What are the health benefits of polyphenols?

Polyphenols are the main class of compounds responsible for the health benefits of extra virgin olive oil. They are the driving factor behind the majority of olive oil-related scientific research.

Chemically, they are a wide class of minor chemical compounds present in olive oil.

Polyphenols are anti-inflammatory, antioxidant, neuroprotective, cardioprotective, gastroprotective, anti obesity, and anti-microbial.

Olive phenolic compounds have chemopreventive effects against several types of cancer.

Extra virgin olive oil’s true health benefits come from phenolic compounds.  These compounds are abundant in high-quality EVOO and have a wide range of biological activities, such as:

• Antioxidants: Act scavengers and destroy several disease-causing, highly reactive free   radicals
• Anti-inflammatory: Helps regulate metabolism, preventing inflammation, which causes several metabolic disorders or chronic diseases
• Antimicrobial
• Antiviral
• Anti-atherogenic: Prevents artery blockage
• Antithrombotic: Prevents blood clots
• Antimutagenic: Reduces cancer causing mutations
• Hypoglycemic: Lowers blood sugar

Additionally, these compounds help improve gut health, reduce oxidative stress, and may reduce the risk of diseases like cardiovascular disease, neurodegenerative diseases, and cancer.

Regarding neurodegenerative diseases, while the evidence is still growing, studies suggest that EVOO may help maintain cognitive function.