Oleaceine

Definition

A natural polyphenolic compound present in extra virgin olive oil, particularly abundant in early-harvest olives. It is a powerful antioxidant with anti-inflammatory properties.

How it works

Oleaceine forms during olive maturation and concentrates in oils from young olives. This compound crosses the intestinal barrier and circulates in the bloodstream, exerting beneficial effects. Unlike most polyphenols, oleaceine shows remarkable stability in the body, acting as a durable cellular protector against oxidative stress.

Role

Fights inflammation and oxidative stress, protecting cells and blood vessels.

Examples

• Cold-pressed extra virgin olive oil, freshly harvested green olives, artisanal non-heated tapenade

Recommendations

Consume non-heated extra virgin olive oil to preserve oleaceine, ideally 2 tablespoons daily. Choose oils from early-season olives for optimal concentration.

Key takeaway

Oleaceine is the star polyphenol of extra virgin olive oil, offering durable protection against cellular aging.

Related terms