Polyphenols and anti ageing

Polyphenols, inflammation, and ageing: what we know so far

3 min read 

When people talk about the health benefits of olive oil, the conversation often comes down to one question: what makes one olive oil different from another?

The answer goes beyond "healthy" and "unhealthy". Extra virgin olive oil contains predominantly monounsaturated fat, but it also contains smaller amounts of naturally occurring plant compounds called polyphenols.

These compounds are found throughout the plant world - in olives and grapes, but also in berries, tea, cacao, herbs and spices. Plants produce them as part of their own defence systems, and researchers are increasingly interested in what these compounds might do in the human body.

What are polyphenols?

Polyphenols are a large family of naturally occurring plant compounds. They're found right across the plant world, and different foods contain different types.

Some of the compounds researchers study include:

  • Hydroxytyrosol, found in particularly high concentrations in some extra virgin olive oils
  • Oleocanthal, another phenolic compound found in extra virgin olive oils
  • Resveratrol, found in grapes and some other plants
  • Quercetin, found in foods including onions, apples and berries
  • Catechins, particularly associated with tea and cacao

Their effects are an active area of research. Rather than thinking of polyphenols simply as 'antioxidants', scientists are increasingly investigating how they interact with biological processes involved in oxidative stress, inflammation and cell signalling.

It's an exciting area, and it helps to keep the difference between interesting research and established health effects in view.

Why inflammation is important

Inflammation is not inherently harmful. It is a normal part of the body's immune response and plays an important role in healing and defence.

The question is what happens when inflammatory processes remain elevated over a long period of time.

Chronic, low-grade inflammation is being studied in relation to a range of processes associated with ageing and health, including cardiovascular and metabolic health, oxidative stress and changes in the skin.

Ageing itself is much more complicated than inflammation alone. It involves many interacting biological processes, and researchers are still working to understand how they influence one another.

So where do polyphenols fit in?

How might polyphenols interact with inflammation?

For a long time, the conversation around polyphenols focused largely on their antioxidant properties - essentially, their ability to interact with reactive molecules involved in oxidative stress.

The science has become more nuanced.

Researchers are now investigating whether compounds such as olive oil polyphenols may also interact with signalling pathways involved in inflammation, immune responses and cellular stress.

Much of this research is carried out at a cellular or laboratory level, alongside animal and human studies. Each type of study adds a piece of the picture, and human studies are what show us what happens in people.

That's particularly relevant when talking about food.

What a compound does in the laboratory is a valuable starting point, and researchers continue to explore whether eating a food containing that compound has the same effect in the body.

One idea to hold onto

Inflammation isn't something to fear. 

It's part of how your body protects and repairs itself.

You can take an interest in the science behind what you eat and simply enjoy it as food.

Extra virgin olive oil is one part of a much bigger picture. Its potential health effects are studied within dietary patterns such as the Mediterranean diet, where olive oil sits alongside vegetables, legumes, fruit, whole grains, nuts and other plant foods.

The interesting question is how the things we eat, day after day, interact with the biology of the body over time, and there is still so much to discover.

end

Explore more of our poly-insights >

Questions you've asked us
How can I tell if an olive oil is high in polyphenols?
The best way to know if an olive oil is high in polyphenols is to look for a certified polyphenol test result. You can also look for clues such as an early harvest date, cold extraction, and olives grown and processed with care, as these factors often contribute to higher polyphenol levels. While these indicators are helpful, the only reliable way to confirm the polyphenol content is through laboratory testing.
Can polyphenol levels change overtime?
Yes. Polyphenol levels naturally decrease as olive oil ages. Exposure to light, heat, and air speeds up this process, which is why proper storage is so important. To preserve as many polyphenols as possible, store your olive oil in a cool, dark place with the bottle tightly sealed after each use. Choosing fresh, high-quality extra virgin olive oil and enjoying it within its recommended shelf life will help you get the most from its naturally occurring antioxidants.
What does a high-polyphenol olive oil taste like?
High-polyphenol olive oil is known for its bold, vibrant flavour. It typically has a fresh, grassy or herbaceous aroma, with a pleasant bitterness and a peppery sensation at the back of the throat. That characteristic peppery "kick" is a sign of the natural phenolic compounds present in the oil.
The intensity can vary depending on the olive variety, harvest time, and growing conditions, but a balanced bitterness and pepperiness are often hallmarks of a fresh, premium-quality, high-polyphenol extra virgin olive oil.

Find out more
So what actually is oxidative stress in skincare?

So what actually is oxidative stress in skincare?

Oxidative stress isn't something you can switch off with one ingredient. Skincare is one part of a wider picture, and sun protection is a big part of it. Antioxidants don't...