Another Health Enhancing Polyphenol In Morocco Gold Extra Virgin Olive Oil
Updated November 26th 2021
- Tyrosol : A Key Polyphenol In Morocco Gold Extra Virgin Olive Oil
- Health Benefits Of Polyphenol Tyrosol
- Study Into The Absorption Of Polyphenols Tyrosol And Hydroxytyrosol
Tyrosol : A Key Polyphenol In Morocco Gold Extra Virgin Olive Oil
Tyrosol is a phenylethanoid, a derivative of phenethyl alcohol. It is a natural phenolic antioxidant present in a variety of natural sources. The principal source for human diet is in high quality extra virgin olive oil like Morocco Gold. As an antioxidant, tyrosol can protect cells against injury due to oxidation.
Along with hydroxytyrosol, tyrosol is one of the most abundant polyphenols in extra virgin olive oil, where they occur as such, or in the form of esters of elenolic acid. There is an increasing level of research into these polyphenols and their properties to determine which is the most significant contributor towards the range of health benefits associated with high quality extra virgin olive oil.
Tyrosol is a colourless solid at room temperature, melting at 91–92°C and slightly soluble in water. Hydroxytyrosol on the other hand appears as a clear colourless liquid at room temperature. It is now believed that this affects the rate of ‘uptake’ when ingested with hydoxytyrosol acting more quickly in the gut, however tyrosol accumululating intercellularly over time to provide longer term protection due to its higher concentration and good bioavailability.
Health Benefits Of Polyphenol Tyrosol
Its beneficial properties for human health are strongly related to the ability of the molecule to scavenge free radicals and reactive oxygen/nitrogen species as well as to activate endogenous antioxidant systems in the body. Free radical scavenging properties have been convincingly confirmed in studies on rats with alloxan-induced diabetes mellitus.
Study Into The Absorption Of Polyphenols Tyrosol And Hydroxytyrosol
This study was carried out by Federació de Cooperatives Agràries de Catalunya.
The objective, using seven healthy volunteers was to investigate the absorption levels of both polyphenols tyrosol and hydroxytyrosol from both single and sustained doses of extra virgin olive oil consumption. The study also aimed to investigate whether these phenolic compounds could be used as biomarkers for extra virgin olive oil intake.
The study involve ingestion of a single dose of extra virgin olive oil (50 ml). Thereafter, for a week, participants followed their usual diet which included 25 ml/day of the same extra virgin olive oil as the source of raw fat.
The results showed an increase in 24 h urine of both polyphenols tyrosol and hydroxytyrosol, after both a single-dose ingestion (50 ml) and short-term consumption (one week, 25 ml/day) of extra virgin olive oil.
Urinary recoveries for tyrosol were similar after a single dose and after sustained doses of extra virgin olive oil. Mean recovery values for hydroxytyrosol after sustained doses were 1.5-fold those obtained after a single 50 ml dose.
The study concluded that tyrosol and hydroxytyrosol are absorbed from realistic doses of extra virgin olive oil. With regard to the dose–effect relationship, 24 h urinary tyrosol seems to be a better biomarker of sustained and moderate doses of virgin olive oil consumption than hydroxytyrosol.
This continues our series of articles about the polyphenol content of our new harvest extra virgin olive oil and what they can do to improve our health. As we have reported, this year’s harvest has produced a low acidity level of 0.2% together with the highest level of polyphenols yet seen in our extra virgin olive oil of 644 mg/kg