Clinical Dietitian – Nutritionist Thanasis Xenofontos
What are the polyphenols in olive oil and why do we need them?
What are the polyphenols?
Polyphenols are a group of chemical compounds in most vegetables. For example,
There are polyphenols in tea (flavonoids), in beer, in red wine (tannins), in
chocolate and olive oils (tyrosols).
Polyphenols and olive oil
Olive oil contains at least 30 different phenolic compounds, including
oleasin, tyrosol and hydroxytyrosol. By definition, high phenolic olive oil
contains at least 250 mg of polyphenols per kilogram of oil. Therefore, it is not
all olive oils high in polyphenols – depends on how they are processed and
oil storage.
In the European Union (EU), olive oil bottles are high
content of polyphenols may bear the health claim ‘its polyphenols
olive oil help protect blood lipids from oxidative stress “,
provided it contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil.
Polyphenols and health benefits
In general, polyphenols have antioxidant and anti-inflammatory properties. In olive oils, the
polyphenols protect the fatty acids of olive oil from oxidation, which
prevent the accumulation of fat in the bloodstream by avoiding the formation
atherosclerotic plaques in blood vessels. Additional research has shown that they have the
ability to neutralize harmful free radicals that potentially damage cells
of the body and lead to conditions such as heart disease, cancer and shrinkage
cognitive function.
A well-known benefit of olive oil is the high proportion of monounsaturated fats,
which have been linked to a reduced risk of heart disease and stroke. Olive oil
has about 98 percent fat, but that remaining two percent is made up of
polyphenols and other by-products that offer the benefits of olive oil for
health.
Cardiovascular benefits
Clinical studies have linked the Mediterranean diet to high-quality olive oil
polyphenols with protection of heart health, partly by reducing
blood pressure, blood sugar and high cholesterol. Studies
show that most of these effects are due to both polyphenols and
and monounsaturated fats in the diet. According to the EU health claim, it is recommended
people enjoy 20 g (4 teaspoons) olive oil with high content of
polyphenols daily for its beneficial effects on health
heart.
Cognitive function and Alzheimer’s disease
Polyphenols are believed to slow the development of neurodegenerative diseases such as
Alzheimer’s. What is the connection? Scientists believe it is related to
antioxidant properties of polyphenols, which can neutralize possible
cell damage. A recently published study followed people with genetics
risk for Alzheimer’s for over a year and set them on different diets.
The researchers found that people on a diet high in olive oil
in polyphenols compared to the normal diet had a greater improvement in cognition
mode.
Thanasis Xenophontos
Clinical Dietitian – Nutritionist
Clinical Dietitian-Nutritionist Thanasis Xenofontos lives and works
at his private office in Limassol. Maintains a fully updated
Instagram and Facebook account, named txenofontos.dietitian.
He completed his basic studies with honors in the department of nutrition and
BSc Honors at Westminster University in London.
He won the title of clinical and sports dietitian completing
two postgraduate courses in Clinical Dietetics (MSc) and
of Sports Nutrition (MSc) at the University of Nicosia in conjunction with
Internships in private hospitals, clinics, private offices and
nursing homes.
During his basic studies in the United Kingdom he was a member
research team with which he published the study (‘Circulating myostatin
is reduced with aging in humans but not altered by short-term, high intensity
training ’) in The Physiological Society.
He is an active member of the Cyprus Association of Dietitians, a member of
Registration Council of Food Scientists and Food Technologists
Of Cyprus and a member of the Cyprus Society of Clinical Nutrition and
Metabolism (CySPEN).
