THE POLYPHENOLS IN EXTRA VIRGIN OLIVE OIL – Olio Licinius

THE POLYPHENOLS IN EXTRA VIRGIN OLIVE OIL

Polyphenols are are antioxidant substances that can provide real therapeutic action for humans and for the stability of the oil.

It is good to specify that while continuing to speak of total polyphenols in olive oil there are actually three major macro-families: LIPOPHILES, TOCOPHEROLS AND HYDOPHILES. Hydrophilic polyphenols are almost exclusive to extra virgin olive oil.

HYDROPHILIC POLYPHENOLS, characteristic of EVO oil play a key role not only for human health but also for the quality and shelf life of EVO oil and for its organoleptic characteristics by giving it the characteristic PICKY and BITTER taste.

The amount of total polyphenols in EVO oil depends on both environmental factors (production area and plant variety) and the harvesting and extraction process.

In the subfamily of HYDROPHILIC POLYPHENOLS, special attention should be paid to the secondary hydrophilic phenols capable of inhibiting platelet aggregation in the blood,of protecting against lipoprotein oxidation and also have an antithrombotic and preventive effect against atherosclerosis; if that were not enough, OLEUROPEIN AGLICONE-for some forms of cancer-reduces the proliferation of cancer cells.

While one cannot speak of EVO oil as a medicine, one should always emphasize its beneficial direct effects on human health.