It is an excellent functional food with increased anti-inflammatory, antioxidant, cardioprotective, and neuroprotective properties.

Clinical studies confirm the following pharmacological and biochemical properties from daily intake of high-phenolic olive oil:

• Antioxidant: reduces the risk and development of serious diseases such as cardiovascular diseases, cancer, and certain neurodegenerative diseases. It keeps the skin elastic and protects it from premature aging.
• Cardioprotective: increases the resilience of blood vessels, limits inflammatory factors, prevents the oxidation of LDL cholesterol, and contributes to the control of blood pressure levels.
• Anti-inflammatory: Oleocanthal, a phenolic compound of olive oil, has the same anti-inflammatory action as ibuprofen, a substance widely used in anti-inflammatory drugs.
• Protection against type 2 diabetes: reduces levels of glucose and insulin in the blood.