posted by PHILEOS EVOO on December 23, 2022
Analysis of Phileos EVOO
The World Olive Center conducts the analysis for all of our Extra Virgin Olive Oil. They are the world leader in research of Olive Oil in correlation with health. Below is an analysis that was carried out by the Center on Phileos' behalf in 2021.
| POLYPHENOLS |
RESULTS
|
| Oleocanthal | 346 mg/kg |
| Oleacein | 153 mg/kg |
| Oleocanthal + Oleacein (index D1) | 499 mg/kg |
| Ligstroside aglycon (monoaldehyde form) | 53 mg/kg |
| Oleuropein aglycon (monoaldehyde form) | 44 mg/kg |
| Ligstroside agylycon dialdehyde form) | 193 mg/kg |
| Oleuropein aglycon (dialdehyde form) | 78 mg/kg |
| Total tyrosol derivatives | 592 mg/kg |
| Total hydroxytyrosol derivatives | 274 mg/kg |
| Total polyphenols analysed | 866 mg/kg |
Summary:
The above noted metrics confirm that Phileos exceeds all internationally recognised standards for high phenolic olive oil when compared to other Extra Virgin Olive Oils.
Figure: The different types of olive oil
One of the guiding principles of Phileos is to help educate the consumer on the healthy aspects of incorporating a premium EVOO such as Phileos into their daily diet. The intent of this blog post is to provide more scientfic evidence based research on the healthy characteristics of our oil.
What are phenols?
Phenols are broadly a hydroxol group (-OH) bonded directly to an aromatic hydrocarbon group. When a phenoli compound forms a larger, repetitive chain it then becomes a polyphenol. Polyphenols present powerful antioxidant and anti-inflammatory properties that make them natural and efficient anticancer agents o be found in a well-balanced diet like the Mediterranean Diet.
What Kinds of Polyphenols Does Phileos Olive Oil Contain?
Various high phenol foods contain a wide range of phenolic compounds in various concentrations. The associated health benefits of each is described in more detail as you read on below. Naturally, olive oil with high phenolic content has been thoroughly researched to see the health benefits of polyphenols. As a result, the most abundant of polyphenols which are all found in Phileos EVOO and are unique to olive oil, have been identified and include:
1) Oleocanthal 2) Oleacein 3) Tyrosol 4) Hydroxytyrosol 5) Oleuropein 6) Ligstroside
Olive Oil Polyphenols Breakdoown
Polyphenols depend on the Variety of Olive and other factors. We complete dozens of Polyphenols analyses each year for our olive oil and supply it to researchers around the world.
Levels of polyphenols for Phileos oil vary slightly each year depending on the impact of such things as weather. Regardless, our oil has much more than what you will find on a typical grocery shelf. Our oil ranges from 600mg to 1000mg phenols per kg which is 6x to 10x than the current EVOO standard.
Some Polyphenols, like Oleocanthal, are only available in olive oil as they are created in the oil during the milling procedure. They are not found anywhere else, either in the leaves or the fruit of the olive tree.
Hydroxytyrosol - (Oleacein & Oleuropein Aglycone) 55%
Tyrosol Derivatives - (Oleocanthal & Ligstroside Aglycone) 45%
Oleocanthal
Oleocanthal is a complex compound. It is a specific (and arguably the most important) polyphenol that is naturally found in truly extra virgin olive oil. Oleocanthal was discovered in 1993 when testing solutions of ibuprofen and found that it tasted similarly to freshly pressed EVOO. It turns out, the oleocanthal compound is highly similar to ibuprofen, a non steroidal anti-inflammatory, and has similar effects. Oleocanthal is not present in the olive fruit itself, but is only created when the olives are cold-pressed. This medicinal type of oil is what attributes to low rates of both cancer and cognitive diseases in Mediterranean populations.
The oleocanthal is what is responsible for the peppery, pungent, burning sensation in the back of your throat when you taste extra virgin olive oil. (This is a characteristic of Phileos oil)
Oleocanthal is being used medicinally in Europe for its pharmacological qualities. The risk of chronic inflammatory disease in Mediterranean populations are the lowest in the world and life expectancy amount the highest. (WHO World Health Statistics of 2010). Oleocanthal in EVOO is believed to be responsible for the lower incident of chronic anti-inflammatory conditions in those who consume the Mediterranean diet.
Oleocanthal acts as an anti-inflammatory agent and also has antioxidant properties. High oleocanthal olive oil causes a rupture of cancerous cells. It releases enzymes that cause cell death, without harming healthy cells. Also, oleocanthal enhances a potential neuroprotective mechanism against diseases like Alzheimer’s. A recent study from Italy showed that oleocanthal-rich olive oil helps facilitate weight loss and battles chronic disease. Ingestion of EVOO with a high oleocanthal concentration had beneficial effects on various metabolic parameters, inflammation and abdominal fat distribution. This is an important finding for a category of patients that has a high cardiometabolic risk.
A Scientific Journal study published in 2015 shows how oleocanthal can kill cancer cells in as little as 30 minutes. This was one of the first studies to show that this happens. https://www.tandfonline.com/doi/full/10.1080/23723556.2015.1006077
Oleaciein
Oleacein is a complex compound. It is one of the most abundant polyphenols in extra virgin olive oil. This phenolic compound has antioxidant, anti-inflammatory, anti-proliferative, antimicrobial activity. It seems to decrease the progression of atherosclerosis.
A recent clinical trial published by NIH about chronic lymphocytic leukemia provided more insight. It showed that olive oil with a high oleocanthal and oleacein content decreased cancerous white blood cells. It also caused an increase in the specialized death of cancer cells. Nine out of ten patients experienced these results. It sated that daily intake of extra virgin olive oil (EVOO), which is the major component of the Mediterranean diet, may be partly responsible for the increased life expectancy of the Mediterranean people.
Ligstroside Aglycone
Ligostroside is a complex compound. It has shown to have anti-inflammatory effects in osteoarthritis and the perpetuation of chronic inflammation in rheumatoid arthritis. This is occurs by controlling and downregulating the type of DNA that is thought to play a pivotal role in the initiation.
Oleuropein
Oleuropein is a complex compound and is a powerful antioxidant most known for its blood-pressure-lowering properties. Its health benefits include antioxidant activity, Natural anti-inflammatory activity, Low blood glucose values, Free radicals’ removal and has cardioprotective and neuroprotective activity, providing protection against heart disease.
Oleuropein belongs to a group of coumarin derivative, secoiridoids. It was found to be effective against various strains of bacteria, viruses, fungi and also molds or even parasites. Oral treatment with oleuropein results in a decreased number of blood vessels proving strong anti-angiogenic properties. Phenolic compounds (oleuropein, protocatechuic acid) of virgin olive oil have also been shown to inhibit macrophage-mediated LDL oxidation. Leaf and olive fruit extracts containing oleuropein protect insulin-producing β-cell line (INS-1) against the deleterious effect of cytokines.
Numerous studies have shown that olive leaf extract significantly reduces blood pressure in people with hypertension or borderline hypertension—to the point that those who are already on blood-pressure-lowering medication should consult with their doctor before supplementing with the oil since their levels could potentially drop too low.
In fact, olive leaf extract may be just as effective as prescription blood pressure medication for some people. In participants who took a Olea europa leaf extract which (less mg than equivalent to Phileos high phenolic olive oil) twice a day for eight weeks experienced a comparable drop in blood pressure to those who took the medication Captopri.
Tyrosol
Tyrosol is considered a basic compound. It is mostly found in extra virgin olive oil (EVOO) protects against free radical cells as well as activating antioxidant systems in the body. Tyrosol is an extremely stable compound, which prevents the oxidation of "bad" LDL cholesterol, a fact that is of particular importance, given that this oxidation is one of the main stages in the process of atherosclerotic damage
Hydroxytyrosol
Hydroxytyrosol is a basic compound and is found in olive oil. It is a colourless, odorless liquid. Hydroxytyrosol is produced by the hydrolysis of oleuropein that occurs during olive ripening. Oleuropein accumulates in the leaves and fruits of the olive as a defense mechanism against pathogens and herbivores.
A study published in 2022, studied the mechanism through which olive oil polyphenols, and especially hydroxytyrosol, preserve brain health and provide new ways to promote anti-aging and protection against cognitive disorders such as Alzheimer’s. Olive oil polyphenols display important beneficial properties against atherosclerosis and cardiovascular disease.
In a clinical trial published in November 2020, in the Journal of Alzheimer’s Disease, it was seen that polyphenol rich olive oil improves cognitive impairment. A recent study showed that hydroxytyrosol reduced the oxidative and inflammatory response and suggests that hydroxytyrosol plays a supportive role for the immune system. A 2021 study found that high polyphenol olive oil may lower the risk of vascular disease associated with type 2 diabetes. While similar results have been reported in previous studies, this trial revealed that the type of olive oil is an important variable. Specifically, a single dosage of 50ml of high polyphenol EVOO improved the ability of blood vessels to expand when blood flows through them.
This indicates that polyphenol-rich olive oil could be a suitable food for adults who are in risk of type 2 diabetes. According to the researchers, the health benefits derive from the polyphenol concentration and diversity in specific olive oils, which result to anti-inflammatory and anti-oxidation properties. Hydroxytyrosol in extra virgin olive oil (EVOO) has also been shown to inhibit human colon adenocarcinoma cells as well as breast cancer cells.
Polyphenols
Polyphenols are naturally occurring compounds found in olive oil. Some polyphenols work as antioxidants, which means they neutralize harmful free radicals that potentially damage the body’s cells, leading to conditions like cancer, heart disease, and cognitive decline. Polyphenols are one of many reasons why studies show that eating more plant-based foods is important for your overall health.
Studies show that polyphenols help fight inflammation and may help lower the risk of several diseases such as heart disease, some types of cancer, and neurodegenerative diseases such as Alzheimer’s. Olive oil contains at least 30 different phenolic compounds, including oleacein, tyrosol and hydroxytyrosol. Phenolic content depends how the oils are processed and stored. Phileos controls the entire process from branch to bottle ensuring our oil’s freshness and quality.
| Measured parameter | Results | Sources |
|---|---|---|
| Incidence of cardiovascular disease | 10% reduction in risk for every 10 g/day of EVOO. No effect of regular OO. | Guasch-Ferré et al. (2014) |
| 14% reduction in risk for each 10 g/day of EVOO. No effect of regular OO. | Buckland et al. (2012) | |
| Lipid profile | Linear increase in HDL cholesterol as a function of the amount of polyphenols. | Covas et al. (2006) |
| Increase in HDL cholesterol only observed with EVOO. | Estruch et al. (2006) | |
| Blood glucose | EVOO improves postprandial glycemic profile (decrease in glucose levels and increased insulin). | Violo et al. (2015) |
| Polyphenol-rich EVOO reduces fasting blood glucose and glycated hemoglobin (HbA1c) levels in diabetic patients. | Santagelo et al. (2016) | |
| Inflammation | EVOO, but not OO, induces a decrease in inflammatory markers (TXB(2) and LTB(4)). | Bogani et al. (2017) |
| EVOO, but not OO, induces a decrease in IL-6 and CRP. | Fitó et al. (2007) | |
| EVOO, but not OO, decreases the expression of several inflammatory genes. | Camargo et al. (2010) | |
| EVOO, but not OO, decreases levels of inflammatory markers sICAM-1 and sVCAM-1. | Pacheco et al. (2007) | |
| Oxidative stress | Strong in vitro antioxidant activity of phenolic compounds of olive oil. | Owen et al. (2000) |
| Linear decrease in oxidized LDL levels as a function of the amount of polyphenols. | Covas et al. (2006) | |
| Lower levels of oxidized LDL after ingestion of EVOO compared to OO. | Ramirez-Tortosa et al. (1999) | |
| EVOO phenolic compounds bind to LDL particles and protect them from oxidation. | de la Torre-Carbot et al. (2010) | |
| EVOO induces the production of neutralizing antibodies against oxidized LDL. | Castañer et al. (2011) | |
| EVOO decreases urinary levels of 8-isoprostane, a marker of oxidative stress. | Visioli et al. (2000) | |
| EVOO positively influences the oxidative/antioxidant status of blood plasma. | Weinbrenner et al. (2004) | |
| Blood pressure | EVOO causes a decrease in systolic and diastolic pressures in hypertensive women. | Ruíz-Gutiérrez et al. (1996) |
| EVOO, but not OO, causes a decrease in systolic pressure in hypertensive coronary patients. | Fitó et al. (2005) | |
| EVOO improves postprandial endothelial dilation. | Ruano et al. (2005) | |
| EVOO increases the NO vasodilator and decreases systolic and diastolic pressures. | Medina-Remón et al. (2015) | |
| EVOO, but not OO, improves vessel dilation in pre-diabetic patients. | Njike et al. (2021) | |
| EVOO, but not OO, decreases systolic pressure by 2.5 mmHg in healthy volunteers. |
Table: Examples of studies comparing the effect of EVOO and OO on several cardiovascular health parameters.
Some people may dislike the slightly peppery taste that extra virgin olive oil leaves in the back of the throat, but interestingly, this irritation is greatly reduced when the oil is mixed with other foods. The phenolic compounds contribute to the flavour of the EVOO, adding both pungent and bitter notes that are valued by connoisseurs, but reported to be unpleasant by naive consumers." According to a recent study, this attenuation of the pungent taste is due to the interaction of the polyphenols in the oil with the proteins in food, which blocks the activation of the heat receptors that are normally activated by these polyphenols. People who hesitate to use extra virgin olive oil because of its irritant side can therefore get around this problem and still enjoy the benefits of these oils simply by using it as the main fat when preparing a meal.