Polyphenol Rich Olive Oil

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Why Morocco Gold Extra Virgin Olive Oil Is So Special

Rich In Polyphenols
Rich In Polyphenols

What Are Phenolic Compounds?

For clarity, the term phenolic compound has become interchangeable with the term polyphenols. These are the organic compounds that are the by-products of plant synthesis and are known as phytochemicals. Polyphenols are regarded for their health promoting properties and occur in fruits, vegetables, whole grains, nuts, seeds and legumes, tea and wine. However, one of the best sources is in high quality extra virgin olive oil like Morocco Gold.

Phenolic compounds are found in significant concentrations in certain olive varieties like the Picholine Marocaine, the only type of olive used for Morocco Gold, when harvested at a very specific time of the year. These extra virgin olive oils are also sometimes referred to as early harvest. Agricultural methods, weather patterns, soil, drainage, harvest time and milling process, storage, and bottling methods affect the polyphenol content of the oil.

Why Use Polyphenol Rich Olive Oil?

It really depends on your objectives; to use it for everyday culinary use, to meet your overall health and wellness objectives or for specific medical conditions or all of these.

The European Union Health Claim Labelling Regulation 432–2012 states that olive oils with polyphenols of 250 mg/kg or more can claim:

Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 20 gms of olive oil (1 tablespoon is around 14 gms.)

Phenolic Olive Oil

Research has shown that the benefits of taking high phenolic olive oil is dose dependent. The higher the concentration of phenolic compounds, the greater the potential health benefit. The upper limit has not been established in research, so it is up to the individual to monitor the body responses to high phenolic olive oil. And, if under medical treatment, to tell the doctor that you are adding this to your daily regimen. High phenolic olive oil is a known blood thinner and doctors recommend it is not consumed ten days prior to and post-surgery.

Most human research trials showing the effectiveness of high phenolic extra virgin olive oil on such illnesses as Alzheimer’s and Leukemia have used olive oils well above the regulatory 250 mg/kg level. Research also indicates that high phenolic extra virgin olive oil may be a very effective natural blood thinner like ibuprofen, but without the nasty side effects. 

The health benefits of olive oil with high phenolic content have been shown in research to have an immediate effect. This is why you should consult your doctor if you are under medical care as phenolic compounds are anti-inflammatory and antioxidant and also have a blood thinning effect. Doctors recommend cessation of taking high phenolic olive oil ten days prior to and post-surgery. Also in some cases, prescription medication was lowered after introducing high phenolic olive oil to the daily diet

“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself.”

Nasir Malik, Research plant physiologist at the U.S. Agriculture Department.

Polyphenols are known for their anti-inflammatory and antioxidant properties. In vitro trials and an increasing number of human trials are studying the potential benefits of high phenolic olive oil in alleviating symptoms and potential therapeutic effect for Alzheimer’s, Rheumatoid Arthritis, Type II Diabetes, Leukemia and many cancers as well as other autoimmune and neurodegenerative diseases that are prevalent in today’s culture.

The presence of polyphenols is indicated by the peppery effect on the back of the throat sometimes causing a cough reflex and by the bitterness on the tongue. For people accustomed to purchasing extra virgin olive oils awarded for flavour and aromatic character or a mellow olive oil, these characteristics of pepperiness and bitterness are often mistaken as a flaw in the olive oil when in fact they are hallmarks of high quality.

Storage and transportation are key factors in the optimum integrity of polyphenol rich extra virgin olive oil. It has been found that the phenolic content tends to have a preservative affect and drops very little in the space of a year if the olive oil has been properly stored in tanks, sealed and kept below 16 degrees Celsius prior to bottling.

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