An oil super concentrated in polyphenols

2023-10-19 10:16:27



Article published in the newspaper nº 117

Everyone knows that olive oil is excellent for health. It is naturally rich in monounsaturated fatty acids (mainly omega-9), essential for strengthening the membranes of our cells and polyphenols. The latter, remember, have anti-oxidant and anti-inflammatory properties fighting against cellular and skin aging. In addition, olive oil has proven protective properties of the cardiovascular system, and the scientific literature cites it in the prevention of Alzheimer’s disease. For almost ten years, Moroccan olive oil has been particularly talked about. For what ? Because scientific studies support it, it presents itself as 30 times richer than any other in polyphenols and in particular in natural hydroxytyrosol and tyrosol.

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The analyzes proudly presented on the distributors’ website revealed a concentration of 233 mg/kg in hydroxytyrosol and 161 mg/kg in tyrosol, two polyphenols that are particularly easy to assimilate by the body. These figures demonstrate a concentration thirty times greater than conventional extra-virgin olive oil. For example, a 2014 study* recalls that on average, the hydroxytyrosol content is estimated at 14.4 mg/kg, and tyrosol levels are on average 27.4 mg/kg in extra-virgin oil. . The oil distributors are clear: this oil is not enriched in hydroxytyrosol and tyrosol. No. She is naturally rich in it. The qualities of this oil come from the land on which the olive trees are planted. A land marked by arid and rocky soil, the scarcity of water, the stifling heat of the climate stressing the olive trees for their survival. With the promise of protection against oxidative stress of blood lipids (among all the other proven properties of olive oil), the recommendations are one to two spoonfuls in the morning. Yes, because at around twenty euros for 250 ml, suffice to say that you won’t be able to bring yourself to use this oil for your salad dressings.

Bibliographic references

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