THEORY OF OBJECTS. ARTICLE 29. OLIVE OIL METABOLIC PASSPORT: POLYPHENOL BIOAVAILABILITY, COMPOUND CLASSES AND PP/IT PROFILES

This article presents the metabolic passport of olive oil, the first complete demonstration of the new product ontology introduced in Article 28. Extra virgin olive oil (EVOO) does not exist as a single product. There are at least six fundamentally different products: artisan oil of Koroneiki in the first month, artisan oil in 6 months, industrial fresh, industrial oil in a year, refined and heated. The central place in the passport is occupied by the principle of bioavailability: only those molecules that actually reach the meta-compartments of the body are taken into account in the density of objects. EVOO polyphenols — hydroxytyrosol, oleocanthal, oleacein, oleuropein, tyrosol — have a really high bioavailability (30–60%), which makes EVOO one of the few products where the formally "rich" composition is confirmed by a real physiological effect. For each vector, PP/IT profiles are calculated: from 42/2 for first-month artisanal oil to 8/50 for deep-frying oil. It is shown that bioavailability decreases with the age of the oil and during industrial filtration, and the matrix of artisanal unfiltered oil (microemulsions of water and particles) increases the bioavailability of polyphenols. The PP/IT profile are two independent numbers tied to the vector of product parameters.