What is hydroxytyrosol?
Hydroxytyrosol represents an antioxidant chemical discovered in the by -product of the olive industry water. Green olives are flushed with water in the process of olive oil production. The polyphenol chemical, which remained behind, defined as hydroxytyrosol, is considered to be a substance that protects cells from oxidative stress. Olive oil manufacturers can filter and maintain chemicals for use in medicines and as a preservative.
Scientists believe that hydroxytyrosol activates certain genes at a cellular level that protects from damage to toxins commonly called free radicals. This chemical can also release dopamine in the brain, a neurotransmitter that serves as a messenger in the nervous system. Dopamine controls blood pressure and heart rate, but some synthetic forms of dopamine cannot exceed the blood barrier-Kremeň. TOS antioxidant properties are similar to the properties of green tea extract and grape seeds. Scientists have found that this chemical is in second placeOnly for garlic in its ability to protect the health of cells. It shows promising in the treatment of colon and breast cancer, to reduce unhealthy cholesterol levels and the treatment of degenerative diseases such as Alzheimer's disease.
One animal study revealed that hydroxytyrosole counteracts the effects of oxidative stress on cells. Scientists tested the brain of mice after exposure to iron and nitric oxide, about substances known to damage healthy cells. Antioxidant effects were observed even at very low doses of chemicals. Another study concluded that this substance could reduce the harmful effects of second -hand smoke.
A small amount of chemicals exists in virgin olive oil, but most remain in the water during processing. The leaves of olive trees contain other chemicals called oleuropein, which is a weaker antioxidant that is not easily absorbed by the digestive system. AntibiOtic properties also exist in oleuropeine, which is added to some skin products.
Waste water from the processing of grapes can be stored and converted to a powder or food additive. This can maintain the freshness of processed food better than some commonly used preservatives. Both hydroxytyrosol and oleuropeine have been tested against different types of bacteria and both chemicals suppressed yeast disputes when used with other plant compounds. Compared to grape seed extract as preservatives, chemicals from olives have been shown less effective.