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Proprietary Hydroxtyrosol and olive polyphenols formulation.
The most potent natural antioxidant yet discovered with potent anti-inflammatory, antibacterial and antiviral activities.

For use in dietary supplements, cosmetics and skincare products, and functional foods and beverages. Scientifically proven to benefit health and wellness. GRAS (self)certified, Hidrox has been used by the dietary supplement and skincare industry for decades with zero reports of side effects.

Readily available as concentrated liquid (Hidrox 10X) and as powder form (Hidrox 12% and 9%), it is totally soluble in water and compatible with most of the formulations used by the industry to deliver an active ingredient.

Hidrox has been tested clinically as a natural anti-inflammatory agent for osteo and rheumatoid arthritis, neurodegenerative disorders, including Parkinson’s disease, and antibacterial (GRAM positive and GRAM negative). More recently, Hidrox® has been proven to act as virucidal and antiviral compound against SARS-CoV-2, the virus responsible for the Covid-19 pandemic.

THE MEDITERRANEAN DIET

In the past 50 years, several studies and scientific reviews have concluded that extra virgin olive oil confers many health benefits, most notable supporting cardiovascular health, maintaining health in breast, colon and casuing a decrease in the occurance of cancer cells. Recent studies also suggest that regular consumption of extra virgin olive oil helps to maintain healthy joints, good cardiovascular and brain health. These new discoveries makes olives and their active compounds even more valuable!

HIDROX® Manufacturing Process

HIDROX®, Oliphenol’s patented formula, is the olive’s best-kept secret in health and wellness. While the olive has received most attention for its oil, until now the olive aqueous component, or juice, has been a mere byproduct of olive oil production. In fact, the disposing of the juice has been costly for the industry. After all, the olive is only 15-20% oil and more than 50% juice. So what have we been throwing away has been a wealthy family of natural compounds, called olive polyphenols. In 1999, a new process was developed to harvest olive polyphenols directly from the wastewater that the olive oil industry had considered just a waste product and problematic to the environment. By the use of water and zero chemical solvents and just by mechanical separations, Hidrox® was invented and made available to the world for use in a variety of products. Starting from the byproduct called pomace, which is what is left after the olives are squeezed for the production of Olive Oil, we developed a totally environmentally friendly process, called “Integrale”, to separate the juice from the olive biomass and turn it into a precious source of hydroxytyrosol and other polyphenols. We prefer to start from ORGANIC olives so that the Hidrox contains neither pesticides nor other chemicals contained in fertilizers. Hidrox is the very essence of the olive fruit with more than 300 times the amount of olive polyphenols contained in Olive Oil. In addition, we leave the HT and other minor phytochemical components in their own natural, original environment, without trying to strip HT from other synergistic and valuable minor components. The result is outstanding! Hidrox , when compared to purified HT is more potent and has shown a constant superior range of health benefits as demonstrated by the large number of scientific publications. You get between 25 and 40 times more HT when you use Hidrox whether as antimicrobial, antioxidant and anti-inflammatory formulation.

We process the juice, rich in hydroxytyrosol, under the most stringent organic process operations to deliver Hidrox 12% and 9% as freeze dry powder for capsules, tablets and other food applications, and Hidrox 10X and concentrated liquid syrup for dispensing it into beverages, cosmetic products and other liquid formulations.

The uniqueness of Hidrox can be summarized as follows:

  • Natural, from organic olive juice
  • Safe even at high concentrations
  • Solvent, GMO and allergens free
  • Proprietary formulation of HT and other olive polyphenols
  • Scientifically proven and clinically tested for a large number of health benefits
  • With Antiinflammatory, antibacterial, antiviral and antioxidant activities.
  • Readily available in large quantities for many industrial applications
  • Covered by a large number of Patents and Patent Applications worldwide

These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

OUR PROCESS

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HIDROX®

HIDROX® is an aqueous olive pulp extract (olive juice) produced during the processing of olives for oil extraction. The olive is the fruit of an evergreen olive tree (Olea europaea.) that grows in California, Italy, France, Spain, Greece, to name few.  Olive oil is extracted by a multi-stage process: crushing the pitted olives, kneading the resulting paste, collection of the free flow oil, pressure separation, collection of residual oil in the grinds, and separation of solids and aqueous fractions from the olive oil. The aqueous fraction separated is called “vegetation water”, which is rich in phenolic compounds, including hydroxytyrosol, oleuropein and tyrosol. HIDROX® is the trademarked name of preparations derived from the vegetation water. There are two preparations of HIDROX®: (A) a concentrated liquid standardized to 7.5% Total Polyphenols and 3% hydroxytyrosol (called HIDROX® 10X) and (B) freeze-dried powders standardized to 9% and 12% Total phenolics (HIDROX® freeze-dried powder 9% and 12%).  In the course of the past decades, we have produced scientific evidence that supports the general recognition that HIDROX® is safe for human consumption as a food ingredient under the intended conditions of use. (GRAS Certification).

HIDROX® is prepared from the aqueous fraction by-product that is produced during processing of olives for oil extraction. The term HIDROX® is a registered trademark that belongs to Oliphenol LLC  for its proprietary preparations of water-soluble polyphenols. Hydroxytyrosol (CAS No.10597-60-1), oleuropein (CAS No. 32619-42-4) and tyrosol (CAS No. 501-94-0) are the biologically relevant polyphenols present in HIDROX®.

 

General descriptive characteristics of HIDROXâ

Botanical source (Order) Oleales
Botanical family Oleaceae
Botanical name Olea europaea
Other names of botanical source Olive tree; Oliver; Olivenbaum; Oliva; Olea europea oil; Olea europea extract
Physical state Powder or liquid
Color Purple/brownish
Chemical family Polyphenols
Odor Processed olives
Taste Sour/olives
Packing and storage Preserve in tight containers and prevent exposure to excessive heat

 

The major phenolic constituents in HIDROX® preparations are hydroxytyrosol (35 to- 45%), oleuropein (5-10%), tyrosol (0.3%), oleuropein aglycone. In addition, Hidrox contains small amounts of gallic acid, vanillic acid, ferrulic acid and elenolic acid and other phytochemical present in olives.

Hydroxytyrosol (HT) also known as 3,4-dihydroxytyrosol or 3,4-dihydroxyphenylethanol, is a major component of the phenolic fraction of olive extract and olive oil. Because of its presence in virgin olive oil, hydroxytyrosol is frequently consumed as a dietary component. The presence of hydroxytyrosol has also been identified and quantified in wines. It is present either as simple phenol or esterified with elenolic acid to form oleuropein aglycone. Pure hydroxytyrosol is a clear, colorless, tasteless liquid and can be hydrosoluble or liposoluble. It greatly contributes to the shelf life of olive oil, preventing its autooxidation. The chemical formula and molecular weight of hydroxytyrosol are C8H10O3 and 154.16 g/mol, respectively.

Oleuropein is a bitter compound found in the bark, leaves and fruit of the olive tree, as well as in some other genera of Oleaceae. Oleuropein is a major component of unprocessed olive fruit, but table olives that are typically consumed are made more palatable by further processing that removes a vast majority of the oleuropein. The manufacture of HIDROX® similarly entails steps to convert the majority of the bitter oleuropein into hydroxytyrosol. Oleuropein has the chemical formula C25H32O13 and a molecular weight of 541 g/mol.

Tyrosol is a minor component of HIDROX®, which has a characteristic faint sweet fruity-floral odor and a subtle sweet taste. Tyrosol has the chemical formula C8H10O2 and a molecular weight of 138 g/mol.

Other constituents of HIDROX® include plant proteins, fat, and carbohydrates. As Hidrox® is maintained in its natural environment it also contains phytochemicals of the olive fruit that may contribute to the range of biological activity and health benefits of the product.

Chemical Identity of the Major Phenolics in HIDROX®

Hydroxytrosol: CAS 10597-60-1 – C8 H10 O3.  Molecular weight :154

Oleuropein : CAS 32619-42-4  – C25 H32 O13 –     Molecular weight:  541

Tyrosol : CAS 501-94-0  C8 H10 O2   Molecular weight:  138

 

Figure 1. Chemical Structure of Hydroxytyrosola

 

Figure 2. Chemical Structure of Oleuropeina

Oleuropein is a phenolic secoiridoid glycoside present in the bark, leaves, and fruit of Olea europaea. It is the most abundant phenolic compound in the drupe, constituting up to 14% of the fruit’s dry weight. In the intact olive, oleuropein is present in the glycosidic form but is partially hydrolyzed during olive oil production. A substantial proportion of oleuorpein remains in the olive mill wastewater (Soni et al., 2006a). The chemical structure is provided in Figure 2.

 

Figure 3. Chemical Structure of Tyrosola

Tyrosol is a minor component of HIDROX®, with a faint sweet fruity-floral odor and a weak sweet taste.

Aqueous Olive Pulp Extract (Hidrox®) is intended to be used as a food ingredient and as an antioxidant and antimicrobial in dietary supplements, cosmetics and skincare products, and selected conventional food categories, such as: bakery products; beverages; dairy products and substitutes; desserts; fats and oils; fruit juices and nectars; dry seasoning mixes for meat, poultry and fish; chewing gum; sauces, dips, gravies and condiments; snacks; and vegetable juices to deliver 5 to 10 mg of hydroxytyrosol per serving or more, as recommended by the EFSA , European Food Safety Agency.  The actual amount of Aqueous Olive Pulp Extract (Hidrox®) added (approximately 150 to 300 mg/serving) to the food categories will be adjusted such that the resulting addition corresponds to the proposed use levels of hydroxytyrosol.