HYDROVAS 10 is a new BIONAP ingredient containing hydroxytyrosol which is extracted from olive fruits using original processes. The benefits of the healthy Mediterranean diet on heart are mainly due to the consumption of polyphenols contained in olive fruits. 
Recently, the European Food Safety Authority (EFSA) confirmed the results of research into olives and issued a scientific statement describing a cause/effect relationship between the intake of olive polyphenols (standardized by the content of hydroxytyrosol and its derivatives) and the protection of blood lipids from oxidative damage (EFSA Journal 2011, 9(4):2033). HYDROVAS 10 is a standardized powder extract containing 10-12% w/w of active compounds (hydroxytyrosol and tyrosol).

Fig.1 HPLC chromatogram of Hydroxytyrosol and Tyrosol


Hydroxytyrosol, olive phenol contained in HYDROVAS 10, is able to reduce circulating oxidized LDL (low density lipoprotein) levels in vivo, which are considered the main risk factor of atherosclerosis and coronary heart disease. It has been suggested that these protective effects could be attributed to hydroxytyrosol incorporation into the LDL particles and its high antioxidant and radical scavenger activities (2,3).


HYDROVAS 10 can be used in dietary supplements (capsules, tablets, granules, sachets) and functional foods designed to protect the cardiovascular system and decrease disease risk factors.


In weighing up the evidence for of four clinical trials (2-5), EFSA concluded that consumption of olive hydroxytyrosol and its derivative compounds protects blood lipids from oxidative damage which is known to adversely affect cardiovascular health. Oxidation of LDL can lead to a change in their conformation which can induce the activation of the monocytemacrophage system and, consequently, the formation of foam cells in the arterial wall. The binding of hydroxytyrosol to LDL particles has been proposed as the main mechanism at work in protecting LDL against peroxidation (2-4). Results obtained from one large (200 subjects) and three small scale clinical studies (12, 30 and 36 subjects) showed that a dose-dependent relationship exists between the intake of olive polyphenols (mainly hydroxytyrosol) and the decrease in the amount of circulating oxidized LDL particles (oxLDL) and other supportive markes such as conjugated dienes and plasma C18 hydroxy fatty acids (2-5). More specifically, as reported by de la Torre Carbot et al. (2), olive phenols intake (8mg / die of hydroxytyrosol and derivatives) for a period of three weeks was able to reduce plasmatic level of LDL oxidation markers.
Moreover, short-term consumption of olive phenols (10,7 mg/day for four days) was able to increase glutathione peroxidase activity and demostrated that olive phenolic compounds can modulate oxidative/antioxidant status in vivo and improve plasma antioxidant capacity (3).

Fig.2 Percentage reduction of ox-LDL and other markers in subjects treated with hydroxytyrosol and derivatives for three weeks - data from de la Torre-Carbot et al. (2)

1. Polyphenols in olive related healt claims. EFSA Journal 9(4):2033 (2011).
2. de la Torre-Carbot K, et al., Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL. J Nutr 140: 501-508 (2010).
3. Weinbrenner T, et al., Olive oils high in phenolic compounds modulate oxidative /antioxidative/ status in men. J Nutr 134:2314-2321(2004).
4. Cavas Ml, et al., The effect of polyphenols in olive oil on heart disease risk factor: a randomized trial. Ann Intern Med 145: 333-341 (2006).
5. Murrugat J, et al., Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation- a randomized controlled trial. Eur J Nutr 43: 140-147 (2004).

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