A demand for safe, natural ingredients with anti-inflammatory properties is growing worldwide. Hytolive®, a natural hydroxytyrosol, is one of the best ingredients available on the market.
Customers are Demanding Natural Ingredients
Covid-19 has caused us to focus on our general health and well-being. In addition to this, consumers are now taking an increased interest in the prevention of diseases and disorders, hoping to stop unwanted conditions before they develop fully.
This has led to rapid growth in the demand for natural and safe molecules with antioxidant and anti-inflammatory properties. Hytolive®, from renowned producer Genosa, is an olive fruit extract rich in natural hydroxytyrosol obtained under an internationally patented technology using only physical and mechanical processes, meaning that the ingredient is 100% naturally obtained.
The Importance of Olive Oil
The Mediterranean Diet is known for being one of the healthiest diets in the world. It is characterized by a high intake of healthy fats and vitamins, such as olive oil, nuts, fish, vegetables and fruits. Extra Virgin Oil is one of the most common foods in Mediterranean populations, where the consumption has long been associated with a longer life expectancy.
Several studies, such as PREDIMED in Spain, has focused on the effects of the Mediterranean Diet as a primary prevention method of cardiovascular diseases. The main conclusion of this was that the Mediterranean Diet, including Extra Virgin Olive Oil, prevented cardiovascular diseases better than low fat diets (1). Extra Virgin Oil is characterized by a high level of oleic acid, but also by the presence of a minor compound with an enormous value – hydroxytyrosol.
Hydroxytyrosol – Natural Protection from Oxidative Stress
From around the age of 40-50, our bodies start suffering from an oxidative state and low-grade inflammation that can manifest itself in several different disorders and health conditions (2). It is therefore incredibly important that we take supplements that protects us from oxidative stress – one such being Hytolive®, a naturally-derived hydroxytyrosol.
Hydroxytyrosol is a low molecular weight and highly bioavailable molecule that exerts a very high antioxidant capacity, as a free radical scavenger and anti-inflammatory agent.
Hydroxytyrosol is the most active orto-diphenol from olives and extra virgin oil (EVOO). Recent clinical studies prove that the healthy benefits provided by EVOO mostly come from hydroxytyrosol and its derivatives (3). As a result, hydroxytyrosol is the only phenol included in the Regulation (EC) 1924/2006 health claims art. 13.3 list: “it contributes to the protection of blood lipids from oxidative stress”.
Main Applications of Hytolive®
- Improve heart health: blood flow and endothelial function (4)
- Improve joint health (5)
- Fight chronic inflammation and oxidation (6)
- Skincare (both from within and topical): anti-aging and UV rays, skin whitening and anti-spots (7)
Hytolive® Formulations
Hytolive® has a wide variety of uses, it can be added into multi-ingredient formulations or be used as a unique, active ingredient. Whether included in a juice or cooked at high temperatures, its organoleptical characteristics are kept when using recommended doses.
- Tablets
- Pills
- Capsules
- Beverages and drinks
- Snack bars
- Dairy-products
- Cosmetics
Why Genosa is a Preferred Partner of Biogredia
For more than 15 years, Genosa has been the leading and pioneering company when it comes to natural hydroxytyrosol. They are a single-product company, running a specialized and reliable team that has many years of experience with olive polyphenols.
Do you want to learn more about this ingredient, or discover how it can improve your product offering? Contact Bengt for relevant research, case studies or advice.
Please get in touch if you want more information or have questions about our ingredients.
Sources:
1. Emilio Ros; Endocrinol Diabetes Nutr. 2017
2. Barbara F. Oliveira et al.; The Scientific World Journal 2010 and Ingrid Elisia et al.; Plos One 2017
3. Sandra Martín Peláez et al.; Nutr Food Res. Nutr. 2013
4. CL Léger et al.; European Journal of Clinical Nutrition; 2005. Maravillas Sánchez Macarro et al.; Nutrients; 2020 and Noemí López-Carreras et al. Food Research International 2015
5. Catherine M. Bitler et al.; Nutrition Research 2007 and María Angeles Rosillo et al; J Nutr Biochem. 2014
6. Francesco Visioli et al. Br. J Pharmacol. 2020 and Raffaela Fuccelli et al. Molecules; 2018
7. Stefania D´Angelo et al. Free Radical Biology & Medicine; 2005 and Izuku Kaneko et al. Anti-aging Medicine 2008
