Phytochem International, an international distributor of botanical extracts in the supplement industry based in the US, has expanded its portfolio with two new olive leaf extracts.
The new olive leaf extracts, standardised to 15% or 25% oleuropein, allow customers to add effective doses, and meet price points of the distributors, the company said.
Available through Phytochem International in Ontario, California, the new products are extracted with the help of an ethanol and water-based method, and are tested by HPLC.
The company has developed the new olive leaf extract products as a result of a recent rise in demand for olive-based ingredients.
Phytochem International sales and marketing manager Tom Winn told NutraIngredients-USA that the 15% and 25% oleuropein are the most popular specifications in the market.
"We've supplied olive extracts for several years as a special order item, but we're now holding them in stock owing to the increased interest. It's a sign they are getting more mainstream," Winn said.
However, the company also has a comparatively expensive product, 40% oleuropein, in its roster.
European Food Safety Authority (EFSA) has supported the claims that olive polyphenols will help in reducing oxidized LDL cholesterol, a rising risk factor for atherosclerosis, following which various olive ingredients featuring high percentages of the phytochemicals, oleuropein and hydroxytyrosol entered that market.
Also, various clinical studies observed that olive polyphenols are effective against UVB-induced DNA damage, platelet aggregation in the blood, as well as act as anti-microbial, or antioxidants in foods.
Phytochem International is one of the major importers and producers of standardised herbal extracts and nutraceuticals, such as vitamins, amino acids and artificial sweeteners.
The company's product portfolio includes botanical extracts, sweeteners, vitamins, amino acids and specialty products.
Image: The new olive leaf extracts, standardised to 15% or 25% oleuropein, allow customers to add effective doses. Photo: Rodrigo Nuno Bragança da Cunha.