2 min read
Extra virgin olive oil contains much more than healthy fat.
Alongside its predominantly monounsaturated fat, extra virgin olive oil naturally contains a fascinating group of plant compounds called phenolic compounds, often referred to as olive oil polyphenols.
They occur in relatively small amounts, but they've attracted significant scientific interest, including one of the few authorised health claims relating to plant polyphenols.
The authorised claim
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
For an olive oil to carry this authorised health claim, it must contain at least 5mg of hydroxytyrosol and its derivatives, such as oleuropein complex and tyrosol, per 20g of oil. The claim also specifies a daily intake of 20g of olive oil.
That's roughly the amount in a 1.5–2 tablespoon serving, although the exact volume depends on the oil and how it is measured.
It's an unusually specific claim and an important one because it is based on an established threshold rather than simply the presence of polyphenols.
What's still being researched
Beyond this authorised claim, scientists continue to study individual compounds found in extra virgin olive oil, including:
- Hydroxytyrosol
- Tyrosol
- Oleacein
- Oleocanthal
- Oleuropein-derived compounds
Research is exploring their antioxidant behaviour and what happens at a cellular level.
It's a genuinely active and evolving field, and it helps to be clear about what we know and what we're still investigating.
The authorised claim is currently the only one specific to these compounds. That's a starting point rather than a limit: the research is still developing, and there is plenty left to discover as the evidence builds.
What we mean by antioxidant activity
Oxidative stress is a natural biological process involving reactive molecules and the body's own protective systems.
Antioxidants are compounds that can interact with these processes, which is one reason olive oil polyphenols have attracted so much scientific attention.
Findings in a laboratory or at a cellular level are a valuable first step, and researchers continue to explore how they translate to health effects in humans.
That's an important distinction, particularly when it comes to something we eat.
The interesting part is knowing where the evidence ends and where the questions begin.
At I+O, that's where we think the science gets most interesting.
Find out more
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