Olive oil and phenolic compounds

Phenolic compounds are often described as effective antioxidants. These compounds have a great importance for several characteristics of the olive oil, such as flavor, shelf-life and resistance against oxidation.

The class of phenols present in olive oils encompasses a large number of different substances such as vanillic acid, caffeic acid, hydroxytyrosol, tyrosol, oleuropein, ligstroside, gallic acid, coumaric acid and flavonoids.

In olive oils the bitter taste is due to phenolic compounds and cinnamic acid, while the pungency is due to oleuropein.

The amount of phenolic compounds in olive oils cultivars varies from 150 to 700 ppm and is affected by various factors such as cultivar, degree of maturation, climatic conditions and pest damage to fruit. Green olives oil in phenolic content and with a more aromatic and fruity flavor.

Oleuropein is the major phenolic in olive fruits. Oleuropein underwent significant changes in its concentration during fruit development.

Oleuropein has been shown to be responsible for the high resistance, robustness and good immune function of the olive tree. In it original, unaltered form, this substance lowers, blood pressure, dilates blood vessels, and protects against heart rhythm disturbances.

Olive oil and phenolic compounds

Health benefits of olive oil

The olive oil is a common name for a plant family and its representative genus, and for the fruit of the olive tree.

The best quality olive oil is termed virgin oil or extra virgin olive oil. This is the oil that is first expressed under light pressure during processing and not further refined. In the Mediterranean area, olive oil, typically obtained by cold pressure techniques that ensure the preservation of the content in vitamins and phenolic compounds is the main source of monounsaturated fatty acid.

Monounsaturated fats (omega-9s) are central to the Mediterranean diet that has been shown as the key factors in cardio-protection. The interest in the health benefits of olive oil is due to the low incidence of coronary heart disease and even cancer, particularly breast cancer, in cultures that consume a ‘Mediterranean diet’.

Monounsaturated fatty acids raise HDL levels even more than polyunsaturated fatty acids and also lower LDLs. Olive oil, due to the presence of natural antioxidants, protects LDL cholesterol from oxidation and therefore may prevent atherosclerosis.

Diets in the Mediterranean are characterized by a high content of oleic acid compared to diets in other Northern European cultures and North America.

While other researches shows that: olive oil has a protective effect against some types of malignant tumors: breast, prostate, colon, squamous cell and esophageal.

Olive oil also helps prevent insulin resistance and contributes to better control of glucose in blood, which is particularly important for people with Type II diabetes.
Health benefits of olive oil