Olive Leaf Extract is extracted from the leaves of Olea Europaea, commonly called olive tree. The main components of olive leaf extract are iridoid bitter substances, and the most active ones are oleuropein and hydroxytyrosol.
Olive leaf extract has double the antioxidant capacity of green tea and four times the content of Vitamin C. It is widely used as olive leaf extract in health products and cosmetics.
Olive leaf extract has double the antioxidant capacity of green tea and four times the content of Vitamin C. It is widely used as olive leaf extract in health products and cosmetics.
What's Oleuropein？
Oleuropein is a chemical compound found in olive leaf from the olive tree (and leaves of privet) together with other closely related compounds such as 10 hydroxyoleuropein, ligstroside, and 10-hydroxyligstroside. All these compounds are tyrosol esters of elenolic acid that are further hydroxylated and glycosylated. Oleuropein is a glycosylated seco-iridoid, a type of phenolic bitter compound found in green olive skin, flesh, seeds, and leaves, and argan oil.The term oleuropein is derived from the botanical name of the olive tree, Olea europaea. Because of its bitter taste, oleuropein must be completely removed or decomposed to make olives edible. During processing of bitter and inedible green olives for consumption as table olives, oleuropein is removed from olives via a number of methods, including by immersion in lye.
Oleuropein is a chemical compound found in olive leaf from the olive tree (and leaves of privet) together with other closely related compounds such as 10 hydroxyoleuropein, ligstroside, and 10-hydroxyligstroside. All these compounds are tyrosol esters of elenolic acid that are further hydroxylated and glycosylated. Oleuropein is a glycosylated seco-iridoid, a type of phenolic bitter compound found in green olive skin, flesh, seeds, and leaves, and argan oil.The term oleuropein is derived from the botanical name of the olive tree, Olea europaea. Because of its bitter taste, oleuropein must be completely removed or decomposed to make olives edible. During processing of bitter and inedible green olives for consumption as table olives, oleuropein is removed from olives via a number of methods, including by immersion in lye.
What's Maslinic Acid？
Maslinic acid is a pentacyclic triterpenoid that is olean-12-ene substituted by hydroxy groups at positions 2 and 3 and a carboxy group at position 28 (the 2alpha,3beta stereoisomer). It is isolated from the leaves of Olea europaea.Maslinic acid is a plant metabolite. It is a pentacyclic triterpenoid and a dihydroxy monocarboxylic acid. It derives from a hydride of an oleanane, which is found in many natural plants,especially olive.
Maslinic acid is a pentacyclic triterpenoid that is olean-12-ene substituted by hydroxy groups at positions 2 and 3 and a carboxy group at position 28 (the 2alpha,3beta stereoisomer). It is isolated from the leaves of Olea europaea.Maslinic acid is a plant metabolite. It is a pentacyclic triterpenoid and a dihydroxy monocarboxylic acid. It derives from a hydride of an oleanane, which is found in many natural plants,especially olive.
What's Hydroxytyrosol？
Hydroxytyrosol is currently considered to be one of the strongest free radical scavenging polyphenols in use. Hydroxytyrosol is produced from olive leaves, usually the ones used to produce olive oil. Most of the extracted hydroxytyrosol is present in the by-product water produced during the pressing process. Most of the polyphenols can be recovered to process the extract.
Hydroxytyrosol is the main polyphenol, along with other weaker polyphenols, found in olives. Hydroxytyrosol is a phenethyl alcohol. In nature, hydroxytyrosol mainly exists in olives, olive leaves and olive oil in the form of its enolate and oleuropein. It is an ingredient in red and white wines.
What's Oleanolic acid？
Oleanolic Acid is present in olive leaves, pokeweed (Pokeweed) and cloves, garlic, etc. It was first studied and isolated from several plants, including oleifera (leaf, fruit), Rosa oleifera (leaf), Prosopis glandulosa (leaf and branch), Phoradendron juniperum (whole plant), Syzygium claviflorum (leaf), Hyptis capitata ( whole plant), Mirabilis jalapa and Ternstroemia
gymnanthera (aerial part). Other Syzygium species include Java apples (Syzygium samarangense) and rose apples, and basil (Holy Basil) also contains it. Oleanolic Acid or oleanolic acid is a naturally occurring pentacyclic triterpenoid related to betulinic acid. It is widely distributed in food and plants, in the form of free acids or aglycones of triterpenoid saponins.
Hydroxytyrosol is currently considered to be one of the strongest free radical scavenging polyphenols in use. Hydroxytyrosol is produced from olive leaves, usually the ones used to produce olive oil. Most of the extracted hydroxytyrosol is present in the by-product water produced during the pressing process. Most of the polyphenols can be recovered to process the extract.
Hydroxytyrosol is the main polyphenol, along with other weaker polyphenols, found in olives. Hydroxytyrosol is a phenethyl alcohol. In nature, hydroxytyrosol mainly exists in olives, olive leaves and olive oil in the form of its enolate and oleuropein. It is an ingredient in red and white wines.
What's Oleanolic acid？
Oleanolic Acid is present in olive leaves, pokeweed (Pokeweed) and cloves, garlic, etc. It was first studied and isolated from several plants, including oleifera (leaf, fruit), Rosa oleifera (leaf), Prosopis glandulosa (leaf and branch), Phoradendron juniperum (whole plant), Syzygium claviflorum (leaf), Hyptis capitata ( whole plant), Mirabilis jalapa and Ternstroemia
gymnanthera (aerial part). Other Syzygium species include Java apples (Syzygium samarangense) and rose apples, and basil (Holy Basil) also contains it. Oleanolic Acid or oleanolic acid is a naturally occurring pentacyclic triterpenoid related to betulinic acid. It is widely distributed in food and plants, in the form of free acids or aglycones of triterpenoid saponins.
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