We need to talk about: Oleacein
Oleacein is typically the third most prevalent phenolic compound found in our correctly certified, high-quality extra virgin olive oils, and is attracting growing scientific interest for its potential health benefits. Researchers say the naturally occurring compound possesses powerful antioxidant and anti-inflammatory properties, and may also help protect against cardiovascular disease.
Oleacein is formed during the crushing and extraction of olives, particularly in early harvest extra virgin olive oils rich in polyphenols. Scientists believe it plays an important role in many of the health benefits associated with the Mediterranean diet.
For example, a recent study, which included oleacein, suggests olive oil polyphenol supplements may help improve markers linked to metabolic syndrome*, including inflammation, lipid metabolism and blood sugar regulation. Researchers say compounds such as oleacein could play an important role in supporting cardiovascular and metabolic health.1
Researchers are also investigating its possible anti-atherosclerotic effects, meaning it could help protect blood vessels and reduce the buildup of plaque in arteries. Remarkably another study, with the caveat of a very small sample size, reported that consuming olive oil with high concentrations of oleocanthal and oleacein improved the prognosis of a sample of patients with early-stage chronic lymphocytic leukemia.2
Among these, researchers and high-phenolic producers most often single out these cultivars in particular for high oleacein/oleocanthal potential:
Coratina
Koroneiki
Kalamon/Kalamata and Lianolia
Some of our extra virgin olive oils highest in oleacein are of course the more ‘medicinal’ oils like the Hypereleon Ultra Gold and the Sparta Spirit Omfakion and Omfakion Plus, or the Sabino Leone Don Gioacchino Grand Cru DOP, the Nobleza del Sur Organic Day Early Harvest and the Dunford Grove High Polyphenol Blend.
Importantly, olive variety is only part of the story. The highest oleacein levels usually come from: very early harvest olives with fast milling after picking, skillfully cold extracted, experiencing minimal oxygen exposure, and careful storage. (For example, a late-harvest Koroneiki can easily test lower than an expertly produced early-harvest oil from another cultivar.)
Laboratory research has shown oleacein may influence cellular pathways connected to inflammation and immune response, while also helping preserve healthy cholesterol function. Some scientists believe its effects may be comparable to certain anti-inflammatory medications, although as ever more human research is always needed.
* Metabolic syndrome is a cluster of health conditions that occur together and significantly increase the risk of: heart disease, stroke and type 2 diabetes. A person is usually considered to have metabolic syndrome if they have several of these: excess abdominal fat (“belly fat”), high blood pressure, elevated blood sugar, high triglycerides, low HDL (“good”) cholesterol.
It’s essentially a warning sign that the body’s metabolism and insulin regulation are under strain. Lifestyle factors strongly influence it, including: diet, weight, exercise, sleep, stress. Researchers continue to study olive oil polyphenols because inflammation and oxidative stress are deeply involved in metabolic syndrome.
Links
1. https://pubmed.ncbi.nlm.nih.gov/41429309
2. ttps://www.frontiersin.org/journals/oncology/articles/10.3389/fonc.2021.810249/full