Olea25 25% Hydroxytyrosol Supplement
Organic Olive Leaf Extract
Hydroxytyrosol is a highly therapeutic food grade polyphenol that is sourced from organic olive leaf. Olea25 has the highest ORAC value discovered to date worldwide and combats five predominant reactive species, along with an amphiphilic structure (organic compound) that is an endogenous phenolic molecule, cell permeable nutrient and essential for cellular longevity.
What is Hydroxytyrosol?
(3, 4-dihydroxyphenylethanol)
Hydroxytyrosol (3, 4-dihydroxyphenylethanol) is a phenolic phytochemical with highly therapeutic antioxidant properties, along with an amphiphilic structure (organic compound) that is concentrated in the cytosol and cell membranes. This indicates Hydroxytyrosol protects the cell cytoplasm in the water-lipid interface of the phospholipid bilayers of the cell cytoplasm, while the endogenous formation of Hydroxytyrosol (DOPET) via dopamine oxidative metabolism. Therefore, hydroxytyrosol is the only concentrated phenol that suprasses the blood brain barrier, mitochondrial biogenesis and function. Essentially this means hydroxytyrosol is a cell permeable nutrient molecule and cell energy compound that is endogenous (internally derived) and utilized on a cellular level.
Polyphenols and simple phenols are secondary metabolites of plants abundant in our diet, including fruits, vegetables, olive oil, wine, tea, legumes, dark coca, herbs and spices. Studies worldwide indicate that the risk of suffering certain diseases is reduced depending on the food categories consumed in our daily diet. Epidemiological data confirms that nutrients in our food groups confer protection against neurodegenerative diseases that are known to present an imbalance between reactive oxygen species (ROS) production and the antioxidant defense system. In nature, hydroxytyrosol (phenolic alcohol) is found much more concentrated in the olive leaves: 1450mg total phenolic/100g fresh leaves vs. 110mg/100g olive fruit and 23mg/100ml extra virgin olive oil. The primary active compounds in olive leaves are Hydroxytyrosol (phenolic alcohol) and Oleuropein (b-glycosidase), which is naturally hydrolyzed in the GI tract, then converts into an aglycone known as Hydroxytyrosol (DOPET).