Polyphenols: Antioxidant Powerhouse for Disease Prevention and Quality


Polyphenols are a group of naturally occurring compounds found in plants, including fruits, vegetables, nuts, seeds, and tea. They are known for their antioxidant properties and are responsible for many of the health benefits associated with consuming plant-based foods.

There are over 8,000 different types of polyphenols, including flavonoids, phenolic acids, stilbenes, and lignans. They are characterized by their chemical structure, which includes multiple phenol rings. Polyphenols have been shown to have anti-inflammatory, anti-cancer, anti-diabetic, anti-obesity, and anti-aging properties, among others.

Research suggests that consuming a diet rich in polyphenols may help reduce the risk of chronic diseases, including cardiovascular disease, cancer, and neurodegenerative diseases.

Polyphenols are a type of antioxidant found in Extra Virgin Olive Oil (EVOO). These natural compounds are responsible for the bitter taste, pungency, and fruity aroma of high-quality EVOO.

Polyphenols are a class of organic compounds that are abundant in plant-based foods such as fruits, vegetables, and nuts. In EVOO, polyphenols are primarily found in the oil's phenolic compounds, which are made up of hydroxytyrosol, tyrosol, oleuropein, and other related compounds.

Research has shown that polyphenols in EVOO have numerous health benefits. They have been shown to have anti-inflammatory, antioxidant, and anticancer properties, and may also help protect against cardiovascular disease.

The polyphenol content of EVOO can vary based on several factors, including the type of olive, the time of harvest, and the processing methods used to extract the oil. Generally speaking, EVOO that is high in polyphenols is considered to be of higher quality and has a longer shelf life than oil with a lower polyphenol content.

The health benefits of EVOO's polyphenols are best obtained by consuming the oil in its raw, unheated form. When EVOO is heated, its polyphenols can be damaged or destroyed, which can reduce their health-promoting effects.

The polyphenol content in extra virgin olive oil (EVOO) can vary depending on factors such as the olive variety, harvesting time, and processing methods. However, in general, a good quality EVOO should have a polyphenol content of at least 150-200 mg per kg (or per liter). Some EVOOs may have higher polyphenol content, with levels up to 500 or even 1000 mg/kg or more, which can indicate a higher quality and freshness. Piro for instance has 750mg/kg

However, it's important to note that the polyphenol content alone is not the only indicator of EVOO quality. Other factors such as sensory characteristics, acidity level, should also be taken into consideration when evaluating the quality of an EVOO.

Piro boasts an astonishing 650mg Polyphenols/kg, 79% oleic acid and 4mg vitamin E per serving plus a very low acidity at only 0.2%. 

 

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