Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Pharma & Nutraceuticals Functions
Features & Benefits
- Benefit Claims (Health)
- Product Highlights
The biological benefits of olive oil consumption are linked, among other factors, to the presence not only of oleic acid but also to its high content of polyphenols, particularly Hydroxytyrosol, as has been recognized by the EFSA (European Authority for Food Safety) (EFSA Journal 2011; 9 (4): 2033).
The leaves of the olive tree also contain some of the principles that are present in olive oil, such as Hydroxytyrosol and its Oleuropein ester.
Hydroxytyrosol is considered one of the most powerful natural antioxidants that exists, surpassing antioxidants widely known and used in the industry such as tocopherol (vitamin E), coenzyme Q10, Vitamin C or resveratrol, in its ability to inhibit free radicals and prevent oxidative damage (evaluated by the ORAC and DPPH method).
- Benefits
- Decreased cardiovascular risk by preventing the oxidation of low-density cholesterol (LDL)
- Optimal preservative for the stabilization of functional foods rich in polyunsaturated fatty acids ω-3
- Anti-inflammatory potential due to its action on free radicals
- Broad spectrum antimicrobial agent (against viruses and bacteria).
- Effective dermoprotector, since HT protects epithelial cells from ultraviolet radiation by eliminating the free radicals generated.
- Cancer prevention, since it protects cells against cancerogenic transformation through two ways: DNA protection against free radical damage and the antiproliferative effect demonstrated in vitro through the induction of apoptosis or cell death.
Applications & Uses
- Markets
Properties
- Physical Form