Olive Oil and Polyphenols
Along with experiencing the pandemic in recent years, we have understood the value of having a solid immune system and a healthy diet.
Olive oil has been the subject of many scientific studies. Every day, a new effect on human health is discovered and its value is increasing. It shows that there is an inverse relationship between chronic diseases and antioxidant-containing nutrition, especially in Mediterranean countries where olives are used extensively. In other words, the more antioxidants you eat, the lower the risk of chronic diseases. Olive oil, which is the most important component of the Mediterranean-style diet, also contains high levels of antioxidants.
Where does the secret of this protective power of olive oil come from?
Olive oil has preventive effects on some diseases such as hypertension, cardiovascular diseases, diabetes, hyperlipidemia, and cancer. It does this thanks to the phenolic components (polyphenols) that show antioxidant properties, especially oleuropein and hydroxytyrosol in their composition. In addition to their antioxidant properties, these polyphenols have antiviral, antibacterial, anti-inflammatory, and anti-carcinogenic effects.
It is known that hydroxytyrosol and oleuropein molecules, which are the main phenolic compounds in olive oil, show high antioxidant properties. It is seen that these two phenol compounds, which clean harmful free radicals from our body, also remove harmful oxidants for our health such as hydrogen peroxide, hypochlorous acid and superoxide from the body.
To benefit from this protective power of olive oil, a minimum of 30 g should be consumed per day. The most important thing to consider when choosing olive oil is to choose extra virgin olive oil with high polyphenols such as Opus Black.