Polyphenols

Polyphenols are naturally occurring compounds found in plant-based foods. They are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects.

Extra Virgin Olive Oil contains approximately 36 phenolic compounds including tyrosol, hydroxytyrosols, oleocanthal, and oleuropein and carotenes.  By definition, high phenolic olive oil contains at least 250 mg polyphenols per kilogram of oil. So, not all olive oils are high in polyphenols — it depends how the oils are processed and stored.

Polyphenols are not present in the olive itself, only the precursors. They are developed during the malaxation phase of the Extra Virgin Olive Oil production. The more green {unripe} olives is present in a blend, the higher the phenolic content will be.