SORIA OLIVEL 60 CPR

Composition: microcrystalline cellulose, Olea europaea L. fruit extract (300 mg), magnesium stearate

Standardisation per tablet: hydroxytyrosol 30 mg

Properties: cardioprotective, anti-atherosclerosis, lowers cholesterol, lowers blood sugar, antioxidant, anti-inflammatory

The active substances in olive fruit are phenolic acids (caffeic acid, chlorogenic acid), phenolic alcohols (hydroxytyrosol, tyrosol), flavonoids (luteolin, rutin, cyanidin-3-glucoside, apigenin-7-glucoside) and secoridoids (oleuropein, ligstroside, oleocanthal). There are thirty-six known phenolic components in olives.

The most important phenols in olives are oleuropein and ligstroside, with their respective derivatives hydroxytyrosol and tyrosol. Oleuropein and ligstroside give fresh olives a bitter taste. A more recently described phenolic molecule is decarboxy-methyl-ligstroside, also known as oleocanthal. Oleocanthal inhibits the enzymes cyclooxygenase 1 and 2 (COX-1 and COX-2). These enzymes catalyse the transformation of arachidonic acid into inflammatory prostaglandins (Beauchamp et al. 2005).

Oleuropein and hydroxytyrosol protect the cardiovascular system against ageing. They have a favourable influence on atherosclerosis. Numerous animal models have demonstrated the following effects of oleuropein and hydroxytyrosol: cardioprotective action, anti-ischaemic effect, reduction in antioxidative parameters, reduction in cholesterol, triglycerides and platelet aggregation, inhibition of LDL oxidation and an anti-thrombotic effect (Andreadou et al. 2006, Bulotta et al. 2014, Jemai et al. 2008, González-Correa et al. 2008, Samuel et al. 2008).

According to a recent report by the European Food Safety Authority, olive polyphenols and olive-derived products protect LDL particles from oxidative damage (EFSA 2011). The 'Eurolive' study brings together various studies in several European populations that clearly demonstrate a reduction in the risk of cardiovascular disease when two spoonfuls of olive oil are consumed per day (Covas et al. 2006, Cicero et al. 2008, de le Torre-Carbot et al. 2010, Castañer et al. 2011).

In an animal model, hydroxytyrosol reduced the onset of obesity, hyperglycaemia and hyperlipidaemia (Bulotta et al. 2014). Oleuropein and hydroxytyrosol show a significant improvement in insulin sensitivity and pancreatic β-cell secretory capacity (de Bock et al. 2013). Several studies demonstrate the anti-tumour action of oleocanthal through multiple mechanisms of action (Parkinson & Keast 2014).

The neuroprotective properties of oleuropein and hydroxytyrosol can be attributed to their antioxidant, anti-inflammatory and anti-atherogenic properties, and also prevent ageing. They may have a potentially important role in preventing Alzheimer's disease (Daccache et al. 2011, St-Laurent-Thibault et al. 2011).

prevention of cardiovascular disease, atherosclerosis, hypercholesterolaemia, hyperglycaemia.

1 tablet per day

microcrystalline cellulose, Olea europaea L. fruit extract (300 mg), magnesium stearate