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Europe’s EFSA validates CREAGRI®, Inc. claims about Olive Polyphenol efficacy in protecting LDL particles from oxidative damage.

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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

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Hydroxytyrosol Inactivates Staphyloccoccus aureus Bacteria and Staphylococcal Enterotoxin A

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USDA Say CREAGRI HIDROX® Effective Against Staphylococcus aureus Bacteria and Staphylococcus Enterotoxin A

A ground-breaking research conducted at the Albany, California, Western Regional Center, by a group of USDA researchers has found that HIDROX®, CREAGRI Inc. hydroxytyrosol based formulation of olive polyphenols, inactivates both Staphylococcus aureus pathogens and the toxin produced by these pathogens.
 

	For the complete article please visit: http://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=265117 Research Project: MOLECULAR BIOLOGY AND GENOMICS OF FOODBORNE PATHOGENS Location: Produce Safety and Microbiology Research Title: The Olive Compound 4-Hydroxytyrosol Inactivates Staphyloccoccus aureus Bacteria and Staphylococcal Enterotoxin A (SEA) Authors FRIEDMAN, MENDEL RASOOLY, REUVEN DO, PAULA HENIKA, PHILIP Submitted to: Journal of Food Science Publication Type: Peer Reviewed Journal Publication Acceptance Date: July 25, 2011 Publication Date: N/A Interpretive Summary: Staphylococcus aureus is a major bacterial pathogen that develops resistance to medical antibiotics. It has been reported to cause clinical infections and contamination of a broad variety of foods, including canned mushroom, breaded chicken products, cheese, and raw milk as well on handles of shopping carts causing 185 000 cases of foodborne illnesses in the United States each year. Staphylococcus aureus produces the virulent staphylococcal enterotoxin A, a single chain protein which consists of 233 amino acid residues. It has been estimated that the toxin that is secreted by the bacteria is associated with 78% of staphylococcal outbreaks. The results of the present study show that the pure olive compound 4-hydroxytyrosol inactivated both Staphylococcus aureus pathogens and the toxin produced by these pathogens. A commercial organic olive powder donated by the producer, the CreAgri Company, Hayward, California, also inactivated the pathogens. However, because it was cytotoxic to the spleen cells used in the assay, it was not possible to separate the antimicrobial from the antitoxin effects. The described findings suggest that olive compounds have the potential to counteract adverse effects caused by Staphylococcus aureus bacteria and the virulent toxin produced by these pathogens. To our knowledge, this is the first report on the potential of a safe, edible plant compound to inactivate both pathogens and toxins. Technical Abstract: The foodborne pathogen Staphylococcus aureus produces the virulent staphylococcal enterotoxin A (SEA), a single chain protein which consists of 233 amino acid residues with a molecular weight of 27,078 Da. SEA is a superantigen that is reported to contribute to animal (mastitis) and human (emesis, diarrhea, atopic dermatitis, arthritis, toxic shock) syndromes. Changes of the native structural integrity may inactivate the toxin by preventing molecular interaction with cell membrane receptor sites of their host cells. In the present study, we evaluated the ability of the pure olive compound 4-hydroxytyrosol and a commercial olive powder called Hidrox-12 prepared by freeze-drying olive juice to inhibit S. aureus bacteria and SEA"s biological activity. Dilutions of both test substances inactivated the pathogens. Two independent cell assays (BrdU incorporation into newly synthesized DNA and glycyl-phenylalanyl-aminofluorocoumarin (GF-AFC) proteolysis) demonstrated that the olive compound also inactivated the biological activity of SEA at concentrations that were not toxic to the spleen cells as determined in the MTT assay. However, efforts to determine inhibition of the toxin by Hidrox-12 were not successful because the olive powder was cytotoxic to the spleen cells at concentrations found to be effective against the bacteria. The results suggest that food-compatible and safe anti-toxin olive compounds can be used to inactivate both pathogens and toxins produced by the pathogens. Project Team MANDRELL, ROBERT - ROB FRIEDMAN, MENDEL LAZO, GERARD QUIÑONES, BEATRIZ FAGERQUIST, CLIFTON - KEITH MILLER, WILLIAM - BILL PARKER, CRAIG Publications Publications Related National Programs Food Safety, (animal and plant products) (108) Last Modified: 09/25/2011