There are three things to avoid when producing, handling and storing C60 in olive oil.
Our production processes aim to minimize all three.
All three accelerate the oxidation of olive oil and the carbon 60. Carbon C60 will produce epoxides which may or may not be detrimental but they will reduce the C60's antioxidant capacity.
The polyphenol levels in the olive oil decline from the moment it is produced but exposure to oxygen, heat and light all accelerate this. We therefore minimize the exposure to light, heat and oxygen by stirring the C60 olive oil mixtures in sealed flasks maintained in cool dark conditions as well as streamlining our process to reduce handling.