Tyrosol

The principal phenolic compound of olive oil, believed to help defend against oxidative stress. Tyrosol — a simple phenol from tyrosine metabolism — contributes to the oxidative stability and the bitter, pungent notes of extra-virgin olive oil, alongside hydroxytyrosol and oleuropein derivatives. As an antioxidant it scavenges free radicals, protecting the oil in storage and, after consumption, the body’s lipids. Levels vary with cultivar, ripeness, and extraction, so phenolic profiling serves as a marker of olive-oil quality, authenticity, and potential health value in premium oils.