Opextan® overview
Anthocyanins

Olive polyphenols and heart health

The Mediterranean diet, which is high in olive oil, fruits, vegetables, grains and legumes, is associated with reduced rate of coronary heart disease(1-3) and a reduction in all causes of mortality.(4)
Furthermore a strong reduction in cardiovascular heart diseases has been associated to a high intake of olive oil.(5)
The cardiovascular health activity of olive consumption, goes substantially beyond those expected from the high content of monounsaturated fatty acids found in olives and has been related to the phenolic compounds present in olives(1-6) and in particular the reduction of LDL oxidation has been linked to its phenolic content.(3, 7-8)

The FDA has a qualified health claim for olive oil - “Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil” and there are conditions to the use of this claim.(6) The EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) has confirmed the relationship between the daily intake of 5 mg ofolive oil polyphenols (standardized by the content of hydroxytyrosol and its derivatives) and the protection of LDL particles from oxidative stress.(7) Recently, the EU commission has authorized a health claim to Olive oil polyphenols under specific conditions of use(8)*.

*Nutrient, substance, food or food category: Olive oil polyphenols

Claim: Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
Conditions of use: The claim may be used only for olive oil which contains at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20 g of olive oil.
In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 20 g of olive oil.

Expand Bibliography