What Are Polyphenols in Olive Oil? The Complete Scientific Guide
Polyphenols in olive oil are naturally occurring antioxidant compounds that give extra virgin olive oil its distinctive bitter, peppery taste and powerful health-protecting properties. The most potent polyphenols include oleocanthal, oleacein, tyrosol, and hydroxytyrosol. According to EU regulations, olive oil must contain at least 250 mg/kg of polyphenolic compounds to qualify as "high phenolic," though exceptional oils can reach concentrations exceeding 2,000 mg/kg.
This scientific guide explores the role of polyphenols in olive oil, their health benefits, and the importance of concentration. It highlights the four primary polyphenols, their effects on cardiovascular and brain health, and the factors affecting polyphenol content. The guide also discusses how to choose high-phenolic olive oil and the ongoing research into polyphenols.
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