On Apr 3, 7:53*pm, Dave > wrote:

> "Now that we have identified the importance of these compounds,
> producers can start to care more about the polyphenolic composition of
> their oils," she says. It is certainly possible to see functional
> olive oils on the market in the not-too-distant future, speaking on
> their label of heart protective claims and the percentages of DHPEA-
> EDA inside the bottle. The whole "functional foods" industry is in a
> growth mode, and with research like this, olive oil could certainly be
> seen by agencies such as the FDA and the FTC as a product that could
> have valid health claims on labels in the near future.

The only "function" that olive oil needs is to make food taste good.

Jeezus! This reminds me of balancing the "humours" in food in
medieval cookery.

Cindy Hamilton