Everyone recognizes that Extra Virgin Olive Oil is a great ally for well-being but not everyone knows that it is the polyphenol content that makes it a true health elixir.
Polyphenols are natural molecules with antioxidant properties that give Extra Virgin Olive Oil its personal organoleptic structure and it is precisely thanks to them that we are able to distinguish the type of fruitiness (delicate, medium or intense) and the perception of bitterness and spiciness of the Extra Virgin Olive Oil. The more there are, the higher will be the perception of bitterness and spiciness.

Polyphenols found in Extra Virgin Olive Oil are in particular oleuropein and hydroxytyrosol.

The minimum quantity of polyphenols in Extra Virgin Olive Oil is 100 mg/kg and their concentration decreases over time, especially if conservation standards are not respected.
Polyphenols have been recognized for numerous virtues, including: antioxidant, anti-inflammatory, antibacterial, anti-allergic, and antiviral. They allow the prevention of cardiovascular and liver diseases, reduce bad cholesterol (LDL) circulating in the blood, help combat premature ageing, promote hair growth and promote bone and nervous system development. Furthermore, they can be useful in the prevention of some forms of cancer and also act as antimicrobials, with a fundamental role in maintaining the balance of the intestinal flora and in the well-being of the digestive system.