Bryan Johnson· Author
yes, the main reason for the “sting” is the polyphenols, particularly oleocanthal, an antioxidant and anti-inflammatory compound.
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
yes, the main reason for the “sting” is the polyphenols, particularly oleocanthal, an antioxidant and anti-inflammatory compound.
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as emilio likes to point out with the olive oil you know it has to be not only extra virgin but more importantly it needs to be high in polyphenols which is perceptible as this black pepper stinging at the back of your palate you need to every time you open a bottle of olive oil because it's not on the label generally the polyphenol content you taste it and it should have this this this burn 10 or 20 seconds after you swallow it in the back of your palate those are super important antioxidants that because they're dissolved in oil they seep into your blood vessels they seep into your brain and your eyes and your skin and they really correlate with good long-term health