Olive leaf extract for food and beverage

WITH its high-quality, calorie-free olive leaf extract, Doehler is now making the power of the olive tree accessible to the food and beverage industry.

The olive leaf extract contains antioxidants in a highly-concentrated form, so that it only takes a small quantity of pure olive leaf extract to have an effect. The extract is standardized at 3 percent of the active hydroxytyrosol complex®. Hydroxytyrosol extracted from the olive leaf is currently regarded as the strongest plant-based antioxidant with ORAC values over 4,000,000 TE/100 g (TE = Trolox Equivalent). The European Food Safety Authority (EFSA) has approved a health claim for the polyphenols in olive oil from 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20 g of olive oil. 

High-quality raw materials are extracted exclusively from the leaves of olive trees from monitored growing sites. The use of a gentle extraction process retains the original naturalness and 100 percent of the valuable ingredients.

Health-related positionings for food, dietary supplements and beverages

The leaf extract is crystal clear and water soluble. Its temperature and acidity stability make it suited to beverages and many other foods.

The health-promoting properties of the olive leaf make a wide variety of product positionings: low-cholesterol foods to “beauty” beverages and a wide range of dietary supplements, such as those intended to support mental health. In order to claim a health-promoting added value, especially in the EU, combining it with vitamins and minerals, for example, is recommended.

Doehler has a full range of other functional ingredients. As a provider of an integrated solution approach, Doehler offers functional mixtures for any indication, positioning or product application desired. The mixtures already contain all the ingredients needed for a health-related claim and can be easily incorporated into any overall concept.

Sources:

Poudyal H., Campbell F., Brown L. (2010): Olive leaf extract attenuates cardiac, hepatic, and metabolic changes in high carbohydrate-, high fat-fed rats., J Nutr., May;140(5):946-53)

Bayram B., Ozcelik B., Grimm S., Roeder T., Schrader C., Ernst I.M., Wagner A.E., Grune T., Frank J., Rimbach G. (2012): A diet rich in olive oil phenolics reduces oxidative stress in the heart of SAMP8 mice by induction of Nrf2-dependent gene expression., Rejuvenation Res., Feb;15(1):71-81)

Mnagui K., Hajji R., Derbali F., Khilf I., Kraiem F., Ellefi H., Elfeki A., Allouche N., Gharsallah N. (2015): Protective Effect of Hydroxytyrosol Against Cardiac Remodeling After Isoproterenol-Induced Myocardial Infarction in Rat., Cardiovasc. Toxicol, Apr;7

Dudley J.I., Lekli I., Mukherjee S., Das M., Bertelli A.A., Das D.K. (2008): Does white wine qualify for French paradox? Comparison of the cardioprotective effects of red and white wines and their constituents: resveratrol, tyrosol, and hydroxytyrosol., J. Agric Food Chem. Oct;56(20):9362-73

Mnagui K., Khilf I., Hajji R., Derbali F., Kraiem F., Ellefi H., Michel T., Halabalaki M., Skaltsounis A.L., Elfeki A., Gharsallah N., Allouche N. (2015): Preventive