Coratina olive oil contains up to 700-800 mg polyphenols/Kg of olive oil.
The total polyphenolic fraction (TPF) extracted from Coratina virgin olive oil contains simple phenols (tyrosol, hydroxytyrosol), secoiridoids (oleocanthal, oleacein, oleuropein aglycone, ligstroside algycone) and other polyphenols such as luteolin and apigenin.
TPF displays antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, neuroprotective and anti-mutagenic effects.
Oleocanthal and oleacein represent more than 50% of TPF and are the most bioactive polyphenols of olive oil. They are potent antiinflammatory substance, whose inhibitory activity on Cyclooxygenase 2 is well documented, and confer to olive oil characteristic organoleptic attributes (spicy/bitter taste).