Hydroxytyrosol

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Hydroxytyrosol is a phytochemical with antioxidant properties. After gallic acid, hydroxytyrosol is believed to be one of the most powerful antioxidants. Its oxygen radical absorbance capacity is 40,000 umolTE/g, which is ten times higher than green tea, and two times higher than CoQ10.^{[citation needed]}

In nature, hydroxytyrosol is found in olive oil in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Both compounds, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil. The olives, leaves and olive pulp contain small amounts of hydroxytyrosol, most of which can be recovered to produce hydroxytyrosol extracts.

Studies have shown that a low dose of hydroxytyrosol reduces the consequences of sidestream smoke-induced oxidative stress in rats.^[1]

References

^ Visioli F, Galli C, Plasmati E; et al. (2000). "Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress". Circulation. 102 (18): 2169–71. PMID 11056087. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link)

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[1] Visioli F, Galli C, Plasmati E; et al. (2000). "Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress". Circulation. 102 (18): 2169–71. PMID 11056087. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link)

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See also

References