As cardiovascular health remains a leading global concern, proactive blood lipid management is becoming an increasingly important focus within the nutraceutical
industry. Consumers are seeking natural, safe, and clinically validated solutions to help maintain healthy cholesterol levels before pharmaceutical intervention becomes
necessary. This shift is particularly relevant following regulatory changes around Monacolin K from red yeast rice, creating a clear need for effective alternatives.
A newly published, narrative review in Food & Function reports that olive leaf polyphenols, like Olecol®, can beneficially modulate lipid parameters, oxidative stress,
inflammation, and vascular function.
The study was conducted by Solabia Nutrition’s internal R&D team in collaboration with Maastricht University researchers.
Olecol®: olive leaf polyphenols for healthy blood and healthy aging
Olecol® is a clinically validated extract derived from freshly pruned Spanish olive leaves (Manzanilla variety), standardized for key polyphenols including oleuropein and
hydroxytyrosol.
Clinical data demonstrates that Olecol® significantly reduces total cholesterol, LDL cholesterol, and triglycerides at a daily dose of 250 mg. With its strong safety profile
and natural origin, Olecol® represents a compelling alternative to Monacolin K, supporting blood lipid management without the regulatory and safety concerns associated with red yeast rice.
The Study:
Effects of olive leaf polyphenols on blood lipid profiles and cardiovascular risk markers in healthy and at-risk populations: a narrative review – full text available here.
Study Overview & Methods
This narrative review synthesizes clinical and mechanistic evidence on the effects of olive leaf and olive oil polyphenols on blood lipid profiles and cardiovascular risk
markers in both healthy and at-risk populations. Clinical studies using standardized olive leaf extracts or olive oil preparations with defined phenolic content were included. Multi-ingredient formulations containing additional bioactive compounds were excluded to isolate the effects of olive-derived polyphenols. Data were analyzed across different populations, including healthy individuals, those with cardiovascular risk factors, overweight or obese individuals, and hyperlipidaemic subjects. Mechanistic insights from preclinical models were also incorporated.
Results
The findings demonstrate that olive-derived polyphenols exert population dependent benefits:
• In healthy individuals, improvements were primarily observed in oxidative stress and vascular markers
• In individuals with elevated cardiovascular risk, more consistent reductions were seen in LDL cholesterol, total cholesterol, triglycerides, and oxidised LDL
• Postmenopausal and mildly hyperlipidaemic individuals showed meaningful improvements, particularly with longer supplementation.
Mechanistic studies indicate that olive polyphenols influence lipid metabolism and vascular function through AMPK activation, suppression of SREBP-1c, modulation of
PPAR pathways, enhancement of antioxidant defences via Nrf2 signalling, and attenuation of inflammatory pathways including NF-κB and MAPK.
Addressing a growing market need
With increasing scrutiny on Monacolin K and a growing demand for natural, safe, and effective lipid management solutions, Olecol® offers a scientifically substantiated
alternative for the nutraceutical market. Its clinically demonstrated efficacy, combined with a strong safety profile, positions it as a next-generation ingredient for cardiovascular health and healthy aging applications.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
