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Phenolic compounds

The science behind phenolic compounds (polyphenols)

Polyphenols are powerful plant compounds found naturally in vegetables, fruits, herbs, and, of course, olives. They help plants defend themselves against sunlight, pathogens, and other forms of stress. They are just as valuable for humans: a growing body of research shows that polyphenols contribute to better health.

Scientists have now discovered over 8,000 different types of polyphenols. They differ in structure, but all have one thing in common: they contain multiple phenol groups. These are chemical building blocks that provide their antioxidant and anti-inflammatory properties. Polyphenols are divided into six main groups, including phenolic acids, flavonoids, and lignans. 


Polyfenols in olive oil: unique and powerful

Olive oil is exceptionally rich in a unique blend of polyphenols not found in other vegetable oils. These substances come from the olive tree (Olea europaea) and not only give extra virgin olive oil its characteristic flavor but also its many health benefits.

The main polyphenols in olive oil are:

Secoiridoids:

  • Oleuropein

  • Ligstroside aglycone

  • Oleocanthal

  • Oleacein

Phenolic alcohols

  • Hydroxytyrosol

  • Tyrosol


Flavonoids

  • Apigenin
  • Luteolin

Lignans

  • Pinoresinol
  • Acetoxypinoresinol

Phenolic acids

  • Vanillic acid
  • Gallic acid
  • Cafeic acid
  • Ferulic acid
  • And various forms of coumarin and benzonic acids

Hydroxy-isocromanes

  • Rare substances with potentially strong health effects.

The exact composition of polyphenols in olive oil depends on many factors: the type of olive, the soil, the climate, the harvest time, and the pressing method. Early harvesting and rapid, cold pressing, in particular, contribute to a high concentration of active ingredients. 

Why are polypheols so good for you ?

Olive oil polyphenols are studied worldwide for their broad health benefits. They:

  • Work as powerfull antioxidants
  • Inhibit inflammation
  • Protects against cell damage
  • Helps the immune system and heart and blood vessels
  • Can contribute to the prevention of cancer
  • Have a protective effect on the brain
  • Kill or inbitit certain bacteria and virusses
  • Anti oxidative stress 

The substances oleuropein and oleocanthal in particular stand out: they give extra virgin olive oil not only its spicy flavour, but also its status as a functional food with proven medicinal potential. 

Hydroxytyrosol has 20-30 more potent then vitamine C and E.