Olive Fruit Polyphenols

Olive Fruit Polyphenols is a commercially used dietary-supplement ingredient or ingredient form. It is commonly positioned for general wellness; specialist nutraceutical, although evidence strength, permitted use and legal claims depend on the exact specification, dose and jurisdiction.

Metabolism
Digestion

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Origin of Ingredient

Food-derived, fermentation-derived or manufactured nutraceutical material depending on supplier specification.

History of Ingredient

Olive Fruit Polyphenols moved from food, biochemical or specialist use into modern nutraceuticals as purification, fermentation, encapsulation and standardisation technologies developed.

Scientific Makeup of Ingredient

Defined nutraceutical compound or ingredient mixture; identity, assay, purity and marker constituents depend on the commercial specification.

UK Legal Claim

• Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. Conditions: At least 5 mg hydroxytyrosol and derivatives per 20 g olive oil; consumer informed beneficial effect obtained with 20 g/day.

EU Legal Claim

US Legal Claim

FDA does not pre-approve ordinary dietary-supplement structure/function claims. Example for regulatory review only (NOT FDA-approved wording): “Supports normal energy and metabolic function.” The marketer must hold substantiation, avoid disease claims, use the DSHEA disclaimer and notify FDA within 30 days after first marketing.

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August 24, 2024

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