What Is the Role of Polyphenols in Olive Oil?

Polyphenols found in olive oil are among the most talked-about compounds in the health world in recent years. These microcomponents occur naturally in plants and are known for their powerful antioxidant properties. Their concentration is especially higher in cold-pressed and early harvest olive oils.

The primary benefit of these compounds is their ability to protect cells against free radicals. Free radicals are harmful molecules that accelerate aging, weaken immunity, and contribute to many chronic diseases. Polyphenols neutralize these molecules, creating a natural shield of defense for the body.

Research shows that olive oil rich in polyphenols supports cardiovascular health, reduces bad cholesterol, and provides anti-inflammatory effects. It also stands out for its positive impact on brain health and may offer protection against degenerative diseases like Alzheimer’s.

This is where ORE Lecciana olive oil makes a difference. Lecciana olives are genetically rich in polyphenols. When these early-harvested olives are processed using cold pressing, the beneficial compounds within the oil are preserved at their highest levels.

In conclusion, consuming olive oil rich in polyphenols not only delights your palate but also directly contributes to your long-term health. ORE Lecciana is produced with this awareness — bringing wellness straight to your table.