Arizona State University test RA and OA arthritis patients with OLIVENOL

Clinical Study:


PHOENIX—A scientific human study underway at the Arizona Biodesign Institute at Arizona State University (ASU) is investigating the effects of Olivenol® on rheumatoid arthritis (RA) and osteoarthritis (OA).

Approximately 100 RA and OA patients will be involved in the eight-week study, which will test whether Olivenol can increase mobility and minimize pain by decreasing swelling of the joints and inflammation of the surrounding muscles, tendons and tissues.

CreAgri Inc. is the primary sponsor of the study, and is supplying Olivenol, which contains the active ingredient HIDROX, a rich source of the antioxidant hydroxytyrosol. “We are very pleased and excited by this collaboration with ASU and the Arizona Biodesign Institute,” said Roberto Crea, founder and chief executive officer of CreAgri. “The results of this study could influence the medical community to review Olivenol, and its active ingredient HIDROX, as a potential safe and effective treatment to alleviate the symptoms of RA and OA. It may serve as an alternative or a complement to drugs that are more expensive and have numerous side effects.”

Veiw full article at

http://www.naturalproductsinsider.com/articles/2004/09/olivenolr-subjectof-arthritis-study.aspx


Wednesday, September 14, 2011

EFSA Issues Olive Health Claims Opinion


PARMA, Italy—The European Foods Safety Authority (EFSA) issued a scientific opinion stating consumption of hydroxytyrosol and related polyphenols has a cause-and-effect relationship effect on the protection of blood lipids from oxidative damage (EFSA Journal 2011;9(4):2033). EFSA issued the Article 13 of Regulation (EC) No 1924/2006 following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies.
The opinion said polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) can be listed with claims of protection of low-density lipoprotein (LDL) particles from oxidative damage, maintenance of normal blood high-density lipoprotein (HDL) cholesterol concentrations, maintenance of normal blood pressure, “anti-inflammatory properties," “contributes to the upper respiratory tract health," “can help to maintain a normal function of gastrointestinal tract," and “contributes to body defenses against external agents."
EFSA determined that a minimum 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim.  The EFSA document said concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount hydroxytyrosol and its derivatives with a regular and balanced diet.
The Panel considers polyphenols in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) standardized by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex) are sufficiently characterized in relation to the claimed effects.
In weighing the evidence, EFSA took into account that a well-designed-and-conducted study, and two smaller-scale studies showed a dose-dependent and significant effect of olive oil hydroxytyrosol and related compounds on lowering levels of oxidized LDL (oxLDL) in blood when consumed for three weeks. These studies were supported by one short-term and one acute study showing resistance of LDL to oxidation upon consumption of hydroxytyrosol and related compounds...

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http://www.naturalproductsinsider.com/news/2011/09/efsa-issue-olive-health-claims-opinion.aspx
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