Publications

Dernière publication 31/05/2013

Toxicological evaluation of pure hydroxytyrosol-

Of all the phenolic constituents of olives and extra virgin olive oil, hydroxytyrosol is currently being actively exploited as a potential...

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    [title] => Toxicological evaluation of pure hydroxytyrosol-
    [paragraph] => Toxicological evaluation of pure hydroxytyrosol.
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Authors
D. Auñon-Calles, L. Canut and Visioli F

 Lab
Madrid Institute for Advanced Studies (IMDEA) - Food, Madrid, Spain
Journal
Food and Chemical Toxicology
Abstract
Of all the phenolic constituents of olives and extra virgin olive oil, hydroxytyrosol is currently being actively exploited as a potential supplement or preservative to be employed in the nutraceutical, cosmeceutical, and food industry. In terms of safety profile, hydroxytyrosol has only been investigated as the predominant part of raw olive mill waste water extracts, due to the previous unavailability of appropriate quantities of the pure compound. We report the toxicological evaluation of hydroxytyrosol and, based on the results, propose a No Observed Adverse Effects Level (NOAEL) of 500 mg/kg/d.
BIOSEB Instruments Used
Grip strength test (BIO-GS3)
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