Olive Polyphenols Extract

A polyphenol-rich extract from the leaves and fruit pomace of Olea europaea (olive), standardized to total polyphenol content and oleuropein content. Provides natural antioxidant function for functional food, beverage, supplement, and cosmetic applications, with positioning aligned to Mediterranean-diet messaging.

Light to dark brown powder, with characteristic mild bitter olive flavor. Water-dispersible. Standardized to defined polyphenol content by colorimetric (Folin-Ciocalteu) or HPLC methods.

We supply food-grade Olive Polyphenols Extract from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Organic-compliant grades are available on request.

Common market grades include 20 percent Total Polyphenols (the cost-effective baseline grade), 40 percent Total Polyphenols (the workhorse functional-food grade), and Olive Leaf Extract Standardized to 20 percent Oleuropein (for supplement applications). Specialty grades standardized to hydroxytyrosol content are available where regulatory health-claim alignment is required.

Bulk and reduced-MOQ shipments. Batch-level COA covering total polyphenols, oleuropein content, hydroxytyrosol content, heavy metals, pesticides, and microbiology.

Olive Polyphenols are a complex mixture of phenolic compounds present in the leaves, fruit, and oil of Olea europaea. The principal compounds include oleuropein (the dominant phenolic in olive leaves), hydroxytyrosol, tyrosol, oleocanthal, and oleacein, along with numerous related secoiridoids and phenolic acids.

Industrial extraction proceeds with aqueous-ethanol or water solvent on olive leaves (the most abundant raw material) or on olive pomace (the byproduct of olive-oil pressing), followed by purification, concentration, and spray-drying. Source choice affects compound profile: olive-leaf extracts are oleuropein-rich; olive-pomace and olive-fruit extracts are richer in hydroxytyrosol and related compounds.

The principal antioxidant compounds in finished extract are oleuropein and hydroxytyrosol, both of which display strong radical-scavenging activity in standard assays. Hydroxytyrosol is among the most potent natural antioxidants documented, exceeding alpha-tocopherol on a mass basis in lipid systems.

Regulatory status varies by jurisdiction: olive-leaf extract is permitted as a food ingredient and dietary supplement in the United States, the European Union, and most major markets. The European Food Safety Authority has approved a specific health claim for olive-oil polyphenols (at 5 mg hydroxytyrosol per day) relating to protection of LDL cholesterol against oxidative damage; supplement and functional-food formulations targeting this claim are standardized to deliver the required hydroxytyrosol dose.

Strategic position is in the natural antioxidant and Mediterranean-diet segments of functional food, supplement, and cosmetic markets, where consumer messaging aligns with established public-health support for olive-oil-based dietary patterns.

• Functional beverages and Mediterranean-positioned drink products
• Dietary supplements: cardiovascular-health, blood-pressure-support, and antioxidant capsule formulations
• Functional foods including health-positioned bars, snacks, and meal-replacement products
• Cosmetic skincare and anti-aging formulations
• Pet food and pet supplement applications
• Sports nutrition and recovery formulations
• Natural antioxidant for oil and fat applications in artisanal and premium products
• Nutricosmetic and beauty-from-within supplement applications