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“Extra virgin olive oil biophenols” are composed of macromolecules containing phenol nuclei joined to the chemical structure in various ways. The class of biophenols typical of extra virgin olive oil contain numerous substances that are simple phenol compounds such as, vanillic acid, gallic acid, cumaric acid, caffeic acid, tyrosol and hydroxytyrosol and more complex compounds such as the secoridoids (oleuropein and ligstroside) and the lignans (1-acetoxipinoresinol and pinoresinol) Oleuropein is found in oil primarily in the form of glycosilase (the glucose is not part of the chemical structure), hydroxytyrosol (for decomposition of glycosilase; more active than vitamin E, has antioxidant actions on the human body against free radicals and hypotension, is an anti-platelet and anti-tumoral agent), luteolin, elenolic acid, flavinoids and simple phenol acids. Their presence in the oil is indicated by a bitter and spicy, but also fruity, taste. Polyphenols are also molecules that are thermolabile and hydrophilic, stemming from the manufacturing process. In fact, throughout the oil extraction process, the polyphenols can differ in concentration depending upon the extraction system, the temperature and the extraction time.

The more the olives are whole, unripe and ground in the shortest time possible and at low temperature, the lower the acidity of the oil and the higher the phenol content, particularly that of oleuropein.

The method of production is also very important in determining the content of polyphenols in the oil.

Percolation methods are preferred over centrifugation from this point of view; probably because centrifugation involves the use of large quantities of hot water that removes a considerable amount of phenols that are then totally removed in the aqueous phase.

The phenol substance in the olives is found in the form of glucosides, esters and substances of varying complexities that are not soluble in the oil. During crushing and scutching the hydrolic enzymes are liberated and phenol compounds are rendered soluble in oil. The “biophenols in green tea” although showing differences in molecular structure possess the same functionalities as the biophenols in olive oil and perform antioxidant operations that we can define as complementary and synergistic with those listed above.
Among the most active are those of the family of the so-called catechins (family of the epigallocatechin gallates -EGCG). 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.