Meet Oleacanthal, a powerful polyphenol
High quality Extra virgin Olive Oil (EVOO) is loaded with Polyphenols which are naturally occurring compounds found in plant-based foods. You know you have a high quality EVOO when she has a peppery bite, a mildly bitter aftertaste. The unique taste of olive oil is due to the presence of polyphenols.
Some Polyphenols such as Hydrothyrosol and Oleuropein, work as antioxidants, which means they neutralize harmful free radicals that potentially damage the body's cells, leading to conditions like heart disease, and cognitive decline.
Oleacanthal, the third main polyphenol found in EVOO has been found in recent studies to have cancer-fighting benefit. In a lab environment, it was shown that there is a mechanism where oleocanthal could preferentially kill cancer cells. Additionally oleocanthal-poor olive oils are simply not as powerful at fighting cancer cells as their oleocanthal-potent counterparts.
Additional studies have also shown that the consumption of small quantities of Oleocanthal (via Extra Virgin Olive Oil) may be responsible for the lower prevalence of chronic diseases associated with a Mediterranean dietary pattern. These researchers noted that ingestion of 50 g of Extra Virgin Olive Oil daily will provide approximately 10 mg of Oleocanthal which is considered to be equivalent to a low (10%) dose of ibuprofen, for pain relief.
How can you recognize your olive oil is rich in Oleacanthal? It's easy. The sting in the throat is actually due to this phenolic compound. The higher the peppery bite and stinginess , the higher the level of Oleacanthal.
Our Grand Cru and Athena EVOOs are loaded in polyphenols, and especially this year in Oleacanthal, with over 215 mg/ kilogram. Visit our online boutique to get your bottles today.
Learn more:
* The Science of Using Oleocanthal Rich Olive Oil to Prevent and Treat Cancer
Photography: Sharisse Rowan Photography
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