201. Supporting Antioxidant Defenses | Phenolic Compounds and Extra Virgin Olive Oil with Dr. Peter Matos
In this episode, we are joined by Dr. Peter Matos who is trained in occupational and preventative medicine and the CEO of O-Liv.
Topics:
1. Overview of Phenolic Compounds
2. Polyphenols as Antioxidants
- Free radicals.
- Endogenous vs exogenous antioxidants.
3. Olive Phenolic Compounds
- Key EVOO phenolics: oleocanthal, hydroxytyrosol, oleuropein.
- How phenolic levels differ in the olive fruit, leaf, and oil.
- Impact of cultivation, storage, and harvest timing on phenolic levels.
- Bioavailability factors.
- Methods of quantifying phenolics.
- Metrics: total phenolic content, low vs high phenolic thresholds.
- Factors that may degrade phenolics over time.
- EFSA criteria for health claims.
- Overview of blood lipids.
- General ways to support cardiovascular health.
- Implications for immune, metabolic, and cognitive health.
- Phenolics as prebiotics supporting beneficial microbes.
4. O-Liv’s Harvesting & Manufacturing Practices
- Early-harvest selection and single-origin sourcing.
- Cold extraction and processing to aid in preserving phenols.
- Supplement manufacturing approach.
5. Olive Oil Labeling
- “Cold-extracted” / “cold-pressed”
- “Single origin” and “estate bottled”
- PDO certification.
- Key lab metrics: acidity, peroxide value, phenolic content.
6. Future Projects for O-Liv.
7. O-Liv Website and Social Media.
Shop O-Liv High Phenolic Extra Virgin Olive Oil and O-Liv's Olive Oil Supplement.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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