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Oleocanthal is a natural organic compound isolated from extra virgin olive oil. It is responsible for the slightly peppery "bite" of extra virgin olive oil. Oleocanthal is an tyrosol ester and its chemical structure is related to oleuropein that is also found in olive oil.
Additional recommended knowledge
Oleocanthal has been found to be have anti-inflammatory and antioxidant properties. Similar to classical NSAIDs, it is a non-selective inhibitor of cyclooxygenase (COX). It is suggested that long-term consumption of small quantities of oleocanthal from olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Oleocanthal". A list of authors is available in Wikipedia.|