Phenols are natural compounds that are present in Extra Virgin Olive Oil and are produced during the malaxation phase of olive oil production. The four most abundant phenols in EVOO are oleocanthal, oleacein, ligstroside aglycon, and oleuropein aglycon.
Phenols
Phenols are natural compounds that are present in Extra Virgin Olive Oil and are produced during the malaxation phase of olive oil production. The four most abundant phenols in EVOO are oleocanthal, oleacein, ligstroside aglycon, and oleuropein aglycon.
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