https://kvalifood.com/tags/polyphenols/ Recent content in Polyphenols on Kvalifood Hugo en-us Mon, 27 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/olive-oil/ Mon, 27 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/olive-oil/ <h1 id="olive-oil">Olive Oil</h1> <img src="https://kvalifood.com/wiki/olive-oil/olive-oil_hu_29677463f189c2b.webp" alt="" loading="lazy"> <p>Olive oil is a fruit oil — pressed from the flesh of <em>Olea europaea</em> — and the only widely used cooking fat extracted from fruit rather than seeds or animal tissue. Its distinctiveness comes from a high monounsaturated fatty acid content that makes it thermally stable, and from polyphenol compounds unique to olives that contribute bitterness, pungency, and significant antioxidant activity.</p> <h2 id="flavor-chemistry">Flavor chemistry</h2> <p>Fresh extra virgin olive oil (EVOO) carries two separate flavor systems: volatile aromatics and polyphenols.</p>