There's a little water in oils and there's a little water in freeze dried products. If it's the chlorophyll that makes the difference, I should see something, for as he says, the amount of C60 being used in EVOO is relatively enormous compared to the hydrated C60 he's using. Of course, you are free to do your own experiments.Since GVA speculates that EVOO works and corn oil does not because of the presence or absence of chlorophyll, I'm making up a batch with extra chlorophyll to see if I can tell any difference. Before filtering, this batch contains 0.7 mg/ml C60 in EVOO and 1 mg/ml freeze-dried blue-green algae, with the algae and C60 ground together in a stainless steel mortar.
If I understood correctly, it was supposed to be the water content of the natural chlorophyll in the EVOO that was allowing the formation of HyFn. Freeze-dried chlorophyll would have the water content removed and not contribute to any potential HyFn. A better experiment would be to add C60 to a corn oil and water emulsion.
Maybe I mis-read it, but I thought that GVA's idea was that chlorophyll and/or polyphenols formed charge-transfer complexes with c60, and that these complexes became hydrated only after consuming them, the chlorophyll or polyphenol being displaced by water in the body. If this happens at all, in my opinion it would only be a very minor side reaction. It's not consistent with Cataldo's spectroscopic data that shows intense bands outside of the CT region. Cataldo does see a very small CT peak, so there must be some sort of complex formation. I think a good way to test this would be to try to make an adduct using corn oil or some other oil that's free of both polyphenols and chlorophyll. I think you'll get a red product just like with olive oil, and it will have the same biological effects. I would try it myself but I'm fresh out of c60.
Perhaps I misunderstood how the HyFn were supposedly forming, but from the article, I gathered the DA complexes were transformed into HyFn from the water content in the EVOO as corn oil doesn't contain water....per the following quotes:
Moreover, OO contains polar polyphenol compounds (Polyphenols, PPh), which, in addition to porphyrins (chlorophylls), are absent in other popular edible oil grades, including CO.
Nevertheless, different OO samples contain at least twice as much water as CO and other oils derived through extraction with organic solvents but not through the mere pressing of oil-containing raw, as is normally done when making OO.
So from the following quote, I assumed he was talking about the water content of the EVOO.....
The main point is that the polar DA complexes, particularly HPh/C
60, are stable in non-aqueous and rather hydrophobic media, such as vegetable oils. But as soon as such DA-complexes get into an aqueous medium, they start to break down there at some rate (whether this was high or low was not been studied in detail) under the influence of water molecules. In a scientific sense, this means that hydrolysis processes will take place due to the interaction of polar DA-complexes of C60 with polar water molecules. This will eventually result in the decomposition of these DA-complexes into the their separate hydrated components. These components are denoted here as "HPh/H2O" and "C60/H2O".
In general and in this particular case too, this will result in the formation of strong, highly hydrophilic hydrated C
60 fullerenes (C60HyFn = C60@{H2O}n,