Polyphenols are substances that occur naturally in plants. They give colour, taste and protection to fruits, vegetables, nuts and herbs, for example. They also occur naturally in extra virgin olive oil. They work in the body as antioxidants. That means they help protect body cells from damage.
There are many types of polyphenols. Scientists usually divide them into four main groups.
This is the best-known group. Flavonoids are found in berries, apples, onions, green tea and cocoa, among others. They add colour to plants and can help inhibit inflammation.
Phenolic acids are found in coffee, whole grain cereals and certain vegetables. They help clean up harmful substances in the body.
Stilbenes are less well known, but are found, for example, in the skin of blue grapes and in red wine. They are often studied for their possible positive effect on the heart.
You can find these substances mainly in flaxseed, whole-grain products and some vegetables. They can have protective effects in the body in several ways.
Polyphenols are thus a broad group of plant substances with many different functions. They are part of a healthy diet and are found in all kinds of natural products. They are also abundant in good olive oil.
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Now that you know what polyphenols are, you may be wondering what exactly they do in your body. Polyphenols are best known for their powerful antioxidant properties. That means they help protect your cells from free radical damage. These are small, harmful particles created by stress, air pollution and combustion in your body, among other things.
Due to their protective effect, polyphenols can help lower inflammation. A body with less inflammation is better balanced. This is important because prolonged inflammation can play a role in the development of chronic diseases such as cardiovascular problems.
There is also evidence that polyphenols can help protect your heart. Some studies have seen that people who eat foods rich in polyphenols have a lower risk of high blood pressure or clogged arteries. Extra virgin olive oil is a good example of a food rich in these substances.
Research on PubMed shows that a daily intake of polyphenols through natural sources such as vegetables, fruits and olive oil can have a positive effect on overall health. Especially when combined with a varied diet, these substances can play a valuable role.
You hear more and more about polyphenols, but what are polyphenols now actually? They are natural substances that plants use to protect themselves. For us, they do the same thing: they help keep your body healthy.
Polyphenols are found in all kinds of tasty things, such as:
Olive oil is perhaps the easiest AND tastiest way to get more polyphenols on a daily basis. A few drops here and there, and you're already good.
Of all foods, extra virgin olive oil a real champion when it comes to polyphenols. An average oil contains between 100 and 250 milligrams per kilo. But there are also toppers that rise well above that.
Some olive oils, such as those from Coratina olives, do contain 350 to 600 milligrams per kilo. This is considerably high. These olives are harvested early, when they are still nice and green. This is because then they are packed with healthy substances.
The way the oil is made also plays a role. At cold pressing polyphenols are well preserved. No heat, no fuss. Just pure quality.
A good question. Fortunately, there are a few things you can look out for:
That peppery aftertaste is not a mistake. On the contrary, it is a sign that your oil is full of powerful substances, such as oleocanthal. And that's good news for your health.
The great thing is that you don't have to follow a complicated diet. Just a few tablespoons of olive oil a day is enough to benefit from those polyphenols.
For example, try:
Just pay attention to the temperature. Preferably do not heat your olive oil above 180 degrees. This is when the good substances are best preserved. So use it especially cold or in mild heat.
That way, you add something healthy yet delicious to your day without effort.
Those who delve into what polyphenols are, quickly ends up with extra virgin olive oil. However, not all olive oils contain the same amount of polyphenols. At Sidi, we therefore opt for maximum quality.
Our organic olive oil is cold-pressed within 6 hours of harvest. This means that the olives are quickly processed without heating. This way, the healthy substances are optimally preserved.
The polyphenols in our olive oil have been independently measured in a laboratory. The results? An impressive value of an average of 500 milligrams per kilo, which is high compared to most standard oils.
This test confirms not only the quality but also the health value of our oil. The presence of a high content of polyphenols contributes to natural protection of the body.
Want to experience for yourself what real, polyphenol-rich olive oil tastes like? Discover the power of pure nature and enjoy quality on your plate every day.
According to the European Food Safety Authority (EFSA), the health benefit starts at at least 250 milligrams of polyphenols per kilo of olive oil. Anything above that is fine. Our oil contains an average of 500 milligrams per kilo, which is well above that limit.
At high temperatures, polyphenols can decrease. Therefore, it is smart to use olive oil mainly on low to medium heat. For maximum benefits, you can also add it raw to salads or hot dishes after cooking.
Yes, a laboratory test provides clarity on the polyphenol content. That way, you know for sure what you are buying. Sidi therefore has the oil tested to substantiate its quality and nutritional value.
Sure. An oil high in polyphenols can often be recognised by a spicy or slightly bitter aftertaste. This is not a fault, but rather a sign of quality.
Yes, many people experience a slight tingling in the throat. This comes from the polyphenol oleocanthal. This is the same substance responsible for the well-known 'peppery' aftertaste of good olive oil.
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