Description

Extra virgin olive oil is generally obtained from the mesocarp of the olive fruits by mechanical pressing. Its health-promoting and protective effects may be due to the presence of phenolic compounds that possess antimicrobial, antioxidant and anti-inflammatory properties. Oleocanthal, a component of newly pressed extra-virgin olive oil shows potent anti-inflammatory activity similar to ibuprofen. Another component, hydroxytyrosol is reported to be a potent antioxidant.