Are There Polyphenols in Butter? The Complete Nutritional Breakdown

December 31, 2025 •

3 min read

Polyphenols are a diverse group of plant-derived compounds with antioxidant properties, but the question often arises: are there polyphenols in butter? The short answer, according to nutrition and food science, is no, butter itself is not a meaningful source of these compounds.

Quick Summary

Butter, an animal fat, does not naturally contain significant levels of plant-based polyphenols, unlike foods such as olive oil or green tea. Any trace amounts are typically from the cow’s diet and are mostly separated during processing. The article clarifies butter’s actual nutritional composition and contrasts it with polyphenol-rich plant alternatives.

Key Points

Polyphenols are Plant-Based: Butter does not contain significant amounts of polyphenols because they are compounds primarily produced by plants, not animals.
Origin of Butter: Butter is made from milk fat, a process that separates the fat from the water-soluble compounds, including any minor plant traces from the cow's diet.
Grass-Fed ≠ Polyphenol-Rich: While grass-fed butter is more nutritious, its benefits come from fat-soluble vitamins (A, E, K2), CLA, and a balanced omega-3 ratio, not polyphenols.
Alternative Antioxidants: Grass-fed butter does contain antioxidants like beta-carotene, which gives it a vibrant yellow color, and is distinct from plant-derived polyphenols.
Get Polyphenols from Plants: To increase your polyphenol intake, focus on plant-based foods such as fruits, vegetables, green tea, and extra virgin olive oil.
Added vs. Natural: Any polyphenols found in butter in a lab setting are likely added as part of a study, not naturally occurring.

The Core Difference: Animal vs. Plant-Based Fats

To understand why butter lacks polyphenols, it is essential to recognize the fundamental difference between animal and plant-based fats. Polyphenols, by definition, are secondary metabolites produced by plants as part of their natural defense mechanisms and for other physiological functions. Animal fats, on the other hand, are composed primarily of triglycerides and cholesterol, and they do not synthesize these phenolic compounds. Butter is made from the milk of ruminant animals, and its production process further separates the fatty components from the water-soluble parts of milk, where any trace plant compounds might exist.

Why Butter is Not a Source of Polyphenols

When milk is churned into butter, the milk fat is separated and concentrated. Most, if not all, of the water-soluble compounds are removed with the buttermilk. Research on the polyphenol content of milk and dairy products, like cheese and whey, shows that while some are present, their concentration in fat-rich butter is negligible. In contrast, plant-based oils like extra virgin olive oil are extracted directly from the plant's fruit, carrying the plant's natural polyphenols with it. This inherent difference in origin and production explains why olive oil is a rich source of polyphenols, while butter is not.

What About Grass-Fed Butter?

Many health-conscious consumers wonder if butter from cows fed a diet of grass and pasture might contain polyphenols, since grass is a plant. While a cow's diet does influence the nutritional profile of its milk and butter, it does not introduce a significant amount of polyphenols. Instead, grass-fed butter is notably richer in other beneficial nutrients:

Higher in Beta-Carotene: The rich, golden color of grass-fed butter comes from a higher concentration of beta-carotene, an antioxidant that the body converts into Vitamin A.
Higher in Conjugated Linoleic Acid (CLA): Studies have found grass-fed dairy to contain significantly higher levels of CLA, a fatty acid linked to various health benefits.
Better Omega-3 to Omega-6 Ratio: The grass-fed diet results in a more favorable balance of omega-3 to omega-6 fatty acids.
More Vitamin K2: Grass-fed butter is a superior source of Vitamin K2, which is important for bone and cardiovascular health. So, while grass-fed butter is nutritionally superior to conventional butter, it's the fat-soluble vitamins and fatty acids, not polyphenols, that are the key difference.

Polyphenols in Plant-Based Alternatives

For those seeking dietary sources of polyphenols, the focus should remain on plant-based foods. Extra virgin olive oil is a prime example, with its complex flavor profile and health benefits largely attributed to its high polyphenol content. Other excellent sources include green tea, berries, nuts, vegetables, and cocoa. For instance, researchers often add polyphenolic extracts from plants like green tea to butter in studies to stabilize the fat and prevent oxidation, demonstrating that these compounds are not naturally present but are intentionally introduced. This practice is a key distinction that further clarifies butter's natural composition.

A Comparison: Butter vs. Extra Virgin Olive Oil

To highlight the nutritional differences, let's compare the composition of one tablespoon of butter and one tablespoon of extra virgin olive oil.


Nutrient	Butter	Extra Virgin Olive Oil
Polyphenols	Negligible	High concentration
Saturated Fat	High (~7.2g)	Low (~2.3g)
Monounsaturated Fat	Moderate (~3.3g)	High (~9.85g)
Vitamins	A, E, K2	E, K
Cholesterol	Yes	No
CLA	Higher in grass-fed butter	None

As the table shows, their fundamental compositions are quite different, reflecting their animal and plant origins.

Conclusion: Butter's Place in a Healthy Diet

In summary, the question of "are there polyphenols in butter?" has a clear answer: no, at least not in any significant dietary amount. Polyphenols are a hallmark of plant-based foods, and butter, being an animal-derived fat, does not naturally contain them. However, this does not mean butter is devoid of nutritional value. Grass-fed butter, in particular, is rich in other beneficial compounds like CLA, beta-carotene, and vitamins K2 and E. For a balanced diet, it's best to obtain polyphenols from a wide variety of plant foods while appreciating butter for the unique fats and vitamins it does provide. A truly healthy diet incorporates a diverse range of nutrient sources from both plant and animal kingdoms. For more on the differences between plant and animal-based antioxidants, consult resources like this review from the NIH: Plant- and Animal-Based Antioxidants' Structure, Efficacy, Mechanisms, and Applications.

Frequently Asked Questions

The golden-yellow color of grass-fed butter comes from a higher concentration of beta-carotene, a plant-derived pigment that cows accumulate when consuming fresh pasture.

Butter contains fat-soluble vitamins A, D, E, and K2. Grass-fed butter is particularly rich in beneficial fatty acids like Conjugated Linoleic Acid (CLA) and a better balance of omega-3 to omega-6 fatty acids.

Olive oil is a rich source of polyphenols, while butter contains negligible amounts. The polyphenols in olive oil are directly extracted from the plant's fruit, unlike butter, which is an animal product.

Butter does contain some antioxidants, such as beta-carotene and Vitamin E, but it does not contain the broad spectrum of plant-derived polyphenols found in plant-based foods.

While milk and some dairy products like whey and cheese can contain trace amounts of polyphenols transferred from the cow's diet, the concentration is low, and most are removed during the process of making butter.

In moderation, butter can be part of a healthy diet. Grass-fed butter offers additional benefits from nutrients like CLA and Vitamin K2. The saturated fat content should be considered in the context of overall dietary intake.

Researchers often add plant-based polyphenols or extracts, such as from green tea, to butter in scientific studies to see if the antioxidants can help stabilize the fat and prevent oxidation.