IN THIS ARTICLE

Intro

What Are Antioxidants?

Topic 3

Topic 4

 Not all olive oils are created equal. Some are herbal and grassy, others are fruity and nutty. Some olive oils are bitter, with a bite that kicks at the back of the throat; others are smooth and almost buttery.

But it's not just olive oil’s flavor that varies among producers. Although all olive oils are high in the monounsaturated fatty acids that can help to lower “bad” LDL cholesterol, their specific antioxidant and anti-inflammatory health benefits can also differ dramatically from bottle to bottle.

What are Antioxidants?

The human body is constantly under assault by free radicals, chemical byproducts produced by converting food into energy, exercise, pollution, sun and smoke. Free radicals prey on the electrons of other molecules, a process which can disrupt the structure of internal cells, cause LDL cholesterol to become trapped in artery walls, or even alter the instructions encoded in strands of DNA. The more free radicals an individual’s body contains, the more likely they are to develop chronic diseases like diabetes, cancer and Alzheimer’s.

Antioxidants are the body’s first line of defense against free radicals, fighting them by restoring stolen electrons, repairing DNA and maintaining cell health. Some antioxidants are naturally produced by the body, while others like vitamin C, vitamin E, beta-carotene, selenium and manganese come from consuming nutritious foods like beans, blueberries and artichokes. The more antioxidants a food contains, the more beneficial it is for keeping the body running smoothly.

Olive Oil & Antioxidants

In fruit form, olives are rich in antioxidants that have been shown to decrease inflammation, regulate cholesterol levels, help prevent bone loss and lower blood pressure. They are carried by polyphenols, a type of compound that is also responsible for carrying an olive’s flavor. The more polyphenols in an olive, the stronger are both its taste and antioxidant health benefits. 

But polyphenols are fragile. They decrease in number as an olive goes through the oil-making process. “Their concentrations are affected by many variables, such as genetics, growing environment, farming practices, ripeness at harvest and processing conditions,” says Dr. Selina Wang, associate professor of cooperative extension in the department of food science and technology at the University of California, Davis. 

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The North American Olive Oil Association

The North American Olive Oil Association has been writing about the business and culture of wine and food for more years than she’d care to reveal. Her work appears regularly in Wine Searcher, Wine Enthusiast, The Vintner Project and many other publications. Kathleen also co-authored a book called Hudson Valley Wine: A History of Taste & Terroir, which was published in 2017. Follow them on Instagram at @kathleenwillcox.