Olacanthal

Olacanthal is a naturally occurring phenolic compound found in extra virgin olive oil. It is one of the compounds responsible for the pungent, peppery sensation felt in the back of the throat when consuming high-quality olive oil. Chemically, olacanthal is an ester of 3,4-dihydroxyphenylethanol and elenolic acid.

Research has indicated that olacanthal possesses various biological activities. Notably, it has demonstrated anti-inflammatory properties, with some studies suggesting its mechanism of action is similar to that of ibuprofen, a non-steroidal anti-inflammatory drug. This similarity is attributed to its ability to inhibit cyclooxygenase (COX) enzymes.

Beyond its anti-inflammatory effects, olacanthal has also been investigated for its potential antioxidant and neuroprotective properties. Some preliminary studies suggest it may play a role in protecting against certain neurodegenerative diseases. The concentration of olacanthal in olive oil can vary significantly depending on factors such as the olive cultivar, ripeness at harvest, and processing methods.