Polyphenols: learn about this compound found in olive oil

In addition to being positive for olive oils, polyphenols help to combat various diseases

Consumers know that the healthiest olive oil is extra virgin olive oil. One of the reasons is the amount of phenolic compounds, known as polyphenols, found in the product.

Currently, there are more than 8 thousand types of polyphenols, including catechins, resveratrol, curcumin, anthocyanins and flavonoids, found in more than 100 foods – one of them being olive oil.

Found in several studies on the quality of products and the health benefits of olive oil, polyphenols have properties that help from metabolism to disease prevention.

Therefore, polyphenols are very important both for olive oil, helping it maintain quality, and for people.

If you want to know what polyphenols are, what they are for and what their benefits are, keep reading this article!

What are polyphenols and what are they for?

Phenolic compounds, or polyphenols, are organic micronutrients found in foods such as red wine, green tea, coffee, chocolate, soy, vegetables, fruits and, of course, olives, the fruit from which olive oils are produced.

In plants, such as olive trees, these compounds serve to protect them from ultraviolet radiation and insects. When ingested through food, polyphenols combat aging and act against free radicals.

Polyphenols in olive oil

As seen, polyphenols are found in various foods and products, including olive oil.

In the oil, there is a combination of phenolic compounds such as tyrosol, oleocanthal, hydroxytyrosol and oleuperin that result in the most striking flavors of the fresh product, such as bitterness and spiciness.

Furthermore, the antioxidant action of polyphenols means that olive oils have good stability in the quality and effectiveness of the liquid. This shows that olive oil that contains a high content of polyphenols is recognized as quality .

Therefore, during the production of olive oils, there is a concern to maintain all the essential characteristics of the fruit, including phenolic compounds.

Quality olive oil contains polyphenols in its composition and, consequently, helps the product’s health benefits for consumers.

Next, find out what these benefits are!

Benefits of polyphenols in olive oils

Olive oils have been the subject of studies for years, some of the reasons are benefits that the product has on people's health. It is possible to state that, in most cases, these benefits are derived from phenolic compounds. See what these benefits are:

Cardiovascular health

Polyphenols have antioxidant and anti-inflammatory properties, which help improve functioning of the heart , through the reduction of platelet activity.

Furthermore, they help control blood pressure and reduce “bad” cholesterol, known as LDL.

Fighting obesity

Phenolic compounds help weight loss , as they prevent the accumulation of body fat, reduce inflammation and oxygenate fat.

Helps with intestinal flora

These compounds act on the intestinal flora as probiotics, improving digestion and the functioning of the metabolism.

Cancer prevention

Polyphenols have antioxidant action and can therefore act as protectors against free radicals, which prevents the development of cancer cells. In this way, there is a reduction in the risk of the person having any type of cancer in the future.

With all these benefits, it's time to include olive oil, preferably extra virgin, in your balanced diet.

Choose a quality extra virgin olive oil produced in Brazil, such as Lagar H.

Lagar H extra virgin olive oils

Located in Cachoeira do Sul, Rio Grande do Sul, Lagar H produces extra virgin olive oils with quality olives and in a transparent, careful, conscious and responsible process.

Among the types of olive oil present in the catalog are:

Monovarietal Arbequina – With a medium intensity of bitterness and a slight spiciness, this oil has a sensation of green chestnuts, fresh herbs and green banana peel.

Monovarietal of the Harvest – Koroneiki – An intense and exuberant olive oil, it has sensorial characteristics of medium bitterness, intense green fruitiness and accentuated spiciness.

Monovarietal Manzanilla – This extra virgin olive oil is smooth and has a unique flavor. The notes of green tomato and leaves, sensorial characteristics of the product, are ideal for pasta with tomato sauce and aioli, risottos and salads. To see the other Lagar H products, Visit our website and order your extra virgin olive oil !