Water Soluble Olive Leaf Extract with Oleuropein & Hydroxytyrosol,China UnionHerb price supplier

Quick Details

 

Product Name: Olive Leaf Extract

Botanical Name:  Olea europaea L.

Part Used : Leaf

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Specification

• Water Soluble
• Spray-dried Powder
• Oleuropein 10%, 13%, 15%, 18%, 20%, 25%, 30%, 35% 40%, 50%, 60%
• Hydroxytyrosol 10%, 20%, 30%, 40%

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Active Ingredient : Oleuropein & Hydroxytyrosol

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Main Function:  Antiviral and Anti-oxidant

 

Description

 

Oleuropein

Chemical Name:  4S,5E,6S)-4-[2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl]- 5-ethylidene-6- [[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)- 2-tetrahydropyranyl]oxy]-4H-pyran-3- carboxylic acid, methyl ester
Molecular Formula:  C ₂₅ H ₃₂ O ₁₃

Mol. Wt.:  540.514

 

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 ,  3-Hydroxytyrosol

Chemical Name:  4-(2-Hydroxyethyl)-1, 2-benzenediol
CAS No.:   10597-60-1

Molecular Formula:  C ₈ H ₁₀ O ₃

Mol. Wt.:  154.16

 

Hydroxytyrosol  (3, 4- d ihydr o xy p henyl et hanol;  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. The olives, leaves and olive pulp contain small amounts of hydroxytyrosol, most of which can be recovered to produce hydroxytyrosol extracts.

 

The  Olive  ( Olea europaea ) is a species of a small tree in the family Oleaceae, native to the coastal areas of the easternMediterranean Basin, from Lebanon, Syria and the maritime parts of Turkey and northern Iran at the south end of the Caspian Sea. It is short and squat, and rarely exceeds 8–15 meters in height. The silvery green leaves are oblong in shape, measuring 4–10 cm long and 1–3 cm wide. The trunk is typically gnarled and twisted.

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Techincal Data Sheet

 

Items	Specification
Appearance	Yellowish Brown Fine Powder
Oder &  Taste	Characteristic
Paiticle size	Pass 80 mesh
Ash	≤5%
Loss on drying	≤5%
Heavy metals	<10ppm
As	<1ppm
Pb	<3ppm
Oleuropein	10%, 13%, 15%, 18%, 20%, 25%, 30%, 35% 40%, 50%, 60%
Hydroxytyrosol	5%, 10%, 20%
Total Plate Count	<10000cfu/g or <1000cfu/g(Irradiation)
Yeast & Mold	<300cfu/g or 100cfu/g(Irradiation)
E.Coli	Negative
Salmonella	Negative