Oleacein (3,4-DHPEA-EDA)
(Decarboxymethyl oleuropein dialdehyde form)


Oleacein (3,4-DHPEA-EDA)
Extracted by Arisi Giacomo e Figli s.r.l. company from olive fruits and leaves, Oleacein, together with Oleocanthal, is the main phenolic compound present in extra virgin olive oil and the main responsible for extra virgin olive oil health properties.
Oleacein is a natural secoiridoid, with a powerful antinflammatory, antioxidant and antimicrobial activity.

Literature

T. Nikou et Al. “Comparison survey of EVOO polyphenols and exploration of healthy aging-promoting properties of oleocanthal and oleacein” Food and Chemical Toxicology 125: 403-412, March 2019
Fogliano et Al. “Antioxidant activity of virgin olive oil phenolic compounds in a micellar system” J. Sci. Food. Agric. 79:1803?1808 (1999)
M. Naruszewicz et Al. “Oleacein. translation from mediterranean diet to potential antiatherosclerotic drug” Current Pharmaceutical Design, 2015, 21, 000-000
G.E. Lombardo et Al. “Effects of Oleacein on high-fat diet-dependent steatosis. Weight gain and insulin resistance in mice” Front. Endocrinol., 19 March 2018