Oleocanthal is a phenylethanoid, a type of natural phenolic compound found in extra-virgin olive oil. It appears to be responsible for the burning sensation that occurs in the back of the throat when consuming extra-virgin olive oil. Oleocanthal is a tyrosol ester and its chemical structure is related to oleuropein that is also found in olive oil. Oleocanthal has been found to be have anti-inflammatory and antioxidant properties in vitro. Similar to classical NSAIDs, it is a non-selective inhibitor of cyclooxygenase (COX). Furthermore, oleocanthal was shown to be an activator of the TRPA1 ion channel, which is activated by ibuprofen. Activation of the TRPA1 ion channel by the oleocanthal appears to be responsible for the burning sensation that occurs in the back of the throat when consuming extra-virgin olive oil.
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