A study by the Institute of Food and Nutrition Science and Technology (ICTAN-CSIC) studies in laboratory models the mechanism of action of hydroxytyrosol and its derivatives present in the olive leaf in the protection of protein glycation and, in the future , its involvement in various pathologies associated with aging. The olive leaf is especially rich in phenolic compounds such as oleuropein, the main secairidoid, and its derived products such as hydroxytyrosol, and the research group of Dr. Francisco J. Morales Navas, scientific researcher at the CSIC, has obtained an extract of olive leaf enriched in hydroxytyrosol that has shown relevant antiglycant activity compared to chemical synthesis products. For more information:

http://www.mercacei.com/noticia/46447/actualidad/la-hoja-del-olivo-podria-ser-una-fuente-eficaz-para-aliviar-o-prevenir-diversas-patologias-asociadas-al-envejecimiento.html