DAG stands for diacylglycerol. DAGs are breakdown products of triacylglycerols. The two DAGs that are tested for in olive oil are 1,2- and 1,3-DAG. The 1,2-DAG is higher in fresh, high quality oils. Low quality oils and older oils will have increasing levels of 1,3-DAG. Having a high proportion of 1,2-Dag is required for an oil to be classified as extra-virgin. DAG has been reported to improve excess adiposity, impaired glucose metabolism and dyslipidemia.