Tyrosol is an antioxidant that is
naturally present in several foods such as wines and green tea. However,
tyrosol is present most abundantly in olives. Olive oil was considered one of
the “miracle foods” of the ancient world particularly in southern Europe and
the Middle East. Modern scientist and doctors have now discovered that the
food’s medicinal effectiveness is largely due the fact that the antioxidant
tyrosol is present in it. The antioxidant is present in the leaves, fruit, and,
therefore, in the oil of the plant. It is classified as a phenolic antioxidant.
Anything in the phenolic family has great antiseptic value.
Although there are some very minor
differences, tyrosol is considered almost identical to another antioxidant
called hydroxytyrosol. In fact, the two antioxidants are often considered
interchangeable.
The main job of any
antioxidant is to protect cells and tissue from oxidative injury. Oxidative
injuries to the brain can cause Parkinson’s disease as well as Alzheimer’s
disease and other forms of dementia. Oxidative injuries can also cause cancer
and heart disease. Although tyrosol has not
been proven to cure cancer, it can help prevent it. Also, studies have shown
that those who regularly consume olive oil are at a lower risk of heart disease
and mental impairment. In fact, it has been proven to greatly lower a person’s
risk of developing Alzheimer’s disease.
