The term \u201cnutraceutical\u201d comes from combining \u201cnutrition\u201d and \u201cpharmaceutical\u201d: it describes a food or food component that, beyond its nutritional value, has a beneficial effect on health documented by scientific evidence. Extra virgin olive oil is one of the foods richest in these health-promoting compounds \u2013 not as a matter of fashion, but of data.<\/p>\n
<\/p>\n
Polyphenols are the most important bioactive compounds in quality extra virgin olive oil. They are natural antioxidants that protect cells from oxidative stress \u2013 one of the main mechanisms underlying cellular ageing and many chronic diseases, from cardiovascular to neurodegenerative.<\/p>\n
The quantity of polyphenols in an extra virgin olive oil depends on many factors: the cultivar of the olives, how ripe they are at harvest (olives picked greener contain more), the milling method and storage.<\/p>\n
A cold-extracted oil, fresh from harvest and correctly stored, can contain up to 500 mg\/kg of polyphenols \u2013 a concentration far higher than that of most other plant foods.<\/p>\n
Under Regulation (EU) No 432\/2012, European legislation officially recognises that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress \u2014 one of the first times an edible oil has obtained a health claim recognised by EFSA, the European Food Safety Authority.<\/p>\n
<\/p>\n
Oleocanthal is perhaps the most fascinating discovery in olive oil research. This phenolic compound, found only in extra virgin olive oil, has a molecular structure similar to that of ibuprofen \u2013 one of the most widely used synthetic anti-inflammatories in the world. It is oleocanthal that produces the characteristic pungent sensation in the throat when you taste a quality extra virgin olive oil: that slight catch is not a defect but the chemical signature of a powerful natural anti-inflammatory.<\/p>\n
The more pungency you feel, the more oleocanthal the oil contains. Scientific studies published in international journals such as Nature have highlighted oleocanthal's potential role in preventing certain chronic diseases \u2013 a field of research still developing, but very promising.<\/p>\n
<\/p>\n
Extra virgin olive oil is more than 70% oleic acid, a monounsaturated fatty acid that nutritional science considers one of the healthiest fats there is. Oleic acid contributes to maintaining normal levels of LDL cholesterol in the blood (so-called \u201cbad cholesterol\u201d) and supports cardiovascular health.<\/p>\n
This makes extra virgin olive oil far more stable under heat than polyunsaturated oils such as sunflower or corn: monounsaturated fats resist oxidation better even during cooking, which makes it a healthy choice not only uncooked but for cooking too.<\/p>\n
<\/p>\n
Extra virgin olive oil is also a significant source of vitamin E (tocopherols) \u2013 a powerful fat-soluble antioxidant that protects cell membranes from oxidation and supports the immune system. It also contains squalene, a hydrocarbon with antioxidant properties that has been the subject of scientific research.<\/p>\n
<\/p>\n
Not all extra virgin olive oils contain the same levels of these compounds. The native Sicilian cultivars \u2013 Nocellara del Belice and Cerasuola in particular \u2013 are naturally rich in polyphenols and oleocanthal, thanks to the intense Mediterranean climate and the soil characteristics of the island.<\/p>\n
Through ISO 22005 certification and continuous monitoring of the supply chain, Oleum Sicilia ensures that its oils are harvested and milled in the best conditions to preserve the nutraceutical value of the olives intact. Because an oil that is good for the palate should be good for your health too.<\/p>\n
<\/p>\n
Certified Sicilian extra virgin olive oil is not only good: it is demonstrably beneficial. Polyphenols, oleocanthal, oleic acid, vitamin E \u2013 every component tells a health story backed by science. The next time you use it, remember that you are doing something important for your wellbeing \u2013 and always choose an olive oil whose certifications guarantee the highest concentration of these valuable compounds.<\/p>","protected":false},"excerpt":{"rendered":"
Senti spesso dire che l’olio extravergine di oliva fa bene alla salute. Ma sai davvero perch\u00e9? Dietro a questa affermazione ci sono decenni di ricerca scientifica, studi epidemiologici condotti su milioni di persone e scoperte biochimiche che hanno rivoluzionato la nostra comprensione della nutrizione. In questo articolo ti spieghiamo cosa sono le propriet\u00e0 nutraceutiche dell’olio EVO, quali componenti le determinano e cosa dice la scienza.<\/p>","protected":false},"author":4,"featured_media":1483,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[41,43,44,45,42],"class_list":["post-657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria","tag-benefici-olio-extravergine-salute","tag-oleocantale-olio-extravergine","tag-olio-evo-antiossidante","tag-olio-extravergine-dieta-mediterranea","tag-polifenoli-olio-oliva"],"acf":[],"yoast_head":"\n