International guidelines regarding Hydroxytyrosol consumption
Hydroxytyrosol is a naturally occurring compound that has the highest antioxidant capacity of any product currently on the market.
This antioxidant capacity is largely responsible for the wide variety of healthy properties, as summarized by the European Food Safety Agency (EFSA) in its statement concerning olive polyphenols and the protection of LDL particles from oxidative stress (EFSA Journal 2011; 9 ( 4): 2033 [25 pp . ] ). EU regulation No. 432/2012 COMMISSION of 16 May 2012 establishes a list of authorized declarations regarding health characteristics of food, including a statement on polyphenols present in olive oil.
The authorized declaration of the health properties of hydroxytyrosol can be read at: http://www.efsa.europa.eu/en/search/doc/2033.pdf
“EFSA recommended to take a minimum of 5mg per preson per day of Hydroxytyrosol”
The Spanish Agency for Consumer Affairs, Food Safety and Nutrition
In 2015 the use of hydroxytyrosol is approved for its addition as an ingredient in oils, fats and fruit and vegetable juices.
It meets requirements for acceptance established by Regulation (CE) No. 256/97 on new foods and new food ingredients.
The health benefits of hydroxytyrosol from olives are confirmed, according to EFSA.
“Olive oil polyphenols contribute to the protection of blood lipids against oxidative damage”
Food and Drug Administration from USA in 2012 gives status GRAS (Generally Recognized as Safe) to extract olive polifenols for use with antioxidant properties.
The USDA recommends the daily intake of 3 000 to 5 000 ORAC units with meals to help protect against free radicals.
On the USDA webpage, a list of 8 000 foods can be found (USDA National Nutrient Database for Standard Reference).