Polyphenols and Antioxidants in Extra Virgin Olive Oil
Polyphenols are natural compounds with potent antioxidant and anti-inflammatory action that provide many of the benefits of extra virgin olive oil (EVOO). In this article, we explain what they are, how they act in the body, and why LaSolana2 EVOO is an exceptional source of these micronutrients.
What are the polyphenols in extra virgin olive oil?
Polyphenols are a group of micronutrients present in most plant-based foods. In extra virgin olive oil, their main function is to protect fatty acids from oxidation, preventing fats from degrading in the bloodstream and obstructing vessels.
They are also found in foods such as tea (flavonoids), red wine (tannins), beer, chocolate, and, of course, in olive oil (tyrosols).
In addition to their antioxidant action, polyphenols help to fight cancer, stabilize blood sugar, reduce insulin resistance, prevent neurodegenerative diseases, and improve gut microbiota thanks to their prebiotic effect.
Properties and qualities of polyphenols
Polyphenols stand out for their antioxidant, anti-inflammatory, and antibacterial properties. In EVOO, the main polyphenol is Oleocanthal, discovered by Dr. Gary Beauchamp, who demonstrated its powerful health effects.
These compounds are responsible for the color, aroma, and flavor of many fruits, vegetables, and oils, and in the human body, they protect cells from oxidative damage, reduce inflammation, and prevent multiple chronic diseases.
Oleocanthal: the most potent polyphenol in EVOO
Health benefits of Oleocanthal
According to Dr. Beauchamp and Dr. Cols, Oleocanthal acts as a natural anti-inflammatory due to its ability to inhibit COX enzymes, similar to ibuprofen.
Daily ingestion of about 50 grams of EVOO rich in Oleocanthal is equivalent to a natural, safe, and side-effect-free anti-inflammatory dose, contributing to cardiovascular health and the prevention of degenerative diseases.
Cardiovascular protection of Oleocanthal
Constant consumption of extra virgin olive oil rich in Oleocanthal is associated with a lower incidence of cardiovascular disease, neurodegenerative diseases, and certain types of cancer, according to numerous studies on the Mediterranean diet.
Oleocanthal: powerful anticancer effect
Research from Rutgers University and Hunter College (USA), published in the journal Molecular and Cellular Oncology (2015), demonstrated that Oleocanthal can destroy cancer cells without harming healthy ones, causing their death in just 30 to 60 minutes.
Oleocanthal and multiple myeloma
Studies conducted by the University of Pennsylvania and the University of Santiago de Compostela have shown the potential of Oleocanthal as a therapy in the treatment of multiple myeloma, a type of blood cancer. Although still in the experimental phase, the results are promising.
Oleocanthal and its action against osteoarthritis
Oleocanthal reduces pain associated with osteoarthritis thanks to its ability to inhibit COX enzymes and decrease the production of PGE2 prostaglandins, which are responsible for inflammation and joint pain.
Benefits of Oleocanthal in Alzheimer's
Oleocanthal helps to prevent neurodegenerative diseases such as Alzheimer's by inhibiting the formation of hyperphosphorylated tau protein tangles, which damage neurons. Its neuroprotective effect has been supported by recent studies in Australia and Europe.
Populations that follow a Mediterranean diet rich in EVOO have up to a 40% lower risk of developing Alzheimer's, thanks to the role of the phenolic compounds in olive oil.
Disease prevention thanks to Oleocanthal
A diet rich in extra virgin olive oil with a high content of Oleocanthal, both raw and cooked, provides a daily dose of natural anti-inflammatories, without the side effects of synthetic drugs.
To enhance its benefits, it is recommended to accompany EVOO consumption with daily physical activity (for example, walking 30 minutes), which helps to balance caloric intake and improve overall health.
Characteristics of EVOO polyphenols
Olive oil polyphenols help prevent cell oxidation, plaque formation in blood vessels, and the degradation of fats in the bloodstream.
The amount of polyphenols depends on several factors: the type of cultivation, the harvesting time, and the production process. Early harvest oils, such as LaSolana2 EVOO, contain a much higher concentration of phenolic compounds, which results in a healthier, more stable, and tastier oil.
At LaSolana2, we work to offer an organic extra virgin olive oil with the highest possible polyphenol content and an unmistakable flavor. We invite you to try it and enjoy all its health benefits.
Quantity of polyphenols and Oleocanthal in LaSolana2 EVOO
An analysis carried out by the University of Córdoba certifies that our olive oil complies with European Directive 432/2012, which allows us to label it as a "healthy food" according to the European Food Safety Authority (EFSA).
“The daily consumption of 20g of the analyzed oil provides 18.6 mg of hydroxytyrosol, tyrosol, and derivatives, an amount greater than that required by the European Union (5 mg daily) for the protection of blood lipids against oxidation.”
These results demonstrate that LaSolana2 EVOO is a true ally for health, offering a perfect balance between flavor, purity, and antioxidant benefits.
