Olive Polyphenol

Definition

Olive polyphenols are natural antioxidant compounds abundant in extra virgin olive oil and olives, particularly recognized for their protective properties.

How it works

Olive polyphenols include flavonoids and phenolic acids that combat oxidative stress and chronic inflammation. Extra virgin olive oil, obtained by first cold pressing, retains most of these bioactive compounds. They play a crucial role in preventing cardiovascular and neurodegenerative diseases. Polyphenol concentration varies by territory, olive variety, and harvesting conditions.

Role

Neutralize free radicals and reduce systemic inflammation

Examples

• Black olives
• Green olives
• Extra virgin olive oil
• Olive fruit polyphenols

Recommendations

Consume 2-3 teaspoons of extra virgin olive oil daily as a cold dressing to preserve polyphenols. Prefer oils with a polyphenolic index above 250 mg/kg.

Key takeaway

Olive polyphenols are the primary antioxidant benefactors of the Mediterranean diet

Related terms