Started 13 June 2016
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Polyphenols are absorbed from olive oil in the intestine and metabolized there or in the liver, and have been shown to be able to bind LDL in vivo. They have demonstrated scavenging properties in vitro that ensure olive oil stability and explain their ability to protect LDL against oxidation.
Conditions of use:
– 20 g of an olive oil with a polyphenol content of 200 mg/kg / Min 2 mg per day of
hydroxytyrosol
Reference: European Food Safety Authority (EFSA)
EFSA Journal 2011;9(4):2033
