Polyphenols are plant compounds naturally found in olives. They contribute to the flavor, shelf life, and quality of extra virgin olive oil.
Clearly Extra Virgin Olive Oil contains such a high concentration of olive polyphenols that it qualifies for the official EFSA claim:
"Olive oil polyphenols help protect blood lipids from oxidative stress."
This beneficial effect occurs with a daily intake of 20 g of olive oil containing at least 5 mg of hydroxytyrosol and its derivatives.
Oxidative stress arises when there are more free radicals in the body than it can neutralize. It is associated with cellular aging and tissue damage.