Olive Pomace Stronger than any other Olive Extracts

The antioxidant potential of olive plant extracts has been a topic of interest in recent years, with many studies exploring their potential health benefits. Olive extracts, such as olive oil and olive leaf extracts, contain polyphenolic compounds like oleuropein, hydroxytyrosol, and tyrosol that have been shown to exhibit strong antioxidant properties. These compounds are effective in neutralizing free radicals, reducing oxidative stress, and protecting cells from damage. It's a fact that the phenolic compounds found in olives, such as oleuropein, tyrosol, and hydroxytyrosol, are responsible for the beneficial effects on cardiovascular disease. Several national and supranational authorities have allowed the use of health claims on consumer goods, which relate to olive products. E.g. the EU-Commission has allowed for a health claim that reads "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress", whilst Indian FSSAI has allowed for a health claim such as “Rich in Mono Unsaturated Fatty Acid (MUFA) that helps to maintain blood cholesterol levels; Contains polyphenols which are natural antioxidant.” Research has shown that olive extracts may provide protection against various health conditions such as cardiovascular diseases, neurodegenerative disorders, and inflammatory conditions. Additionally, they may have potential anti-cancer activities as well. While olive oil and olive leaf extracts are the most common forms of olive extracts consumed, pomace olive oil extracts are gaining interest due to their high concentration of polyphenols. In general, there is a widely accepted notion in the scientific community that individuals with higher levels of oxidative stress, such as chronically ill people, smokers, and athletes, tend to benefit more from consuming antioxidant-rich foods. This is because these individuals have a higher demand for antioxidants to counteract the harmful effects of free radicals. The evidence suggests that consumption of antioxidants is particularly beneficial for individuals with elevated oxidative stress levels. Antioxidants, molecules that can neutralize free radicals, are essential for maintaining cellular health and protecting against oxidative damage. This damage can contribute to various health concerns, including aging, chronic diseases, and mental health issues. While antioxidants are naturally present in various foods, certain groups may benefit from increasing their intake to optimize their health outcomes. Consuming olive polyphenols through a healthy diet or supplements can help these individuals maintain good health and reduce their risk of chronic diseases. Overall, antioxidants are an important part of a healthy diet for both athletes and smokers. By consuming a healthy diet and taking antioxidant supplements, athletes and smokers can help to protect themselves from the harmful effects of oxidative stress and improve their overall health. Olive polyphenols exhibit varying degrees of polarity, ranging from relatively non-polar compounds like oleocanthal to more polar compounds like hydroxytyrosol. This polarity difference influences the distribution and bioactivity of olive polyphenols within the human body. Polar olive polyphenols, such as hydroxytyrosol, are readily absorbed into the bloodstream (that’s a polar molecule can easily cross cell membranes) and can reach various tissues and organs, and interact with intracellular targets, including enzymes and signaling pathways allowing them to exert their effects efficiently. Polar polyphenols are thought to play a role in antioxidant defense, anti-inflammation, and immune modulation. Non-polar olive polyphenols, like oleocanthal, tend to be absorbed into adipose tissue and may exert their effects locally. Water-extracts from olive fruits, also known as olive water, contain a broad range of olive polyphenols, including both polar and non-polar compounds. Moreover, hydroxytyrosol is present in a greater extent in watery extracts compared to fat fractions. Thus, olive derived water-extracts offer a convenient and accessible way to consume a range of olive polyphenols, potentially contributing to overall well-being. There are indeed extracts from olive water on the market, e.g. Oliphenolia and Oliphenolia Bitter from the Italian company from

La Vialla  https://www.lavialla.com/en/orderform/dietary-supplements/dietary-supplements/  . Oliphenolia is a biodynamic and organic olive fruit water phytocomplex that contains a high concentration of hydroxytyrosol (HT), which is believed to play a key role in promoting the health benefits of natural polyphenols. These products have been intensively investigated. (https://pubmed.ncbi.nlm.nih.gov/36501186/ , https://pubmed.ncbi.nlm.nih.gov/36678293/ https://www.mdpi.com/1422-0067/24/6/5521 ). All of these studies showed clear antioxidative effects by the consumption of these two products (alternatively). The latter study e.g. aimed to evaluate the effectiveness of the two watery food supplements, rich in HT from olives, in reducing lipid oxidation in humans. Plasma oxLDL and urinary F2-IsoPs were chosen as reliable biomarkers for the study. The results showed a significant reduction in plasma oxLDL as early as 1 hour after the intake of a single dose of the food supplements. The study also observed a downward trend in the pre-intervention levels of oxLDL in both supplement groups, although this trend did not reach statistical significance. The study found that plasma oxLDL can be lowered in subjects whose level was high at baseline, suggesting that HT is particularly effective in individuals who are experiencing an oxidative imbalance. It also found that both dietary supplements significantly reduced the F2-IsoPs level as soon as 0.5 hours after the intake, suggesting that subjects with a redox imbalance may benefit from the food supplements' integration to protect lipids from oxidation. The study also highlights the importance of other dietary factors, such as positive or negative matrix effectors, water or fat content, differences in phenolics, and synergistic or antagonistic interactions with other food components, that can influence both bioavailability and bioefficacy. It provides evidence that HT in a watery matrix can reduce oxLDL in vivo after an acute intake, and the effects on oxLDL and F2-IsoPs may be directly linked to HT absorption, distribution, metabolism, and excretion.


Wo wants to help protect his body from excessive oxidative attacks should consider consuming such powerful extracts produced on the basis of olive water. The studies reveal promising results that olive phenolics provided in a watery matrix can reduce lipid oxidation in humans. The findings offer hope for individuals experiencing oxidative imbalances, such as smokers, athletes, or chronically ill people, and showcase the potential benefits of bioavailable HT-containing supplements. They provide evidence that even a single dose of these food supplements can have a significant impact on lipid oxidation offering further promise for individuals with a redox imbalance. Overall, these findings pave the way for further research into the benefits of incorporating HT in a watery matrix into our diets and the potential health benefits that may follow.