Oleocanthal: How Extra Virgin Olive Oil Fights Inflammation

There are dozens of recognized biophenols in extra virgin olive oil, but oleocanthal is one that is only found in olive oil, as it is not produced by any other plants. Oleocanthal is the compound responsible for that tell-tale “burn” or peppery sensation at the back of the throat you get when tasting EVOO. This compound is also responsible for the anti-inflammatory effect of extra virgin olive oil consumption, similar to ibuprofen, which, unsurprisingly, provides a similar burn at the back of the throat.

Evoolution’s EVOOs must have a minimum biophenol level of 130ppm, but many of our robust, or higher intensity oils, reach into the 500s-600’s, with the occasional oil showing over 1000 ppm! Oleocanthal can represent a varying fraction of that total, but in general, the larger the total biphenol count, the larger the amount of oleocanthal present. Occasionally we get a varietal chock full of oleocanthal, such as the Greek Kalamata in the fall 2024 harvest that showcased an oleocanthal concentration of 468ppm of the total 654ppm! Some varietals, such as Kalamata, Coratina, Koroneiki, etc. tend to have higher biophenol concentrations and often correspondingly larger oleocanthal levels.

EVOO, and thus, oleocanthal consumption has been associated with a number of positive outcomes on inflammation-related diseases. Just like ibuprofen, oleocanthal acts by inhibiting cyclooxegenase 1 and 2 (COX 1 & 2) enzymes to decrease or inhibit prostaglandin formation. Prostaglandins are compounds that enhance or prolong pain signals from pro-inflammatory agents. Thus, oleocanthal acts as a NSAID (a nonsteroidal anti-inflammatory agent, like ibuprofen or naproxen) to help decrease inflammation and pain.* Now, EVOO is not a replacement for NSAIDs, as about 50ml of a quality EVOO provides roughly the equivalent effect of a 10% adult dose of ibuprofen,** but as a collateral effect of simply consuming this oil, that’s pretty good.

Chronic inflammation can play a role in a whole host of diseases, including arthritis, heart disease, some pulmonary diseases, Alzheimer’s Disease, and certain cancers. The lower incidence of these diseases (among others) in Mediterranean regions has led to much of the research on the links between EVOO consumption and positive health outcomes. It is also one of the reasons why the Mediterranean diet, which prioritizes EVOO as a fat source, is considered one of the healthiest patterns of eating in the world. 

Fortunately, EVOO is a relatively easy -not to mention, delicious- addition to your diet. Cooking with EVOO is a superb way to increase your oleocanthal intake, whether that is in dressing, dips, marinades, or drizzles. You can certainly fry and cook with olive oil at high heat, as quality EVOOs will have high smoke points due to their low free fatty acid content. What’s even better news is that there isn’t much degradation of these healthy biophenols with heat during relatively short cooking times. In other words, biophenols are largely retained through the cooking process due to their resistance to degradation. 

Some people even like to simply take a spoonful of a quality, fresh EVOO for those health benefits every day. However you like to incorporate EVOO into your life and diet, getting the benefits from the oleocanthal are well worth it for your health!

* Smith, J. B., and Al L. Willis. "Aspirin selectively inhibits prostaglandin production in human platelets." Nature New Biology 231 (1971): 235-237.

** Beauchamp, G. K.; Keast, R. S.; Morel, D.; Lin, J.; Pika, J.; Han, Q.; Lee, C. H.; Smith, A. B.; Breslin, P. A. (31 August 2005). "Extra-virgin olive oil mimics painkiller". Nature. 437 (7055). Nature Publishing Group: 45–6. doi:10.1038/437045a. PMID 16136122. S2CID 205033514.