[extraction source] fruit or leaf of Olea europaea L
[introduction to raw materials]: the main components contained in olive are polyphenols, such as gallic acid, epigallocatechin, short leaf hematoxylin, hypericin and 3,3 '- dimethoxy gallic acid. Among them, the contents of olive, sandalwood and Sparganium are the highest.
Olive polyphenols are bioactive compounds extracted from Olea europaea via solvent extraction or supercritical fluid technology. Key constituents include oleuropein and hydroxytyrosol, characterized by the molecular formula C17H26O10 (CAS 498-95-1 for oleuropein).
Store in a cool, dry place below 25°C protected from light. High concentrations may cause gastrointestinal discomfort; clinical dosages require professional supervision to avoid interactions with anticoagulant medications.