The first discovery of olive coffee

Coffee has caught the attention of many coffee connoisseurs in the world for a long time. One of the most important benefits of coffee is that it speeds up blood circulation to the brain, which leads to increased focus. But few people know that it has a protective effect on migraine attacks, in addition to that it contains more than 1,000 natural compounds that contribute to strengthening the immune system.

listed on file patent

The creative Noreen International Group is the first to add olive powder to Turkish coffee to make daily coffee more beneficial and delicious for everyone in the world. Then to be granted a patent certificate in 2018 and it is one of the most important companies that have been keen to maintain health standards in its all products. Its urgent desire to provide the best ingredients to all coffee connoisseurs made it the best in the world.

Turkish coffee is one of the best flavors in the world

due to the way of grinding and preparing coffee beans. And adding olive coffee to Turkish coffee gave better taste and greater benefit, because olive coffee contains high nutritional values. Many nutritional values in this type of coffee. It contains natural food fibers and polyphenols, which is an important source of antioxidants that have a role in protecting the cells of the body from diseases and supporting the immune system.

Noreen Group stressed to present its exclusive collection :

First pasha extra gold, coffee 3 in 1, 4 in 1, with 100% natural flavors like hazelnuts and rich cream without chemical or industrial additives. The company of Noreen Group emphasized that coffee should be serviced to all individuals, whether they prefer express coffee or traditional Turkish coffee to suit all tastes of coffee experts and connoisseurs.

Research on olive powder

1- Khadri, H., Alzohairy, M., Janardhan, A., Kumar, A. and Narasimha, G., 2013. Green Synthesis of Silver Nanoparticles with High Fungicidal Activity from Olive Seed Extract. Advances in Nanoparticles, 02(03), pp.241-246.

2-Trends in Food Science & Technology, 2003. Food Science on ScienceDirect. 14(1-2), p.IFC.

Research on the benefit of olive leaf

References

1 . http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.292.4921&rep=rep1&type=pdf

2 . https://www.ncbi.nlm.nih.gov/pubmed/29149822

3 . https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3813172

4 . https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5486627

5 . https://www.ncbi.nlm.nih.gov/pubmed/12878215

6 . https://www.ncbi.nlm.nih.gov/pubmed/17537437

7 . https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5490280

8 . https://www.academia.edu/33959981/Antifungal_activity_of_olive_leaf_Olea_Europaea_L_extracts_from_the_Trilye_Region_of_Turkey

9 . https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3933436