Antioxidant

The capacity for an oil to resist the phenomenon of oxidisation (rancidification) is due to the presence of polyphenols and tocopherols they represent the biophenols in extra virgin olive oil. These compounds explain the antioxidant effect by oxidising in place of the fats; for this reason they are consumed over time and can therefore be an indication of the level of aging of an oil and its conservability. These antioxidant substances therefore have a double protective action, first on the oil and then on the person that ingests it.

A simple proof can be deduced from the longevity of the olive plant, its lymph, fruit and leaves are a concentrate of substances with antioxidant actions! Extra virgin oil usually contains on average between 150 mg and 350 mg per kg of compressed biophenol. The quantity of biophenol also depends on the type of cultivar (variety of plant: derived from “cultivation variety”) and the harvesting period. In fact antioxidants are found in greater amounts in unripe olives and diminish with the maturation of the fruit. Only extra virgin olive oil contains appreciable quantities of biophenol.

The biophenols in green tea while of a different molecular structure have similar functionality to those of olive oil and can develop an antioxidant activity that can be defined as complementary to and in synergy with those mentioned previously.
Among the most active are those of the family of the so-called catechins. From studies carried out in the Far East, these substances have been recognised for their ability to intervene in the complex mechanism of cellular biochemistry and participate in resisting the absorption of various pathologies, above all cardiovascular and tumoral.

To boost the antioxidant effect by adding biophenols characteristic of the olive would cause an imbalance in the flavour causing a spicy taste that at high concentrations would be somewhat unpalatable. The biophenols in green tea are complementary and bring their own additional beneficial characteristics to those of the oil and have a positive effect on the flavour, even stimulating the fragrance of the nutriment.