Oleuropein, Hydroxytyrosol, and Oleocanthal: A Guide to Olive Oil Polyphenols
In the world of olive oil, polyphenol rich olive oil is often celebrated as the best of all olive oils, superior even to EVOOs. There’s some truth behind the hype – polyphenol rich olive oils require careful methods of production and bring with them extensive health benefits. It’s important to note that while polyphenol rich olive oils like the ones we produce at Frantoio Grove are top tier olive oils, olive oils produced with only polyphenol content in mind can compromise on taste. When looking for an olive oil, our expert olive oil team recommends seeking out oils that meet third-party EVOO standards, exhibit superior taste, and are rich in polyphenols.
What Are Polyphenols in Olive Oil?
As you learn more about high quality olive oils, you may be wondering how exactly polyphenols are defined. Simply put, polyphenols are compounds found in plant based foods that offer a range of health benefits to plants and to the humans who consume them.
In scientific terms, polyphenols are phytochemicals found in plants. Phytochemicals occur naturally in plants, and most serve a function that isn’t essential to a plant’s survival but provides it with some other advantage. Nitrogen and potassium are macronutrients that plants need in order to survive. These nutrients are not polyphenols. By contrast, polyphenols like flavonoids, phenolic acids, and even tannins (yes, the same tannins found in red wine) are secondary compounds. Plants don’t need these compounds to survive, but they do need them to thrive. These secondary compounds protect plants from threats such as UV radiation, extreme temperatures, or other chemicals in their soil.
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The polyphenols most prevalent in olive oil come from the olives used to produce the oil. Common olive oil polyphenols include:
- Oleuropein
- Hydroxytyrosol
- Oleocanthal
- Secoiridoids, flavonoids, and phenolic acids
In the following sections, we’ll explain how each of these major olive oil polyphenols functions in olive oil.
The Benefits of Oleuropein
Oleuropein is found in olive oil and olive leaves. In nature, this polyphenol protects olives from insects and microbes. In olive oil, oleuropein conveys a number of health benefits including:
• Functioning as an antioxidant
• Preventing cardiovascular disease
• Preventing diabetes and other metabolic diseases
In terms of taste, oleuropein contributes to the bitter taste of olive oil, which is a marker of a high-quality oil. It also conveys some astringency to the olive oil’s taste. Extra-virgin olive oils contain the most oleuropein and therefore taste best, whereas more processed, less fresh olive oils contain little oleuropein. Low quality olive oils taste worse and don’t convey health benefits.
The Benefits of Hydroxytyrosol
Hydroxytyrosol is another polyphenol found in olive oil. This polyphenol has been made famous because it’s a key nutrient in the Mediterranean diet, celebrated as one of the healthiest diet options since it helps prevent many diseases. Hydroxytyrosol is actually a byproduct of oleuropein and it conveys many of the same health benefits. It’s also been found to:
- prevent tumors
- support skin and hair health
- support brain health by reducing oxidative stress
- reduce the effects of prenatal stress
- slow aging
- reduce inflammation throughout the body
Like oleuropein, hydroxytyrosol contributes to the distinct, bitter taste of polyphenol rich olive oil.
The Benefits of Oleocanthal
Oleocanthal is a polyphenol found in EVOOs which is sometimes called “nature’s ibuprofen” thanks to its anti-inflammatory properties. It prevents inflammation throughout the body and therefore combats joint disease, brain disease, and certain types of cancer which are associated with inflammation.
Oleocanthal is primarily responsible for the peppery flavor of a high quality EVOO. In fact, oleocanthal is named for the stinging sensation that olive oil’s pepperiness can cause in the throat. The amount of oleocanthal in EVOO can vary from oil to oil. Generally, experts agree that the more oleocanthal present in an EVOO, the more peppery or pungent the flavor. Remember, even though it can make you cough, pungency is a marker of overall quality in olive oil.
Other Olive Oil Polyphenols
Many other polyphenols are found in olive oils. In fact olive oils have been found to contain up to 36 different polyphenols which convey similar health and taste benefits. Some of the most common additional polyphenols in olive oil include:
- Secoiridoids: found in most plants belonging to the Oleaceae family of short, woody, flowering trees including olive trees
- Flavonoids: antioxidants also found in citrus fruit, tea, chocolate, and wine
- Phenolic acids: compounds that are also abundant in tea, coffee, and various berries
Taste Frantoio Grove’s Polyphenol Rich Olive Oil Today
Frantoio Grove is proud to produce polyphenol rich olive oil that delivers not only a variety of health benefits, but also outstanding taste. Explore our online shop and taste our olive oil today!
