5 min read
Behind one of the few health claims olive oil is allowed to make, there’s a simple idea worth understanding.
If you’ve read about polyphenols, you’ve probably met the phrase “protection of blood lipids from oxidative stress”. It’s the only authorised health claim for olive oil polyphenols in the UK and EU, and it’s easy to read past. Here’s what it actually means, step by step.
First, what are blood lipids?
Lipids are fats. The ones in your blood are mainly cholesterol and triglycerides, and your body needs both. They provide energy, build cells and make hormones.
Fat and water don’t mix, so lipids can’t simply float around in the bloodstream. They travel inside tiny carrier particles called lipoproteins. You’ll probably have heard of LDL (Low-Density Lipoprotein), the particle that carries cholesterol from the liver out to the rest of the body.
What is oxidative stress?
Oxidation is the everyday chemistry that turns an open bottle of oil stale. In the body, it happens when unstable molecules called free radicals react with other molecules and damage them. Sunlight, pollution and ordinary metabolism all produce them.
When there are more free radicals than the body’s natural defences can handle, that’s oxidative stress.
LDL particles are one of the things free radicals can damage. Oxidised LDL is a different thing from normal LDL, and that’s the idea behind the claim.
Where polyphenols come in
Polyphenols are antioxidants. They help neutralise free radicals before those radicals reach the lipids. The ones that matter for this claim are hydroxytyrosol and its derivatives, found in good extra virgin olive oil. Olive trees make them to protect themselves from sun, heat and pests, and they’re also what gives the oil its bitterness and peppery finish.
The claim isn’t a guess. Authorisation was based on human studies measuring markers of LDL oxidation, which were lower after people consumed olive oil with a higher polyphenol content.
The wording is specific, and we think that’s a good thing. It says olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. It does not say they lower cholesterol, treat any condition or prevent disease, and we won’t suggest otherwise.
Why 5mg, and why every day?
The claim can only be used for oil containing at least 5mg of hydroxytyrosol and its derivatives per 20g of olive oil (about 1½ tablespoons), and the benefit comes from having that amount daily.
That’s why we think of it as a small daily ritual rather than an occasional treat. A polyphenol figure on a label is a useful clue, but what counts is how much you actually take in over time, which is also why freshness and storage matter. Polyphenols fall as oil ages, especially with exposure to light, heat and air.
This is one well-evidenced effect from a field of research that is still growing. Protecting blood lipids from oxidation is one part of how polyphenols may support the body, not a complete account of what an oil can do. Olive oil also sits within a broader way of eating and living, and no single food does the work on its own.
Find out more
Does extra virgin olive oil make skincare greasy?
Does extra virgin olive oil make skincare greasy?
Does extra virgin olive oil make skincare greasy?
It’s a common worry, and a fair one. Oil on your face sounds like shine, heavy layers and a slick finish that’s still there at lunchtime. But greasy isn’t really...
