Olive Leaf Extract-Oleuropein,Hydroxytyrosol,China RAINBOW BIOTECH price supplier

 Olive Leaf Extract-Oleuropein,Hydroxytyrosol

Basic Information

Latin Name: Canarium album (Lour.) Raeusch.

Plant Part Used: Leaf

Active Ingredient: Oleuropein,Hydroxytyrosol

Specification:20%-60% Oleuropein,10%-40% Hydroxytyrosol(HPLC)

Appearance:Yellow brown powder

Function
1) Anti-inflammation
2) Improve body immunity
3) Lower blood pressure, Cholesterol
4) Antioxidant, whiten skin

Application

Used in phamaceutical, funtional food,beverage,health care food and sometimes cosmetics.

 More information about active ingredient:

Oleuropein,

CAS:32619-42-4
Molecular Formula:C₂₅H₃₂O₁₃
Molecular Weight:540.51

Hydroxytyrosol  

CAS:10597-60-1
Molecular Formula:C₈H₁₀O₃
Molecular Weight:154.1632

 Packaging & Shipping:

Package: 25Kg/Fiber Drum, double plastic bag inside, with carton outside. 1Kg/Bag, aluminum foil bag vacuum packing.
Delivery time :1-3weeks

Storage: Store in cool and dry place, keep away from light. 
Shelf Life: Two years when properly stored.

Oleuropein is a chemical compound found in olive leaf from the olive tree (and leaves of privet) together with other closely related compounds such as 10-hydroxyoleuropein, ligstroside, and 10-hydroxyligstroside. All these compounds are tyrosol esters of elenolic acid that are further hydroxylated and glycosylated. Oleuropein and its metabolite hydroxytyrosol have powerful antioxidant activity both in vivo and in vitro and give extra-virgin olive oil its bitter, pungent taste. Oleuropein preparations have been claimed to strengthen the immune system.

Hydroxytyrosol (3, 4-dihydroxyphenylethanol; DOPET) is a phytochemical with antioxidant properties. After gallic acid, hydroxytyrosol is believed to be one of the most powerful antioxidants. Its oxygen radical absorbance capacity(ORAC) is 40,000 umolTE/g, which is ten times higher than that of green tea, four times higher than that of VC, and two times higher than that of CoQ10.In nature, hydroxytyrosol is found in olive oil in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Both compounds, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil.