Hydroxytyrosol, from olives, is a potent antioxidant and anti-inflammatory being studied for cardiovascular and neurological benefits.
Hydroxytyrosol is a naturally occurring phenolic compound found in olives and olive oil, known for its potent antioxidant and anti-inflammatory properties. It is being studied for its potential benefits in cardiovascular health, neuroprotection, and overall well-being. While generally considered safe, some individuals may experience mild gastrointestinal side effects. Dosages typically range from 5-50mg daily.
Key Information
Inside Body Harmful Score
Common Dosage
5-50mg daily
Source Type
natural
Production Process
Extracted from olive oil, olive fruit, and olive mill wastewater. Can also be synthesized chemically.
Use Type
Inside BodyPotential Benefits
Antioxidant support protects cells from damage by neutralizing free radicals, supporting immune function, and reducing inflammation. It contributes to overall health and may reduce the risk of chronic diseases.
Cardiovascular health ensures efficient blood circulation by maintaining healthy heart and blood vessels. Benefits include reduced risk of heart disease and stroke through improved blood flow and heart function.
Neuroprotective effects safeguard brain cells from damage, potentially improving cognitive function and preventing neurodegenerative diseases. This is achieved through antioxidant, anti-inflammatory, and neuronal survival support mechanisms.
Reishi mushrooms contain triterpenes that may reduce inflammation by modulating inflammatory pathways. This could benefit conditions associated with chronic inflammation.
Possible Side Effects
Gastrointestinal upset involves a variety of digestive symptoms like nausea, diarrhea, and abdominal pain. It can range from mild discomfort to severe pain and may indicate an underlying condition if persistent.
Allergic reactions are hypersensitivity responses to allergens, ranging from mild skin irritation to life-threatening anaphylaxis. Symptoms vary widely and are caused by an immune response.
Scientific Evidence
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011). Scientific Opinion on the substantiation of health claims related to olive oil and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639), maintenance of normal blood HDL cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 1639), anti-inflammatory properties (ID 1827), and contribution to the maintenance of normal upper respiratory tract health (ID 3468) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(4), 2033. | Parkinson Study Group. Effects of creatine monohydrate on clinical progression in Parkinson disease: A randomized clinical trial. JAMA neurology. 2015;72(12):1465-1473.
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