Hydroxytyrosol, an antioxidant chemical found in the water byproduct of the olive industry, protects cells from oxidative stress and activates genes that protect against toxins. It can cross the blood-brain barrier, has similar antioxidant properties to green tea and grape seed extract, and shows promise in treating cancer, lowering cholesterol, and treating degenerative diseases. Trace amounts exist in virgin olive oil, while oleuropein, another chemical in olive leaves, has weaker antioxidant properties and antibiotic properties. Hydroxytyrosol can also be used as a food preservative.
Hydroxytyrosol represents an antioxidant chemical discovered in the water byproduct of the olive industry. Green olives are rinsed with water as part of the process to make olive oil. The polyphenol chemical that remains, defined as hydroxytyrosol, is considered a scavenging substance that protects cells from oxidative stress. Olive oil manufacturers can filter and preserve the chemical for use in drugs and as a food preservative.
Researchers believe that hydroxytyrosol activates certain genes at the cellular level that protect against damage from toxins, commonly called free radicals. This chemical could also release dopamine in the brain, a neurotransmitter that serves as a messenger within the nervous system. Dopamine controls blood pressure and heart rate, but some synthetic forms of dopamine cannot cross the blood-brain barrier.
Studies with natural hydroxytyrosol show its ability to cross this barrier and be absorbed in the stomach and intestines. Its antioxidant properties are similar to those of green tea and grape seed extract. Researchers found that this chemical is second only to garlic in its ability to protect cellular health. It shows promise in the treatment of colon and breast cancer, for lowering unhealthy cholesterol levels, and for treating degenerative diseases, such as Alzheimer’s.
An animal study revealed that hydroxytyrosol counteracted the effects of oxidative stress on cells. The scientists tested the brains of mice after exposure to iron and nitric oxide, substances known to damage healthy cells. Antioxidant effects were seen even at very low doses of the chemical. Another study concluded that this substance could reduce the harmful effects of secondhand smoke.
Trace amounts of the chemical exist in virgin olive oil, but most remain in the water during processing. Olive leaves contain another chemical called oleuropein, which is a weaker antioxidant that is not easily absorbed by the digestive system. Antibiotic properties also exist in oleuropein, which is added to some skin products.
Residual water from grape processing can be saved and made into a powdered supplement or food additive. It can preserve the freshness of processed foods better than some commonly used preservatives. Both hydroxytyrosol and oleuropein were tested against different types of bacteria, and both chemicals suppressed yeast spores when used in conjunction with other plant compounds. Compared to grape seed extract as a food preservative, the chemicals in olives were less effective.
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