Polyphenols are naturally occurring micronutrients found in plant-based foods, including Fruits (Which Olives are Classified as) and berries, vegetables, whole grains, nuts and wine. They are a by product of Photosynthesis.
These compounds give a plant its color and can help to protect it from various dangers. When there is a Pest attack, Very High Temperatures, or lack of water, the plant's polyphenols will kick in to help the plant survive. When we consume high quality Polyphenols, we are consuming the very essence of nature's way of protecting and growing a Healthy body & mind.
Certain Polyphenols work as Antioxidants for us, which means they neutralize free radicals that are harmful to our body's cells. A Build up of Free Radicals leads to conditions like heart disease, cancer, and cognitive decline.
Most Companies will make claims with out providing evidence. This lack of transparency is a red flag 🚩. When companies claim 30x more of something like Dr. Gundry Olive Oil, why dont they just publish the real number? We are left guessing. This is why transparency is key and having a Polyphenol Lab Analysis performed by a reputable source is the Primary Information that will separate High quality food vs. Low Quality and ineffective food.
When harvested early and processed under specific conditions in olive oil the main phenolic compounds are derivatives of tyrosol and hydroxytyrosol released during the malaxation process in the mill. Concentration of particular types of polyphenols vary according to all varieties of different olives, time of harvest, soil and weather conditions, production methods and temperatures as well as thermal care and storage, shipping warehousing and distribution.
Polyphenols Vary from One Year to Another
Polyphenol compounds can vary within the same growth and from year to year that is why access to up-to-date certificates of analysis is so important when choosing the right high phenolic extra virgin olive oil for your health objectives.
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