Benefits of polyphenols in olive oil

As established by European regulations on authorized health claims for foods, the main benefits of polyphenols in olive oil is that they contribute to the protection of blood lipids against oxidative damage.

But not all extra virgin olive oils are rich in polyphenols. According to this same regulation:

This claim can only be used in respect of olive oil containing a minimum of 5mg of hydroxytyrosol and its derivatives (for example, a complex of oleuropein or tyrosol) per 20g of olive oil. In order for a product to bear this claim, the consumer must be informed that the beneficial effect is obtained with a daily intake of 20 g of olive oil.

In other words, not all Extra Virgin Olive Oils are rich in polyphenols. To determine the content of polyphenols, it is necessary to carry out an analysis in a specialized laboratory and according to this regulation the minimum content resulting from the analysis must be 250mg/kg.

It is also good to point out that the same Extra Virgin Olive Oil will have a different concentration of polyphenols in each harvest, that is, the values ​​obtained in one harvest will be different from those obtained in the following year’s harvest, since this concentration depends on many factors.

Finally, note that the recommended minimum daily intake to obtain these benefits of polyphenols in Olive Oil is 20g, which is equivalent to approximately one and a half tablespoons of crude oil. If the oil is used for cooking, these concentrations drop or may even be zero.

I hope you have found this article interesting and have clarified the benefits of polyphenols in Olive Oil and how to obtain them.

I’ll read you in the comments!

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