Olive oil contains plenty of polyphenolic compounds. These are considered powerful antioxidants that exhibit anticancer, anti-angiogenic and anti-inflammatory properties.
What is Polyphenol in Olive Oil?
Olive oil contains plenty of polyphenolic compounds. These are considered powerful antioxidants that exhibit anticancer, anti-angiogenic and anti-inflammatory properties. The polyphenol content in olive oil varies depending on how the oils are processed and stored. Early harvest olive oils have a higher polyphenol content. Because the polyphenol content in olive oils prepared with the cold pressing technique while the olives are still green begins to decrease when the olive fruit darkens. For this reason, polyphenols may not be as high in all olive oil varieties. You can also support your health by choosing olive oils with a high polyphenol content, such as Mubafa Olive Oils produced with the cold pressing technique from early harvest olives that you can find on the Mubafa website.
The high polyphenol content in olive oil provides benefits in many ways. When polyphenol olive oil is examined in terms of its benefits, the following list emerges:
• The best-known benefit of olive oil is its high monounsaturated fat content, which is associated with a reduced risk of heart disease and stroke.
• Regular consumption of extra virgin olive oil helps reduce the risk of developing many different diseases, including heart disease, type 2 diabetes and some types of cancer.
• It is recommended to consume 20 g (an average of 4 teaspoons) of high polyphenol olive oil per day for its beneficial effects on heart health.
• It is thought that people who consume high polyphenol olive oil show greater improvements in cognitive function compared to those on a normal diet.
