high-phenolic extra virgin olive oil

High-phenolic extra virgin olive oil is a natural food product derived from olives (Olea europaea) that is characterized by a polyphenol content of at least 250 mg/kg. It is consumed as a dietary oil, not a pharmaceutical drug. Its primary bioactive constituents are a diverse group of phenolic compounds, including oleuropein, hydroxytyrosol, oleocanthal, tyrosol, ligstroside, and oleacein. Mechanistically, high-phenolic extra virgin olive oil exerts antioxidant effects (scavenging free radicals, inhibiting lipid oxidation), anti-inflammatory actions (inhibiting NF-κB activation and reducing production of inflammatory mediators), and influences cardiovascular risk factors (lowering LDL cholesterol, improving HDL cholesterol, lowering blood pressure, and improving endothelial function). Numerous observational, interventional, and mechanistic studies support its role in reducing the risk of cardiovascular disease, improving markers of inflammation and oxidative stress, and providing cognitive and neuroprotective benefits. It is not a pharmaceutical drug, but a functional food whose mechanism of action is mediated largely by its polyphenol content and their interaction with multiple cellular and metabolic pathways[1][3][4][5][6][7].

Other names

high-polyphenol extra virgin olive oilhigh phenolic EVOOpolyphenol-rich extra virgin olive oil