Oleuropein and Oleocanthal are just two of the phenols found in significant numbers in quality olive oils with high levels of polyphenols and define how bitter and pungent an olive oil will be. Polyphenols are generally measured in derivatives of Hydroxytyrosol and Tyrosol with particular phenols like Oleocanthal and Oleacein having particular interest in new research.
Tyrosol is a natural phenolic antioxidant present in a variety of natural sources. The principal source in the human diet is olive oil. As an antioxidant, tyrosol can protect cells against injury due to oxidation. This effect contributes significantly to the health benefits of olive oil and, more generally, the Mediterranean diet.
Hydroxytyrosol is a phenolic phytochemical with antioxidant properties. In nature, hydroxytyrosol is found in olive leaf and olive oil. Many other phenols break down into Hydroxytyrosol during oxidation (or aging) of Olive Oil
New Research, clinical trials and papers are constantly being released as scientists identify and research the specific health benefits associated with certain phenols. So far research has primarily focused on Oleocanthal and Oleacein which are the two phenols only found in olive oil and show promising results in the areas of neurodegenerative diseases and cancers.