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More and more often we hear about antioxidants and polyphenols, but what are polyphenols?
Polyphenols are natural organic substances produced by plant and animal elements and are fundamental for human nutrition. We have many types, the best known are flavonoids, anthraquinones, melanins, tannins and lignins.
What are the properties?
The properties of polyphenols are their high antioxidant capacity (which is the function of protecting cells from oxidative stress) and anti-inflammatory, in particular that of influencing cholesterol levels in the blood by leveling the HDL/LDL ratio. Beyond this, there are multiple benefits on human well-being such as the reduction of cardiac risks, brain health and ultimately the increase in life expectancy.
In extra virgin olive oil there are biological polyphenols, such as oleuropein, tyrosol and hydroxytyrosol, which have a major influence on the well-being of individuals and on the immune system. EFSA, which is the European Food Safety Authority, has established that hydroxytol (polyphenol from the olive plant) has the ability to protect us from the harmful effects of oxidative stress and extra virgin olive oils that contain at least 5 mg . of hydroxytol for 20 gr. of EVO oil are the best and most suitable to include in the daily diet.
Extra virgin olive oil has numerous polyphenols in its composition, the main ones are: Oleuropein (Oleuropein), Hydroxytyrosol (Hydroxytyrosol, Luteolin (Luteolin), Tyrosol (Tyrosol), Oleocanthal (Oleocanthal), l 'Apigenin (Apigenin), Quercetin (Quercetin), and Pinoresinol (Pinoresinol) all bear healthy effects that protect the cardiovascular system with an effective anti-inflammatory action. It should also be remembered that, to obtain significant beneficial effects on health, the concentration of polyphenols must have an appreciable quantity, as mentioned above.
The antioxidant action on the fatty acids contained in extra virgin olive oil is typical of the polyphenols contained in the oil itself. This allows you to prevent plaques from forming in the blood vessels, especially protecting the small vessels of the brain and even has anti-tumor properties, thanks to its anti-inflammatory action.
To obtain the maximum volume of polyphenols in the extra virgin olive oil it is necessary to harvest the olives, from which the oil will be extracted, when they are still green, before ripening and above all to move on to milling as quickly as possible, within 12/24 hours.
Also important is the variety of olives from which the EVO oil is extracted. Not all of them have the same polyphenol content, the Italian cultivars recognized with high polyphenol contents are: Ogliarola Barese and Coratina (typical of the Puglia region), Leccino (Tuscany and Umbria in particular, but throughout Italy ), the Frantoio variety and finally the Peranzana (also typical of Puglia).
How can the consumer understand if the oil he uses for his consumption is healthy and contains the appropriate quantity of polyphenols?
You need to stick to some simple principles:
• The oil must certainly be Extra Virgin, because further processing processes cause the polyphenol content to be lost;
• If the olive harvest takes place early, this guarantees good quality and the color of the EVO oil often reveals the presence in significant quantities of polyphenols (the greenish color is indicative);
• The spicy and bitter flavor is evidence of the important content of polyphenols and in particular oleuropein (bitter taste) and oleocanthal which gives that slight itch in the throat;
• The year of harvest is also important. On the label of the best extra virgin olive oils we can find the data;
• We can always check the presence of polyphenols in the oil we purchase on the label. Many companies that produce quality oils indicate this and provide laboratory and organoleptic tests to testify to the goodness of their EVO oil. This documentation is always indicated on websites and marketplaces that sell extra virgin olive oil on the web.
The European Union and the IOC (international olive oil council) have agreed and ratified the official analysis method to guarantee the presence of polyphenols in foods, concluding that those present in extra virgin olive oil are substances that have a decisive beneficial effect on the health of the 'man. In fact, it is possible to include on the label the words: "The polyphenols present in olive oil contribute to the protection of lipids in the blood from oxidative damage." Obviously this phrase can only be inserted for extra virgin olive oils which, from laboratory analyses, have a concentration equal to or greater than 5 mg per 20 grams of oil, which corresponds to approximately one and a half tablespoons of olive oil and is the minimum daily quantity to be ingested for the polyphenols to carry out their beneficial action.