High Polyphenol Olive Oil – Benefits, Science & Mitō EVOO
High Polyphenol Olive Oil: Benefits, Science & Mitō EVOO
What defines high polyphenol olive oil, how it supports health and why Mitō focuses on measurable quality.
High polyphenol extra virgin olive oil contains elevated levels of bioactive compounds such as hydroxytyrosol and oleocanthal. These support cardiovascular function, reduce oxidative stress and help maintain efficient cellular repair. The difference is not just flavour — it is function.
Benefits at a glance
- Reduces oxidative stress, supporting lipid and DNA protection
- Supports vascular health and blood-flow regulation
- Encourages a favourable lipid profile in dietary studies
- Activates cellular repair pathways linked to longevity
How it works
Olive polyphenols act as antioxidants and signalling molecules. In controlled studies, higher polyphenol intake is associated with modulation of inflammatory pathways, improved endothelial function and enhanced mitochondrial efficiency — mechanisms central to healthy ageing.
What this means: integrating high-polyphenol EVOO into your diet can quietly improve vascular elasticity, reduce cellular damage and enhance long-term metabolic stability. These effects are gradual but cumulative, reflecting the body’s natural repair capacity.
Daily use and dose
One to two tablespoons per day is a practical, evidence-based guide. Consistency matters more than occasional larger amounts.
Enjoy as a spoonful, drizzle over greens or finish warm dishes. Store cool, dark and sealed to preserve polyphenol potency.
Why Mitō EVOO
- High-polyphenol focus, with batch data published when available
- Cold extraction at harvest and low free-acidity standards
- Independent lab analysis verifying potency and purity
- Designed as a calm, daily ritual — not a supplement or trend
Quality and testing
Polyphenol content, free acidity and peroxide value are key indicators of oil freshness and antioxidant potential. Mitō prioritises early harvest timing, careful milling and third-party verification to preserve these markers.
“Not flavour, function — a simple daily act aligned with cardiovascular and cellular health.”
The European Food Safety Authority confirms that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. This verified claim underlines the scientific foundation of Mitō’s approach to daily EVOO use.
Sources: EFSA Journal 2011;9(4):2033, PubMed and Frontiers in Nutrition 2022;9:852626.