Hydroxytyrosol(10597-60-1)

A natural polyphenolic compound extracted from olives, representing one of the most important antioxidant components in olive oil. Possesses exceptional free radical scavenging capacity, effectively inhibiting lipid peroxidation and metal ion-catalyzed oxidation reactions. In the functional food sector, it is widely applied in edible oils, baked goods, meat products, and dairy products to extend shelf life and enhance nutritional value. The European Food Safety Authority (EFSA) has approved its health claim that regular intake helps protect blood lipids from oxidative damage and supports cardiovascular health. Additionally demonstrates potential benefits in anti-inflammatory activity, neuroprotection, and regulation of glucose and lipid metabolism.