You can read more about the benefits
of Hydroxytyrosol found in olive oil here.
For example, when heated in a container over a flame for only 5 minutes at a temperature of 461 °F / 188 °C, one study has shown 50 % loss
of hydroxytyrosol and 69 % loss of luteolin.
We treasure extra-virgin olive oil for its content
of Hydroxytyrosol and the nutritional and medicinal values.
Not exact matches
Another staple
of diets associated with a low occurrence
of cardiovascular disease amongst the population, olives contain
hydroxytyrosol and oleuropein which give olive oil its pungent taste and aroma.
Hydroxytyrosol is considered one
of the most powerful antioxidants.
It contains an active ingredient called
hydroxytyrosol, which is not only one
of the most powerful antioxidants known to man, but it also helps create new mitrochondria — the energy powerhouses in your cells.
Each capsule contains 525 mg
of olive leaf extract, but while 500 mg is standardised to 25 % oleuropein, an excellent level itself, the other 25 mg is standardised to 16 %
hydroxytyrosol, the other main medicinal compound in olive leaves.
The tyrosol and
hydroxytyrosol in EVOO may decrease the likelihood
of cancer cell regeneration by interfering with angiogenesis and lowering the supply
of oxygen that would otherwise be available for new blood vessel formation.
But recent studies also show that the phytonutrient content
of EVOO — including its phenolic compounds like
hydroxytyrosol and its flavonoids like luteolin — are not stable to heat and degrade relatively quickly.
At least some
of this effect involves the ability
of two phenols in EVOO — tyrosol and
hydroxytyrosol — to block activity
of an enzyme called matrix metalloproteinase 2 (MM - 2).
One
of the most important health components
of olive oil is
hydroxytyrosol, a potent polyphenol.
This increased bone formation has also been specifically tied to the presence
of two phenols — tyrosol and
hydroxytyrosol — in EVOO.
«We propose that Olive Leaf Extract decreased cardiac and hepatic injury through the antioxidant and antiinflammatory effects
of polyphenols, mainly oleuropein and
hydroxytyrosol.»
Moderate consumption
of wine, through both its phenolic compounds and alcohol content, promotes
hydroxytyrosol endogenous generation in humans.