A Spanish company, specialising in developing nutraceuticals from vegetable fats, has patented a process to obtain a concentrated polyphenol product from the waste water of olives.
The extract, Hytolive, can be added to numerous foods to boost their antioxidant activity, claims Malaga-based Genosa.
The active agent in Hytolive is hydroxytyrosol, a potent antioxidant recognised by the European Olive Oil Medical Library. The phenolic compound is obtained with more than 99.5 per cent purity in the new process, according to the company, and has higher antioxidant activity than ascorbic acid, one of the antioxidants more commonly used in the food industry.
Hytolive can be applied to a wide range of foodstuffs, including dairy products, oils and spreads, chocolates, drinks and cereals.
Genosa, which also develops nutraceuticals, cosmetics and pharmaceuticals, recently launched a vegetable-based functional oil that helps to control cholesterol and triglyceride levels. The oil is said to reduce build up of atherosclerotic plaques at higher rates than virgin olive oil. It also showed neuroprotection attributed to its polyphenol content.
There is considerable scientific evidence to suggest that polyphenols play a role in protecting against cardiovascular diseases and risk factors for cancer. They also appear to slow ageing and promote respiratory health.