tag:blogger.com,1999:blog-84532947108652720172024-03-13T11:00:32.987-07:00OLIVENOL plus 2xFind the health benefits from CreAgri, Inc.'s organic olive productsOLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8453294710865272017.post-67010311197120735042012-05-21T11:04:00.001-07:002012-05-21T11:04:11.164-07:00New Research: Hidrox® Inhibits E. coli and Reduces Neuroinflammation<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: windowtext; font-family: "Helvetica","sans-serif"; font-size: 12.0pt; font-weight: normal;">While
nutraceuticals and dietary supplements undergo regulatory scrutiny for a
perceived lack of verifiable claims, Creagri</span><span style="color: windowtext; font-family: "MS Gothic"; font-size: 12.0pt; font-weight: normal; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="color: windowtext; font-family: "Helvetica","sans-serif"; font-size: 12.0pt; font-weight: normal;"> Inc., continues to achieve new scientific
advancements on the road to producing healthy consumer goods.<o:p></o:p></span></h2>
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<span style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.webwire.com/ViewPressRel.asp?aId=155901">WEBWIRE</a></span><span style="font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";">–
Thursday, </span><span style="background: white; font-family: "Arial","sans-serif"; font-size: 8.5pt;">April 26, 2012</span><span style="font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Hayward, CA - April 26, 2012 - While
nutraceuticals and dietary supplements are coming under increasing regulatory
scrutiny, both in the United States and Europe, for what is perceived to be a
lack of verifiable scientific research supporting their claim to beneficial
health effects, Creagri</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"> Inc., and Hidrox</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">--its patented formulation
of olive polyphenols rich in the potent antioxidant Hydroxytyrosol—continue to
achieve new scientific advancements on the road to producing healthy consumer
goods.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">According to the Canadian Medical Association
Journal (Apr. 17, 2012) consumers seek solutions to their health needs with
proven clinical outcomes, backed by sound scientific evidence and reproducible
test results.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">In this area, the dietary supplement industry
falls short of the mark. for example a recent an NBC Dateline report highlighted
the problem of under-reported levels of selenium levels in some liquid vitamin
products, and the practice of “dry labbing”, whereby a company claims to have
done scientific research with its product when in fact, the research has been
done by another institution with a similar ingredient or with a different
product altogether. A spike in dry labbing claims was registered recently when
the EFSA (the European Food Safety Agency, analogous to the FDA in the United
States) announced that it was allowing claims relating to the beneficial
effects of olive polyphenols and hydroxytyrosol in the prevention of LDL
oxidation. Manyany companies promoting olive derived products quickly claimed
this finding as their own while in reality very few may be able to show any
study, let alone clinical trials, done with their product. This is not the case
for CreAgri</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"> Inc., which starting in 1999 has conducted
and published in peer-reviewed journals a number of human clinical trials and
laboratory tests with its products, Hidrox</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"> and Olivenol</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"> plus. These studies
are not only in the cardiovascular arena, but also in other inflammation driven
conditions such as psoriasis, osteo and rheumatoid arthritis and
neuroinflammation. Furthermore, EFA’s established minimum daily dosage of 5mg
hydroxytyrosol came as no surprise to CreAgri</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">. In fact, this was
the daily dose of hydroxytyrosol that was adopted by the Tokyo Vascular Disease
Institute and at the University of Arizona in two ground breaking clinical
trials with Hidrox</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"> where a formulation of Olivenol</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">, 2 capsules/day,
containing a total of 600 mg of Hidrox</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"> 2% was given to
patients with cardiovascular and arthritic conditions.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Now two new fundamental studies about the
antibacterial and the neuroprotective effects of Hidrox</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"> have been published
by the Journal of Agricultural and Food Chemistry and AgroFOOD Industry HiTech,
two preeminent peer reviewed journals. The first study, by researchers at the
USDA Regional Field Office, in Albany, California, has established the efficacy
of Hidrox</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"> in inactivating E. coli and reducing the
formation of carcinogenic amines in cooked beef patties. The second research
study, a collaboration with scientists at The Parkinso’s Institute in
Sunnyvale, CA., CreAgri has confirmed the efficacy of Hidrox® in inhibiting
cytokine production in a Parkinson’s cell based model of neuroinflammation.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">“Scientific research with Hidrox®) has
registered positive results in the first quarter of 2012”, declares Dr. Roberto
Crea, CreAgri</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">’s CEO, and CSO. “Research and development on
the applications with olive polyphenols and hydroxytyrosol are not only Creagri</span><span style="font-family: "MS Gothic"; font-size: 10.0pt; mso-bidi-font-family: "MS Gothic";">Ⓡ</span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">’s bread and butter,
but are also an imperative for companies striving to create safe and healthy
consumer products that have proven and verifiable efficacy.”<o:p></o:p></span></div>
<div style="background: white; line-height: 12.0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">About HIDROX®<br />
HIDROX® is CreAgri’s proprietary hydroxytyrosol-rich formulation of olive
polyphenols produced from the juice of organic olives, and scientifically
recognized for its anti-inflammatory and immune-modulating properties. HIDROX®
is the first hydroxytyrosol formula with GRAS certification. HIDROX® is also
certified organic, Kosher and Halal, and is protected by the largest number of
US and international patents and applications.<o:p></o:p></span></div>
<div style="background: white; line-height: 12.0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">About CreAgri<br />
CreAgri Inc., a California company, is the inventor and developer of HIDROX®.
Its goal is to promote health and wellness by creating superior natural
products that strike a Creative Balance Between Nature and Technology®. The
company develops science-based processes that are environmentally friendly and
compatible with sustainable agricultural methods.<a href="http://www.webwire.com/ViewPressRel.asp?aId=155901">http://www.webwire.com/ViewPressRel.asp?aId=155901</a><o:p></o:p></span></div>
</div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-74428044784740017432012-05-14T11:28:00.001-07:002012-05-14T11:28:38.343-07:00Cary Nosler interviews Dr. Roberto CreaCary Nosler interviews Dr. Roberto Crea covering the health benefits of OLIVENOL plus and its natural anti-inflammatory power.<br />
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<a href="http://www.kste.com/player/?station=KSTE-AM&program_name=podcast&program_id=WideWorldofHealthwithCaryNosler.xml&mid=22084696#.T7FOeXcV0-M.blogger">Cary Nosler 05_13_12 Hour 1 - Talk 650 KSTE</a><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-37797406990012999822012-05-14T10:10:00.001-07:002012-05-14T10:10:30.202-07:00Cary Nosler<a href="http://www.kste.com/pages/nosler.html?article=10120860#.T7E8AI_RxPo.blogger">Cary Nosler</a>: Cary Nosler's blog postings.<div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-7159092515342705742012-04-27T09:51:00.001-07:002012-04-27T09:51:27.172-07:00OLIVENOL plus, introduces its active ingredient HIDROX, CreAgri, Inc. patented formulation of organic olive polypheonols.<div dir="ltr" style="text-align: left;" trbidi="on">
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OLIVENOL plus,</div>
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Is proud to announce a new article on HIDROX, CreAgri, Inc. potent anti-inflammatory blend of olive polyphenols.</div>
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Link:</div>
<br />
<a href="http://www.nutraingredients-usa.com/Industry/Potent-anti-inflammatory-from-olive-juice-bids-for-functional-food-and-beverage-fame?utm_source=AddThis&utm_medium=More&utm_campaign=SocialMedia#.T5rOXsz0d4k.blogger">Potent anti-inflammatory from olive juice bids for functional food and beverage fame</a></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-21374929733829542442012-04-23T09:22:00.001-07:002012-04-23T09:22:25.064-07:00Uveitis eye inflammation linked to psoriasis and psoriatic arthritis - National Psoriasis FoundationOLIVENOL plus is a natural approach with potent anti-inflammatory health benefits.<br />
<br />
Learn how psoriasis and eye inflammation can be linked!<br />
<br />
<a href="http://www.psoriasis.org/about-psoriasis/related-conditions/uveitis-a-threat-to-eyesight#.T5WBhN7sinA.blogger">Uveitis eye inflammation linked to psoriasis and psoriatic arthritis - National Psoriasis Foundation</a><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-47656855113477029122012-04-16T09:13:00.001-07:002012-04-16T09:13:55.568-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="line-height: 114%; margin-bottom: 10.0pt; mso-pagination: widow-orphan; text-align: justify; text-align: justify; text-justify: newspaper; text-justify: newspaper; text-kashida-space: 50%; text-kashida-space: 50%;">
<span lang="en-US" style="font-size: 10.0pt; language: en-US; line-height: 114%; mso-ansi-language: en-US;"><a href="http://www.usda.gov/wps/portal/usda/usdahome?navid=ABOUT_USDA">USDA</a> and the<a href="http://www.arizona.edu/"> University of Arizona</a> published research proves OLIVENOL</span><span lang="en-US" style="font-size: 6.6599pt; language: en-US; line-height: 114%; mso-ansi-language: en-US; mso-eudc-font-family: "Times New Roman";"><sup>® </sup></span><span lang="en-US" style="font-size: 6.6599pt; language: en-US; line-height: 114%; mso-ansi-language: en-US;"><sup> </sup></span><span lang="en-US" style="font-size: 10.0pt; language: en-US; line-height: 114%; mso-ansi-language: en-US;">plus, active ingredient's efficacy in inactivating E.coli and reducing carcinogenic compounds in cooked beef patties. <o:p></o:p></span></div>
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<a href="http://www.olivenolplus.com/pdf/E.ColiHIDROX.pdf">Click here to read full paper........</a></div>
</div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-91926367386711578262012-04-12T11:27:00.001-07:002012-04-12T11:27:55.305-07:00USPTO Recognizes CreAgri, Inc. as First to Discover the Anti-Inflammatory Properties of HydroxytyrosolA must read!!<br />
<br />
The United States Patent and Trademark Office has recognized CreAgri, Inc. (The makers of OLIVENOL plus) as the first company to discover the anti-inflammatory healing benefits of Hydroxytyrosol.<br />
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<a href="http://www.prnewswire.com/news-releases/uspto-recognizes-creagri-inc-as-first-to-discover-the-anti-inflammatory-properties-of-hydroxytyrosol-141643313.html">USPTO Recognizes CreAgri, Inc. as First to Discover the Anti-Inflammatory Properties of Hydroxytyrosol</a><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-32576558673143176012012-01-31T05:17:00.000-08:002012-01-31T05:17:30.796-08:00Health from the Olive<div dir="ltr" style="text-align: left;" trbidi="on">phytonutrient content, olives are nothing short of astounding. Few high-fat foods offer such a diverse range of antioxidant and anti-inflammatory nutrients - some of which are unique to olives themselves. The list below shows some key phytonutrients in olives, organized by their chemical category: <br />
<ul><li>Simple Phenols <ul><li>tyrosol </li>
<li>hydroxytyrosol </li>
</ul></li>
<li>Terpenes (including secoiridoids and triterpenes) <ul><li>oleuropein </li>
<li>demethyloleuropein </li>
<li>erythrodiol </li>
<li>uvaol </li>
<li>oleanolic acid </li>
<li>elenoic acid </li>
<li>ligstroside </li>
</ul></li>
<li>Flavones <ul><li>apigenin </li>
<li>luteolin </li>
</ul></li>
<li>Hydroxycinnamic acids <ul><li>caffeic acid </li>
<li>cinnamic acid </li>
<li>ferulic acid </li>
<li>coumaric acid </li>
</ul></li>
<li>Anthocyanidins <ul><li>cyanidins </li>
<li>peonidins </li>
</ul></li>
<li>Flavonols <ul><li>quercetin </li>
<li>kaempferol </li>
</ul></li>
<li>Hydroxybenzoic acids <ul><li>gallic acid </li>
<li>protocatechuic acid </li>
<li>vanillic acid </li>
<li>syringic acid </li>
</ul></li>
<li>Hydroxyphenylacetic acids <ul><li>homovanillic acid </li>
<li>homveratric acid </li>
</ul></li>
</ul>Given this phytonutrient richness, it's not surprising that olives have documented health benefits that extend to most of our body systems. Olive benefits have been demonstrated for the cardiovascular system, respiratory system, nervous system, musculoskeletal system, immune system, inflammatory system, and digestive system. We believe that many of these diverse systems benefits are actually related to two underlying health-support aspects of olives, namely, their unusual antioxidant and anti-inflammatory nutrients. In this Health Benefits section, we will focus on those antioxidant and anti-inflammatory properties of olives, as well as some anti-cancer benefits that seem especially important with respect to this food. <br />
<div class="SUBTITLE2-WHF">Antioxidant Benefits</div>The vast majority of olive phytonutrients listed at the beginning of this section function as antioxidants and help us avoid unwanted problems due to oxidative stress. "Oxidative stress" is a situation in which our cells are insufficiently protected from potential oxygen damage, and oxidative stress can often be related to an insufficient supply of antioxidant nutrients. Olives are a good source of the antioxidant vitamin E, and they also contain small amounts of antioxidant minerals like selenium and zinc. However, it's the phytonutrient content of olives that makes them unique as an antioxidant-rich food. <br />
Perhaps the best-studied antioxidant phytonutrient found in olives is oleuropein. Oleuropein is found exclusively in olives, and it's been shown to function as an antioxidant nutrient in a variety of ways. Intake of oleuropein has been shown to decrease oxidation of LDL cholesterol; to scavenge nitric oxide (a reactive oxygen-containing molecule); to lower several markers of oxidative stress; and to help protect nerve cells from oxygen-related damage. <br />
One recent study that caught our attention has shown the ability of olives to increase blood levels of glutathione (one of the body's premier antioxidant nutrients). In a very interesting research twist, study participants were not given fresh olives to eat but rather the pulpy residue from olives that had been previously milled to produce olive oil. Consumption of this olive pulp was associated with significantly increased glutathione levels in the blood of the participants, and improvement in their antioxidant capacity. <br />
Interestingly, there may be common trade-offs made in the levels of different olive antioxidants during the maturation of olives on the tree. For example, the vitamin E content of olives may increase during early ripening when the total phenolic antioxidants in olives are slightly decreasing. Later on in the maturation process, these trends may be reversed. <br />
<div class="SUBTITLE2-WHF">Anti-Inflammatory Benefits</div>In addition to their function as antioxidants, many of the phytonutrients found in olives have well-documented anti-inflammatory properties. Extracts from whole olives have been shown to function as anti-histamines at a cellular level. By blocking special histamine receptors (called H1 receptors), unique components in whole olive extracts help to provide us with anti-inflammatory benefits. In addition to their antihistamine properties, whole olive extracts have also been shown to lower risk of unwanted inflammation by lowering levels of leukotriene B4 (LTB4), a very common pro-inflammatory messaging molecule. Oleuropein - one of the unique phytonutrients found in olives - has been shown to decrease the activity of inducible nitric oxide synthase (iNOS). iNOS is an enzyme whose overactivity has been associated with unwanted inflammation. Taken as a group, these research findings point to olives as a uniquely anti-inflammatory food. <br />
The anti-inflammatory benefits of olives have been given special attention in the area of cardiovascular health. In heart patients, olive polyphenols have been determined to lower blood levels of C-reactive protein (CRP). CRP is a widely used blood measurement for assessing the likelihood of unwanted inflammation. Olive polyphenols have also been found to reduce activity in a metabolic pathway called the arachidonic acid pathway, which is central for mobilizing inflammatory processes. <br />
<div class="SUBTITLE2-WHF">Anti-Cancer Benefits</div>The antioxidant and anti-inflammatory properties of olives make them a natural for protection against cancer because chronic oxidative stress and chronic inflammation can be key factors in the development of cancer. If our cells get overwhelmed by oxidative stress (damage to cell structure and cell function by overly reactive oxygen-containing molecules) and chronic excessive inflammation, our risk of cell cancer is increased. By providing us with rich supplies of antioxidant and anti-inflammatory nutrients, olives can help us avoid this dangerous combination of chronic oxidative stress and chronic inflammation. <br />
Research on whole olives and cancer has often focused on two cancer types: breast cancer and stomach (gastric) cancer. In the case of breast cancer, special attention has been paid to the triterpene phytonutrients in olives, including erythrodiol, uvaol and oleanolic acid. These olive phytonutrients have been shown to help interrupt the life cycle of breast cancer cells. Interruption of cell cycles has also been shown in the case of gastric cancer, but with this second type of cancer, the exact olive phytonutrients involved are less clear. <br />
One of the mechanisms linking olive intake to cancer protection may involve our genes. Antioxidant phytonutrients in olives may have a special ability to protect DNA (deoxyribonucleic acids) - the key chemical component of genetic material in our cells - from oxygen damage. DNA protection from unwanted oxidative stress means better cell function in wide variety of ways and provides cells with decreased risk of cancer development</div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-26435300296432507272012-01-04T11:18:00.000-08:002012-01-04T11:18:44.371-08:00The Olivenol plus Testimonials<div>Carrie Stevens in her interview with Luann Lee: Such a great testimony. </div><div><br /></div><iframe width="459" height="344" src="http://www.youtube.com/embed/RDUVAD6TnD8?fs=1" frameborder="0" allowfullscreen=""></iframe><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-34239378174871905502012-01-03T10:16:00.000-08:002012-01-03T10:16:13.163-08:00Ava Fabian, Olivenol Will Protect Me!<div>Watch and Enjoy Ava Fabian: actress/model and hear her Olivenol plus Testimony. Thank you for sharing Ava!</div><iframe width="459" height="344" src="http://www.youtube.com/embed/o24u3gUXvLo?fs=1" frameborder="0" allowfullscreen=""></iframe><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-17709227972143726742011-12-09T09:38:00.000-08:002011-12-09T09:38:54.454-08:00Scientists at USDA Says CREAGRI HIDROX® Effective Against Staphylococcus aureus Bacteria and Staphylococcus Enterotoxin A - Worldnews.com<a href="http://article.wn.com/view/2011/08/11/Scientists_at_USDA_Says_CREAGRI_HIDROX_Effective_Against_Sta/">Scientists at USDA Says CREAGRI HIDROX® Effective Against Staphylococcus aureus Bacteria and Staphylococcus Enterotoxin A - Worldnews.com</a><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-30168914995363171332011-11-23T11:17:00.000-08:002011-11-23T11:17:07.876-08:00International Federation of Sports Medicine (FIMS) and CREAGRI� Promote Healthy Benefits of Olivenol to World Athletes and Sports Enthusiasts<a href="http://www.prnewswire.com/news-releases/international-federation-of-sports-medicine-fims-and-creagri-promote-healthy-benefits-of-olivenol-to-world-athletes-and-sports-enthusiasts-132984133.html">International Federation of Sports Medicine (FIMS) and CREAGRI� Promote Healthy Benefits of Olivenol to World Athletes and Sports Enthusiasts</a><div><br /></div><div>Yeah! </div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-48618890267653960922011-11-23T11:12:00.000-08:002011-11-23T11:12:36.077-08:00Actively Protecting Its Brand Name OLIVENOL, CREAGRI Inc. Prevails in an Intellectual Property Dispute in Malaysia - WSMV Channel 4<a href="http://www.wsmv.com/story/15654624/actively-protecting-its-brand-name-olivenol-creagri-inc-prevails-in-an-intellectual-property-dispute-in-malaysia#.Ts1FgFux2GE.blogger">Actively Protecting Its Brand Name OLIVENOL, CREAGRI Inc. Prevails in an Intellectual Property Dispute in Malaysia - WSMV Channel 4</a><div><br /></div><div>Go CreAgri,Inc. </div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-70788583569530020082011-10-30T12:33:00.000-07:002011-10-30T12:33:13.667-07:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="cit"><a abstractlink="yes" alsec="jour" alterm="J Nutr Biochem." href="http://www.ncbi.nlm.nih.gov/pubmed/17904345#" title="The Journal of nutritional biochemistry."><span style="color: #333333;">J Nutr Biochem.</span></a> 2008 Aug;19(8):514-23. Epub 2007 Sep 27.</div><h1>Antiatherogenicity of extra virgin <span class="highlight">olive</span> oil and its enrichment with green tea <span class="highlight">polyphenols</span> in the atherosclerotic apolipoprotein-E-deficient mice: enhanced macrophage cholesterol efflux.</h1><div class="auths"><a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Rosenblat%20M%22%5BAuthor%5D"><span style="color: #333333;">Rosenblat M</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Volkova%20N%22%5BAuthor%5D"><span style="color: #333333;">Volkova N</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Coleman%20R%22%5BAuthor%5D"><span style="color: #333333;">Coleman R</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Almagor%20Y%22%5BAuthor%5D"><span style="color: #333333;">Almagor Y</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Aviram%20M%22%5BAuthor%5D"><span style="color: #333333;">Aviram M</span></a>.</div><div class="aff"><h3 class="label">Source</h3>The Lipid Research Laboratory, Technion Faculty of Medicine, The Rappaport Family Institute for Research in the Medical Sciences, Rambam Medical Center, Haifa 31096, Israel.</div><div class="abstr"><h3>Abstract</h3>The antiatherogenic properties of extra virgin <span class="highlight">olive</span> oil (EVOO) enriched with green tea <span class="highlight">polyphenols</span> (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.</div><div class="aux"><div class="resc"><br />
<dl class="rprtid"><dt>PMID:</dt>
<dd>17904345</dd></dl></div><br />
For more information please visit:<br />
<br />
<a href="http://www.ncbi.nlm.nih.gov/pubmed/17904345">http://www.ncbi.nlm.nih.gov/pubmed/17904345</a><br />
<dl class="rprtid"><dd> [PubMed - indexed for MEDLINE] </dd></dl></div></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-62966201334706175382011-10-30T12:29:00.000-07:002011-10-30T12:29:32.750-07:00Olive Polyphenols and Age and Disease Memory Deficits<div dir="ltr" style="text-align: left;" trbidi="on"><div class="cit"><a abstractlink="yes" alsec="jour" alterm="J Alzheimers Dis." href="http://www.ncbi.nlm.nih.gov/pubmed/21955812#" title="Journal of Alzheimer's disease : JAD."><span style="color: #333333;">J Alzheimers Dis.</span></a> 2011 Sep 28. [Epub ahead of print]</div><h1>Extra Virgin <span class="highlight">Olive</span> Oil Improves Learning and Memory in SAMP8 Mice.</h1><div class="auths"><a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Farr%20SA%22%5BAuthor%5D"><span style="color: #333333;">Farr SA</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Price%20TO%22%5BAuthor%5D"><span style="color: #333333;">Price TO</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Dominguez%20LJ%22%5BAuthor%5D"><span style="color: #333333;">Dominguez LJ</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Motisi%20A%22%5BAuthor%5D"><span style="color: #333333;">Motisi A</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Saiano%20F%22%5BAuthor%5D"><span style="color: #333333;">Saiano F</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Niehoff%20ML%22%5BAuthor%5D"><span style="color: #333333;">Niehoff ML</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Morley%20JE%22%5BAuthor%5D"><span style="color: #333333;">Morley JE</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Banks%20WA%22%5BAuthor%5D"><span style="color: #333333;">Banks WA</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Ercal%20N%22%5BAuthor%5D"><span style="color: #333333;">Ercal N</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Barbagallo%20M%22%5BAuthor%5D"><span style="color: #333333;">Barbagallo M</span></a>.</div><div class="aff"><h3 class="label">Source</h3>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.</div><div class="abstr"><h3>Abstract</h3><span class="highlight">Polyphenols</span> are potent antioxidants found in extra virgin <span class="highlight">olive</span> 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 × <span class="highlight">polyphenols</span> 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 <span class="highlight">polyphenols</span> in EVOO.</div><div class="aux"><div class="resc"><br />
<dl class="rprtid"><dt>PMID:</dt>
<dd>21955812</dd><dd> </dd></dl></div>For more information please visit:<br />
<br />
<a href="http://www.ncbi.nlm.nih.gov/pubmed/21955812">http://www.ncbi.nlm.nih.gov/pubmed/21955812</a><br />
<dl class="rprtid"><dd> [PubMed - as supplied by publisher] </dd></dl></div></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-65970625194444625412011-10-30T11:58:00.001-07:002011-10-30T11:58:56.175-07:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="cit"><a abstractlink="yes" alsec="jour" alterm="Atherosclerosis." href="http://www.ncbi.nlm.nih.gov/pubmed/8645356#" title="Atherosclerosis."><span style="color: #333333;">Atherosclerosis.</span></a> 1996 Feb;120(1-2):15-23.</div><h1>Dietary non-tocopherol antioxidants present in extra virgin <span class="highlight">olive</span> oil increase the resistance of low density lipoproteins to oxidation in rabbits.</h1><div class="auths"><a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Wiseman%20SA%22%5BAuthor%5D"><span style="color: #333333;">Wiseman SA</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Mathot%20JN%22%5BAuthor%5D"><span style="color: #333333;">Mathot JN</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22de%20Fouw%20NJ%22%5BAuthor%5D"><span style="color: #333333;">de Fouw NJ</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Tijburg%20LB%22%5BAuthor%5D"><span style="color: #333333;">Tijburg LB</span></a>.</div><div class="aff"><h3 class="label">Source</h3>Unilever Research Laboratory, Vlaardingen, The Netherlands.</div><div class="abstr"><h3>Abstract</h3>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 <span class="highlight">polyphenol</span> 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 <span class="highlight">polyphenol</span> contents were used to provide the dietary source of oleic acid-refined <span class="highlight">olive</span> oil, extra virgin <span class="highlight">olive</span> oil and Trisun high oleic sunflower seed oil. Polyphenolic compounds (<span class="highlight">hydroxytyrosol</span> and p-tyrosol) could only be detected in the extra virgin <span class="highlight">olive</span> 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 <span class="highlight">polyphenol</span>, extra virgin <span class="highlight">olive</span> oil group (P < 0.05) when compared with combined results from the low <span class="highlight">polyphenol</span> group (refined <span class="highlight">olive</span> oil and Trisun), even though the LDL vitamin E concentration in the high <span class="highlight">polyphenol</span> 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 <span class="highlight">olive</span> oil, may contribute to the endogenous antioxidant capacity of LDL, resulting in an increased resistance to oxidation as determined in vitro.</div><div class="aux"><div class="resc"><br />
<dl class="rprtid"><dt>PMID:</dt>
<dd>8645356</dd> <dd> [PubMed - indexed for MEDLINE] </dd></dl></div></div><br />
<br />
For more information please visit:<br />
<a href="http://www.ncbi.nlm.nih.gov/pubmed/8645356">http://www.ncbi.nlm.nih.gov/pubmed/8645356</a></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-15806591632315832622011-10-30T11:54:00.000-07:002011-10-30T11:54:06.661-07:00<div dir="ltr" style="text-align: left;" trbidi="on"><h4 aria-expanded="false" class="content_header send_to align_right jig-ncbipopper" config="targetPosition:'bottom center', sourcePosition : 'top center',sourceSelector : '#send_to_menu', hasArrow : false, openMethod : 'click',closeMethod : 'click', isSourceElementCloseClick: false, addCloseButton:true, groupName: 'entrez_pg'" id="sendto" role="button"><a class="tgt_dark" href="http://www.ncbi.nlm.nih.gov/pubmed/20209466#" sourcecontent="send_to_menu">Send to:</a> <script type="text/javascript">
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Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition."><span style="color: #333333;">Int J Vitam Nutr Res.</span></a> 2009 May;79(3):152-65.</div><h1>Antioxidant activity of <span class="highlight">olive</span> polyphenols in humans: a review.</h1><div class="auths"><a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Raederstorff%20D%22%5BAuthor%5D"><span style="color: #333333;">Raederstorff D</span></a>.</div><div class="aff"><h3 class="label">Source</h3>DSM Nutritional Products Ltd, Department of Human Nutrition and Health, Basel, Switzerland. Daniel.Raederstorff@dsm.com</div><div class="abstr"><h3>Abstract</h3>In vitro and animal studies show that polyphenols from olives have potent antioxidant activities; 50 % of the phenolic compounds contained in olives and virgin <span class="highlight">olive</span> oil are <span class="highlight">hydroxytyrosol</span> and derivatives thereof. <span class="highlight">Hydroxytyrosol</span> is the major <span class="highlight">olive</span> <span class="highlight">polyphenol</span> consumed and well absorbed in humans. It is considered to have the highest antioxidant potency compared to the other <span class="highlight">olive</span> polyphenols. Review of the human intervention studies showed that <span class="highlight">olive</span> polyphenols decreased the levels of oxidized-LDL in plasma and positively affected several biomarkers of oxidative damage. The antioxidant effects of <span class="highlight">olive</span> 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 <span class="highlight">olive</span> polyphenols. However, further larger human studies are needed to clarify the effect of <span class="highlight">olive</span> polyphenols on markers of oxidative stress, particularly DNA damage and plasma isoprostane levels.</div><div class="aux"><div class="resc"><br />
<dl class="rprtid"><dt>PMID:</dt>
<dd>20209466</dd> <dd> [PubMed - indexed for MEDLINE] </dd></dl></div><br />
For more information please visit: <a href="http://www.ncbi.nlm.nih.gov/pubmed/20209466">http://www.ncbi.nlm.nih.gov/pubmed/20209466</a></div></div></div></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-32939271997308096052011-10-30T11:50:00.000-07:002011-10-30T11:50:25.699-07:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="cit"><a abstractlink="yes" alsec="jour" alterm="Food Chem Toxicol." href="http://www.ncbi.nlm.nih.gov/pubmed#" title="Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association."><span style="color: #333333;">Food Chem Toxicol.</span></a> 2006 Jul;44(7):903-15. Epub 2006 Mar 13.</div><h1>Safety assessment of aqueous <span class="highlight">olive</span> pulp extract as an antioxidant or antimicrobial agent in foods.</h1><div class="auths"><a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Soni%20MG%22%5BAuthor%5D"><span style="color: #333333;">Soni MG</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Burdock%20GA%22%5BAuthor%5D"><span style="color: #333333;">Burdock GA</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Christian%20MS%22%5BAuthor%5D"><span style="color: #333333;">Christian MS</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Bitler%20CM%22%5BAuthor%5D"><span style="color: #333333;">Bitler CM</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Crea%20R%22%5BAuthor%5D"><span style="color: #333333;">Crea R</span></a>.</div><div class="aff"><h3 class="label">Source</h3>Burdock Group, 2001 9th Avenue, Suite 301, Vero Beach, FL 32960, USA.</div><div class="abstr"><h3>Abstract</h3>The <span class="highlight">olive</span> fruit, its oil and the leaves of the <span class="highlight">olive</span> tree have a rich history of nutritional, medicinal and ceremonial uses. <span class="highlight">Olive</span> oil, table olives and <span class="highlight">olive</span> products are an important part of the Mediterranean diet, the greatest value of which may be due to <span class="highlight">olive</span> 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 <span class="highlight">olive</span> polyphenols, particularly <span class="highlight">hydroxytyrosol</span>, to determine the safety-in-use of a standardized aqueous <span class="highlight">olive</span> pulp extract (HIDROX). Among the polyphenols found in the extract, the major constituent of biological significance is <span class="highlight">hydroxytyrosol</span> (50-70%). In oral bioavailability studies, urinary excretion of <span class="highlight">hydroxytyrosol</span> and its glucuronide was found to be associated with the intake of <span class="highlight">hydroxytyrosol</span>. Oral bioavailability of <span class="highlight">hydroxytyrosol</span> in <span class="highlight">olive</span> oil and in an aqueous solution was reported as 99% and 75%, respectively. In comparative studies, urinary excretion of <span class="highlight">hydroxytyrosol</span> was greater in humans than in rats. The LD(50) of the extract and <span class="highlight">hydroxytyrosol</span> 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, <span class="highlight">olive</span> products and <span class="highlight">olive</span> oil, the consumption of HIDROX is considered safe at levels up to 20 mg/kg/day.<br />
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For more Information please visit: <a href="http://www.ncbi.nlm.nih.gov/pubmed">http://www.ncbi.nlm.nih.gov/pubmed</a></div></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-15671991886132686792011-10-30T11:43:00.000-07:002011-10-30T11:43:59.307-07:00Scientific Publication of Olive Polyphenols and Hydroxytyrosol<div dir="ltr" style="text-align: left;" trbidi="on"><div class="cit"><a abstractlink="yes" alsec="jour" alterm="Genes Nutr." href="http://www.ncbi.nlm.nih.gov/pubmed/21953375#" title="Genes & nutrition."><span style="color: #333333;">Genes Nutr.</span></a> 2011 Sep 28. [Epub ahead of print]</div><h1>Investigation into the biological properties of the <span class="highlight">olive</span> <span class="highlight">polyphenol</span>, <span class="highlight">hydroxytyrosol</span>: mechanistic insights by genome-wide mRNA-Seq analysis.</h1><div class="auths"><a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Rafehi%20H%22%5BAuthor%5D"><span style="color: #333333;">Rafehi H</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Smith%20AJ%22%5BAuthor%5D"><span style="color: #333333;">Smith AJ</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Balcerczyk%20A%22%5BAuthor%5D"><span style="color: #333333;">Balcerczyk A</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Ziemann%20M%22%5BAuthor%5D"><span style="color: #333333;">Ziemann M</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Ooi%20J%22%5BAuthor%5D"><span style="color: #333333;">Ooi J</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Loveridge%20SJ%22%5BAuthor%5D"><span style="color: #333333;">Loveridge SJ</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Baker%20EK%22%5BAuthor%5D"><span style="color: #333333;">Baker EK</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22El-Osta%20A%22%5BAuthor%5D"><span style="color: #333333;">El-Osta A</span></a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed?term=%22Karagiannis%20TC%22%5BAuthor%5D"><span style="color: #333333;">Karagiannis TC</span></a>.</div><div class="aff"><h3 class="label">Source</h3>Epigenomic Medicine, Baker IDI Heart and Diabetes Institute, The Alfred Medical Research and Education Precinct, 75 Commercial Road, Melbourne, VIC, Australia.</div><div class="abstr"><h3>Abstract</h3>The medicinal properties of the leaves and fruit of <span class="highlight">Olea</span> Europaea (<span class="highlight">olive</span> tree) have been known since antiquity. Numerous contemporary studies have linked the Mediterranean diet with increased health. In particular, consumption of <span class="highlight">olive</span> 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 <span class="highlight">olive</span> oil. For example, <span class="highlight">hydroxytyrosol</span> 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 <span class="highlight">hydroxytyrosol</span> using genome-wide mRNA-Seq. Initial experiments were aimed at assessing cytotoxicity, apoptosis and cell cycle effects of <span class="highlight">hydroxytyrosol</span> 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 <span class="highlight">hydroxytyrosol</span> 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 <span class="highlight">hydroxytyrosol</span>, it was determined that the <span class="highlight">polyphenol</span> may have P-glycoprotein-modulating activity. Further, initial studies indicated modest radioprotective effects of relatively low doses of <span class="highlight">hydroxytyrosol</span> in human keratinocytes. Analysis of mRNA sequencing data identified that treatment of keratinocytes with 20 μM <span class="highlight">hydroxytyrosol</span> 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 <span class="highlight">hydroxytyrosol</span>. 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 <span class="highlight">hydroxytyrosol</span>, and more generally, we identify potential gene candidates for further exploration.</div><div class="aux"><div class="resc"><br />
<dl class="rprtid"><dt>PMID:</dt>
<dd>21953375</dd> <dd> [PubMed - as supplied by publisher] </dd></dl></div><br />
For more information please visit: <a href="http://www.ncbi.nlm.nih.gov/pubmed/21953375">http://www.ncbi.nlm.nih.gov/pubmed/21953375</a></div></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-85645847802447217612011-10-27T11:22:00.000-07:002011-10-27T11:22:33.293-07:00Luann Lee on OLIVENOL plus 2x<div dir="ltr" style="text-align: left;" trbidi="on">Luann Lee is: TV host, Entertainment Reporter, Producer, and motivational speaker<br />
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<span class="Apple-style-span" style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><a class="actorName" data-ft="{"type":35}" data-hovercard="/ajax/hovercard/user.php?id=1384620730" href="http://www.facebook.com/LuannLee1" style="color: #3b5998; cursor: pointer; font-weight: bold; text-decoration: none;">Luann Lee</a> <span class="commentBody" data-jsid="text">The more I use this product, the more I love it!! Thank you Cirsten for introducing me to it!!</span></span></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-85789038999913206452011-09-30T17:22:00.000-07:002011-09-30T17:22:21.446-07:00http://www.webwire.com/ViewPressRel.asp?aId=145722<div dir="ltr" style="text-align: left;" trbidi="on"><h1>Europe’s EFSA validates CREAGRI®, Inc. claims about Olive Polyphenol efficacy in protecting LDL particles from oxidative damage.</h1><div style="margin-bottom: 15px; margin-top: -5px; padding-left: 2px;"><br />
<div id="___plusone_0" style="display: inline-block; float: none; font-size: 1px; height: 20px; line-height: normal; margin: 0px; padding: 0px; text-indent: 0px; vertical-align: baseline; width: 90px;"></div><span class="IN-widget" style="display: inline-block; line-height: 1; text-align: center; vertical-align: baseline;"><span style="display: inline-block !important; font-size: 1px !important; margin: 0px !important; padding: 0px !important; text-indent: 0px !important; vertical-align: baseline !important;"><span id="li_ui_li_gen_1317427025736_0"><a href="javascript:void(0);" id="li_ui_li_gen_1317427025736_0-link"><span id="li_ui_li_gen_1317427025736_0-logo">in</span><span id="li_ui_li_gen_1317427025736_0-title"><span id="li_ui_li_gen_1317427025736_0-mark"></span><span id="li_ui_li_gen_1317427025736_0-title-text">Share</span></span></a></span></span><span style="display: inline-block !important; font-size: 1px !important; margin: 0px !important; padding: 0px !important; text-indent: 0px !important; vertical-align: baseline !important;"><span class="IN-right" id="li_ui_li_gen_1317427025750_1-container"><span class="IN-right" id="li_ui_li_gen_1317427025750_1"><span class="IN-right" id="li_ui_li_gen_1317427025750_1-inner"><span class="IN-right" id="li_ui_li_gen_1317427025750_1-content">2</span></span></span></span></span></span> <script data-counter="right" data-url="http://www.webwire.com/ViewPressRel.asp?aId=145722" type="IN/Share+init">
</script></div><h2>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</h2><div><a href="http://www.webwire.com/">WEBWIRE</a> – Thursday, September 15, 2011</div>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 <strong>CREAGRI® Inc</strong>., the notion that olive polyphenol are effective in protecting LDL particles from oxidative damage is now being confirmed by the <strong>European Food Safety Authority (EFSA).</strong><br />
Following on a request by the European Commission, on 4/8/20, <strong>EFSA</strong>’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.<br />
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.<br />
“This is the validation of <strong>CREAGRI®</strong>’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, <strong>CREAGRI®</strong>’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 <strong>Hidrox™</strong> and <strong>Olivenol™ Plus</strong>. In addition, it opens the unique opportunity for companies (especially <strong>CREAGRI®) </strong>to expand on beneficial claims based upon positive clinical experience”.<br />
<strong>CREAGRI®, </strong>which produces <strong>Hidrox™, </strong>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 <strong>5 mg</strong> per daily serving. In recognition of <strong>CREAGRI®</strong>’s leadership in the field of antioxidant polyphenol recently Nutraceutical Business Technology magazine has named the company among the finalists for the <strong>NBT Awards</strong> in two categories: Most Innovative Ingredient; and Outstanding Application in Health Management. One of the most sought after awards in the nutraceutical industry the <strong>NBT Awards</strong> 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.<br />
<strong>About Hidrox</strong><br />
<strong>HIDROX™</strong> is <strong>CREAGRI®</strong>’s trademarked hydroxytyrosol formulation, a powerful polyphenol scientifically recognized for its anti-oxidant properties and efficacy in heart and joint health. <strong>HIDROX™</strong> 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. <strong>HIDROX™</strong> 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: <strong>HIDROX™</strong> 12% Total Polyphenol (6% hydroxytyrosol) freeze dried powder, <strong>HIDROX™</strong> 6% Total Polyphenol (3% hydroxytyrosol) powder and liquid <strong>HIDROX™</strong> 0.5% total Polyphenol. All products are available in volumes ranging from kilograms to metric tons and can be ordered directly from <strong>CREAGRI®.</strong><br />
<strong>ABOUT Olivenol™ Plus 2X</strong><br />
A stronger formulation of the already popular <strong>Olivenol™</strong> line of dietary supplements, the new <strong>Olivenol™ Plus 2X</strong> is the latest result of the safety and efficacy research conducted by <strong>CREAGRIⓇ</strong> in the field of olive polyphenol and hydroxytyrosol. Totally safe, natural and derived from the juice of organic olives, each capsule <strong>Olivenol™ Plus 2X</strong> 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.<br />
About <strong>CREAGRI</strong><br />
<strong>CREAGRI® Inc</strong>., a California company, is the leading manufacturer of <strong>HIDROX®, </strong>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.<br />
<strong>ABOUT The NBT Awards</strong><br />
The <strong>NBT Awards</strong>, 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.<br />
<strong>ABOUT EFSA</strong><br />
The European Food Safety Authority (<strong>EFSA</strong>) 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, <strong>EFSA</strong> provides independent scientific advice and clear communication on existing and emerging risks.<br />
For more information about <strong>CREAGRI®, </strong>visit <a href="http://www.creagri.com/" target="_blank"></a><a href="http://www.creagri.com/" target="_blank">www.CREAGRI.com</a><br />
For more information about <strong>OLIVENOL™ Plus 2X</strong>, visit <a href="http://www.olivenolplus.com/" target="_blank"></a><a href="http://www.olivenolplus.com/" target="_blank">www.olivenolplus.com</a><br />
For more information about the awards visit <a href="http://www.nbtawards.com/nbta/index.html" target="_blank">http://www.nbtawards.com/nbta/index.html</a><br />
For more information about <strong>EFSA</strong> visit <a href="http://www.efsa.europa.eu/" target="_blank"></a><a href="http://www.efsa.europa.eu/" target="_blank">www.efsa.europa.eu</a><br />
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<div id="wwguid">WebWireID145722</div></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-31891598362351315212011-09-25T22:43:00.000-07:002011-09-25T22:44:45.889-07:00Hydroxytyrosol Inactivates Staphyloccoccus aureus Bacteria and Staphylococcal Enterotoxin A<div dir="ltr" style="text-align: left;" trbidi="on"><div class="actorDescription actorName" data-ft="{"type":2}"><a data-hovercard="/ajax/hovercard/page.php?id=137874126245637" href="http://www.facebook.com/pages/Creagri/137874126245637"><span style="color: #3b5998; font-size: x-large;">Creagri</span></a></div><div class="actorDescription actorName" data-ft="{"type":2}"></div><span style="font-size: large;"><span class="messageBody" data-ft="{"type":3}">USDA Say CREAGRI HIDROX® Effective Against Staphylococcus aureus Bacteria and Staphylococcus Enterotoxin A<br />
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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.<br />
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<tr> <td valign="top"></td> <td align="left" background="/incme/images/spacer.gif" valign="top"><span style="font-size: x-small;">For the complete article please visit: <a href="http://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=265117">http://w<u><span style="color: #0066cc;">ww.ars.usda.gov/research/publications/publications.htm?seq_no_115=265117</span></u></a><u><span style="color: #0066cc;"></span></u></span><br />
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<tr valign="top"> <td width="100%"><span style="color: #cc6600; font-family: verdana,arial;"></span><span style="font-family: Verdana,Geneva,Arial,Helvetica,sans-serif;"><strong>Research Project: </strong><a href="http://www.ars.usda.gov/research/projects/projects.htm?ACCN_NO=410725">MOLECULAR BIOLOGY AND GENOMICS OF FOODBORNE PATHOGENS</a> </span><br />
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<span style="font-family: Verdana,Geneva,Arial,Helvetica,sans-serif;"><strong>Location: <a href="http://www.ars.usda.gov/main/site_main.htm?modecode=53-25-21-00">Produce Safety and Microbiology Research</a></strong> <br />
</span><span style="font-family: verdana,arial,helvetica;"><strong>Title:</strong> The Olive Compound 4-Hydroxytyrosol Inactivates Staphyloccoccus aureus Bacteria and Staphylococcal Enterotoxin A (SEA) </span> <br />
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<span style="color: black; font-family: verdana,arial;"><b>Authors </b></span><br />
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</script> <b>Submitted to:</b> Journal of Food Science <br />
<b>Publication Type:</b> Peer Reviewed Journal <br />
<b>Publication Acceptance Date:</b> July 25, 2011 <br />
<b>Publication Date:</b> N/A <br />
</span></div><span style="font-size: x-small;"></span><br />
<span style="font-size: x-small;"><div align="left"></div><div align="left"><b>Interpretive Summary:</b> 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. </div><div align="left"></div><div align="left"><b>Technical Abstract:</b> 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. </div><div align="left"></div></span><br />
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<tr> <td align="right" style="padding-right: 200px;">Last Modified: 09/25/2011 <br />
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<h2>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</h2><div><a href="http://www.webwire.com/">WEBWIRE</a> – Thursday, September 15, 2011</div>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 <strong>CREAGRI® Inc</strong>., the notion that olive polyphenol are effective in protecting LDL particles from oxidative damage is now being confirmed by the <strong>European Food Safety Authority (EFSA).</strong><br />
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Following on a request by the European Commission, on 4/8/20, <strong>EFSA</strong>’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.<br />
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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.<br />
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“This is the validation of <strong>CREAGRI®</strong>’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, <strong>CREAGRI®</strong>’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 <strong>Hidrox™</strong> and <strong>Olivenol™ Plus</strong>. In addition, it opens the unique opportunity for companies (especially <strong>CREAGRI®) </strong>to expand on beneficial claims based upon positive clinical experience”.<br />
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<strong>CREAGRI®, </strong>which produces <strong>Hidrox™, </strong>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 <strong>5 mg</strong> per daily serving. In recognition of <strong>CREAGRI®</strong>’s leadership in the field of antioxidant polyphenol recently Nutraceutical Business Technology magazine has named the company among the finalists for the <strong>NBT Awards</strong> in two categories: Most Innovative Ingredient; and Outstanding Application in Health Management. One of the most sought after awards in the nutraceutical industry the <strong>NBT Awards</strong> 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.<br />
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<span style="color: blue; font-size: large;"><strong>About Hidrox</strong></span><br />
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<strong>HIDROX™</strong> is <strong>CREAGRI®</strong>’s trademarked hydroxytyrosol formulation, a powerful polyphenol scientifically recognized for its anti-oxidant properties and efficacy in heart and joint health. <strong>HIDROX™</strong> 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. <strong>HIDROX™</strong> 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: <strong>HIDROX™</strong> 12% Total Polyphenol (6% hydroxytyrosol) freeze dried powder, <strong>HIDROX™</strong> 6% Total Polyphenol (3% hydroxytyrosol) powder and liquid <strong>HIDROX™</strong> 0.5% total Polyphenol. All products are available in volumes ranging from kilograms to metric tons and can be ordered directly from <strong>CREAGRI®.</strong><br />
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<strong><span style="color: blue; font-size: large;">ABOUT Olivenol™ Plus 2X</span></strong><br />
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A stronger formulation of the already popular <strong>Olivenol™</strong> line of dietary supplements, the new <strong>Olivenol™ Plus 2X</strong> is the latest result of the safety and efficacy research conducted by <strong>CREAGRIⓇ</strong> in the field of olive polyphenol and hydroxytyrosol. Totally safe, natural and derived from the juice of organic olives, each capsule <strong>Olivenol™ Plus 2X</strong> 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.<br />
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<span style="color: blue;"><span style="font-size: large;">About <strong>CREAGRI</strong></span></span><br />
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<strong>CREAGRI® Inc</strong>., a California company, is the leading manufacturer of <strong>HIDROX®, </strong>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.<br />
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<strong><span style="color: blue; font-size: large;">ABOUT The NBT Awards</span></strong><br />
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The <strong>NBT Awards</strong>, 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.<br />
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<strong><span style="background-color: white; color: blue; font-size: large;">ABOUT EFSA</span></strong><br />
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The European Food Safety Authority (<strong>EFSA</strong>) 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, <strong>EFSA</strong> provides independent scientific advice and clear communication on existing and emerging risks.<br />
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For more information about <strong>CREAGRI®, </strong>visit <a href="http://www.creagri.com/" target="_blank"></a><a href="http://www.creagri.com/" target="_blank">www.CREAGRI.com</a><br />
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For more information about <strong>OLIVENOL™ Plus 2X</strong>, visit <a href="http://www.olivenolplus.com/" target="_blank"></a><a href="http://www.olivenolplus.com/" target="_blank">www.olivenolplus.com</a><br />
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For more information about the awards visit <a href="http://www.nbtawards.com/nbta/index.html" target="_blank">http://www.nbtawards.com/nbta/index.html</a><br />
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For more information about <strong>EFSA</strong> visit <a href="http://www.efsa.europa.eu/" target="_blank"></a><a href="http://www.efsa.europa.eu/" target="_blank">www.efsa.europa.eu</a><br />
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<dl><dt>Contact Information</dt>
<dd class="contactName">Paolo Pontoniere</dd><dd>Director of Communications and Marketing</dd><dd>Creagri, Inc.</dd><dd>(1) 510-732-6478</dd><dd><a href="mailto:ppontoniere@creagri.com" target="_blank">ppontoniere@creagri.com</a></dd></dl><div class="newsDisclaimer"><br />
This news content may be integrated into any legitimate news gathering and publishing effort. Linking is permitted.</div><div class="promoDisclaimer"><a href="http://www.webwire.com/news-release-distribution.asp">News Release Distribution</a> and <a href="http://www.webwire.com/press-release-distribution.asp">Press Release Distribution</a> Services Provided by <a href="http://www.webwire.com/" title="Press Release Distribution Services Provided by WebWire">WebWire</a>.</div></div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-79737135242694592702011-09-20T20:41:00.000-07:002011-09-20T20:41:14.302-07:00Benefits of Hydroxytyrosol<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Metabolism of the olive oil phenols hydroxytyrosol, tyrosol, and hydroxytyrosyl acetate by human hepatoma HepG2 cells. </strong><i>Journal of Agricultural and Food Chemistry. 2005 December 28;53(26):9897-905</i><br />
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.<br />
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<b>Hydroxytyrosol, a natural antioxidant from olive oil, prevents protein damage induced by long-wave ultraviolet radiation in melanoma cells. </b><br />
<i>Free Radical Biology and Medicine. 2005 April 1;38(7):908-19</i><br />
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.<br />
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<strong>The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats. </strong><i>The Journal of Nutrition. 2001 July;131(7):1993-6</i><br />
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.<br />
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<strong>Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation. </strong><i>Naunyn Schmiedebergs Archives of Pharmacology. 2005 June;371(6):457-65</i><br />
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<br />
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Please visit <a href="http://www.phytochemicals.info/abstracts/hydroxytyrosol.php">www.phytochemicals.info/abstracts/hydroxytyrosol.php</a>, for more information and complete article.</div><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0tag:blogger.com,1999:blog-8453294710865272017.post-10131950506983098782011-09-20T05:34:00.000-07:002011-09-20T05:34:01.763-07:00International Olive Oil Network<a href="http://www.internationaloliveoilnetwork.com">International Olive Oil Network</a><br />Informative Network Association<br /><a href="http://www.internationaloliveoilnetwork.com">www.internationaloliveoilnetwork.com</a><div class="blogger-post-footer">http://www.olivenolplus.com</div>OLIVENOL plus 2xhttp://www.blogger.com/profile/12228955845724943738noreply@blogger.com0