What are Polyphenols? — Essential Natural Compounds
Polyphenols are antioxidant molecules naturally present in plants, particularly in olives. In extra virgin olive oil, the main polyphenols include oleocanthal, oleuropein, hydroxytyrosol, and tyrosol. These compounds are preserved only in cold-pressed olive oils, without refining. CARTAEA guarantees high polyphenol concentration thanks to its cold extraction method performed within 6 hours of harvest.
Health Benefits — Remarkable Properties
Polyphenols in extra virgin olive oil offer remarkable properties: cardiovascular protection, anti-inflammatory effects, and contribution to general well-being. Oleocanthal, present in premium olive oil, has properties similar to ibuprofen. Polyphenols also contribute to protection against oxidative stress and maintaining a healthy immune system. CARTAEA, with its polyphenol-rich extra virgin olive oil, offers these natural benefits preserved by cold pressing.
Factors Influencing Polyphenol Content
Several factors influence polyphenol concentration in extra virgin olive oil: olive variety (Chetoui is naturally rich), harvest timing (early harvest = more polyphenols), extraction method (cold pressing preserves better), and time between harvest and extraction. CARTAEA optimizes all these factors: Chetoui olives harvested at optimal ripeness, cold-pressed within 6 hours, guaranteeing maximum polyphenol content.
Polyphenol Preservation — Storage and Use
Polyphenols are sensitive to light, heat, and oxygen. To preserve these precious compounds, extra virgin olive oil must be stored in a dark bottle, protected from light and heat. CARTAEA uses premium packaging that protects olive oil from degradation, thus preserving polyphenols and extra virgin olive oil quality until opening.