Hydroxytyrosol

Hydroxytyrosol is a phytochemical. It has antioxidant properties. Hydroxytyrosol is believed to be the antioxidant with the highest antioxidant capacity: double that of quercetin and more than 3 times that of epicatechin.

Hydroxytyrosol is found in olive oil in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Both compounds, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil. The wastewaters generated during olive processing contain a high levels hydroxytyrosol, most of which can be recovered to produce hydroxytyrosol extracts.

Studies by Visioli et al (2000) showed that a low dose of hydroxytyrosol reduces the consequences of sidestream smoke-induced oxidative stress in rats.