Latin Name: Olive europaea
Family: Oleaceae
Intro: Olive leaf is the leaf of the olive tree (Olea europaea). While olive oil is well known for its flavor and health benefits, the leaf has been used medicinally in various times and places. Natural olive leaf extracts (OLE), are now marketed as anti-aging, immunostimulators, and even antibiotics. Clinical evidence has proven the blood pressure lowering effects of carefully extracted Olive Leaf Extracts. Scientific test show Olive leaf extract have an antioxidant capacity almost double green tea extract and 400% higher than Vitamin C.
Nutrition:
Hydroxytyrosol (3,4-dihydroxyphenylethanol; DOPET) is a phytochemical with antioxidant properties. After gallic acid, hydroxytyrosol is believed to be one of the most powerful antioxidants. Its oxygen radical absorbance capacity is 40,000 umolTE/g, which is ten times higher than that of green tea, and two times higher than that of CoQ10. In nature, hydroxytyrosol is found in olive oil in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Both compounds, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil. The olives, leaves and olive pulp contain small amounts of hydroxytyrosol, most of which can be recovered to produce hydroxytyrosol extracts.
Major functions:
Hydroxytyrosol
○ Reduces the consequences of smoke-induced oxidative stress
○ Monoamine oxidase inhibitor (MAOI).
○ In the brain, it degrades to Homovanillyl alcohol, via COMT.
○ A metabolite of the neurotransmitter dopamine.
Specification:
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OLH08A
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5% Hydroxytyrosol HPLC
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OLH01A
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10% Hydroxytyrosol HPLC
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OLH02A
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20% Hydroxytyrosol HPLC
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OLH05A
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25% Hydroxytyrosol HPLC
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OLH04
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98% Hydroxytyrosol HPLC
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