Polyphenols in detail

A look at the main polyphenols in Extra Virgin Olive Oil (EVOO)

1. Secoiridoids (Most abundant; these ones are specific to olives)

• Oleuropein Aglycone: Strong antioxidant and anti-inflammatory, derived from oleuropein glycosides.

• Ligstroside Aglycone: Similar to oleuropein aglycone, neuroprotective.

• Oleocanthal: Inhibits COX enzymes, anti-inflammatory (like ibuprofen), pungent throat sting.

• Oleacein: Powerful antioxidant, found more in early-harvest oils.

2. Simple Phenols (Phenolic Alcohols)

• Hydroxytyrosol: One of the strongest antioxidants in nature, supports cardiovascular health.

• Tyrosol: Less potent but more stable antioxidant.

3. Lignans

• Pinoresinol: Mild antioxidant, estrogenic.

• Acetoxypinoresinol: Enhanced estrogenic potential.

4. Flavonoids (Minor fraction)

• Luteolin: Anti-inflammatory, neuroprotective.

• Apigenin: Anxiolytic, anti-cancer properties.

5. Phenolic Acids (Trace amounts)

• Includes caffeic acid, ferulic acid, vanillic acid, p-coumaric acid.

Relative Abundance (Approximate Ranges)

- Oleuropein aglycone: 10-300+ mg/kg

- Hydroxytyrosol: 1-20 mg/kg

- Oleocanthal: 10-100+ mg/kg

- Oleacein: 10-50 mg/kg

- Tyrosol: 1-30 mg/kg

- Lignans: 1-10 mg/kg

Bioavailability:

- Hydroxytyrosol and tyrosol are well absorbed and metabolized.

- Oleocanthal and oleacein may exert effects locally in the gut.