Oleocanthal

Phenol in extra virgin olive oil, responsible for the throat-tingling sensation. It inhibits COX-1 and COX-2 enzymes through a mechanism similar to ibuprofen, at dietary doses. It also increases P-gp and LRP1 expression at the blood-brain barrier, improving Aβ clearance from 62% to 79.9%. A heat-sensitive compound: destroyed by heat, best consumed in raw olive oil or with gentle cooking.