Olive Oil Extract with Hydrox
Product ID: ES1000
Description:
THE POWER OF OLIVE OIL TIMES 10.
Patented Olive Oil Extract from Hydrox. Concentrated polyphenols equivalent to 4-6 Oz of virgin olive oil. The highest level of free radical protection activity ever reported for any natural antioxidant compound. 27,000 TE/g (Brunswick Labs)
Price: $12.00
Price shown is for one item per day for 30 days.
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| Organic Olive Extact Hydrox | 300 mg | ** |
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* Percent Daily Values (DV) are based on a 2000 calorie diet. ** Daily value not established |
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Consult with your doctor before taking any nutritional supplements. These statements
have not been evaluated by the Food and Drug Administration. This information and product
is not intended to diagnose, treat, cure or prevent any disease. It is provided for educational
purposes only and is not intended as medical advice. If you have any concerns you should consult
with an appropriate health professional.
Details:
Edible Science Olive Oil Extract contains Hydroxytyrosol [HIDROX™].
Olive Oil Extract from Hydrox is the first and only dietary supplement in the world to contain antioxidant polyphenols extracted from the pulp of fresh, organically grown olives. Scientific research indicates that olive polyphenols (including Hydroxytyrosol ([HIDROX™]) may help promote cardiovascular wellness, and are being studied for their ability to support healthy colon, skin and immune functions. Olive polyphenols are believed to fight the toxic effects of cell-damaging free radicals. One capsule of Olivenol contains as much antioxidants as 4 - 6 oz. of extra virgin olive oil (Mediterranean diet benefits) in a compact easy-to-take capsule. No fat. No calories.*
Although polyphenols are present in the extracted olive oil, the water of the olives contains even higher concentrations of these polyphenols. While high quality, extra virgin olive oils may contain between 100 and 300 micrograms of polyphenols per liter of oil, the concentration of these same polyphenols is 300 to 500 times higher in olive water.
ANTIOXIDANT POLYPHENOLS & HUMAN HEALTHCARE
Numerous laboratories in the past ten years have shown that polyphenols extracted from olive oil have in vitro and in vivo activity in preventing and/or reducing the deleterious effects of oxygen-derived free radicals associated with numerous inflammatory and stress related human and animal diseases. The absorption of olive oil polyphenols in humans from the gastrointestinal apparatus was recently confirmed and associated with a potentially significant increase of antioxidant effect in vivo.
The antioxidant activity of polyphenols has shown promising results with respect to:
• ATHEROSCLEROSIS.
Oxidized low-density lipoproteins (LDL) contribute to the progression of human atherosclerosis. Antioxidants have been shown to prevent LDL modification. The beneficial effects of a Mediterranean diet may be defined by the unique antioxidant properties of its phenolic compounds.
• ANTIMICROBIAL ACTIVITY.
Olive polyphenols have been demonstrated to inhibit or delay the rate of growth bacteria such as Salmonella, Cholerae, Staphylococcus, Pseudomonas, and Influenza in vitro. These data suggest a potential role of olive water polyphenol antioxidants in promoting intestinal and respiratory human and animal wellness, and as an antimicrobial food additive in pest management programs.
• CANCER.
There is a growing body of evidence that reactive oxygen species are involved in the etiology of fat-related neoplasm, especially in patients suffering from predisposing inflammatory conditions where high quantities of reactive oxygen are produced. Recent studies have shown that the abundant phenolic antioxidant fractions of olive oil have a potent inhibitory ability on reactive oxygen species associated with colon and breast pathologies.
• OXIDATIVE STRESS FROM PASSIVE SMOKING.
Recent studies which involve administration of the phenolic fraction from olive water in rats exposed to oxidative stress from secondary smoke, show a dramatic reduction of stress and protective activity by polyphenols in the diet.
• SKIN DAMAGE AND PHOTOPROTECTION.
The skin damage produced by overexposure to sun rays and environmental stress is related to the destructive activity of free oxygen-related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants, such as tocopherols, used by the cosmetic and pharmaceutical industry to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers.
Olive Oil Extract from Hydrox is the first and only dietary supplement in the world to contain antioxidant polyphenols extracted from the pulp of fresh, organically grown olives. Scientific research indicates that olive polyphenols (including Hydroxytyrosol ([HIDROX™]) may help promote cardiovascular wellness, and are being studied for their ability to support healthy colon, skin and immune functions. Olive polyphenols are believed to fight the toxic effects of cell-damaging free radicals. One capsule of Olivenol contains as much antioxidants as 4 - 6 oz. of extra virgin olive oil (Mediterranean diet benefits) in a compact easy-to-take capsule. No fat. No calories.*
Although polyphenols are present in the extracted olive oil, the water of the olives contains even higher concentrations of these polyphenols. While high quality, extra virgin olive oils may contain between 100 and 300 micrograms of polyphenols per liter of oil, the concentration of these same polyphenols is 300 to 500 times higher in olive water.
ANTIOXIDANT POLYPHENOLS & HUMAN HEALTHCARE
Numerous laboratories in the past ten years have shown that polyphenols extracted from olive oil have in vitro and in vivo activity in preventing and/or reducing the deleterious effects of oxygen-derived free radicals associated with numerous inflammatory and stress related human and animal diseases. The absorption of olive oil polyphenols in humans from the gastrointestinal apparatus was recently confirmed and associated with a potentially significant increase of antioxidant effect in vivo.
The antioxidant activity of polyphenols has shown promising results with respect to:
• ATHEROSCLEROSIS.
Oxidized low-density lipoproteins (LDL) contribute to the progression of human atherosclerosis. Antioxidants have been shown to prevent LDL modification. The beneficial effects of a Mediterranean diet may be defined by the unique antioxidant properties of its phenolic compounds.
• ANTIMICROBIAL ACTIVITY.
Olive polyphenols have been demonstrated to inhibit or delay the rate of growth bacteria such as Salmonella, Cholerae, Staphylococcus, Pseudomonas, and Influenza in vitro. These data suggest a potential role of olive water polyphenol antioxidants in promoting intestinal and respiratory human and animal wellness, and as an antimicrobial food additive in pest management programs.
• CANCER.
There is a growing body of evidence that reactive oxygen species are involved in the etiology of fat-related neoplasm, especially in patients suffering from predisposing inflammatory conditions where high quantities of reactive oxygen are produced. Recent studies have shown that the abundant phenolic antioxidant fractions of olive oil have a potent inhibitory ability on reactive oxygen species associated with colon and breast pathologies.
• OXIDATIVE STRESS FROM PASSIVE SMOKING.
Recent studies which involve administration of the phenolic fraction from olive water in rats exposed to oxidative stress from secondary smoke, show a dramatic reduction of stress and protective activity by polyphenols in the diet.
• SKIN DAMAGE AND PHOTOPROTECTION.
The skin damage produced by overexposure to sun rays and environmental stress is related to the destructive activity of free oxygen-related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants, such as tocopherols, used by the cosmetic and pharmaceutical industry to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers.