C0824 Olive Polyphenols

Have a look at our PowerPoint Introduction and Brochure describing deliverables, differentiators and case studies. Eight case studies can also be reviewed.

Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The objective of this project was to assess potential opportunities in health ingredients based on polyphenol-containing extracts from olives for use in foods, beverages, dietary supplements and cosmetics.

In considering each opportunity we attempted to determine the following: –

  1. Approximate market size, characteristics (including possible competitive products), trends and likely future potential
  2. Key players with an IP/technology position
  3. Main success factors and barriers to entry of successful key players
  4. Potential partner and acquisition targets (either key players with IP/technology or good science-based ‘other’ players with good products)
  5. Key market segments in terms of applications or health conditions targeted
  6. Associated health benefits
  7. Scientific substantiation
  8. Possible use of the polyphenol (or the extract) as a technological antioxidant

Click here for a PDF of the contents of the study or look below for an outline.

Table of Contents

Objective

Method

Principal Findings & Conclusions

  • General
  • Olive Fruit Extract
    • Background
    • Markets
    • Players
    • Scientific Research & Health Benefits
    • Patents
    • Advantages of Olive Polyphenols
    • Barriers to Entry and Key Factors for Success

General Overview on Polyphenols

  • Introduction & Overview
  • The Polyphenol Market
  • Key anonymous Industry Contact

Olive Fruit Extract

  • Introduction & Overview
  • Advantages of Olive Fruit Extracts Polyphenols
  • Reported Health Benefits and Scientific Substantiation
  • Patents
  • Estimated Market Size and Growth Rate
  • Key Market Segments
  • Barriers to Entry and Key Factors for Success
  • 8 Opportunities
  • 11 Profiles of Key Players and Innovators
  • Regulatory
  • 21 Contact Reports
  • Publications – Production Methods
  • Publications – General

Tables

  • Table 1 Carotenoid Sources
  • Table 2 Polyphenol Sources
  • Table 3 Common Dietary Flavonoids
  • Table 4 Foods rich in flavones, flavonols, etc.
  • Table 5 Summary Table for Main Olive Fruit (hydroxytyrosol) Products
  • Table 6 Health Benefits of Olive Fruit Extracts
  • Table 7 State of Research on Olive Fruit Extracts
  • Table 8 Publications on the Health Properties of Hydroxytyrosol
  • Table 9 Publications on the Effects of Hydroxytyrosol by Trial Type
  • Table 10 Summary of Patents for Hydroxytyrosol
  • Table 11 The Market for Olive Fruit Extracts Products
  • Table 12 Key Market Segments for Olive Fruit Extracts
  • Table 13 Specifications of Olivex

Figures

  • Figure 1 Basic Chemical Structure of a Flavonoid.
  • Figure 2 Chemical Structures of Some Anthocyanidins (Anthocyanin Aglycones)
  • Figure 3 Chemical Structures of Some Flavanones
  • Figure 4 Chemical Structures of Some Flavones
  • Figure 5 Chemical Structures of Some Isoflavones
  • Figure 6: Chemical structure of hydroxitirosol
  • Figure 7 Flow chart of the system of purification of hydroxytyrosol by Genosa

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