A slightly spicy bitter aftertaste usually accompanies a high quality extra virgin olive oil that we feel in the throat. This feeling is a result from a type of antioxidants called polyphenols.
Polyphenols are one type of numerous health-protective antioxidants that are found in extra virgin olive oil. Like other antioxidants, polyphenols fight oxidative stress and may fight against aging-related diseases like heart disease, high blood pressure and cholesterol, and certain types of cancer
Polyphenols have anti-aging character, as well as they possess powerful anti-inflammatory influence. A recent study has shown that extra virgin olive oil contains a specific phenol compound called oleocanthal, which acts similar to ibuprofen in the body. This demonstrates the potential for olive oil’s ability to help reduce the risk of strokes. It is believed that two tablespoons of extra virgin olive oil a day is enough to enhance these anti-inflammatory benefits to the human organism.
There are several factors that contribute to the percentage of polyphenols in olive oil. Harvesting early olives (unripe) usually contain more polyphenols than late harvest (mature) olives. Also, the older an olive oil gets and the poorer it is preserved, the less polyphenols it will have due to oxidation. Finally, the quality of the olive oil itself is important, the more refined it is, the less phenols it will contain.
Consuming extra virgin olive oil every day helps human body and protects the blood cells from damages, it has lots of positives effects to offer no matter how you take it. Drinking olive oil is also widely known for being an aid in losing weight. Drinking olive oil in the morning also helps to detoxify the body from habits of a bad diet.
And finally the extra virgin olive oil is the base of the Mediterranean diet.