NATURALLY HEALTHY!
The aperitif is undeniably synonymous with conviviality and sharing: but it is also a meal in which balanced eating is not always respected. For consumers concerned about their diet, Croc’frais proposes a tasty and naturally cholesterol-free alternative: fresh flavoured olives! Thanks to their nutritional values and the approaches adopted by Croc’Frais in order to propose healthy products without preservatives or colourings, stop feeling guilty at aperitif time when you eat Croc’frais olives!
The olive, a fruit that is wholesomely good!
With their naturally fruity taste, olives evoke the Mediterranean, sun and Southern cuisine reputed for its health benefits.
As a food that is both energetical and nutritionally interesting, olives contain essential fatty acids, multiple polyphenols, and also a number of interesting micronutrients such as vitamins and oligoelements or even proteins and fibres. All of these components contribute to keeping our organism in good health.
Olives, a naturally cholesterol-free fruit!
As a food that is both energetical and nutritionally interesting, olives contain essential fatty acids, multiple polyphenols, and also a number of interesting micronutrients such as vitamins and oligoelements or even proteins and fibres. All of these components contribute to keeping our organism in good health.
Cholesterol, a vital fatty substance, participates in the production of cells, hormones, … Produced by the liver, cholesterol is also present in food such as eggs, offal, butter, whole milk, food rich in saturated fats. But an increase in the level of cholesterol in the blood constitutes a risk of heart disease. Epidemiological studies have shown that excessive “bad cholesterol” and insufficient “good cholesterol” are heart disease risk factors.
That is why it is interesting to eat cholesterol-free food such as olives. Furthermore, olives are also rich in oily acids known to be “hypocholestrolic”, i.e. they contribute to reducing the level of “bad cholesterol” in the blood and maintaining the level of “good” cholesterol.
Carluccio MA, Massaro M, Scoditti E, De Caterina R. Vasculoprotective potential of olive oil components. C.N.R. Institute of Clinical Physiology, Pisa, Italy. Mol Nutr Food Res. 2007 Oct;51(10):1225-34.
Cullinen K. Olive oil in the treatment of hypercholesterolemia. Med Health R I. 2006 Mar;89(3):113.
Croc’Frais olives, a source of Omega 3!
That is why it is interesting to eat cholesterol-free food such as olives. Furthermore, olives are also rich in oily acids known to be “hypocholestrolic”, i.e. they contribute to reducing the level of “bad cholesterol” in the blood and maintaining the level of “good” cholesterol.
Carluccio MA, Massaro M, Scoditti E, De Caterina R. Vasculoprotective potential of olive oil components. C.N.R. Institute of Clinical Physiology, Pisa, Italy. Mol Nutr Food Res. 2007 Oct;51(10):1225-34.
Cullinen K. Olive oil in the treatment of hypercholesterolemia. Med Health R I. 2006 Mar;89(3):113.
Marinated in rapeseed oil rich in omega 3
The association of olives and rapeseed oil gives Croc’Frais products an undeniable advantage in the search for a healthy and balanced diet. This combination offers an appropriate response to one of the main recommendations of the Health Nutrition Programme (HNP): increasing consumption of unsaturated fats and reducing that of saturated fats.
Omega 3 acids are polyunsaturated fatty acids essential for the organism. A number of scientific studies have highlighted the protective effect of these omega 3 acids on the cardiovascular system, especially by fluidifying the blood and facilitating blood flow. They are therefore recognised to be of public interest in the prevention of cardiovascular diseases, including atherosclerosis, heart diseases or cerebrovascular diseases.
Our organism is not able to produce these omega 3 acids; it is therefore the food that we eat that must provide them: Some foodstuffs are recognised sources of it: so-called “fatty” fish, nuts, oils… Rapeseed oil is the one of the vegetable oils that are the richest in omega 3. Croc’frais has therefore chosen it as its marinade oil. Thanks to its rapeseed oil content, Croc’Frais olives contribute to our cardiovascular health*.
* See the AFSSA’s report on “Fatty acids from the Omega 3 family and the cardiovascular system: nutritional interest and claims”, July 2003
The Mediterranean model
Recipes using Croc’Frais products only contain ingredients derived from Mediterranean cuisine, characterized by the abundance of food of vegetal origin and whose main source of fat is olive oil.
Epidemiological data has shown that such a diet protects from cardiovascular diseases and digestive system cancers.
de Lorgeril M, Salen P.J Mediterranean diet and n-3 fatty acids in the prevention and treatment of cardiovascular disease.Cardiovasc Med (Hagerstown). 2007 Sep;8 Suppl 1:S38-41.
Lairon D. Intervention studies on Mediterranean diet and cardiovascular risk.Mol Nutr Food Res. 2007 Oct;51(10):1209-14.
Documents dating from Ancient Times report the use of herbs in traditional medicine for their digestive, stimulating or relaxing, sedative, analgesic and antiseptic properties.
The Croc’Frais Aperitif range is prepared with a number of spices and herbs (fennel, oregano, basil, garlic, …). They are rich in fibres, minerals, vitamins, oligoelements and micro-constituents (antioxidants, essential oils, …).
* See the AFSSA’s report on “Fatty acids from the Omega 3 family and the cardiovascular system: nutritional interest and claims”, July 2003