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Olive Oil

Overview​

Regular olive oil (refined or blended) has significantly lower bioactive polyphenol content compared to extra virgin olive oil (EVOO). Olive oil's brain benefits come from polyphenols, not fatty acids. Regular olive oil undergoes processing that reduces or eliminates the secoiridoids and phenolics (oleuropein, oleocanthal, oleacein, hydroxytyrosol, tyrosol) that provide the neuroprotective, anti-inflammatory, and antioxidant effects. For brain health benefits, extra virgin olive oil, particularly early harvest EVOO, is strongly recommended due to its much higher concentration of bioactive polyphenols.

Recipes​

4 recipes containing this food

Mitochondrial Power Bowl

A nitrate-rich, polyphenol-dense bowl supporting mitochondrial function, ATP generation, and metabolic resilience

Salmon Bowl-pistachio-cacao-nibs

A functional ECS-supportive bowl combining salmon, avocado, pistachios, cacao nibs, and early harvest olive oil to help preserve anandamide tone, improve membrane lipid composition, and support gut–brain signaling.

Turkey Wing Stew

A collagen-rich, glycine-heavy slow-cooked stew made from affordable turkey wings — supporting gut, joint, sleep, and brain health.

Substances​

no substances found

Preparation Notes​

  • See Extra Virgin Olive Oil for detailed information on bioactive polyphenols
  • Regular olive oil has significantly lower polyphenol content than EVOO
  • For brain health benefits, use extra virgin olive oil, preferably early harvest
  • EVOO provides secoiridoids and phenolics (oleuropein, oleocanthal, oleacein, hydroxytyrosol, tyrosol) that are largely absent in regular olive oil

Biological Target Matrix​

No biological targets found for food: Olive Oil

References​

  • Regular olive oil has significantly lower bioactive polyphenol content compared to extra virgin olive oil
  • Olive oil's brain benefits come from polyphenols, not fatty acids - these are found in meaningful amounts primarily in extra virgin olive oil, especially early harvest EVOO
  • For brain health, use extra virgin olive oil which contains secoiridoids and phenolics (oleuropein aglycone, oleocanthal, oleacein, tyrosol, hydroxytyrosol) that provide mitophagy, SIRT1, AMPK, NF-κB inhibition, NRF2 activation, and neuroprotective effects