High Polyphenol Olive Oil
A Comprehensive Guide to High Polyphenol Olive Oil
We have taken these fascinating compounds that have just been discovered and quickly came into our lives as they are discovered, under the magnifying glass and have written a comprehensive article about what is and what is not. We wish you a good read :)
Polyphenols are the type of bioactive compounds and natural chemical molecules found in superfoods such as royal jelly, pollen, tea, chocolate, nuts and olives. They exist to protect the plant from harmful structures and to keep the metabolism fit.
Powerful phenols such as hydroxytyrosol, tyrosol, oleuropein, oleacein and oleocanthal are especially abundant in the olive tree. Therefore, they are also found in high-quality olive oil. Most importantly, the absorption of polyphenols in olive oil in the body is 50 times higher than other foods.
Polifenol seviyesi 250 mg/kg ve üzeri olan zeytinyağları yüksek polifenollü olarak sınıflandırılmaktadır. Bu zeytinyağının canlı bir tadı, heyecan verici bir acılığı ve büyük bir antioksidan gücü vardır💚
AB Yönetmeliği 432/2012’ye göre, günde 20 gram yüksek polifenollü zeytinyağı içerek, kan lipidlerini oksidatif stresten koruyabilirsiniz. Bu sayede hücresel yaşlanmayı geciktirebilirsiniz🌱
Bitterness, burning in the throat and fruitiness are the most important qualities sought in a quality and perfect olive oil. The intensity of bitterness depends on the type of olive, its period and other factors.
The more polyphenols an olive oil contains, the denser its sensory profile will be. Some varieties of polyphenols have different sensorial properties. Oleuropein, for instance, leaves a bitter taste behind your tongue. Olecanthal and olecein, on the other hand, give you a peppery, sharp burning sensation in your mouth.
Of course, individuals have different sensitivities to bitterness and burning. Every tasting experience is personal.
Polyphenols can adversely affect the taste of olive oil. Olive oils with very high polyphenol levels of 1000 mg/kg and above may be unstable in taste. It can bother you with its intense bitterness.
Also, very high amounts of antioxidants can have opposite effects. We don't have enough scientific data to support the idea that "the more, the better.” at this point. We don't know the point at which high concentration can be more of a burden than a benefit. Remember that there is no miracle food.
A study published Jan. 3, 2022, by the Journal of the American College of Cardiology, proved that olive oil polyphenols protect brain health, delay cellular aging and protect against cognitive impairments. It was also written that it provides significant protection against cardiovascular diseases.
Another study published in the journal Alzheimer's Disease in the United States wrote that olive oil with high polyphenols improved cognitive impairment. It was noted that patients consuming high-polyphenol olive oil performed surprisingly better than patients fed only extra virgin olive oil and those fed only the Mediterranean diet.
It was observed that Hydroxytyrosol phenol, which is abundant in olive oil, plays a significant supporting role for the immune system in a study on the COVID-19 treatment of natural foods.
A study published on February 3, 2021, found that olive oil with high polyphenols may reduce the risk of vascular disease associated with type 2 diabetes.
Many studies have revealed that the type of olive oil is an important variable. When 50 ml of high-polyphenol olive oil passed through the blood vessels, it was seen it improved the ability of the vessels to expand. But no improvement was noted in the blood vessels of patients who consumed refined olive oil.
The health benefits of olive oil are not limited to polyphenols. For instance, the Elenolide compound is a non-phenolic structure that is abundant in extra virgin olive oil. It has the property of lowering high blood pressure.
Science shows us that we must include high-polyphenol olive oil in our daily diet. We believe that Metebey olive oil, which we produce with 5 generations of knowledge and labor accumulation, will be a delicious choice for your daily energy and nutrient needs :)
Olive trees grown at high altitudes and in mountainous regions tend to produce higher amounts of polyphenols. In Şenköy, our olive trees are 320 meters above sea level and rise towards the sky from steep slopes. Although it is quite difficult for us to collect the fruits of these large trees on the steep slopes at harvest time, we believe it is definitely worth it.
Olive trees grown with less water produce higher concentrations of polyphenols. In Şenköy, our olive trees are naturally fed only by rainwater. Fortunately, for now, rainfall in our region is great for keeping our olive trees healthy and abundant in polyphenols. We are thankful for this and we are working not to disturb the ecological balance of our village.
The method of squeezing the olive is a very important process that affects polyphenols. Factors such as the method of collection, the duration of squeezing, the temperature, the presence of oxygen and water greatly affect the polyphenols. We move forward together with 5 generations of knowledge and modern technology in the whole process from the formation of polyphenols in our olive oil to their bottling.
The benefits of olive oil for our skin and hair health have been known since the time of Cleopatra. Vitamins A, D, E and K nourish and moisturize the skin and hair.
The polyphenols found in olive oil have been scientifically proven many times to regenerate our cells and fight against cell damage and delay aging. Polyphenols are used for treatment for many diseases such as ezgma, dermatitis, psoriasis and skin inflammation.
You can nourish your kin through massage by dropping a small amount of Metebey High Polyphenol Olive Oil on your hand to benefit from this power of olive oil. We recommend that you use olive oil in more abundant amounts for your hair. You can nourish and strengthen your hair by massaging the bottom of the hair with Metebey.
Olive oil is one of the most consumed foods in the Mediterranean diet. It also enlivens our palates with its exquisite taste in addition to its scientifically proven benefits.
We now know that not every olive oil is the same. Different olive oil should be used in cold and hot dishes.
The reason why high-polyphenol olive oil is obtained by the cold press method is that the phenolic compounds that contribute to the aroma of olive oil are sensitive to high temperatures.
The cooking temperature can kill some of the goodies of a fragrant, high-polyphenol, perfect olive oil. Fatty acids such as oleic acid, which are abundant in olive oil and are a healthy source of energy and nutrients, maintain their structure at higher temperatures.
On the other hand, another study found that enough polyphenols for a healthy meal survived during cooking.
We recommend you to use Metebey in your salads and cold dishes to experience the aroma of Metebey Şenköy Olive Forests at the optimum level.
According to a 2020 study, olive oil is best preserved in a small breathless glass bottle and in next-generation in-box bag systems.
There is nothing like freshly squeezed unfiltered olive oil, but if you are going to use your olive oil long after the harvest date, make sure it is filtered. Small particles of dough and water in unfiltered olive oil cause your olive oil to deteriorate rapidly.
Store your olive oil below 18 degrees C. Keep away from light, oxygen and moisture.