Why Should High Polyphenol Olive Oil Be Preferred?

High Polyphenol Olive Oil: An Important Choice for Health and Quality

Olive oil is an important food that benefits human health with its high polyphenols content. However, without knowledge about polyphenols, it is difficult to understand the true value of olive oil.

What is Polyphenol?

Polyphenols are micronutrients found naturally in plants. Thanks to their antioxidant properties, they play a protective role in the body by fighting free radicals. With these properties, they support the immune system and protect against many health problems.

Which Foods Contain Polyphenols?

Polyphenols are most commonly found in foods such as:

• Olive Oil and Olive Leaves : Early harvest and high quality olive oil contains high polyphenols.
• Fruits : Dark colored fruits such as grapes, strawberries, cherries, black mulberries.
• Vegetables : Vegetables such as broccoli, spinach, brussel sprouts.
• Nuts and Oil Seeds : Nuts such as hazelnuts and walnuts.
• Beverages : Coffee and tea.

Health Benefits of Polyphenols

Thanks to their powerful antioxidant effects, polyphenols:

• It reduces cell damage by neutralizing free radicals.
• It strengthens the immune system.
• It supports heart health and helps control diabetes.
• It protects brain health and delays the effects of aging.
• It is beneficial for skin health.

How to Choose the Right Olive Oil?

When choosing a high polyphenol olive oil, it is important to pay attention to the following criteria:

• Harvest Time and Method : Olives must be collected in early harvest, while they are still green, and processed using the cold pressing method (at 20°C) in a hygienic facility.
• Storage Conditions : The product must be stored in steel tanks, out of contact with air, and protected from adverse factors such as light and heat.
• Packaging and Label Information : Products that are sold in food-grade tin or glass packages and have production and expiration dates indicated should be preferred.
• Low Acidic Value : Olive oils with a free fatty acidity of 0.8% and below are considered "extra virgin". As the acidic value decreases, the quality increases.