Olive Powder

The Olive - Main Healthy Compounds
Oleic acid (C18:1). This mono-unsaturated fatty acid reduces harmful low density lipoprotein in the bloodstream, which is implicated in the development of arteriosclerosis. Oleic acid also increases the proportion of beneficial, high density lipoprotein in the bloodstream. Squalene (terpene). This long-chain hydrocarbon is present in high percentages in olives. Studies in Spain and Greece indicate that a diet rich in olive oil, and containing squalene, markedly reduces the risk of breast cancer in women. Squalene also reduces low density lipoprotein levels by antagonising the activity of HMG-CoA reductase, an enzyme involved in cholesterol synthesis.

Tocopherols. Olives and olive oil contain vitamin E (a-tocopherol). The ratio of vitamin E to polyunsaturated fatty acids in olive oil is better than any other edible oil.

Pigments. Olives contain the pigments chlorophyll and pheophytin.

Phenolic compounds. These compounds increase the oxidative stability and improve the taste of olives and olive Products. Hydroxytyrosol, tyrosol and other phenolic acids are found in olive oil.

Aromatic components. Trans-2-hexanal is the predominant aromatic component of olives and is responsible for many of the sensory characteristics of olive fruits.

| 23 Glendon Way | Dorridge, Solihull B93 8SY | United Kingdom
Mobile: + 44 (0) 7973 122 578 | Tel: + 44 (0) 1564 775 747 | Fax: + 44 (0) 870 762 6170 | cpc@olivepowder.com