Polyphenols in Olive Oil


Polyphenols in Olive Oil are natural Anti-oxidants.Hydroxytyrosol and tyrosol are a couple of phenol compounds found in olive oil.Hydroxytyrosol is a powerful antioxidant and quickly absorbs into the blood and cerebrospinal fluids,making it beneficial in Alzheimer's, Parkinson's and other neurodegenerative diseases.Its oxygen radical absorbance capacity is 10 times stronger than green tea.This gives olive oil its bitter taste.These chemicals have reduced the effects of second hand smoke in rat studies.phenol natural compounds give us free radical protection from cholesterol, the effects of sunburn and risk of coronary disease.

A few of the determining factors effecting Phenol content are:Olive variety,length of time olive oil is stored,the way it is harvested.

Olives harvested early in the season or considered " green" will yield more of these valuable antioxidants.Stay away from refined oils,the reason they are refined is to hide the Flies ,larvae,and mold in rancid oil.

Beware of old oil,aging oil starts oxidizing a process that damages the "good stuff" we are trying to get into our bodies.Remember polyphenols block enzymes cancers need for growth and slow the aging process.

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