Potential Health Benefits of Olive Oil and Plant Polyphenols

A broad spectrum of natural plant polyphenols on the human body have been widely discussed in scientific publications. A group of authors from Poland and Italy aimed to study polyphenols of olive oil in context of its biological activity. Olive oil mostly consists of triacylglycerols (98–99%), where monounsaturated oleic acid is found to be predominant. The chemical composition varies depending on the process of olive milling and further processing. Phenolic compounds have an effect on the gustatory property, namely the bitter taste. Health benefits include antiseptic, diuretic and blood pressure control. The literature also confirmes antioxidant and anti-atherogenic effects of olive oil. One of the main findings is that natural plant-derived polyphenols contribute to a lower risk of developing cancer by preventing cells from the initiation of neoplastic transformation. The component named oleuropein protects cells from genetic damage, potentially leading to oncogenesis. Check out the details by the link.

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