Why Olive Fruit Extracts?

Olives and olive oils are essential components of the Mediterranean diet, which is a model of healthy eating. According to scientific research, the Mediterranean diet provides a variety of health benefits, many of which can be attributed to the consumption of olives and olive oil.1-8

The numerous health benefits of the Mediterranean diet are thought to be provided in part by the polyphenols present in olives and olive oils.5,7-10 Olives and olive oils contain over 35 different types of polyphenols.11 Importantly, research shows that polyphenols from olives and olive oils can provide antioxidant and anti-inflammatory benefits in most, but not all, individuals when consumed in sufficient quantities on a regular basis.11

The Olive Oil Polyphenol Difference—Trephenol™

Hydroxytyrosol and tyrosol are 2 extensively studied polyphenols in olive oil.12 Scientific research into olive nutrition is an exciting area that is constantly revealing new insights into the specific health benefits of consuming olives, olive oils, and the polyphenols and other phytochemicals they contain. Importantly, this research has shown these substances to have antioxidant, antimicrobial, and anti-inflammatory properties.11,13

That’s why we include Trephenol™, our patented combination of the olive fruit polyphenols, hydroxytyrosol and tyrosol, in our products. Taking 2 softgels of PureVida™ per day for a week delivers the equivalent amount of olive polyphenols (hydroxytyrosol and tyrosol) 2.5 liters of olive oil without the added calories and unwanted fats.

Importantly, preclinical in vitro testing of Trephenol™ conducted by OliVentures in the U.S. has successfully validated some of the reported antioxidant and anti-inflammatory properties of hydroxytyrosol and tyrosol in the areas of cardiovascular and breast health.

At OliVentures, we will continue to monitor olive nutrition research in order to use the new discoveries to help develop formulations that can tap into the potential health benefits that are constantly being revealed.

Not All Olive Products Are Created Equal

Different olive oils have a different flavor, shelf life, quality, and polyphenol content depending on where the olives were grown, how they were processed, and their varietal makeup.14 In particular, the polyphenol concentration of olive oils can be affected by the olives themselves, based on the variety, age of tree, region grown, agricultural techniques, and maturity of the olive fruit at harvest.11,13 Polyphenol content is also affected by environmental factors including soil type, sun exposure, and rainfall.15

Just as olive oils vary in polyphenol content, so do olive-based products, which include olive oil supplements, olive leaf extracts, olive fruit extracts, and synthetic or chemically processed ingredients. The polyphenol amounts, purity, and types will vary depending on the source of the olive components used in these products. For example, olive leaf supplements, which are made with olive leaf extracts, do not contain the same levels of free hydroxytyrosol and tyrosol as those found in olive fruit extracts and olive oil products. Olive leaf extracts typically contain oleuropein, which the body converts to hydroxytyrosol on a limited basis. Similarly, synthetics and chemically produced extracts may introduce chemicals not normally associated with natural products.

Natural Olive Fruit Polyphenol Supplements

Dietary supplements that claim to impart the health benefits of olive polyphenols (such as antioxidant and anti-inflammatory properties) without the calories associated with olive or olive oil consumption

Olive Leaf Supplements

Dietary supplements containing olive leaf extracts that typically contain high levels of oleuropein, which the body converts to hydroxytyrosol on a limited basis. Olive leaf is not part of the Mediterranean diet

Olive Oil Supplements

Dietary supplements containing olive oil (in limited volumes) or other olive extracts that claim to provide the health benefits of olives and olive oils

Synthetic or Chemically Produced Polyphenols

May include (but are not limited to) synthetic hydroxytyrosol or oleuropein that has been chemically converted to hydroxytyrosol

OliVentures encapsulates its product in the U.S. and certifies the purity of its products. The Trephenol™ used in PureVida™ is a chemical- and pesticide-free olive fruit extract, so there will be no residual pesticides, chemical additives, or solvents introduced during manufacturing.

Feel the Benefits of the PureVida Power of 3™

• Supports Heart, Breast, and Joint Health*

• Clinically evaluateda

• Formulation patent-pending

aIn a prospective, multicenter, pilot study of 45 postmenopausal women (mean age 59 years) with Stage 0-IIIA hormone receptor−positive breast cancer receiving stable doses of adjuvant aromatase inhibitor therapy for 2 to 5 years from their diagnosis, PureVida™ significantly reduced C-reactive protein (CRP) levels (p<0.05). In 45 patients examined for safety, reported adverse events (AEs) included abdominal pain in 1 patient (2.2%), constipation in 5 patients (11.1%), headache in 3 patients (6.7%), and abnormal product taste (fish taste) in 14 patients (31.1%). No patients had to discontinue therapy due to AEs. This study was conducted by OliVentures. There has been substantial separate research into the potential benefits of each of the ingredients in PureVida™. The PureVida™ trial has not been peer reviewed and more research is needed before drawing any final conclusions.

*This product is not intended to diagnose, treat, cure, or prevent any disease. Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. Limited clinical evidence indicates that PureVida™ may lower elevated CRP levels. CRP is one of several markers of inflammation in the body. Limited clinical evidence indicates that PureVida™ may reduce joint pain in women taking aromatase inhibitors. These statements have not been evaluated by the U.S. Food and Drug Administration (FDA).

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  2. Trichopoulou A, Costacou T, Bamia C, Trichopoulos D. Adherence to a Mediterranean diet and survival in a Greek population. N Engl J Med. 2003;348(26):2599-2608.
  3. Tong TY, Wareham NJ, Khaw KT, Imamura F, Forouhi NG. Prospective association of the Mediterranean diet with cardiovascular disease incidence and mortality and its population impact in a non-Mediterranean population: the EPIC-Norfolk study. BMC Med.2016;14(1):135.
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  9. Oil, olive, salad, or cooking. Self Nutrition Data website. http://nutritiondata.self.com/facts/fats-and-oils/509/2. Accessed April 3, 2017.
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