The health benefits you seek in a supplement are often lost in the everyday oil you pour.
We look for health in supplements, but the oil we use every day has often already lost its polyphenols. Here is why it happens, and how to avoid it.
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Benefits of extra virgin olive oil: what the science says
Science confirms that quality extra virgin olive oil, rich in oleic acid and polyphenols (above the EFSA threshold of 250 mg/kg), is a powerful functional food.
Thanks to active molecules such as oleocanthal, oleuropein and hydroxytyrosol, regularly consuming EVOO with a high polyphenol content offers concrete benefits documented by major clinical studies
