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The Chemistry of HIDROX®
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HIDROX® has a unique profile because of the journey of its olives. The olives that create HIDROX® are harvested early in the season and are green resulting in a golden brown juice. The juice is freeze dried creating the trademark golden color of HIDROX®. Harvesting the olives early in the season is essential to the unique power of HIDROX® for it is in early in the season that olives are enriched in oleuropein which then becomes Hydroxytyrosol. |
| Table 1. General descriptive characteristic of HIDROX® |
| Botanical family |
Oleaceae |
| Botanical name |
Olea europaea |
| Common Name |
Olive |
| Physical state |
Powder or liquid |
| Color |
Golden brown |
| Chemical family |
Secoridoids |
| Odor |
Processed olives |
| Taste |
Sour/olives |
Hydroxytyrosol
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What make hydroxytyrosol special? Why do we love hydroxytyrosol? Olives are one of nature’s only sources of hydroxytyrosol. It is the David among the Goliath of polyphenols. Two important characteristics that distinguishes hydroxytyrosol from the others is first it’s amazing bioavailability including its ability to cross the BBB, it’s a precursor to DA, therefore it’s a happiness molecule, and its essential for mitochondrial respiration meaning that it also provides the energy to drive essential cellular processes.
Additionally hydroxytyrosol is an amphiphilic molecule meaning that it’s both fat and water soluble making it the ideal substance for use in foods, beverages, cosmetics, animal feed, dietary supplements etc.
Ability to scavenge free radicals. The position of the two hydroxyl groups on the molecule create the perfect pinwheel for capturing free radicals and removing them from doing damage to cellular membranes proteins and DNA.
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