Method We conducted a randomized, double-blinded, placebo controlled, crossover trial on an overweight middle aged male population at risk of developing the metabolic syndrome comparing olive leaf extract containing 51 mg oleuropein and 9.7 mg hydroxytyrosol to placebo. We measured insulin sensitivity (Matsuda method), pancreatic b-cell responsiveness (oral disposition index), lipid profile, am...

The estimation of hydroxytyrosol-tyrosol derivatives amounts in olive oils through the analysis pastes collected during malaxation is utmost relevance due to relationship with oils' health claim regarding protection blood lipids from oxidative stress. Olive were industrial extraction cv. Cobrançosa (0–60 min; 22–34 °C). Total phenolic contents pastes' extracts assessed (2800–5400 mg GAE/kg past...

Olive from Olea europaea is native to the Mediterranean region and, both the oil and the fruit are some of the main components of the Mediterranean diet. The main active constituents of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolic compounds, hydroxytyrosol and oleuropein, give extra-virgin olive oil its bitter, pungent taste. The present review focuses on...

Hydroxytyrosol (HXT) is a phenolic compound drawn from the olive tree and its leaves as a by-product obtained from the manufacturing of olive oil. It is considered the most powerful antioxidant compound after gallic acid and one of the most powerful antioxidant compounds between phenolic compounds from olive tree followed by oleuropein, caffeic and tyrosol. Due to its molecular structure, its r...