High Phenolic Extra Virgin Olive Oil Overview
In Mediterranean regions, the health benefits of early harvest olive oil from green unripe olives have been known for millennia. Hippocrates referred to it as “medicinal” and Dioscorides included many therapies using it in de Materia Medica.
In 2012, High Phenolic Extra Virgin Olive Oil (HP EVOO) was officially distinguished by the EU Health Labelling Claim 432-2012 stating:
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
That same year a University of Athens research team developed a method to accurately measure individual phenolic compounds using Nuclear Magnetic Resonance (NMR). Further research has identified more than 30 phenolic compounds. or monophenols released during malaxation (crushing stage) of olives.
Phenolic compounds or monophenols released during malaxation (crushing stage) of olives are derivatives of Tyrosol and Hydroxytyrosol and oleuropein complex present in olives. Unfortunately these polyphenols are nearly non-existent in fresh good quality olive oil.
The ARISTOIL Interreg MED Study from 2016-2020 was a EU funded research program (5 countries, 3000+ producers) to study ways of optimizing phenolic compounds in olive oil.
These included particular varieties, methods of cultivation, time of harvest, processing and temperature control (12.5° - 15°C or 54° - 59°F) through the life of the olive oil to preserve the phenolic potency.
While the health claim is based on olive oil with 250 mg/kg of polyphenols, the HP EVOOs now produced range from 250 mg/kg to over 3,000 mg/kg.
Clinical and human trials have been mostly focused on the phenolic compounds, Oleocanthal and Oleacein known respectively for their anti-inflammatory and antioxidant properties. Research into other phenolic compounds has promise of similar benefits, in particular Oleuropein Aglycone and Ligstroside Aglycone.
Research continues to prove potential efficacy in prevention and/or treatment of chronic illnesses including cardiovascular, neurodegenerative, autoimmune as well as many cancers.
Funding is slow for clinical and human trials due to the fact that HP EVOO is a natural occurring food rather than a patentable drug. However research has indicated that:
- Oleocanthal and other phenolic compounds may act as an adaptogen changing molecular composition in the bloodstream depending on issue. [1]
- Oleocanthal, in some cases, has appeared to increase the efficacy of pharmaceuticals resulting in lower prescription doses or shorter periods of use.[2]
- Oleocanthal appears to have a half-life of 2 ½ hours in the bloodstream suggesting that for greatest effectiveness small doses through the day may be most effective. [3]
- Oleocanthal and other phenols may have impact on endocannabinoid system. [4]
"The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself," says Nasir Malik, research plant physiologist at the U.S. Agricultural Research Department. [5]