Oleocanthal is a natural organic compound that is present in Extra Virgin Olive Oil . There is research that suggests that this compound has anti-inflammatory properties and that its long-term consumption can help prevent cardiovascular problems and other diseases.
And, although until recently most of the health benefits of extra virgin olive oil were associated with its great contribution of oleic acid, it was not really clear why EVOO had more healthy properties than other oils. which also had oleic acid, but were not extra virgin. The answer was in Oleocanthal.
If your EVOO is spicy and bitter, much better.
If this is interesting in itself, the most curious thing about this organic compound is that it is responsible for the spicy taste and bitterness that we feel on our palate and in our throat when taking raw olive oil, and more specifically virgin olive oil. extra.
An unexpected discovery when trying an extra virgin oil.
It was the North American Biopsychologist Gary Beauchamp who first related the hotness and bitterness of the oil to its anti-inflammatory properties. Meeting at an international event on gastronomic physics held in the Italian city of Erice, in Sicily, a couple of Italian scientists who were at the event gave Dr. Beauchamp a taste of an olive oil extracted from their own land, in those who cultivated and produced their own extra virgin.
Some time before, Beauchamp had worked on research that studied the relationship between the bitter taste of certain foods and different types of pharmacological properties. The bitterness and sting of the oil he tried in Italy led this scientist to become interested in its composition, so he took a sample back to the United States to analyze it in his laboratory, located in the Monell Center in Philadelphia.
After investigating the sample, he discovered that the molecule causing the bitter and spicy taste of the oil, which had already been discovered before by the scientist Gianfrancesco Montedoro and his co-workers at the University of Perugia, also had anti-inflammatory and analgesic properties. comparable to those of the well-known drug Ibuprofen, but apparently devoid of its side effects.
The name Oleocanthal is the result of the union of the words “oleo” (from the Latin “óleum” which means “oil”) “canth” (from the Latin “acanthus” which means “thorn”) and “al” (from “aldehyde”). ").
Everything we know today about Oleocanthal
Beauchamp's work was published in 2005, and since then many studies have been carried out on this molecule, most of which have led to highlighting the multiple benefits that Olive Oil has for human health. Extra Virgin , thanks to compounds like this.
Today we know that Oleocanthal is a polyphenol (a type of molecule) that has a powerful anti-inflammatory action in our body. Research on this characteristic suggests that its anti-inflammatory effect would be the same as that offered by drugs such as Ibuprofen.
This does not mean that we can take it to end the pain immediately when we feel pain or discomfort, but there is research that has even stated that consuming small amounts of Oleocanthal integrated into our daily diet could help in the long term. prevent problems related to chronic inflammation. In this research, the experts from the Center for Research in Physical Activity and Nutrition in Australia stand out.
The journal Molecular and Cellular Oncology, collects the research carried out by scientists from Rutgers University in New Jersey, and Hunter College in New York, in which it has been pointed out that Oleocanthal has the ability to kill tumor cells in the cases of cancer, without damaging healthy cells.
There is also research in this regard, which speaks of the properties of this molecule against neurodegenerative diseases, and more specifically against Alzheimer's, since it has been shown to have benefits against Tau protein tangles, which are the main biomarkers of this disease.
Not all olive oils contain Oleocanthal.
It is important to note that Oleocanthal is not present in all the olive oils that we can find in stores and supermarkets. Those that we find under the commercial name “Olive Oil” (that is, what is not virgin or extra virgin), as they are refined, do not have this compound.
We can even highlight that, within Extra Virgin Olive Oils , not all are rich in Oleocanthal, and that there are olive varieties from which oils are produced with a greater presence of this molecule than other varieties. For example, the oils of the Picual variety have proven to be very rich in this compound, as well as those of the Cornicabra or Morisca varieties from Extremadura.
What we must be clear about as consumers is that the oils that have the greatest contribution of Oleocanthal are those that have the greatest bitterness and sting. Those of which we often say colloquially that “hold” to the throat, and that give us that slightly harsh final sensation. However, the softer oils in this regard, and with a greater amount of fruity nuances above the spiciness and bitterness, offer a lower contribution of this very beneficial organic compound.
How should we consume olive oils rich in Oleocanthal?
As with the rest of the properties and benefits of extra virgin olive oil, Oleocanthal has air and heat as its main enemies. For this reason, both the way we consume it and the conservation we do of the oils rich in this compound will be important to be able to consume it correctly.
Because when subjected to heat, extra virgin olive oil begins to lose its properties, the ideal way to benefit from Oleocanthal is to consume the oil raw, either in cold recipes such as salads or in the classic breakfast toast.
This does not mean that when cooking we lose all the nutrients of these oils, since we must highlight the great heat resistance of the extra virgin, which transfers its beneficial properties to the foods we cook, but the contribution of Oleocanthal will be greater when taken. in raw .
Also when preserving these oils we must keep in mind that we should never keep them near heat sources (it is typical in many homes to leave the oil bottle near the ceramic hob or fire) and that we should keep it in a dry and dark place, since Air and light degrade the oil over time and cause it to lose its nutritional properties, as well as its flavor and aroma.
From now on, when you notice the bitterness and sting so characteristic of many extra virgin olive oils , remember that you are consuming a product with a large number of benefits for your body and that will help you lead a healthier life if you integrate it into your diet. your daily diet.
