Polyphenols
Plant compounds with antioxidant and anti-inflammatory activity, found in high concentrations in extra virgin olive oil.
Polyphenols are a large family of naturally occurring plant compounds that act as antioxidants, helping to neutralize unstable molecules called free radicals. They are found in many plant foods, including olive oil, tea, berries, and vegetables.
In extra virgin olive oil specifically, polyphenols such as oleocanthal and oleuropein are responsible for much of the oil's characteristic bitterness and peppery finish, and are the subject of significant nutrition research.
In Practice
Oleocanthal, one of the polyphenols in EVOO, has been shown in lab studies to inhibit some of the same inflammatory pathways targeted by ibuprofen, though at a much lower potency.
Worth Knowing
Polyphenol content varies significantly between olive oils depending on olive variety, harvest timing, and processing. A sharp, peppery taste at the back of the throat is a rough sensory indicator of higher polyphenol content.