The ‘extra virgin’ classification reassures consumers of freshness and minimal oxidative damage. Yet this prestigious grade reveals nothing about polyphenols—the bioactive compounds clinically proven to reduce cardiovascular events by 31% in landmark trials. The International Olive Council’s grading system measures chemical degradation through free acidity, peroxide value, and sensory defects, but remains silent on the molecules that actually drive health benefits.
Industry surveys expose a troubling gap: 90–96% of retail extra virgin olive oil across European markets falls below the European Food Safety Authority’s polyphenol threshold of 250 mg/kg. Two bottles bearing identical ‘extra virgin’ labels may differ by a staggering 170-fold in polyphenol content—from under 10 mg/kg to over 1,700 mg/kg. Without mandatory polyphenol labelling, consumers cannot distinguish between premium-grade oil and nutritionally inert alternatives.
Read the full article on GMJ Newsroom.
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