Olive oil polyphenols, health treasures!

The natural polyphenols in olive oil from the Moroccan desert at the foot of the Atlas mountains are highly bio-available and highly bio-active molecules, giving them multiple benefits for human health. These compounds are part of the antioxidant family. They help to combat the harmful effects of free radicals, including cell damage, DNA modification and lipid oxidation.
Recent studies have shown that hydroxytyrosol from olive oil improves mitochondrial function, which prevents cell ageing and, consequently, the ageing of the body. This confirms that this compound is a useful agent in the prevention of ageing and senescence-related diseases. Olive oil polyphenols are also involved in the protection and treatment of certain types of cancer.
Hydroxytyrosol and oleuropein have been shown to have an anti-cancer effect on colon cancer, blood cancer, breast cancer, etc. These famous compounds act against cancer through a number of antiproliferative and apoptotic mechanisms. In addition, the benefits of olive oil’s phenolic compounds on the cardiovascular system have been elucidated by several authors.
Olive oil polyphenols help reduce the presence of cell adhesion molecules, increase the availability of nitric oxide, suppress platelet aggregation, protect LDL against oxidation to delay atherosclerosis and reduce inflammatory reactions. Other virtues of olive oil polyphenols are currently being recognised, including their antibacterial effect and the treatment and prevention of diabetes and Alzheimer’s disease.