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
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
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.
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.
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).
- Munoz MA, Fito M, Marrugat J, et al. Adherence to the Mediterranean diet is associated with better mental and physical health. Br J Nutr. 2009;101(12):1821-1827.
- 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.
- 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.
- Perk J, De Backer G, Gohlke H, et al. European Guidelines on cardiovascular disease prevention in clinical practice (version 2012). The Fifth Joint Task Force of the European Society of Cardiology and Other Societies on Cardiovascular Disease Prevention in Clinical Practice (constituted by representatives of nine societies and by invited experts). Eur J Prev Cardiol. 2012;19(4):585-667.
- Toledo E, Salas-Salvado J, Donat-Vargas C, et al. Mediterranean Diet and Invasive Breast Cancer Risk Among Women at High Cardiovascular Risk in the PREDIMED Trial: A Randomized Clinical Trial. JAMA Intern Med. 2015;175(11):1752-1760.
- Bonaccio M, Di Castelnuovo A, Bonanni A, et al. Adherence to a Mediterranean diet is associated with a better health-related quality of life: a possible role of high dietary antioxidant content. BMJ Open.2013;3(8).
- Bach-Faig A, Berry EM, Lairon D, et al. Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutr.2011;14(12A):2274-2284.
- Mediterranean diet. Mayo Clinic website. http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/mediterranean-diet/art-20047801. Updated March 30, 2017. Accessed April 10, 2017.
- Oil, olive, salad, or cooking. Self Nutrition Data website. http://nutritiondata.self.com/facts/fats-and-oils/509/2. Accessed April 3, 2017.
- Ortega R. Importance of functional foods in the Mediterranean diet. Public Health Nutr. 2006;9(8A):1136-1140.
- Cicerale S, Lucas LJ, Keast RS. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil. Curr Opin Biotechnol. 2012;23(2):129-135.
- Peyrol J, Riva C, Amiot MJ. Hydroxytyrosol in the prevention of the metabolic syndrome and related disorders. Nutrients. 2017;9(3).
- Cicerale S, Conlan XA, Sinclair AJ, Keast RS. Chemistry and health of olive oil phenolics. Crit Rev Food Sci Nutr. 2009;49(3):218-236.
- Vossen P. Olive Oil: History, Production, and Characteristics of the World's Classic Oils. HortScience. 2007;42(5):1093-1100.
- Pandey KB, Rizvi SI. Plant polyphenols as dietary antioxidants in human health and disease. Oxid Med Cell Longev. 2009;2(5):270-278.