What are polyphenols in olive oil?

Phenolic compounds, aka polyphenols, are the marquee chemical compounds found in extra virgin olive oil that provide the unique personality to oil and are the foundation behind the health benefits of EVOO.

There are more than 36 phenolic compounds in olive oil. A handful of these are tied to the flavor and the health benefits.

Oleocanthal: The spicy kick at the back of the throat is caused by oleocanthal

Oleacein: The bitter sensation on the tongue is caused by oleacein

Oleuropein: This is another polyphenol responsible for the bitter taste on the tongue

Tyrosol, hydroxytyrosol, and the above mentioned polyphenols account for more than 90% of the total phenolic content in olive oil.

Several scientific studies have shown that polyphenols provide protective action against several diseases, and their bioactive properties on human health and metabolism

Phenolic compounds are the main group of compounds to have health-boosting antioxidant activities, which also extend the shelf life of olive oil.

Apart from being antioxidants, polyphenols have anti-inflammatory, antimicrobial, antithrombotic, and hypoglycemic functions known to consumption of EVOO.