Dozens of phenolic compounds have been identiﬁed in extra virgin olive oil (EVOO), each with their own unique health beneﬁts. One of the beneﬁts of these compounds is they have high bioavailability, extensive research reporting the anti-inﬂammatory, antimicrobial, antibacterial and antiviral properties obtained from these compounds.
Once an infection is contracted, the human body relies on the immune system to ﬁght the infection through a range of cellular, inﬂammatory, and immune reactions. Although there are medications to treat infection, naturally derived food sources such as Extra Virgin Olive Oil indicate prevention for treating the infection naturally.
Early studies showed that several polyphenols in olive oil have antibacterial properties against human pathogens, particularly oleuropein, tyrosol, and hydroxytyrosol. Hydroxytyrosol has been shown to disrupt the inﬂuenza virus.