Food and Chemical Toxicology 2013-05-01

Toxicological evaluation of pure hydroxytyrosol.

David Auñon-Calles, Lourdes Canut, Francesco Visioli

文献索引：Food Chem. Toxicol. 55 , 498-504, (2013)

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摘要

Of all the phenolic constituents of olives and extra virgin olive oil, hydroxytyrosol is currently being actively exploited as a potential supplement or preservative to be employed in the nutraceutical, cosmeceutical, and food industry. In terms of safety profile, hydroxytyrosol has only been investigated as the predominant part of raw olive mill waste water extracts, due to the previous unavailability of appropriate quantities of the pure compound. We report the toxicological evaluation of hydroxytyrosol and, based on the results, propose a No Observed Adverse Effects Level (NOAEL) of 500mg/kg/d.Copyright © 2013 Elsevier Ltd. All rights reserved.