Is a 100% natural water-soluble extract obtained from the fruit of the olive tree and standardized to 3% hydroxytyrosol.
Produced through the organic cultivation of ancient wild olive trees in Tunisia, in the southern Mediterranean region. These olive trees grow naturally, without human interference, and organic cultivation favors the synthesis of various phytocomponents, including hydroxytyrosol, as well as other bioactives such as oleuropein and verbascoside.
In addition, various factors such as climate, soil quality, degree of ripeness of the fruit, cultivation and drying of the plant, favor the high concentration of this phytoactive in olives.
Hydroxytyrosol and tyrosol
Olive trees are typical of the Mediterranean region, and most of them are thousands of years old. The use of olive oil has been established since the Mesopotamian era, when it was produced in industrial quantities and is cited as an important product for both the economy and food.
The quality of its fruit is estimated based on the ripening process, characterized by the change in its color, in which the olive undergoes a series of metabolic processes that alter and influence the quantity of bioactive compounds, such as polyphenols (hydroxytyrosol), tocopherols, chlorophylls and carotenoids, as well as fatty acids and sterols.
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