High Polyphenols, Mounting Evidence
We are in a sea of healthy eating messaging that is often so overwhelming. The overlaying of sound advice with commercial reasoning is, at times, hard to navigate. I probably follow more than my fair share of nutritionists and food passionate individuals and sometimes that balance between what is suggested and what is real just sends me off for a few days and I get lost.
The arrival of new season olive oil however always brings me back to base. It is a unique moment in the year, not only for the anticipation of those fresh, vibrant, peppery flavours that express their cultivar, origin and vintage in such a tantalising way, but also because I’m reminded each year that the new season brings the highest concentration of polyphenols. A very special moment, when you get a super benefit as you head into the deep winter.
Mounting evidence* indicates the very many benefits on health of extra virgin olive oil being attributed to the phenolic compounds that have antioxidant, anti-inflammatory and immunomodulatory properties. The science is dry but it’s super clear. Giving extra virgin olive oil a major role in your diet is a huge benefit, associated with reduced risk of developing immune-mediated inflammatory responses such as cardiovascular diseases, neurodegenerative disease, rheumatoid arthritis, IBD, type 2 diabetes, even cancer. Something that is totally natural, without any chemical additives or preservatives that has this sort of potential benefit, must be a good thing. And the great news is that it tastes sensational.
* Numerous research articles can be found here: https://pubmed.ncbi.nlm.nih.gov/