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Olive juice contains hydroxytyrosol, a polyphenol. Hydroxytyrosol has the highest level of antioxidants ever reported for any natural compound!
Polyphenols are considered responsible for extra virgin olive oil’s health benefits. The olive is 15-20% oil and more than 50% juice. Olive juice contains up to 300 times more polyphenols than olive oil.
References:
“Free radical-scavenging properties of olive oil polyphenols,” Biochemical and Biophysical Research Communications 1998
“Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis.” Eur J Cancer Prev 2002
“Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress.” Circulation 2000
“Biological effects of hydroxytyrosol, a polyphenol from olive oil endowed with antioxidant activity.” Advances in Nutrition and Cancer 2. 1999
“Antioxidant and anti-atherogenic activities of olive oil phenolics.” Int J Vitam Nutr Res. 2005
“Hydroxytyrosol, a natural antioxidant from olive oil, prevents protein damage induced by long-wave ultraviolet radiation in melanomacells.” Free Radic Biol Med. 2005
“Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages.” J Nutr Biochem. 1999
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