Extra virgin olive oil is mostly fat—but some of its most interesting characteristics come from compounds present in much smaller amounts. Learn about biophenols, tocopherols, squalene, sterols and other components that contribute to EVOO's flavor, stability and chemistry.
That peppery sensation in the back of your throat when tasting some extra virgin olive oils isn't just flavor. Researchers discovered that oleocanthal, a naturally occurring compound in EVOO, affects some of the same inflammatory pathways as ibuprofen.
Research using an Alzheimer’s disease mouse model found that oleocanthal, a naturally occurring phenolic compound in extra virgin olive oil, influenced inflammatory pathways and reduced beta-amyloid accumulation. Human clinical research is still needed.
