*What Is a Polyphenol and Should I Care?
Short answer: yes, you should care. Long answer: keep reading, because this is actually really cool.
Heads up: we're passionate about olive oil, not medical degrees. The information in this article has been gathered from published medical and scientific sources for educational purposes only and is not intended as medical advice. Always consult your healthcare provider before making changes to your diet or health routine.
Polyphenols are natural nutrients found in plants that help your body manage inflammation and protect against oxidative stress. Think of them as the plant's personal bodyguards — they help it absorb sunlight, fight off disease, and stay healthy. And here's the best part: when you eat polyphenol-rich foods, those same bodyguards go to work for you.
Polyphenols have two superpowers:
1. They're antioxidants. Your body naturally produces unstable molecules called free radicals. Too many of them causes oxidative stress, which can damage your cells and contribute to conditions like cancer, autoimmune diseases, heart problems, and skin issues. Polyphenols help neutralize free radicals before they cause trouble.
2. They're anti-inflammatory. You know that swelling and pain when you stub your toe? That's inflammation — your body's "repair mode." Useful when you need it, not so great when it shows up uninvited. Chronic, low-grade inflammation is linked to conditions like arthritis and Alzheimer's disease. A diet rich in polyphenols helps keep your inflammation response in check.
Sparing you the organic chemistry lecture: polyphenols essentially defend your body from chronic disease. And did we mention that olives and olive oil are loaded with them? 🫒
Color is your clue. Foods with vibrant, deep colors tend to have higher polyphenol content — think dark leafy greens vs. iceberg lettuce (sorry, iceberg). In the case of olive oil, the earlier the olives are picked, the higher the polyphenol content. But there's a catch: early-picked olives are more bitter and peppery, so your olive oil producer has to find that sweet spot where the fruit is ripe enough to taste great and still packed with polyphenols. It's a balancing act — and we love a challenge. Beyond The Olive offers numerous varietals picked throughout the season so you can find the one that's perfect for your palate.
Freshness matters — a lot.
As olive oil ages, its polyphenol content drops. That's why we don't sell any oils beyond 16 months after harvest. Polyphenols are also affected by air exposure, water and soil conditions, and the age of the plant itself. The healthier the plant, the more benefits you get from eating it. The same goes for your produce — fruits and vegetables lose polyphenolic content as they travel across the country to your grocery store or sit in your fruit bowl. So whenever possible, go local and in-season.
Can't I just take a supplement?
We get it — there's a pill for everything these days. But supplements aren't likely to give you the same benefits as the real thing. When nutrients are isolated from whole foods and manufactured into capsules, something gets lost in translation. Polyphenols work best in harmony with the other compounds naturally found in food. So skip the pill and enjoy your polyphenols straight from the source. Your body — and your taste buds — will thank you.
Our favorite advice: Eat the Rainbow. Load up on every colorful fruit and vegetable you can find, preferably local (so it hasn't been gassed for shipping and shelf life). The more color on your plate, the more polyphenols in your body.
And speaking of local — you can't get more locally produced than California olive oil. Like ours. Just saying. 😊
Info provide by https://health.clevelandclinic.org/polyphenols
