olive oil's high-polyphenol sources

20.3.30: web.health/diet/olive oil/high polyphenol sources:
3.30: summary:
. health claims for olive oil
depend on the level of polyphenols,
which could be extracted from your olive oil,
unless your brand makes specific claims
involving 3rd-party testing,
or is billing itself as a polyphenol extract of olives.
. my favorite product is a fish oil with
polyphenol extracts added to prevent fish odor.

3.29: as olive crop volume goes up,
medicinal value goes down:
Dr.Gundry:
Gundry MD's Olive Oil comes from the
harsh desert environment of Morocco.
This arid climate forces them to produce
up to 30 times more polyphenol power.
[but isn't there the temptation to give the trees more water
so that they produce more fruit?
that would reduce the polyphenol content.
. we need an olive oil with a certified
minimum of polyphenol content.]

as extraction goes up, olive oil quality goes down:
CDR Foodlab`Simone Pucci 2013
. adding water to the olive paste to assist in oil extraction
carries polyphenols away with the removed water.
[. it is possible that without specific claims
an olive oil has quietly sold its polyphenols
to an extract provider.]

normal and certified olive oils:
Virgin Olive Oils have a Natural Polyphenol level
that can range from anywhere between
50 – 5000 mg/kg (using NMR Spectroscopy).
On Average, Extra Virgin Olive Oil) range between
100-250 mg/kg polyphenols.

. the European Food Safety Authority's
guidance on olive oil health claims
for the prevention of LDL oxidation
states that such oils must contain at least
5 mg of hydroxytyrosol and its derivatives
(e.g. oleuropein complex and tyrosol)
per 20 mg of olive oil.
[EFSA Panel on Dietetic Products 2011].

Some of the most important phenols
(like oleocanthal and oleacein)
are not available in non-oil forms of
olive-based supplements.
Oleocanthal is from crushed olives:
It is not found in other olive-based products
(edible olives, leaf extracts etc).
. oleocanthal and oleacein are the major forms of
conjugated hydroxytyrosol and tyrosol
in most olive oils.
. oleocanthal (the dialdehydic form of
decarboxymethyl ligstroside aglycon)
has received considerable interest as a
COX inhibitor (Beauchamp et al., 2005),
and oleacein (the dialdehydic form of
decarboxymethyl oleuropein aglycon)
has been reported as a 5-LOX inhibitor
(Vougogiannopoulou et al., 2014).
[J Funct Foods. 2017]

sources of olive oil polyphenols:

phenOliv protect (2563mg/kg) 20dose/€19.65 ($21.71)
7.32mg tyrosol per 10ml dose (9.15g).
(or 26mg hydroxy/tyrosol per 10ml
[2019 analysis:
2563mg hydroxytyrosol/tyrosol/kg.]
)
. it has very high 800mg tyrosol/kg
but also unbalanced alpha-tocopherol
(need to add a good vitamin E supp)
. 200ml bottle has 20 doses.

Polyphen-Oil Olive extract 60 servings/$34
9 mg hydroxy/tyrosol in 2.35g fish oil.
[ 45 mg polyphenols,
11.25 mg verbascoside/oleuropein]
providing the polyphenol equivalent of
over 4 tablespoons of extra virgin olive oil.

Polyphen-Oil Olive extract 60 servings/$24
5.2 mg hydroxy/tyrosol 2g fish oil.
[19.5 mg polyphenols,
4.4 mg verbasconside/oleuropein]

amazon's high polyphenol list:
eg, Entimio "very high" means
greater than 350mg polyphenol/kg.