Olive fruit contains tyrosol phenolic compounds such as oleuropein and pungent and oleocanthal. These compounds are responsible for its bitter taste.
Oleocanthal, oleurpein, and its derivative hydroxytyrosol are nature’s most powerful anti-oxidants. Together with vitamin E and carotenoids, they play a vital role fighting against cancer, inflammation, coronary artery disease, degenerative nerve diseases, diabetes etc.
Studies suggest that oleocanthal has ibuprofen (NSAID) like ant-inflammatory activities. Mediterranean diet that uses olive and its oil may be responsible in part for the lower incidences of coronary artery disease.What You Need To Know about Olive Nutritional Facts,