What are Polyphenols?

Polyphenols are phytochemical compounds of natural origin that have a considerable importance in nutrition and pharmacology. They contribute to the protection of blood’s lipids, that is all those fats necessary in the production of cell walls, nervous tissue and hormones, as well as a source of energy. Phenolic compounds, however, are a very varied and diverse family, distinguished between lipophilic phenols (also present in other oils and vegetable fats), tocopherols, and hydrophilic phenols. The last ones are exclusive to Extra Virgin Olive Oil: phenolic acids, phenolic alcohols, secoridoids, lignans and flavones, which give the oil stability, nutritional and health qualities. The subfamily of hydrophilic phenols most active at biological level is that of secoridoids (oleuropein and hydroxytyrosol), which show an effect, even at low dosage, in the protection against lipoprotein oxidation. In this case, oleuropein aglycone is very active in the inhibition of platelet aggregation in the blood, decreases oxidative damage to erythrocytes (antithrombotic and preventive effect against atherosclerosis) and as if that were not enough it reduces the proliferation of tumor cells for some forms of cancer.