Friday, December 9, 2011
Wednesday, November 23, 2011
Sunday, October 30, 2011
J Nutr Biochem. 2008 Aug;19(8):514-23. Epub 2007 Sep 27.
Antiatherogenicity of extra virgin olive oil and its enrichment with green tea polyphenols in the atherosclerotic apolipoprotein-E-deficient mice: enhanced macrophage cholesterol efflux.
Source
The Lipid Research Laboratory, Technion Faculty of Medicine, The Rappaport Family Institute for Research in the Medical Sciences, Rambam Medical Center, Haifa 31096, Israel.Abstract
The antiatherogenic properties of extra virgin olive oil (EVOO) enriched with green tea polyphenols (GTPPs; hereafter called EVOO-GTPP), in comparison to EVOO, were studied in the atherosclerotic apolipoprotein-E-deficient (E0) mice. E0 mice (eight mice in each group) consumed EVOO or EVOO-GTPP (7 microl/mouse/day, for 2 months) by gavage feeding. The placebo group received only water. At the end of the study, blood samples, peritoneal macrophages and aortas were collected. Consumption of EVOO or EVOO-GTPP resulted in a minimal increase in serum total and high-density lipoprotein (HDL) cholesterol levels (by 12%) and in serum paraoxonase 1 activity (by 6% and 10%). EVOO-GTPP (but not EVOO) decreased the susceptibility of the mouse serum to AAPH-induced lipid peroxidation (by 18%), as compared to the placebo-treated mice. The major effect of both EVOO and EVOO-GTPP consumption was on HDL-mediated macrophage cholesterol efflux. Consumption of EVOO stimulated cholesterol efflux rate from mouse peritoneal macrophages (MPMs) by 42%, while EVOO-GTPP increased it by as much as 139%, as compared to MPMs from placebo-treated mice. Finally, the atherosclerotic lesion size of mice was significantly reduced by 11% or 20%, after consumption of EVOO or EVOO-GTPP, respectively. We thus conclude that EVOO possesses beneficial antiatherogenic effects, and its enrichment with GTPPs further improved these effects, leading to the attenuation of atherosclerosis development.- PMID:
- 17904345
For more information please visit:
http://www.ncbi.nlm.nih.gov/pubmed/17904345
- [PubMed - indexed for MEDLINE]
Olive Polyphenols and Age and Disease Memory Deficits
J Alzheimers Dis. 2011 Sep 28. [Epub ahead of print]
Extra Virgin Olive Oil Improves Learning and Memory in SAMP8 Mice.
Farr SA, Price TO, Dominguez LJ, Motisi A, Saiano F, Niehoff ML, Morley JE, Banks WA, Ercal N, Barbagallo M.
Source
Geriatric Research Educational and Clinical Center (GRECC), VA Medical Center, St. Louis, MO, USA Department of Internal Medicine, Division of Geriatric Medicine, St. Louis University School of Medicine, St. Louis, MO, USA.Abstract
Polyphenols are potent antioxidants found in extra virgin olive oil (EVOO); antioxidants have been shown to reverse age- and disease-related learning and memory deficits. We examined the effects of EVOO on learning and memory in SAMP8 mice, an age-related learning/memory impairment model associated with increased amyloid-β protein and brain oxidative damage. We administered EVOO, coconut oil, or butter to 11 month old SAMP8 mice for 6 weeks. Mice were tested in T-maze foot shock avoidance and one-trial novel object recognition with a 24 h delay. Mice which received EVOO had improved acquisition in the T-maze and spent more time with the novel object in one-trial novel object recognition versus mice which received coconut oil or butter. Mice that received EVOO had improve T-maze retention compared to the mice that received butter. EVOO increased brain glutathione levels suggesting reduced oxidative stress as a possible mechanism. These effects plus increased glutathione reductase activity, superoxide dismutase activity, and decreased tissue levels of 4-hydroxynoneal and 3-nitrotyrosine were enhanced with enriched EVOO (3 × and 5 × polyphenols concentration). Our findings suggest that EVOO has beneficial effects on learning and memory deficits found in aging and diseases, such as those related to the overproduction of amyloid-β protein, by reversing oxidative damage in the brain, effects that are augmented with increasing concentrations of polyphenols in EVOO.- PMID:
- 21955812
http://www.ncbi.nlm.nih.gov/pubmed/21955812
- [PubMed - as supplied by publisher]
Atherosclerosis. 1996 Feb;120(1-2):15-23.
Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits.
Source
Unilever Research Laboratory, Vlaardingen, The Netherlands.Abstract
Consumption of a range of dietary antioxidants may be beneficial in protecting low density lipoprotein (LDL) against oxidative modification, as studies have demonstrated that antioxidants other than vitamin E may also function against oxidation of LDL in vitro. In the present study, the effect of polyphenol antioxidants on the susceptibility of LDL to copper-mediated oxidation was investigated after feeding semi-purified diets to 3 groups of New Zealand white (NZW) rabbits. All diets comprised 40% energy as fat with 17% energy as oleic acid. Dietary fatty acid compositions were identical. Oils with different polyphenol contents were used to provide the dietary source of oleic acid-refined olive oil, extra virgin olive oil and Trisun high oleic sunflower seed oil. Polyphenolic compounds (hydroxytyrosol and p-tyrosol) could only be detected in the extra virgin olive oil. Vitamin E was equalised in all diets. LDL oxidizability in vitro was determined by continuously monitoring the copper-induced formation of conjugated dienes after 6 weeks of experimental diet feeding. The lag phase before demonstrable oxidation occurred was significantly increased in the high polyphenol, extra virgin olive oil group (P < 0.05) when compared with combined results from the low polyphenol group (refined olive oil and Trisun), even though the LDL vitamin E concentration in the high polyphenol group was significantly lower. The rate of conjugated diene formation was not influenced by the presence of dietary polyphenols. Results demonstrate that antioxidants, possibly phenolic compounds which are present only in extra virgin olive oil, may contribute to the endogenous antioxidant capacity of LDL, resulting in an increased resistance to oxidation as determined in vitro.- PMID:
- 8645356
- [PubMed - indexed for MEDLINE]
For more information please visit:
http://www.ncbi.nlm.nih.gov/pubmed/8645356
Send to:
Int J Vitam Nutr Res. 2009 May;79(3):152-65.
Antioxidant activity of olive polyphenols in humans: a review.
Source
DSM Nutritional Products Ltd, Department of Human Nutrition and Health, Basel, Switzerland. Daniel.Raederstorff@dsm.comAbstract
In vitro and animal studies show that polyphenols from olives have potent antioxidant activities; 50 % of the phenolic compounds contained in olives and virgin olive oil are hydroxytyrosol and derivatives thereof. Hydroxytyrosol is the major olive polyphenol consumed and well absorbed in humans. It is considered to have the highest antioxidant potency compared to the other olive polyphenols. Review of the human intervention studies showed that olive polyphenols decreased the levels of oxidized-LDL in plasma and positively affected several biomarkers of oxidative damage. The antioxidant effects of olive polyphenols on low-density lipoprotein (LDL) oxidation are observed after a dietary intake of about 10 mg per day. The overall evidence from in vitro assays, and animal and human studies support the antioxidant effect of olive polyphenols. However, further larger human studies are needed to clarify the effect of olive polyphenols on markers of oxidative stress, particularly DNA damage and plasma isoprostane levels.- PMID:
- 20209466
- [PubMed - indexed for MEDLINE]
For more information please visit: http://www.ncbi.nlm.nih.gov/pubmed/20209466
Food Chem Toxicol. 2006 Jul;44(7):903-15. Epub 2006 Mar 13.
Safety assessment of aqueous olive pulp extract as an antioxidant or antimicrobial agent in foods.
Source
Burdock Group, 2001 9th Avenue, Suite 301, Vero Beach, FL 32960, USA.Abstract
The olive fruit, its oil and the leaves of the olive tree have a rich history of nutritional, medicinal and ceremonial uses. Olive oil, table olives and olive products are an important part of the Mediterranean diet, the greatest value of which may be due to olive polyphenols that contribute to the modulation of the oxidative balance in vivo. The objective of this review is to examine the available safety/toxicity literature on olive polyphenols, particularly hydroxytyrosol, to determine the safety-in-use of a standardized aqueous olive pulp extract (HIDROX). Among the polyphenols found in the extract, the major constituent of biological significance is hydroxytyrosol (50-70%). In oral bioavailability studies, urinary excretion of hydroxytyrosol and its glucuronide was found to be associated with the intake of hydroxytyrosol. Oral bioavailability of hydroxytyrosol in olive oil and in an aqueous solution was reported as 99% and 75%, respectively. In comparative studies, urinary excretion of hydroxytyrosol was greater in humans than in rats. The LD(50) of the extract and hydroxytyrosol was reported to be greater than 2000 mg/kg. In a subchronic study, the no observed adverse effect level (NOAEL) of the extract in rats was found to be 2000 mg/kg/day. In developmental and reproductive toxicity studies, HIDROX did not cause toxicity at levels up to 2000 mg/kg/day. In an in vivo micronucleus assay, oral exposure of rats to HIDROX at dose levels up to 5000 mg/kg/day for 29 days did not induce increases in polychromatic erythrocytes in bone marrow. Based on the available studies of the extract and polyphenols, and a history of exposure and use of components of the extract through table olives, olive products and olive oil, the consumption of HIDROX is considered safe at levels up to 20 mg/kg/day.For more Information please visit: http://www.ncbi.nlm.nih.gov/pubmed
Scientific Publication of Olive Polyphenols and Hydroxytyrosol
Genes Nutr. 2011 Sep 28. [Epub ahead of print]
Investigation into the biological properties of the olive polyphenol, hydroxytyrosol: mechanistic insights by genome-wide mRNA-Seq analysis.
Rafehi H, Smith AJ, Balcerczyk A, Ziemann M, Ooi J, Loveridge SJ, Baker EK, El-Osta A, Karagiannis TC.
Source
Epigenomic Medicine, Baker IDI Heart and Diabetes Institute, The Alfred Medical Research and Education Precinct, 75 Commercial Road, Melbourne, VIC, Australia.Abstract
The medicinal properties of the leaves and fruit of Olea Europaea (olive tree) have been known since antiquity. Numerous contemporary studies have linked the Mediterranean diet with increased health. In particular, consumption of olive oil has been associated with a decreased risk of cardiovascular disease and certain cancers. Increasingly, there has been an interest in the biological properties of polyphenols, which are minor constituents of olive oil. For example, hydroxytyrosol has been shown to be a potent antioxidant and has anti-atherogenic and anti-cancer properties. The overall aim of this study was to provide insights into the molecular mechanisms of action of hydroxytyrosol using genome-wide mRNA-Seq. Initial experiments were aimed at assessing cytotoxicity, apoptosis and cell cycle effects of hydroxytyrosol in various cell lines. The findings indicated a dose-dependent reduction in cell viability in human erythroleukemic K562 and human keratinocytes. When comparing the viability in parental CEM-CCRF and R100 cells (which overexpress the P-glycoprotein pump), it was determined that the R100 cells were more resistant to effects of hydroxytyrosol suggesting efflux by the multi-drug resistance pump. By comparing the uptake of Hoechst 33342 in the two cell lines that had been pretreated with hydroxytyrosol, it was determined that the polyphenol may have P-glycoprotein-modulating activity. Further, initial studies indicated modest radioprotective effects of relatively low doses of hydroxytyrosol in human keratinocytes. Analysis of mRNA sequencing data identified that treatment of keratinocytes with 20 μM hydroxytyrosol results in the upregulation of numerous antioxidant proteins and enzymes, including heme oxygenase-1 (15.46-fold upregulation), glutaredoxin (1.65) and glutathione peroxidase (1.53). This may account for the radioprotective activity of the compound, and reduction in oxidative stress suggests a mechanism for chemoprevention of cancer by hydroxytyrosol. Alteration in the expression of transcription factors may also contribute to the anti-cancer effects described in numerous studies. These include changes in the expression of STAT3, STAT6, SMAD7 and ETS-1. The telomerase subunit TERT was also found to be downregulated in K562 cells. Overall, our findings provide insights into the mechanisms of action of hydroxytyrosol, and more generally, we identify potential gene candidates for further exploration.- PMID:
- 21953375
- [PubMed - as supplied by publisher]
For more information please visit: http://www.ncbi.nlm.nih.gov/pubmed/21953375
Thursday, October 27, 2011
Luann Lee on OLIVENOL plus 2x
Luann Lee is: TV host, Entertainment Reporter, Producer, and motivational speaker
Come see our facebook page to view other Olivenol plus users and what they have to say about our products!
Luann Lee The more I use this product, the more I love it!! Thank you Cirsten for introducing me to it!!
Come see our facebook page to view other Olivenol plus users and what they have to say about our products!
Luann Lee The more I use this product, the more I love it!! Thank you Cirsten for introducing me to it!!
Friday, September 30, 2011
http://www.webwire.com/ViewPressRel.asp?aId=145722
Europe’s EFSA validates CREAGRI®, Inc. claims about Olive Polyphenol efficacy in protecting LDL particles from oxidative damage.
It marks a milestone in the history of dietary supplements and it is the first time that something other than olive oil is formally recognized as a viable source of hydroxytyrosol and antioxidant polyphenol
WEBWIRE – Thursday, September 15, 2011
Hayward, Sept. 14, 2011 - First reported in a 1999 study by Francesco Visioli et all on behalf of the Italian Institute of Pharmacological Science, and subsequently supported by 10 years of research in the field of olive polyphenol conducted by CREAGRI® Inc., the notion that olive polyphenol are effective in protecting LDL particles from oxidative damage is now being confirmed by the European Food Safety Authority (EFSA).Following on a request by the European Commission, on 4/8/20, EFSA’s Panel on Dietetic Products, Nutrition and Allergies has concluded that a cause/effect relationship has been established between the consumption of olive polyphenol (standardized by the content of hydroxytyrosol and its derivatives) and protection of LDL particles from oxidative damage. The olive constituents subject to the health claims include the olive fruit, olive mill waste waters, olive oil and olive leafs, and is supported for polyphenol such as hydroxytyrosol and oleuropein.
The panel has also established that to benefit from olive polyphenol’s antioxidant properties, a minimum of 5 mg of hydroxytyrosol and its derivatives should be consumed daily. The panel noted also that the concentrations of polyphenol’s in some olive oil maybe too low to allow for the consumption of the suggested minimum dosage.
“This is the validation of CREAGRI®’s decade long research with the use of olive polyphenol derived from the juice of organic olives to improve cardiovascular health, and to manage cholesterol,” affirms Roberto Crea, CREAGRI®’s founder and CEO, “It marks a milestone in the history of dietary supplements and it is the first time that something other than olive oil is formally recognized as a viable source of hydroxytyrosol and antioxidant polyphenol. The stamp of approval of the top European Safety Authority for dietary supplements can now be attached to hydroxytyrosol based ingredients and products such as Hidrox™ and Olivenol™ Plus. In addition, it opens the unique opportunity for companies (especially CREAGRI®) to expand on beneficial claims based upon positive clinical experience”.
CREAGRI®, which produces Hidrox™, a patented formulation of hyrdroxytyrosol, and the Olivenol™ Plus line of dietary supplements, has been at the forefront of the research and the development of products featuring the power olive polyphenol, and had already established almost 7 years ago that hydroxytyrosl is effective at concentrations as low as 5 mg per daily serving. In recognition of CREAGRI®’s leadership in the field of antioxidant polyphenol recently Nutraceutical Business Technology magazine has named the company among the finalists for the NBT Awards in two categories: Most Innovative Ingredient; and Outstanding Application in Health Management. One of the most sought after awards in the nutraceutical industry the NBT Awards are bestowed on companies which express a clear leadership in their field of activity and have a knack for innovation. The awards will be conferred on May 11, 2001 in Geneva during the VitaFoods Europe Exhibit and Conference.
About Hidrox
HIDROX™ is CREAGRI®’s trademarked hydroxytyrosol formulation, a powerful polyphenol scientifically recognized for its anti-oxidant properties and efficacy in heart and joint health. HIDROX™ is the only olive polyphenol formulation with GRAS certification, meaning that it has been subjected to the most comprehensive set of safety and clinical efficacy tests. HIDROX™ is also covered by the largest number of international patents for applications that include hydroxytyrosol and olive polyphenol. It is available in three forms to fulfill a variety of applications: HIDROX™ 12% Total Polyphenol (6% hydroxytyrosol) freeze dried powder, HIDROX™ 6% Total Polyphenol (3% hydroxytyrosol) powder and liquid HIDROX™ 0.5% total Polyphenol. All products are available in volumes ranging from kilograms to metric tons and can be ordered directly from CREAGRI®.
ABOUT Olivenol™ Plus 2X
A stronger formulation of the already popular Olivenol™ line of dietary supplements, the new Olivenol™ Plus 2X is the latest result of the safety and efficacy research conducted by CREAGRIⓇ in the field of olive polyphenol and hydroxytyrosol. Totally safe, natural and derived from the juice of organic olives, each capsule Olivenol™ Plus 2X delivers double the concentration of hydroxytyrosol and sets a new bar for any existing dietary supplement available on the market today for a true, bioavailable antioxidant, anti-inflammatory and immune modulating natural formula.
About CREAGRI
CREAGRI® Inc., a California company, is the leading manufacturer of HIDROX®, a proprietary hydroxytyrosol-rich ingredient. Its goal is to promote health and wellness by creating superior natural products that strike a balance between nature and technology. The company develops science-based processes that are environmentally friendly and compatible with sustainable agricultural methods.
ABOUT The NBT Awards
The NBT Awards, in partnership with Vitafoods, recognize excellence in R&D, marketing, business and technology within the nutraceutical industry, across the entire sector, looking at ingredients, production, finished products, applications and business practices. The mission is to deliver a set of benchmarks that will provide a pan-European/global audience of nutraceutical professionals the opportunity to recognize significant developments in quality of service, health management, research and development, and relationship management, and will also provide a recognized and tangible reward for the successful companies.
ABOUT EFSA
The European Food Safety Authority (EFSA) is the keystone of European Union (EU) risk assessment regarding food and feed safety. In close collaboration with national authorities and in open consultation with its stakeholders, EFSA provides independent scientific advice and clear communication on existing and emerging risks.
For more information about CREAGRI®, visit www.CREAGRI.com
For more information about OLIVENOL™ Plus 2X, visit www.olivenolplus.com
For more information about the awards visit http://www.nbtawards.com/nbta/index.html
For more information about EFSA visit www.efsa.europa.eu
WebWireID145722
Sunday, September 25, 2011
Hydroxytyrosol Inactivates Staphyloccoccus aureus Bacteria and Staphylococcal Enterotoxin A
For the complete article please visit: http://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=265117
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Saturday, September 24, 2011
Europe;s EFSA validates CreAgri, Inc research and work of Dr. Roberto Crea.
Europe’s EFSA validates CREAGRI®, Inc. claims about Olive Polyphenol efficacy in protecting LDL particles from oxidative damage
Following on a request by the European Commission, on 4/8/20, EFSA’s Panel on Dietetic Products, Nutrition and Allergies has concluded that a cause/effect relationship has been established between the consumption of olive polyphenol (standardized by the content of hydroxytyrosol and its derivatives) and protection of LDL particles from oxidative damage. The olive constituents subject to the health claims include the olive fruit, olive mill waste waters, olive oil and olive leafs, and is supported for polyphenol such as hydroxytyrosol and oleuropein.
The panel has also established that to benefit from olive polyphenol’s antioxidant properties, a minimum of 5 mg of hydroxytyrosol and its derivatives should be consumed daily. The panel noted also that the concentrations of polyphenol’s in some olive oil maybe too low to allow for the consumption of the suggested minimum dosage.
“This is the validation of CREAGRI®’s decade long research with the use of olive polyphenol derived from the juice of organic olives to improve cardiovascular health, and to manage cholesterol,” affirms Roberto Crea, CREAGRI®’s founder and CEO, “It marks a milestone in the history of dietary supplements and it is the first time that something other than olive oil is formally recognized as a viable source of hydroxytyrosol and antioxidant polyphenol. The stamp of approval of the top European Safety Authority for dietary supplements can now be attached to hydroxytyrosol based ingredients and products such as Hidrox™ and Olivenol™ Plus. In addition, it opens the unique opportunity for companies (especially CREAGRI®) to expand on beneficial claims based upon positive clinical experience”.
CREAGRI®, which produces Hidrox™, a patented formulation of hyrdroxytyrosol, and the Olivenol™ Plus line of dietary supplements, has been at the forefront of the research and the development of products featuring the power olive polyphenol, and had already established almost 7 years ago that hydroxytyrosl is effective at concentrations as low as 5 mg per daily serving. In recognition of CREAGRI®’s leadership in the field of antioxidant polyphenol recently Nutraceutical Business Technology magazine has named the company among the finalists for the NBT Awards in two categories: Most Innovative Ingredient; and Outstanding Application in Health Management. One of the most sought after awards in the nutraceutical industry the NBT Awards are bestowed on companies which express a clear leadership in their field of activity and have a knack for innovation. The awards will be conferred on May 11, 2001 in Geneva during the VitaFoods Europe Exhibit and Conference.
About Hidrox
HIDROX™ is CREAGRI®’s trademarked hydroxytyrosol formulation, a powerful polyphenol scientifically recognized for its anti-oxidant properties and efficacy in heart and joint health. HIDROX™ is the only olive polyphenol formulation with GRAS certification, meaning that it has been subjected to the most comprehensive set of safety and clinical efficacy tests. HIDROX™ is also covered by the largest number of international patents for applications that include hydroxytyrosol and olive polyphenol. It is available in three forms to fulfill a variety of applications: HIDROX™ 12% Total Polyphenol (6% hydroxytyrosol) freeze dried powder, HIDROX™ 6% Total Polyphenol (3% hydroxytyrosol) powder and liquid HIDROX™ 0.5% total Polyphenol. All products are available in volumes ranging from kilograms to metric tons and can be ordered directly from CREAGRI®.
ABOUT Olivenol™ Plus 2X
A stronger formulation of the already popular Olivenol™ line of dietary supplements, the new Olivenol™ Plus 2X is the latest result of the safety and efficacy research conducted by CREAGRIⓇ in the field of olive polyphenol and hydroxytyrosol. Totally safe, natural and derived from the juice of organic olives, each capsule Olivenol™ Plus 2X delivers double the concentration of hydroxytyrosol and sets a new bar for any existing dietary supplement available on the market today for a true, bioavailable antioxidant, anti-inflammatory and immune modulating natural formula.
About CREAGRI
CREAGRI® Inc., a California company, is the leading manufacturer of HIDROX®, a proprietary hydroxytyrosol-rich ingredient. Its goal is to promote health and wellness by creating superior natural products that strike a balance between nature and technology. The company develops science-based processes that are environmentally friendly and compatible with sustainable agricultural methods.
ABOUT The NBT Awards
The NBT Awards, in partnership with Vitafoods, recognize excellence in R&D, marketing, business and technology within the nutraceutical industry, across the entire sector, looking at ingredients, production, finished products, applications and business practices. The mission is to deliver a set of benchmarks that will provide a pan-European/global audience of nutraceutical professionals the opportunity to recognize significant developments in quality of service, health management, research and development, and relationship management, and will also provide a recognized and tangible reward for the successful companies.
ABOUT EFSA
The European Food Safety Authority (EFSA) is the keystone of European Union (EU) risk assessment regarding food and feed safety. In close collaboration with national authorities and in open consultation with its stakeholders, EFSA provides independent scientific advice and clear communication on existing and emerging risks.
For more information about CREAGRI®, visit www.CREAGRI.com
For more information about OLIVENOL™ Plus 2X, visit www.olivenolplus.com
For more information about the awards visit http://www.nbtawards.com/nbta/index.html
For more information about EFSA visit www.efsa.europa.eu
olive polyphenols
antioxidant
EFSA
LDL
oxidative
This news content may be integrated into any legitimate news gathering and publishing effort. Linking is permitted.
It marks a milestone in the history of dietary supplements and it is the first time that something other than olive oil is formally recognized as a viable source of hydroxytyrosol and antioxidant polyphenol
WEBWIRE – Thursday, September 15, 2011
Hayward, Sept. 14, 2011 - First reported in a 1999 study by Francesco Visioli et all on behalf of the Italian Institute of Pharmacological Science, and subsequently supported by 10 years of research in the field of olive polyphenol conducted by CREAGRI® Inc., the notion that olive polyphenol are effective in protecting LDL particles from oxidative damage is now being confirmed by the European Food Safety Authority (EFSA).Following on a request by the European Commission, on 4/8/20, EFSA’s Panel on Dietetic Products, Nutrition and Allergies has concluded that a cause/effect relationship has been established between the consumption of olive polyphenol (standardized by the content of hydroxytyrosol and its derivatives) and protection of LDL particles from oxidative damage. The olive constituents subject to the health claims include the olive fruit, olive mill waste waters, olive oil and olive leafs, and is supported for polyphenol such as hydroxytyrosol and oleuropein.
The panel has also established that to benefit from olive polyphenol’s antioxidant properties, a minimum of 5 mg of hydroxytyrosol and its derivatives should be consumed daily. The panel noted also that the concentrations of polyphenol’s in some olive oil maybe too low to allow for the consumption of the suggested minimum dosage.
“This is the validation of CREAGRI®’s decade long research with the use of olive polyphenol derived from the juice of organic olives to improve cardiovascular health, and to manage cholesterol,” affirms Roberto Crea, CREAGRI®’s founder and CEO, “It marks a milestone in the history of dietary supplements and it is the first time that something other than olive oil is formally recognized as a viable source of hydroxytyrosol and antioxidant polyphenol. The stamp of approval of the top European Safety Authority for dietary supplements can now be attached to hydroxytyrosol based ingredients and products such as Hidrox™ and Olivenol™ Plus. In addition, it opens the unique opportunity for companies (especially CREAGRI®) to expand on beneficial claims based upon positive clinical experience”.
CREAGRI®, which produces Hidrox™, a patented formulation of hyrdroxytyrosol, and the Olivenol™ Plus line of dietary supplements, has been at the forefront of the research and the development of products featuring the power olive polyphenol, and had already established almost 7 years ago that hydroxytyrosl is effective at concentrations as low as 5 mg per daily serving. In recognition of CREAGRI®’s leadership in the field of antioxidant polyphenol recently Nutraceutical Business Technology magazine has named the company among the finalists for the NBT Awards in two categories: Most Innovative Ingredient; and Outstanding Application in Health Management. One of the most sought after awards in the nutraceutical industry the NBT Awards are bestowed on companies which express a clear leadership in their field of activity and have a knack for innovation. The awards will be conferred on May 11, 2001 in Geneva during the VitaFoods Europe Exhibit and Conference.
About Hidrox
HIDROX™ is CREAGRI®’s trademarked hydroxytyrosol formulation, a powerful polyphenol scientifically recognized for its anti-oxidant properties and efficacy in heart and joint health. HIDROX™ is the only olive polyphenol formulation with GRAS certification, meaning that it has been subjected to the most comprehensive set of safety and clinical efficacy tests. HIDROX™ is also covered by the largest number of international patents for applications that include hydroxytyrosol and olive polyphenol. It is available in three forms to fulfill a variety of applications: HIDROX™ 12% Total Polyphenol (6% hydroxytyrosol) freeze dried powder, HIDROX™ 6% Total Polyphenol (3% hydroxytyrosol) powder and liquid HIDROX™ 0.5% total Polyphenol. All products are available in volumes ranging from kilograms to metric tons and can be ordered directly from CREAGRI®.
ABOUT Olivenol™ Plus 2X
A stronger formulation of the already popular Olivenol™ line of dietary supplements, the new Olivenol™ Plus 2X is the latest result of the safety and efficacy research conducted by CREAGRIⓇ in the field of olive polyphenol and hydroxytyrosol. Totally safe, natural and derived from the juice of organic olives, each capsule Olivenol™ Plus 2X delivers double the concentration of hydroxytyrosol and sets a new bar for any existing dietary supplement available on the market today for a true, bioavailable antioxidant, anti-inflammatory and immune modulating natural formula.
About CREAGRI
CREAGRI® Inc., a California company, is the leading manufacturer of HIDROX®, a proprietary hydroxytyrosol-rich ingredient. Its goal is to promote health and wellness by creating superior natural products that strike a balance between nature and technology. The company develops science-based processes that are environmentally friendly and compatible with sustainable agricultural methods.
ABOUT The NBT Awards
The NBT Awards, in partnership with Vitafoods, recognize excellence in R&D, marketing, business and technology within the nutraceutical industry, across the entire sector, looking at ingredients, production, finished products, applications and business practices. The mission is to deliver a set of benchmarks that will provide a pan-European/global audience of nutraceutical professionals the opportunity to recognize significant developments in quality of service, health management, research and development, and relationship management, and will also provide a recognized and tangible reward for the successful companies.
ABOUT EFSA
The European Food Safety Authority (EFSA) is the keystone of European Union (EU) risk assessment regarding food and feed safety. In close collaboration with national authorities and in open consultation with its stakeholders, EFSA provides independent scientific advice and clear communication on existing and emerging risks.
For more information about CREAGRI®, visit www.CREAGRI.com
For more information about OLIVENOL™ Plus 2X, visit www.olivenolplus.com
For more information about the awards visit http://www.nbtawards.com/nbta/index.html
For more information about EFSA visit www.efsa.europa.eu
olive polyphenolsantioxidantEFSALDLoxidative- Contact Information
- Paolo Pontoniere
- Director of Communications and Marketing
- Creagri, Inc.
- (1) 510-732-6478
- ppontoniere@creagri.com
This news content may be integrated into any legitimate news gathering and publishing effort. Linking is permitted.
Tuesday, September 20, 2011
Benefits of Hydroxytyrosol
Metabolism of the olive oil phenols hydroxytyrosol, tyrosol, and hydroxytyrosyl acetate by human hepatoma HepG2 cells. Journal of Agricultural and Food Chemistry. 2005 December 28;53(26):9897-905
This in vitro study investigated the metabolism of the polyphenols hydroxytyrosol, tyrosol and hydroxytyrosyl acetate by liver cells. The liver cells were incubated for 2 and 18 hours in a culture media with HepG2 liver cells. After 18 hours methylated, glucuronidated and methylglucuronidated forms of hydroxytyrosol were detected. Hydroxytyrosyl acetate was mainly hydrolyzed to free hydroxytyrosol.
Hydroxytyrosol, a natural antioxidant from olive oil, prevents protein damage induced by long-wave ultraviolet radiation in melanoma cells.
Free Radical Biology and Medicine. 2005 April 1;38(7):908-19
In is known that UV-A radiation results in damage to skin cells caused by an increased production of free radicals and depletion of antioxidants. The damage results in increased levels of lipid peroxidation products (TBARS) and abnormal L-isoaspartyl residues. The aim of this in vivo study was to investigate the protective effect of hydroxytyrosol on human melanoma cells exposed to UV-B radiation. The researchers found that hydroxytyrosol reduced lipid peroxidation and other markers of oxidative stress. However, at higher levels of hydoxytyrosol, cell differentiation was stopped. The study concluded that the effect of hydroxytyrosol on melanoma cells depends on the used dosage.
The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats. The Journal of Nutrition. 2001 July;131(7):1993-6
This study used radiolabeling of polyphenols to study the in vivo bioavailability of hydroxytyrosol and tyrosol. The rats were fed with hydroxytyrosol and tyrosol, either dissolved in water or oil. The polyphenols were also injected. The researchers found that the oral bioavailability of hydroxytyrosol was higher when given in olive oil (99 percent) then when dosed as aqueous solution (75 percent). For tyrosol the bioavailability was 98 percent in olive oil and 71 percent in aqueous solution.
Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation. Naunyn Schmiedebergs Archives of Pharmacology. 2005 June;371(6):457-65
The aim of this study was to determine the effect of hydroxytyrosol on inducible nitric oxide synthase and cyclooxygenase-2 expression in macrophages, which were stimulated with lipopolysaccharide. The researchers found that incubation of macrophages with hydroxytyrosol reduced the inducible nitric oxide synthase and expression of cyclooxygenase-2 mRNA. Hydroxytyrosol also reduced inflammatory indicators. The study concluded that hydroxytyrosol may represent a natural agent for the control of inflammatory genes
Please visit www.phytochemicals.info/abstracts/hydroxytyrosol.php, for more information and complete article.
This in vitro study investigated the metabolism of the polyphenols hydroxytyrosol, tyrosol and hydroxytyrosyl acetate by liver cells. The liver cells were incubated for 2 and 18 hours in a culture media with HepG2 liver cells. After 18 hours methylated, glucuronidated and methylglucuronidated forms of hydroxytyrosol were detected. Hydroxytyrosyl acetate was mainly hydrolyzed to free hydroxytyrosol.
Hydroxytyrosol, a natural antioxidant from olive oil, prevents protein damage induced by long-wave ultraviolet radiation in melanoma cells.
Free Radical Biology and Medicine. 2005 April 1;38(7):908-19
In is known that UV-A radiation results in damage to skin cells caused by an increased production of free radicals and depletion of antioxidants. The damage results in increased levels of lipid peroxidation products (TBARS) and abnormal L-isoaspartyl residues. The aim of this in vivo study was to investigate the protective effect of hydroxytyrosol on human melanoma cells exposed to UV-B radiation. The researchers found that hydroxytyrosol reduced lipid peroxidation and other markers of oxidative stress. However, at higher levels of hydoxytyrosol, cell differentiation was stopped. The study concluded that the effect of hydroxytyrosol on melanoma cells depends on the used dosage.
The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats. The Journal of Nutrition. 2001 July;131(7):1993-6
This study used radiolabeling of polyphenols to study the in vivo bioavailability of hydroxytyrosol and tyrosol. The rats were fed with hydroxytyrosol and tyrosol, either dissolved in water or oil. The polyphenols were also injected. The researchers found that the oral bioavailability of hydroxytyrosol was higher when given in olive oil (99 percent) then when dosed as aqueous solution (75 percent). For tyrosol the bioavailability was 98 percent in olive oil and 71 percent in aqueous solution.
Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation. Naunyn Schmiedebergs Archives of Pharmacology. 2005 June;371(6):457-65
The aim of this study was to determine the effect of hydroxytyrosol on inducible nitric oxide synthase and cyclooxygenase-2 expression in macrophages, which were stimulated with lipopolysaccharide. The researchers found that incubation of macrophages with hydroxytyrosol reduced the inducible nitric oxide synthase and expression of cyclooxygenase-2 mRNA. Hydroxytyrosol also reduced inflammatory indicators. The study concluded that hydroxytyrosol may represent a natural agent for the control of inflammatory genes
Please visit www.phytochemicals.info/abstracts/hydroxytyrosol.php, for more information and complete article.
Friday, September 16, 2011
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
Article Preview:
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.
To read the full article please visit:
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.
To read the full article please visit:
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
Article Preview:
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.
To see full article visit:
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.
To see full article visit:
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
Thursday, September 15, 2011
What is in olives that makes it beneficial to your health?
Very Good Article
Found in www.olivehealth.com
Please visit.
Beneficial components of olive oil
Written by Keith vonB
Since olive oil is basically a fruit juice with the water taken out it is a mixture of lots of different chemical components, and many of them contribute to the healthiness of the olive oil.
The type of oil
Olive oil is primarily a mono-unsaturated fat, the 'Good' fat. This has been shown in many studies to be better than polyunsaturated fats, saturated fats, trans fats or hydrogenated oils/fats. Olive oil typically has about a 75% mono-unsaturated fat content in the form of Oleic Acid.
The things that are suspended in the oil
Olive oil is technically a fruit 'juice' and this is one of the things that sets it apart from other cooking oils. To extract most other oils they are refined and deodorized to remove smells and tastes that aren't palatable. Olive oil is just 'juiced' and the oil separated from the watery and solid parts of the fruit.
Because of this natural 'juicing' process, the olive oil had suspended within it millions of tiny microscopic particles that contribute to the healthyness of the oil. Here are a few of them:
Polyphenols are known to be anti-inflammatory, anti-oxidant and an anticoagulant. They help to reduce and neutralize free radicals and repair the damage that have been caused to cell membranes from cigareete smoke, pollution, alcohol, and the sun.
Tocopherols - Otherwise known as Vitamin E. In newly pressed extra virgin olive oil, there is about 1.6mg of Vitamin E per tablespoon. Just that alone is 10.6% of the recommended daily allowance.
Oleocanthal - this is the component that is responsible for that peppery 'bite' in the back of the throat when eating some fresh oils, especially oils from olives that are native to the Tuscany region in Italy. Oleocanthal has been found to have anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of hearth disease in people who regularly consume the Mediterranean diet.
Oleuropein - this is one of the components that give extra-virgin olive oil (especially early harvest and from certain varieties native to Tuscany, Italy) it's bitter, pungent taste. It has been reported to have positive effects on the immune system, as well as having a very powerful anti-oxidant effect. This is also known as Hydroxytyrosol. It's oxygen radical absorbance is 10 times highers than green tea. Studies have shown that a low dose of Hydroxytyrosol reduces the oxidative stress from smoke in rats, an indication that it may reduce the effects of smog and cigarette smoke in humans.
Beta-Carotene - also known as Vitamin A. Reports show that natural beta-carotene aids in cancer prevention and helps in the formation of bones and teeth. It also helps prevent eye problems, including night blindness. It helps with the skin, especially with sun or UV exposure. It enhances immunities to colds, flu and infections. it is an anti-oxidant.
Chlorophyll - Although the percentage of chlorophyll is small in comparison to eating green vegetables, it is none-the-less responsible for the green color of extra virgin olive oil. it is an anti-aging substance that helps promote the healing of wounds and skin conditions.
Found in www.olivehealth.com
Please visit.
Beneficial components of olive oil
Written by Keith vonB
Since olive oil is basically a fruit juice with the water taken out it is a mixture of lots of different chemical components, and many of them contribute to the healthiness of the olive oil.
The type of oil
Olive oil is primarily a mono-unsaturated fat, the 'Good' fat. This has been shown in many studies to be better than polyunsaturated fats, saturated fats, trans fats or hydrogenated oils/fats. Olive oil typically has about a 75% mono-unsaturated fat content in the form of Oleic Acid.
The things that are suspended in the oil
Olive oil is technically a fruit 'juice' and this is one of the things that sets it apart from other cooking oils. To extract most other oils they are refined and deodorized to remove smells and tastes that aren't palatable. Olive oil is just 'juiced' and the oil separated from the watery and solid parts of the fruit.
Because of this natural 'juicing' process, the olive oil had suspended within it millions of tiny microscopic particles that contribute to the healthyness of the oil. Here are a few of them:
Polyphenols are known to be anti-inflammatory, anti-oxidant and an anticoagulant. They help to reduce and neutralize free radicals and repair the damage that have been caused to cell membranes from cigareete smoke, pollution, alcohol, and the sun.
Tocopherols - Otherwise known as Vitamin E. In newly pressed extra virgin olive oil, there is about 1.6mg of Vitamin E per tablespoon. Just that alone is 10.6% of the recommended daily allowance.
Oleocanthal - this is the component that is responsible for that peppery 'bite' in the back of the throat when eating some fresh oils, especially oils from olives that are native to the Tuscany region in Italy. Oleocanthal has been found to have anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of hearth disease in people who regularly consume the Mediterranean diet.
Oleuropein - this is one of the components that give extra-virgin olive oil (especially early harvest and from certain varieties native to Tuscany, Italy) it's bitter, pungent taste. It has been reported to have positive effects on the immune system, as well as having a very powerful anti-oxidant effect. This is also known as Hydroxytyrosol. It's oxygen radical absorbance is 10 times highers than green tea. Studies have shown that a low dose of Hydroxytyrosol reduces the oxidative stress from smoke in rats, an indication that it may reduce the effects of smog and cigarette smoke in humans.
Beta-Carotene - also known as Vitamin A. Reports show that natural beta-carotene aids in cancer prevention and helps in the formation of bones and teeth. It also helps prevent eye problems, including night blindness. It helps with the skin, especially with sun or UV exposure. It enhances immunities to colds, flu and infections. it is an anti-oxidant.
Chlorophyll - Although the percentage of chlorophyll is small in comparison to eating green vegetables, it is none-the-less responsible for the green color of extra virgin olive oil. it is an anti-aging substance that helps promote the healing of wounds and skin conditions.
Olive oil and rheumatoid arthritis
Olive oil and rheumatoid arthritis
Written by Keith vonB
Rheumatoid arthritis is an autoimmune disease that typically causes inflammation of the joints and other parts of the body. It affects about 1% of the US population (more than 2 million), and is 2 to 3 times more common in women. However, when men are affected, the symptoms are usually more severe.
The relation between diet and rheumatoid arthritis
This study is about: olive oil
This study called "Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?", confirmed that the lifelong consumption of olive oil and cooked vegetables decreases the risk for rheumatoid arthritis. Each of these independently reduced the risk of getting rheumatoid arthritis. They surveyed the use of 100 different foods over many years and found out that out of the 100 foods, only two had a signficant effect on the risk of getting rheumatoid arthritis: olive oil and cooked vegetables.
Two quotes from the study:
The risk of developing RA decreased significantly with increased lifelong consumption of olive oil
Both cooked vegetable and olive oil consumption had an independent effect on risk of developing RA, whereas no other food group appeared to play a role of comparable significance (data not shown). Exclusion of the variables of sex, age, social class, occupation, and education from the model did not alter the effect estimates or P values.
References
Full text of the study
American Journal of Clinical Nutrition, Vol. 70, No. 6, 1077-1082, December 1999
Experimental study of Mediterranean diet for patients with rheumatoid arthritis
This study is about: mediterranean diet
This study looked into the effects of a mediterranean diet versus a normal western diet and whether or not it had an effect on the disease activity in patients who had rheumatoid arthritis for at least 2 years and were receiving stable pharmacological treatment.
The results indicate that patients with RA, by adjusting to a Mediterranean diet, did obtain a reduction in inflammatory activity, an increase in physical function, and improved vitality.
References
Extended report of the study
Annals of the Rheumatic Diseases 2003;62:208-2
To read more about this article visit:
http://www.olivehealth.com/articles/olive-oil-health-effects/olive-oil-and-high-blood-pressure.html
Written by Keith vonB
Rheumatoid arthritis is an autoimmune disease that typically causes inflammation of the joints and other parts of the body. It affects about 1% of the US population (more than 2 million), and is 2 to 3 times more common in women. However, when men are affected, the symptoms are usually more severe.
The relation between diet and rheumatoid arthritis
This study is about: olive oil
This study called "Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?", confirmed that the lifelong consumption of olive oil and cooked vegetables decreases the risk for rheumatoid arthritis. Each of these independently reduced the risk of getting rheumatoid arthritis. They surveyed the use of 100 different foods over many years and found out that out of the 100 foods, only two had a signficant effect on the risk of getting rheumatoid arthritis: olive oil and cooked vegetables.
Two quotes from the study:
The risk of developing RA decreased significantly with increased lifelong consumption of olive oil
Both cooked vegetable and olive oil consumption had an independent effect on risk of developing RA, whereas no other food group appeared to play a role of comparable significance (data not shown). Exclusion of the variables of sex, age, social class, occupation, and education from the model did not alter the effect estimates or P values.
References
Full text of the study
American Journal of Clinical Nutrition, Vol. 70, No. 6, 1077-1082, December 1999
Experimental study of Mediterranean diet for patients with rheumatoid arthritis
This study is about: mediterranean diet
This study looked into the effects of a mediterranean diet versus a normal western diet and whether or not it had an effect on the disease activity in patients who had rheumatoid arthritis for at least 2 years and were receiving stable pharmacological treatment.
The results indicate that patients with RA, by adjusting to a Mediterranean diet, did obtain a reduction in inflammatory activity, an increase in physical function, and improved vitality.
References
Extended report of the study
Annals of the Rheumatic Diseases 2003;62:208-2
To read more about this article visit:
http://www.olivehealth.com/articles/olive-oil-health-effects/olive-oil-and-high-blood-pressure.html
Wilipedia defines Hydroxytyrosol
Wikipedia defines Hydroxytrosol
Hydroxytyrosol
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 leaf which is used for medical purposes, with immunostimulant and antibiotic properties[1]. It also exists in olive oil, in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Oleuropein, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil. Hydroxytyrosol itself in pure form is a colorless, odourless liquid. The olives, leaves and olive pulp contain large amounts of hydroxytyrosol (compared to olive oil), most of which can be recovered to produce hydroxytyrosol extracts.
Studies have shown that a low dose of hydroxytyrosol reduces the
consequences of sidestream smoke-induced oxidative stress in rats.[2]
Hydroxytyrosol has been demonstrated to be a monoamine oxidase inhibitor (MAOI). It functions as a potent inhibitor of monoamine oxidase B.[3]
In the brain, it degrades to Homovanillyl alcohol, via COMT.
Hydroxytyrosol is also metabolite of the neurotransmitter dopamine.
Ex vivo data provide the first evidence of neuroprotective effects of oral hydroxytyrosol intake. Both, ex vivo and in vitro studies identified mitochondria as one target for hydroxytyrosol's preventive effects in the brain. [4][5]
In the brain, it degrades to Homovanillyl alcohol, via COMT.
Hydroxytyrosol is also metabolite of the neurotransmitter dopamine.
Ex vivo data provide the first evidence of neuroprotective effects of oral hydroxytyrosol intake. Both, ex vivo and in vitro studies identified mitochondria as one target for hydroxytyrosol's preventive effects in the brain. [4][5]
To read more visit:http//en.wikipedia.org/wiki/hydroxytyrosol
References
1.^ Pinelli et al. Quali-quantitative analysis and antioxidant activity of different polyphenolic extracts from Olea europea L. leaves, 2000.
2.^ Visioli F, Galli C, Plasmati E, et al. (2000). "Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress". Circulation 102 (18): 2169–71. PMID 11056087.
3.^ Natural products and derivatives thereof for protection against neurodegenerative diseases
4.^ Schaffer S, Potsdawa M, Visioli F, et al. (2007). "Hydroxytyrosol-rich olive wastewater extract protects brain cells in vitro and ex vivo". J. Agricul. Food Chem. 55 (13): 5043–5049. doi:10.1021/jf0703710.
5.^ Schaffer S, Müller WE, Eckert GP (2010). "Cytoprotective effects of olive wastewater extract and its main constitute hydroxytyrosol in PC12 cells". Pharmacol. Res. 62 (4): 322–327. doi:10.1016/j.phrs.2010.06.004. PMID 20600919.
Hydroxytyrosol
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 leaf which is used for medical purposes, with immunostimulant and antibiotic properties[1]. It also exists in olive oil, in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Oleuropein, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil. Hydroxytyrosol itself in pure form is a colorless, odourless liquid. The olives, leaves and olive pulp contain large amounts of hydroxytyrosol (compared to olive oil), most of which can be recovered to produce hydroxytyrosol extracts.
Studies have shown that a low dose of hydroxytyrosol reduces the
consequences of sidestream smoke-induced oxidative stress in rats.[2]
Hydroxytyrosol has been demonstrated to be a monoamine oxidase inhibitor (MAOI). It functions as a potent inhibitor of monoamine oxidase B.[3]
In the brain, it degrades to Homovanillyl alcohol, via COMT.
Hydroxytyrosol is also metabolite of the neurotransmitter dopamine.
Ex vivo data provide the first evidence of neuroprotective effects of oral hydroxytyrosol intake. Both, ex vivo and in vitro studies identified mitochondria as one target for hydroxytyrosol's preventive effects in the brain. [4][5]
In the brain, it degrades to Homovanillyl alcohol, via COMT.
Hydroxytyrosol is also metabolite of the neurotransmitter dopamine.
Ex vivo data provide the first evidence of neuroprotective effects of oral hydroxytyrosol intake. Both, ex vivo and in vitro studies identified mitochondria as one target for hydroxytyrosol's preventive effects in the brain. [4][5]
To read more visit:http//en.wikipedia.org/wiki/hydroxytyrosol
References
1.^ Pinelli et al. Quali-quantitative analysis and antioxidant activity of different polyphenolic extracts from Olea europea L. leaves, 2000.
2.^ Visioli F, Galli C, Plasmati E, et al. (2000). "Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress". Circulation 102 (18): 2169–71. PMID 11056087.
3.^ Natural products and derivatives thereof for protection against neurodegenerative diseases
4.^ Schaffer S, Potsdawa M, Visioli F, et al. (2007). "Hydroxytyrosol-rich olive wastewater extract protects brain cells in vitro and ex vivo". J. Agricul. Food Chem. 55 (13): 5043–5049. doi:10.1021/jf0703710.
5.^ Schaffer S, Müller WE, Eckert GP (2010). "Cytoprotective effects of olive wastewater extract and its main constitute hydroxytyrosol in PC12 cells". Pharmacol. Res. 62 (4): 322–327. doi:10.1016/j.phrs.2010.06.004. PMID 20600919.
Wednesday, September 14, 2011
EFSA Issues Olive Health Claims Opinion
September 12, 20110 CommentsPosted in News, European Food Safety Authority (EFSA), Government, Health Claims, Heart Health, Blood Pressure, Digestion, Antioxidants, Inflammation Print
PARMA, Italy—The European Foods Safety Authority (EFSA) issued a scientific opinion stating consumption of hydroxytyrosol and related polyphenols has a cause-and-effect relationship effect on the protection of blood lipids from oxidative damage (EFSA Journal 2011;9(4):2033). EFSA issued the Article 13 of Regulation (EC) No 1924/2006 following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies.
The opinion said polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) can be listed with claims of protection of low-density lipoprotein (LDL) particles from oxidative damage, maintenance of normal blood high-density lipoprotein (HDL) cholesterol concentrations, maintenance of normal blood pressure, “anti-inflammatory properties," “contributes to the upper respiratory tract health," “can help to maintain a normal function of gastrointestinal tract," and “contributes to body defenses against external agents."
EFSA determined that a minimum 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim. The EFSA document said concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount hydroxytyrosol and its derivatives with a regular and balanced diet...
To view whole article visit:
http://www.naturalproductsinsider.com/news/2011/09/efsa-issue-olive-health-claims-opinion.aspx
PARMA, Italy—The European Foods Safety Authority (EFSA) issued a scientific opinion stating consumption of hydroxytyrosol and related polyphenols has a cause-and-effect relationship effect on the protection of blood lipids from oxidative damage (EFSA Journal 2011;9(4):2033). EFSA issued the Article 13 of Regulation (EC) No 1924/2006 following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies.
The opinion said polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) can be listed with claims of protection of low-density lipoprotein (LDL) particles from oxidative damage, maintenance of normal blood high-density lipoprotein (HDL) cholesterol concentrations, maintenance of normal blood pressure, “anti-inflammatory properties," “contributes to the upper respiratory tract health," “can help to maintain a normal function of gastrointestinal tract," and “contributes to body defenses against external agents."
EFSA determined that a minimum 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim. The EFSA document said concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount hydroxytyrosol and its derivatives with a regular and balanced diet...
To view whole article visit:
http://www.naturalproductsinsider.com/news/2011/09/efsa-issue-olive-health-claims-opinion.aspx
Tuesday, September 13, 2011
European foods Safety Authority (EFSA) states there is a cause and effect relation with Hydoxytyrosol and related compounds from olives and olive oil and protection of blood lipids from oxidative damage.
The EFSA has issued a scientific opinion on health claims in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil and protection of blood lipids from oxidative damage which is known to adversely affect cardiovascular health.
The European Foods Safety Authority (EFSA) has issued a scientific opinion on health claims in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil and protection of blood lipids from oxidative damage which is known to adversely affect cardiovascular health (EFSA Journal 2011;9(4):203
On the basis of the data presented, EFSA concluded that a cause-and-effect relationship has been established between the consumption of Hydroxytyrosol and related compounds from olives and olive oil and protection of blood lipids from oxidative damage.
In weighing the evidence, EFSA took into account that a well-designed-and-conducted study and two smaller-scale studies showed a dose dependent and significant effect of olive oil Hydroxytyrosol and related compounds on lowering levels of oxidized low-density-lipoproteins (oxLDL) in blood when consumed for three weeks. These studies were supported by one short-term and one acute study showing resistance of LDL to oxidation upon consumption of Hydroxytyrosol and related compounds. EFSA determined that a minimum 5 mg of Hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim.
The EFSA document further comments that the concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount.....
For the whole article visit:
http://newhope60.com/news/efsa-approves-hydroxytyrosol-antioxidant-claims
.
The European Foods Safety Authority (EFSA) has issued a scientific opinion on health claims in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil and protection of blood lipids from oxidative damage which is known to adversely affect cardiovascular health (EFSA Journal 2011;9(4):203
On the basis of the data presented, EFSA concluded that a cause-and-effect relationship has been established between the consumption of Hydroxytyrosol and related compounds from olives and olive oil and protection of blood lipids from oxidative damage.
In weighing the evidence, EFSA took into account that a well-designed-and-conducted study and two smaller-scale studies showed a dose dependent and significant effect of olive oil Hydroxytyrosol and related compounds on lowering levels of oxidized low-density-lipoproteins (oxLDL) in blood when consumed for three weeks. These studies were supported by one short-term and one acute study showing resistance of LDL to oxidation upon consumption of Hydroxytyrosol and related compounds. EFSA determined that a minimum 5 mg of Hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim.
The EFSA document further comments that the concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount.....
For the whole article visit:
http://newhope60.com/news/efsa-approves-hydroxytyrosol-antioxidant-claims
.
Foragen News: Olive Polyphenols May Hold Answer to Healthy Skin
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| Olive Polyphenols May Hold Answer to Healthy Skin Clinical Trial Indicates Olivenol™ Shows Promise in Treating Severe Skin Disorders (Hayward, CA) – When researchers in Japan undertook a study in 2004 to research the effect of the dietary supplement Olivenol™ on inflammatory diseases, they got a pleasant surprise. Study participants who suffered from severe skin disorders – including psoriasis purulenta, erythema nodosum and allergic dermatitis – experienced marked improvement in their condition after just two months’ time. The researchers enrolled more patients with serious skin diseases into the study to investigate whether there was a correlation between the high-polyphenol olive juice extract and improved skin health. Interestingly, there was. CreAgri, makers of Olivenol™, today released clinical research data showing the product may benefit people affected by psoriasis and other severe skin disorders. Psoriasis is an immune-mediated genetic disease in which the growth cycle of cells is abnormally sped up. Instead of taking the normal 28-30 days to grow, mature and fall off, psoriatic skin cells take only 3-4 days to complete the cycle. Like a factory worker trying to operate an assembly line that is going way too fast, the skin cannot keep up with the production of new cells, so the dead ones pile up and form silvery white scales over red inflamed lesions on the skin. According to the National Institutes of Health, 7.5 million Americans are affected by psoriasis. There is no cure for the disease, and no treatment to date has been developed to efficiently treat and prevent it. Worse yet, currently available treatments are wrought with unpleasant and even toxic side effects. That makes CreAgri’s news all the more ground-breaking. The 12-month Olivenol™ human clinical trial, conducted at the Tokyo Vascular Disease Institute under the supervision of the late Professor Fujio Numano, included a total of 35 patients affected by various inflammatory diseases – 8 of whom had serious skin disorders. Each patient was administered two tablets of Olivenol™ per day and monitored monthly for disease progression or reduction. All eight of the patients with skin disease showed improvements after two months of treatment. In some cases, dramatic improvement was achieved in less than six months. (See attached photos.) Olivenol™ contains CreAgri’s proprietary ingredient Hidrox®, a polyphenol formulation recovered from the juice of organic olives, which contains hydroxytyrosol – the polyphenol with the highest free radical protection ever reported for an antioxidant compound. Olive polyphenols are abundant in olive water, but only present in extra virgin olive oil in limited amounts. “The effect of Olivenol™ on patients with severe skin disorders is just one more amazing action of olive polyphenols,” declared Dr. Roberto Crea, founder and CEO of CreAgri. “When we started the study with Professor Numano, we knew of some benefits of olive polyphenols to the skin when applied topically. This is the first time we have seen a powerful beneficial effect on severe skin diseases with orally ingested polyphenols.” CreAgri’s discovery confirms that healthy, beautiful skin can be achieved by using an approach that works from the inside out. The clinical research data illustrate the potential use of natural active compounds – in particular, olive polyphenols – in the treatment of severe medical conditions. Realizing the importance of this discovery, Dr. Crea opted to hold the release of the study results until a patent application could be submitted and made public. One and a half years later, the use of hydroxytyrosol-rich olive polyphenols for the treatment of inflammatory skin conditions is now patent-pending worldwide.,. The effects could be far-reaching. “We believe that this discovery may lead to a better understanding of some skin problems, especially those related to immune and auto-immune mechanisms,” Dr. Crea stated. “It could ultimately provide a deeper knowledge of psoriasis and its medical treatment.” How does Olivenol™ work? Researchers believe that in psoriasis, the immune system is mistakenly triggered, causing the cell growth cycle to abnormally speed up. Dr. Crea speculates that the polyphenols contained within the olive juice extract may have some still unknown inhibitory effect on the immune system. While more research is needed to verify that hypothesis, one thing is sure: sufferers of psoriasis and other skin conditions may have found the solution they’ve been looking for – one that is safe, natural, inexpensive and side-effect free. Based in California, CreAgri, Inc. is the world leader in the recovery of olive polyphenols directly from the juice of organic olives – a novel source of polyphenols that, until now, has been treated as a waste product by the olive oil industry. The company’s goal is to provide health benefits by creating science-based natural products that achieve “the creative balance of nature and technology.” CreAgri’s patented process used to recover olive polyphenols is completely environmentally friendly. The company even grows its own olives on its organic olive ranch in California. Hidrox®, the proprietary formulation featured in Olivenol™, is marketed worldwide by DSM Nutritional Products for dietary supplement and food applications and by EMD Merck for its use in cosmetic and skin care products. CreAgri has maintained commercial rights for applications in the medical field and intends to lead the effort in the discovery and development of products that may alleviate the problems associated in skin aging, wound healing, and burns, in addition to the previously mentioned skin disorders. For more information on Olivenol™, Hidrox®, or other CreAgri products, please visit www.creagri.com or call 1-866-4CREAGRI, or (510) 732-6478. Or call Christie Communications at (805) 969-3744. CreAgri Inc. is located at 25565 Whitesell Street, Hayward CA. To return to news click here. | | |||||||
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