An extract of olives, rich in hydroxytyrosol.
Why it’s used: A polyphenol antioxidant.
Olive fruit extract is made from the fruit of the olive tree, Olea europaea, often using the water and pulp left over from pressing olive oil. Olives have been at the heart of Mediterranean food for thousands of years, and much of the interest in them comes from their polyphenols.
The best known is hydroxytyrosol, a polyphenol formed from oleuropein as olives ripen and are processed. Extra virgin olive oil naturally contains hydroxytyrosol and related compounds, and in the UK and EU there is an authorised health claim that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. That claim applies only to olive oil containing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of oil, not to every olive extract.
On labels you will see olive fruit extract, Olea europaea fruit extract, or extracts standardised to hydroxytyrosol. Concentrated hydroxytyrosol is also authorised as a novel food for certain uses, which shows how closely these compounds are regulated.
3 findings behind this ingredient. Hover a card for the detail and the source.
Meta-analysis of 14 human intervention studies with 594 participants given oleuropein, hydroxytyrosol or tyrosol supplements. These compounds significantly reduced total cholesterol, triglycerides and insulin versus control.
Systematic review of 26 randomised controlled trials with meta-analysis comparing high- and low-polyphenol olive oil. High-polyphenol oil significantly improved oxidised LDL, malondialdehyde, total cholesterol and HDL cholesterol.
Randomised double-blind placebo-controlled trial in 52 adults aged 40–70 with overweight and prediabetes taking 15 mg hydroxytyrosol or placebo daily for 16 weeks. Oxidised LDL, protein carbonyls, 8-OHdG and IL-6 fell versus placebo, with no adverse events.
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Hydroxytyrosol is a polyphenol found in olives and extra virgin olive oil. It forms from oleuropein as olives ripen and are processed. It is one of the compounds behind the authorised health claim for olive oil polyphenols.
Yes, for olive oil. Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, provided the oil contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g. The claim applies to olive oil meeting that level.
No. Fruit extract comes from the olives themselves and is usually rich in hydroxytyrosol. Leaf extract comes from the leaves and is rich in oleuropein. They come from the same tree but are used and standardised differently.
Videos from doctors, research scientists and registered dietitians, for general education. They are independent of Nutra Formulations, do not refer to our products and are not medical advice for you.
How to Pick the Best Olive Oil
Dr William Li, MD, physician-scientist · Dr. William Li on YouTube
Information only, not medical advice. If you take medication, are pregnant or breastfeeding, speak to your GP or pharmacist first.
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