Polyphenols are powerful antioxidants and will bond with free radicals in the body minimizing their detrimental effects. Free radicals are a normal by-product of your metabolism but can also be caused by smoking, exposure to radiation, and other environmental conditions. Free radicals are unstable and look to bind with other molecules, causing damage to cells, arteries, and DNA. They have been linked to cancer, vision loss, and a host of other chronic conditions.
If your go-to oil is a mild extra virgin olive oil you’ll rarely notice any bitterness or pungency. Phenol counts of less than a of 120 are considered mild, 120-220 medium, and higher than 220, robust. Some very robust oils can measure 600 or higher. As the polyphenol count rises you will begin to notice the “robustness” of the oil, most often as a “pepperiness” or bitterness in the back of the throat.
Antioxidants benefit your heart, brain, joints and more, and maintain the integrity of the oil itself, protecting it from oxidation. Consuming fresh extra virgin olive oil is crucial when looking to obtain the maximum health benefit commonly associated with extra virgin olive oil.