The article prepared as a result of the scientific study on olive oil produced in Yatağan District of Muğla was published in the world-famous healthy nutrition magazine. Regarding the health value of olive oil, Pharmacist Atilla Totoş said, "This was our dream and an issue we have been working on for years. This study and the result is a revolution for Turkish olive oil."
MUĞLA (İHA)
Atilla Totoş, who works as a pharmacist in Turgut District of Muğla's Yatağan district and also produces internationally award-winning olive oils in the olive oil factory in Yeniköy District, said that an important stage has been reached for the olive oil sector in Turkey with the study carried out by Ankara University. Stating that the results obtained from the studies will also shed light on the studies of olive oil producers in Turkey on which product should be processed and how, Atilla Totoş said, "The findings obtained in the studies on the health value of these olive oils enabled the publication of an important scientific article. Ankara University Faculty of Medicine, Department of Internal Medicine." With the scientific opinions and contributions of Prof. Dr. Nuray Yazıhan, Head of the Department of Physiopathology, and Associate Professor Mücahit Taha Özkaya, Faculty Member of the Department of Horticulture, Faculty of Agriculture, the new effects of olive oil in the field of health were shown. "Then it has the potential to be consumed not only as food but also for healing purposes," he said.
Published in the high-impact scientific journal "Journal Of Functional Foods"
The early harvest cold-pressed extra virgin olive oil obtained with special methods by Atilla Totoş, who has been working on natural extra virgin olive oil obtained from the 'memecik' olive variety, originating from Muğla, for many years, became world-renowned with the studies carried out at Ankara University. The scientific article, prepared as a result of 2 years of work by academics at Ankara University, was published in the world-famous healthy nutrition magazine 'Journal Of Functional Foods'. This article, which showed that the fat content and polyphenols in olive oil are protective against oxidative damage and improves mitochondrial disorders, made a splash all over the world.
Olive oil producer Atilla Totoş underlined that the Memecik olive variety is a product with tremendous properties and said, "This was the dream of a pharmacist working in a town with a population of two thousand. What we are doing now is proof of why the Memecik olive variety has such effects. It challenges the whole world." We have put forward a study. We saw that it was documented in our studies with Ankara University Faculty of Medicine, Department of Internal Medicine, Head of Physiopathology Department, Prof. Dr. Nuray Yazıhan and Faculty of Agriculture, Department of Horticulture, Associate Professor Mücahit Taha Özkaya. This makes us very happy. "I thank our teachers for their support," he said.
Stating that this is a first, Totoş said, "Natural extra virgin olive oil has become a product that can be effective against many diseases by repairing the structure within the cell that provides the health, oxygenation and energy of the cell, which we call mitochondria, and ensuring the perfect functioning of the mitochondria. When tissues are sick, mitochondria are also affected by this." " he said and thanked everyone, especially Ankara University, who supported this study that will add value to Turkish olive oil.
Atilla Totoş, who is also a pharmacist, said, "This was a dream of ours and an issue we have been working on for years. This study and the result is a revolution for Turkish olive oil and will shed light on the work of other olive oil producers in our country on which product should be made and how." He said that he was proud to receive the results of his work.
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