best documented is olive phenols. Although its chemical structure is quite different from the anti-inflammatory compounds in non-steroidal drugs, olive phenol’s anti-inflammatory component has a similar effect.

A 50 gram dose (about four tablespoons) of extra-virgin olive oil supplies enough phenols to produce an effect equivalent to that of about 10% of the ibuprofen dose recommended for adult pain relief.

There is a cost effective class of phenolics that acts as a biologic response modifier. Its active ingredient, hydroxytyrosol, reduces hs-CRP, CRP and acts as a non-toxic agent to inhibit pro-inflammatory cytokines. There is a wide body of medical publication on studies and control trials showing evidence on this extract in this class of treatment for indications associated with RA and OA.

One single capsule contains the phenolic quantity you find in 6oz of extra virgin olive oil. The high potency BRM and pain relief effect from olive is delivered to the human body without fats and calories.

Given the limitation of glucosamine and chondroitin on a large segment of OA and RA sufferers, there is a need to explore other safe alternatives. Since its launch at a private hospital in Kuala Lumpur last year, this olive extract stands out as strong treatment of choice for OA and RA patients

Few, if any, products could pass the rigorous scrutiny by the medical profession to obtain consent to use a medical facility as a launch venue. It was possible only because of the wide body of scientific data and clinical findings, such as the double-blind placebo trial on the effectiveness of the product to reduce inflammation, relieve pain and improve mobility of patients with Osteoarthritis (OA) and Rheumatoid Arthritis (RA).

After having been in Malaysia for more than a year, several thousand people are now benefitting from the multi-patented multi-action formulation of this olive extract on a daily basis. If you are still searching for an alternative to relieve your arthritic pain, join the thousands who have discovered this extracts. What is effective for them maybe the solution you need.

References:

1. Update on glucosamine for osteoarthritis. Medical Letter 43:111-112, 2001.

2. Clegg DO and others. Glucosamine, chondroitin sulfate, and the two in combination for painful knee osteoarthritis. New England Journal of Medicine 354:795-808, 2006.

3. Hochberg MC. Nutritional supplements for knee osteoarthritis—Still no resolution. New England Journal of medicine 354:848-850, 2006.

4. Sawitzke AD and others. The effect of glucosamine and/or chondroitin sulfate on the progression of knee osteoarthritis: A report from the Glucosamine/chondroitin Arthritis Intervention Trial. Arthritis & Rheumatism 58:3183-3191, 2008.

5. Reichenbach S, and others. Meta-analysis: chondroitin for osteoarthritis of the knee or hip. Annals of Internal Medicine 146:580-590, 2007.

6. Messier SP and others. Glucosamine/chondroitin combined with exercise for the treatment of knee osteoarthritis: a preliminary study. Osteoarthritis Cartilage 15:1256-1266, 2007.

7. Joint remedies. Consumer Reports, Jan 2002.

8. Beauchamp GK, Keast RS, Morel D, Lin J, Pika J, Han Q, Lee CH, Smith AB, Breslin PA. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature. 2005 Sep 1;437(7055):45-6. 2005.

9. Bond R, Lloyd DH. A double-blind comparison of olive oil and a combination of evening primrose oil and fish oil in the management of canine atopy. Vet Rec 1992 Dec 12;131(24):558-60 1992.

10. Visioli F, Romani A, Mulinacci N, et al. Antioxidant and other biological activities of olive mill waste waters. J Agric Food Chem 1999 Aug;47(8):3397-401 1999. PMID:11320.

11. Weinbrenner T, Fito M, Farre Albaladejo M, Saez GT, et al,. Bioavailability of phenolic compounds from olive oil and oxidative/antioxidant status at postprandial state in healthy humans. Drugs Exp Clin Res. 2004;30(5-6):207-12. 2004.

This article is courtesy of Triniaire Sdn Bhd. For more information, e-mail starhealth@thestar.com.my. The information provided is for educational purposes only and should not be considered as medical advice. The Star does not give any warranty on accuracy, completeness, functionality, usefulness or other assurances as to the content appearing in this column. The Star disclaims all responsibility for any losses, damage to property or personal injury suffered directly or indirectly from reliance on such information.

[Source: The Star Health]

Categories: Malaysia, Olive

Olive for hair care

Olive oil has been known for centuries for its health benefits for the hair. It provides nourishment to the hair roots, conditions and improves the elasticity of hair tensile.

Even the Greek Goddess Athena was said to have brought the olive to the Greeks as a gift.

Inspired by the natural wonders of olives, elianto, a brand representing natural and gentle skincare through its iconic sunflower recently introduced its latest collection of hair care through its Organic Olive hair care range.

The hair care set consists of eight products to address various hair concerns such as dryness, oiliness and hair damage, especially by chemical treatment.

Unlike conventional olive oil, Organic Olive Oil does not contain any form of artificial/synthetic or preservatives and is produced through the traditional cold-press method under strict standards to ensure that only 100% pure olive oil is produced.

The olives used in elianto’s hair care range are grown organically in the Mediterranean region of Spain, the world’s biggest producer of olive oil.

The fruits are handpicked to ensure that the trees and environment are not damaged during harvesting. The olive oil is certified 100% organic by the Control Authority in Catalonia, Spain.

“We have just turned four, and as part of our fourth anniversary celebrations, we are proud to introduce our Organic Olive hair care range,” Bonita Group of Companies managing director Teo Ai Siong said during the launch celebrations recently.

Launched: Teo (second from left) handing the Key to Success to Master Distributor from Cambodia (right to left) Joy and Khau Charles while Datuk Noraini Ahmad looks on. On the left is Sylvia Lim.

“Our Organic Olive hair care range is also innovatively and intelligently designed to ensure that it addresses the need of consumers where it locks in moisture, protects the scalp and boosts hydration without the greasy feeling of oil,” he added.

In conjunction with its fourth anniversary celebrations, elianto is also running a Gift with Purchase (GWP) promotion where with every purchase of RM120 and above, customers are entitled to a free elianto teddy bear plus Colour Impression Set worth RM68. Customers are also entitled to redeem a free elianto Teddy Bear with purchase of RM80 and above.

Running concurrently is a Purchase with Purchase (PWP) promotion where customers are able to buy a Colour Impression Set at 50% off with any purchase of RM80 and above or get an elianto teddy bear at only RM4 with any purchase of RM40 and above.

These promotions and the Organic Olive hair care range are now available at all elianto stores nationwide.

[Source: The Star]

Categories: Article, Malaysia, Olive

Welcome 2013 A.D

...and its time to say good bye to most adventurous and wonderful journey of year 2012. May your days be painted in gold. May your life be filled with diamonds. May the stars shine bright on your world. May you have a fun filled year. Happy healthy green olive New Year 2013.


View the calendar PDF file and print a copy: 2013 Calendar

Categories: Malaysia, Personal

Beneficial olive oil

Scientists have just found out what gourmets have always known – that there is something special about fresh extra-virgin olive oil.



A tasting experience at a molecular gastronomy meeting in Sicily led United States Monell Center biologist Gary Beauchamp to analyse freshly pressed extra-virgin olive oil, in which he found a chemical that acted like ibuprofen.

He and his team named their discovery oleocanthal and found that, although it has a different chemistry, its effect is similar to that of the non-steroidal anti-inflammatory compound in the commercial painkiller, they wrote in the science journal Nature. The discovery is significant because scientists believe that inflammation plays an important part in a variety of chronic diseases like stroke, heart disease, and breast and lung cancer.

[Source: The Star]

Categories: Article, Malaysia, Olive