The healthy benefits of the Mediterranean diet are popularly known and are supported by numerous studies, long-term intake of the Mediterranean diet has been associated with a lower risk of cancer[1], atherosclerosis and inflammation[2-3]. Among the separate foods taking part of the Mediterranean diet, olive oil is considered a crucial element, being one of the most traded and consumed product in the world directly related to the healthy attribution of this popular diet. In November 2004, the Food and Drug Administration (FDA) allowed the health benefits of olive oil due to monounsaturated fat in reducing the risk of coronary heart disease and recommended a daily intake of two tablespoon (23 g). Olive oil, the soul of the Mediterranean diet, is valued primarily for its phenolic content, the chief of which is hydroxytyrosol.

Hydroxytyrosol (3, 4-dihydroxyphenyl ethanol, HT) was first extracted and isolated from olive oil, which is known as “liquid platinum” and “Mediterranean nectar”. And it is a natural polyphenolic compound the major phenolic component of olives, which originates from the hydrolysis of another olive component, oleuropein, during the maturation of olives, during the storage of olive oils, and also during the preparation of olives for consumption. The oleuropein component loses glucose to form the aglycone, which then converts to hydroxytyrosol and elenolic acid. The chemical structure of hydroxytyrosol is shown in Figure 1.

Figure 1 Chemical structure of hydroxytyrosol

Hydroxytyrosol is commonly consumed in the diet as a component of table olives, olive oil, and red wine and, has a long history of safe use. And it is on the European Union list of novel foods in accordance with Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods and Commission Implementing Decision (EU) 2017/2373 of 2017 authoried the placing on the market of hydroxytyrosol as a novel food ingredient. Furthermore, European Food Safety Authority (EFSA) has permitted health claims in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil and protection of blood lipids from oxidative damage. The EFSA panel determined that a minimum of 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim and that up to 100 mg per day was safe for adults and 200 mg was safe for older adults.  In accordance with 21 CFR 170.30, the intended use of hydroxytyrosol has been determined to be Generally Recognized As Safe (GRAS) based on scientific procedures.

Polyphenols are natural plant substances that have antioxidant properties in humans. Among the polyphenols present in olive oil is a biophenol named hydroxytyrosol which has recently received attention for its potential health benefits. Because of their antioxidant activity, olive polyphenols, including HT, have been the subject of extensive clinical and preclinical investigations addressing their claimed benefits[4]. HT is currently being actively marketed as a potential supplement or preservative in the nutraceutical, cosmeceutical, and food industriesp. HT has been proposed as a cardioprotective[5], anti-inflammatory[6], and chemopreventive[10] agent. 

In vitro studies show that, besides its antioxidant activity, HT can improve endothelial dysfunction, lipid profiles and hemostatic profiles, and has anti-inflammatory properties[7]. Meanwhile, HT has been shown to be effective in protecting red blood cells from oxidative damage[8]. Katharina Knaub et al.[9] conducted a randomized double-blind, placebo-controlled parallel experiment on 92 subjects with hydroxytyrosol or placebo intervention, and determined that there was a significant change in the level of LDL-cholesterol in the hydroxytyrosol group, confirming that hydroxytyrosol has a wide range of beneficial effects on the cardiovascular system. M.González-Santiago et al[10] reported that HT can improve lipid status, antioxidant status and reduce the development of atherosclerosis. Through in vitro and animal model pharmacokinetic characteristics and safety studies, hydroxytyrosol may be a good potential therapeutic candidate for the prevention of neurodegenerative diseases[11]. Additionally, in vitro studies show that hydroxytyrosol acts against both Gram-positive and Gram-negative bacteria, which are involved in many infections of respiratory and intestinal tracts[12-13]. HT has also been shown to have anti-aging and anti-inflammatory effects on skin cells by inhibiting β-galactosidase activity and the expressions of MMP-1 and MMP-3, as well as the expressions of inflammatory cytokines IL-1β, IL-6 and IL-8[14]. The study found that HT shows neuroprotective effects on multiple neurological diseases and neuropathophysiological conditions and it exerts neuroprotective effects via common anti-oxidative stress function and other special functions. HT has the potential to be developed as a novel drug for prevention and treatment of neurological diseases[15].

The active ingredient HTOrigin® is a high-performing, nature-identical hydroxytyrosol that has an utmost purity(≥99.0%). HTOrigin®Hydroxytyrosol is a potent antioxidant produced by our patented technology. HTOrigin® is more beneficial for use as a dietary supplement, food additive and cosmetics due to its excellent flowability, good stability, and rapid solubility in water and alcohols.

The Reference 

1.E Couto et al. Mediterranean dietary pattern and cancer risk in the EPIC cohort. British Journal of Cancer, 2011, 104, 1493–1499.

2.Lluís Serra-Majem et al. Scientific Evidence of Interventions Using the Mediterranean Diet: a Systematic Review. Nutrition Reviews, 2006, 64(1), 27–47.

3.Adriana R. Silva et al. Mediterranean Diet: Lipids, Inflammation, and Malaria Infection. Int. J. Mol. Sci. 2020, 21(12), 4489.

4.Matteo Bertelli et al. Hydroxytyrosol: A natural compound with promising pharmacological activities. Journal of Biotechnology, 2020, 309, 29-33.

5.Francesco Visioli et al. Differential partitioning of antioxidants, including hydroxytyrosol, in human plasma and LDL: Implications for their antioxidant activity in vivo. Food Chemistry, 2012, 132(1) , 499-501.

6.Sergio Lopez et al. Effect of metabolites of hydroxytyrosol on protection against oxidative stress and inflammation in human endothelial cells. Journal of Functional Foods. 2017, 29, 238-247.

7.Bruno Stefanon et al. Original Research: Hydroxytyrosol, an ingredient of olive oil, reduces triglyceride accumulation and promotes lipolysis in human primary visceral adipocytes during differentiation. Experimental Biology and Medicine, 2016, 241(16).

8.Manila Candiracci et al. Lipophilic hydroxytyrosol esters significantly improve the oxidative state of human red blood cells. Journal of Functional Foods. 2016, 23, 339-347.

9.Katharina Knaub et al. LDL-Cholesterol Lowering Effect of Hydroxytyrosol (HTEssence®): A Randomized Double-Blind, Placebo-Controlled Parallel Study. Journal of Nutrition & Food Sciences, 2020, 10(4).

10.M González-Santiago et al. One-month administration of hydroxytyrosol, a phenolic antioxidant present in olive oil, to hyperlipemic rabbits improves blood lipid profile, antioxidant status and reduces atherosclerosis development. Atherosclerosis, 2006, 188(1), 35-42.

11.Jose Rodríguez-Morató et al. Potential Role of Olive Oil Phenolic Compounds in the Prevention of Neurodegenerative Diseases. Molecules. 2015, 20(3), 4655-4680.

12.Eduardo Medina et al. Comparison of the Concentrations of Phenolic Compounds in Olive Oils and Other Plant Oils:  Correlation with Antimicrobial Activity. J. Agric. Food Chem. 2006, 54(14), 4954–4961.

13.Zoric Natasa et al. Hydroxytyrosol Expresses Antifungal Activity In Vitro. Current Drug Targets, 2013, 14(9), 992-998(7).

14.Seeun Jeon, Mina Choi. Anti-inflammatory and anti-aging effects of hydroxytyrosol on human dermal fibroblasts (HDFs). Jeon and Choi Biomedical Dermatology. 2018, 2(21).

15.Chen Chen et al. Potential role of hydroxytyrosol in neuroprotection. Journal of Functional Foods, 2021, 82, 104506.