Have you ever tasted an extra virgin olive oil and felt a sudden peppery tickle in the back of your throat?
Maybe it even made you cough.
That sensation isn't necessarily a sign that something is wrong with the oil. In fact, it can be connected to one of extra virgin olive oil's naturally occurring compounds: oleocanthal.
Oleocanthal is a phenolic compound found in extra virgin olive oil (EVOO). Phenolic compounds are naturally occurring substances in plants, and scientists have been studying many of those found in olive oil for their potential health effects.
Oleocanthal is particularly interesting because of the distinctive sensation it produces. It can create a sharp, peppery feeling specifically in the back of the throat.
Researchers noticed something surprising about that sensation: it was remarkably similar to the throat irritation caused by liquid ibuprofen.
That observation led to an important iscovery.
In 2005, researchers published a study in the scientific journal Nature showing that the similarity between oleocanthal and ibuprofen went beyond the sensation they produced in the throat.
Oleocanthal also demonstrated anti-inflammatory activity similar to ibuprofen.
Eating extra virgin olive oil isn't the same thing as taking ibuprofen, but researchers discovered that oleocanthal acts on some of the same inflammatory processes in the body targeted by the medication.
This discovery gave scientists a new reason to investigate a question researchers had already been asking: Could compounds like oleocanthal help explain some of the health benefits associated with extra virgin olive oil?
[Read the original 2005 study in Nature: “Ibuprofen-like activity in extra-virgin olive oil.”]
Since that discovery, researchers have explored oleocanthal's potential role in inflammation, brain health, joint health, heart health, and other areas.
Oleocanthal is best known for its anti-inflammatory properties.
Research has shown that oleocanthal interferes with inflammatory processes in a way that is strikingly similar to ibuprofen. That's particularly interesting because persistent, low-grade inflammation is associated with many chronic health conditions.
Researchers continue to investigate whether regularly consuming extra virgin olive oil containing oleocanthal and other phenolic compounds could contribute to the anti-inflammatory effects associated with Mediterranean-style eating patterns.
Some of the most intriguing oleocanthal research involves the brain.
One area scientists have investigated is beta-amyloid, a protein that can accumulate in the brains of people with Alzheimer’s disease.
In laboratory and animal research, oleocanthal has been shown to support mechanisms that help clear beta-amyloid from the brain. Researchers have also studied its effects on other processes associated with Alzheimer’s disease and neuroinflammation.
These findings have made oleocanthal an increasingly interesting compound in research into diet, aging, and long-term brain health.
[Read the research on oleocanthal and beta-amyloid clearance in ACS Chemical Neuroscience.]
Oleocanthal's anti-inflammatory properties have also made it a subject of research into joint health and osteoarthritis.
Studies have found that oleocanthal can influence inflammatory processes and enzymes involved in the breakdown of cartilage. Researchers are investigating how these effects may relate to joint and cartilage health.
The heart-health benefits associated with extra virgin olive oil and the Mediterranean diet are already well established, but researchers are also trying to understand what oleocanthal specifically may contribute to those benefits.
One interesting area involves platelets—the tiny cells in our blood that help form clots. We need platelets to stop bleeding when we're injured, but excessive platelet activity can contribute to the formation of blood clots involved in heart attacks and strokes.
In a small randomized human study, researchers compared extra virgin olive oils with different phenolic profiles. They found that oils rich in oleocanthal reduced platelet aggregation after consumption, and the effect was most closely associated with the amount of oleocanthal consumed.
[Read the study on oleocanthal-rich EVOO and platelet activity in the Journal of Functional Foods.]
Oleocanthal's anti-inflammatory activity may also be relevant to cardiovascular health. Chronic inflammation plays a role in atherosclerosis, the buildup of plaque inside arteries that can eventually lead to heart attack and stroke.
Scientists are continuing to investigate how oleocanthal and other phenolic compounds in EVOO interact with inflammation, oxidative stress, blood vessels and other processes involved in cardiovascular health.
Oleocanthal isn't solely responsible for EVOO's heart-health benefits, but it may be one piece of the puzzle that helps explain why extra virgin olive oil offers more than healthy monounsaturated fat alone.
Oleocanthal contributes to the pungency of extra virgin olive oil, so a pronounced throat tickle may indicate its presence. But you can't determine an oil's exact oleocanthal content — or total phenolic content — simply by how peppery it tastes or how much it makes you cough.
Olive variety, growing conditions, harvest timing, processing and storage can all affect the phenolic compounds found in an oil.
And not every excellent extra virgin olive oil tastes the same. Some are intensely robust and peppery; others are more delicate.
So enjoy the peppery kick when it's there, but don't use it as a scorecard for olive oil quality.
Oleocanthal may get attention for its peppery kick and unusual connection to ibuprofen, but it's just one member of a much larger family of naturally occurring compounds in extra virgin olive oil.
Scientists have identified dozens of phenolic compounds in EVOO. Among the most studied are:
Hydroxytyrosol is a potent antioxidant that helps protect cells from oxidative damage. It is one of olive oil's best-studied phenolic compounds and has attracted particular interest for its potential role in cardiovascular health.
Oleacein is closely related to oleocanthal. Researchers have studied its antioxidant and anti-inflammatory activity and its potential effects on cardiovascular health.
Tyrosol is another naturally occurring olive oil phenol. Like hydroxytyrosol, it is absorbed by the body after olive oil is consumed and has been studied for a range of biological effects.
Oleuropein and its derivatives are associated with the characteristic bitterness of olives and olive oil and have also been widely studied for their antioxidant and anti-inflammatory properties.
EVOO also contains squalene, which occurs in particularly high concentrations in olive oil; tocopherols, including vitamin E; and phytosterols, naturally occurring plant compounds.
Then there's the biggest component of olive oil: its fat. EVOO is rich in oleic acid, a monounsaturated fatty acid associated with olive oil's heart-health benefits.
Put it all together and extra virgin olive oil starts to look less like a simple cooking fat and more like a remarkably complex food.
Oleocanthal gives us a fascinating window into that complexity. The peppery sensation you experience when tasting some extra virgin olive oils is connected to a real, biologically active compound—one scientists are still discovering more about.
So the next time an EVOO gives you that unmistakable tickle in the back of your throat, you'll know there's some surprisingly interesting chemistry behind the sensation.
The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health.