Olive oil rich in polyphenols

Olive oil rich in polyphenols is a food of great nutraceutical importance, which offers numerous health benefits.
Polyphenols, natural antioxidants present in the metabolism of plants, are particularly abundant in olive extract and contribute to the protection of blood lipids from oxidative stress.

Polyphenols in extra virgin olive oil are responsible for numerous beneficial properties, including antioxidant, anti-inflammatory, anti-allergic, antibacterial and antiviral.

Studies have shown that they can reduce the risk of chronic diseases such as cancer, diabetes and heart disease, by reducing inflammation in the body.

The polyphenol content in olive oil can vary based on several factors, such as the type of cultivar, the period of olive harvest and the techniques used in the oil preparation phase.

Olives harvested earlier and in temperate climates tend to contain more polyphenols.

Extra virgin olive oil rich in polyphenols has a particular taste, often bitter and spicy, which indicates its quality and its health benefits.

To best preserve these benefits, it is important to store the oil in a cool and dry place, away from light and heat sources.

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