What Is a Polyphenol?
Polyphenols are powerful natural antioxidants that plants produce to protect themselves. The real difference between extra virgin olive oil and a litre of refined oil is its high polyphenol content. These compounds also give olive oil its characteristic notes of bitterness and pungency.
Oleocanthal: Nature's Ibuprofen
Oleocanthal is a polyphenol unique to fresh cold-pressed olive oil. Scientists discovered that oleocanthal shows an anti-inflammatory effect similar to ibuprofen. That slight sting you feel at the back of your throat is actually the mark of oleocanthal — a sign of high quality.
Hydroxytyrosol and Oleuropein
- Hydroxytyrosol: one of the most powerful natural antioxidants known; protects cells from free-radical damage.
- Oleuropein: found in the olive leaf and fruit; studied for its antibacterial and blood-pressure-supporting effects.
Why It Matters
These polyphenols are linked to:
- Protection of blood lipids against oxidation (EU-approved claim)
- Slower cellular ageing
- Reduced chronic inflammation
How to Preserve Polyphenols
- Choose cold-pressed (≤27°C) products
- Store in a dark, cool place with the cap closed
- Consume within a few months of opening
- Early-harvest oils usually contain more polyphenols
Europe Olive Oil is produced under strict cold-extraction standards to preserve its polyphenol value.