Hydroxytyrosol is the primary bioactive polyphenol in extra virgin olive oil and is believed to be responsible for many of the health benefits associated with the Mediterranean diet. It is produced industrially by controlled extraction from olive mill wastewater or olive leaves, followed by purification and spray drying, or by biotechnological fermentation. The compound has documented cardiovascular-protective, anti-inflammatory, anticancer, and neuroprotective activities, with EFSA having approved a health claim for olive oil polyphenols regarding blood lipid oxidation protection (minimum 5 mg hydroxytyrosol + derivatives per 20 g olive oil).
Clinical research demonstrates benefits for LDL cholesterol protection, blood pressure management, and inflammation reduction at daily doses of 5–50 mg. Hydroxytyrosol is GRAS (FDA), approved EU Novel Food (Commission Implementing Regulation 2017/2470), and Japan FOSHU. Applications span nutraceuticals, functional foods, beverages, and cosmetics.