Top 8 Polyphenol-Rich foods

At Papa Vince, we're dedicated to promoting a diet rich in polyphenols through our Extra Virgin Olive Oil (EVOO) and a variety of whole, polyphenol rich foods like pasta, vinegar, tomato sauce etc. Here’s how you can maximize your intake of these powerful antioxidants.

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Top 8 Polyphenol-Rich Foods to Pair with Papa Vince EVOO

1. Raw Olives - Especially beneficial when used for making high-polyphenol EVOO like Papa Vince’s.
2. Raw Berries - Chokeberries and elderberries, high in vitamin C and fiber.
3. Raw Herbs and Spices - High-polyphenol choices include cloves and peppermint.
4. Raw Cocoa Powder - Offers polyphenols without added sugars.
5. Raw Nuts - Choose chestnuts for their high polyphenol content.
6. Raw Flaxseeds - Rich in fiber and polyphenols, which enhance digestive health.
7. Raw Vegetables - Artichokes and red onions are excellent for their high polyphenol levels.
8. Coffee and Tea - Moderate sources that complement a polyphenol-rich diet.

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Why You Should Pair Polyphenol-Rich Foods with Olive Oil

Pairing these nutritious foods with Papa Vince Extra Virgin Olive Oil isn’t just about enhancing flavor—it’s about boosting their health benefits.

The polyphenols in olive oil not only add their own antioxidant properties but also enhance the absorption of nutrients enhancing the bioavailability of nutrients and micronutrients in your foods.

This synergy maximizes the antioxidants’ effectiveness in fighting oxidative stress and inflammation within the body.

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How Olive Oil Polyphenols Enhance Nutrient Absorption

Papa Vince EVOO is not just a culinary delight; it’s a potent health supplement. The polyphenols in our olive oil help modulate the gut microbiota, promoting the growth of beneficial bacteria and improving nutrient absorption. 

These polyphenols also play a crucial role in reducing inflammation and enhancing gut barrier functions, which are vital for optimal nutrient uptake.

1. Gut Health and Immunity: Research from Deakin University and the University of Melbourne demonstrated that olive oil enhances the absorption of lycopene from tomatoes, an effect attributed to the oil’s ability to integrate nutrients effectively into the body’s metabolism.
2. Anti-Inflammatory Properties: Studies at the University of Florence have shown that olive oil polyphenols can protect intestinal cells from oxidative stress and reduce inflammation, further supporting nutrient absorption and reducing the risk of inflammatory diseases.

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Role of Olive Oil Fats in Nutrient Absorption

Olive oil is rich in healthy fats that are essential for absorbing fat-soluble vitamins and antioxidants such as lycopene from tomatoes. Here’s how the fats in olive oil, like those in Papa Vince EVOO, make a difference:

1. Enhanced Lycopene Absorption: According to research from Deakin University, adding olive oil to tomatoes during cooking significantly increases the absorption of lycopene, enhancing its antioxidant effects.
2. Absorption of Fat-Soluble Vitamins: Studies from the University of Milan have shown that olive oil not only helps absorb fat-soluble vitamins but also impacts overall carotenoid bioavailability in the body.

Conclusion

Incorporating Papa Vince Extra Virgin Olive Oil into your diet not only adds flavor but also enhances the nutritional value of your meals by improving the absorption of vital nutrients through its rich polyphenol and healthy fat content.

Embrace this staple of the Mediterranean diet to leverage the synergistic health benefits of polyphenol-rich foods paired with the natural goodness of olive oil.

Disclaimer: The content in this blog is for informational purposes only and should not be taken as professional medical advice. 

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References 

Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil, Asia Pac J Nutr,  2005.

Date Accessed: 4/13/2024

Fielding JM, Rowley KG, Cooper P, O' Dea K. Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Asia Pac J Clin Nutr. 2005;14(2):131-6. PMID: 15927929.

Modeling the dose effects of soybean oil in salad dressing on carotenoid and fat-soluble vitamin bioavailability in salad vegetables. Am J Clin Nutr, 2017.

Date Accessed: 4/12/2024

White WS, Zhou Y, Crane A, Dixon P, Quadt F, Flendrig LM. Modeling the dose effects of soybean oil in salad dressing on carotenoid and fat-soluble vitamin bioavailability in salad vegetables. Am J Clin Nutr. 2017 Oct;106(4):1041-1051. doi: 10.3945/ajcn.117.153635. Epub 2017 Aug 16. PMID: 28814399; PMCID: PMC5611781.

Modulation of the Gut Microbiota by Olive Oil Phenolic Compounds: Implications for Lipid Metabolism, Immune System, and Obesity, Nutrients, 2020.

Date Accessed: 4/15/2024

Farràs M, Martinez-Gili L, Portune K, Arranz S, Frost G, Tondo M, Blanco-Vaca F. Modulation of the Gut Microbiota by Olive Oil Phenolic Compounds: Implications for Lipid Metabolism, Immune System, and Obesity. Nutrients. 2020 Jul 23;12(8):2200. doi: 10.3390/nu12082200. PMID: 32718098; PMCID: PMC7468985.

Effects of Olive Oil and Its Components on Intestinal Inflammation and Inflammatory Bowel Disease, Nutrients, 2022. 

Date Accessed: 4/16/2024

Vrdoljak J, Kumric M, Vilovic M, Martinovic D, Tomic IJ, Krnic M, Ticinovic Kurir T, Bozic J. Effects of Olive Oil and Its Components on Intestinal Inflammation and Inflammatory Bowel Disease. Nutrients. 2022 Feb 11;14(4):757. doi: 10.3390/nu14040757. PMID: 35215407; PMCID: PMC8875923.