We have developed several forms of Hytolive^® in order to make this goal possible: Hytolive^® Powder, Hytolive^® Soft, Hytolive^® Syrup and Aquaolive^®.

Using recommended doses, Hytolive^® may be added to almost any application.

In fact, we have already tested the application of Hytolive^® to UHT and powder milks, fruit juices, still water, sport beverages, cookies, breads and many other foods, without finding any organoleptic or stability problems.

When using higher doses in beverages, R&D teams need to work in smoothening and adapting the bitterness of polyphenols (in the case of olive oil, polyphenols together with some other components are responsible for the color and taste of virgin olive oil) to their consumer preferences. Hytolive^® Syrup is currently used in a number of different beverages.

In the area of nutritional complements, we have two versions available, Hytolive^® Powder and Hytolive^® Soft. Hytolive^® Powder can be used in any type of presentation (capsules, tablets, pills, sachets, etc.).

At Genosa, we have developed another variation of Hytolive^®, which can be added to soft gelatin capsules, Hytolive^®Soft. Thanks to a size reduction of the particles (mesh-size), we manage to guarantee stability within the capsule. This format is specially suited for the addition to omega-3 fatty acids (EPA y DHA). We find this combination (hydroxytyrosol and omega-3) highly interesting from a scientific point of view given their strong complementarity. Hytolive® soft can also be added to other oily solutions.

Hytolive^® Syrup is currently being added to beverages, foods and even in soft gelatin capsules.

Aquaolive^®, directly derived from Hytolive^® Syrup, is another variation specially suited for vegetable oils (despite stemming from the water phase of the olive).

Genosa has collaborated with encapsulation experts in order to increase Hytolive® syrup’s solubility in oily environments.

The addition of Aquaolive® enriches vegetable seed oils, increasing their protection and their health benefits.

All our products have been developed in numerous matrix, providing us with extensive application experience.

For further information, please contact us at info@genosa.com, and we will be glad to address your inquiries.

All variations of Hytolive^® have been formulated starting from the same production process consisting in the use of physical and mechanical means, i.e., no solvents have been employed. They have been 100% naturally processed.

Hytolive^® withstands high temperatures.

More about this here.

Simply, because it is a 100% natural product, with proven antioxidant and antiinflammatory properties. Inflammation is present in most conditions, with free radicals playing a major role.

It contains as the active ingredient "hydroxytyrosol", the main antioxidant polyphenol found in table olives and extra virgin olive oil.

The same way vitamin C is found in orange juice, but also in vitamin complements, hydroxytyrosol is not only contained in table olives and extra virgin olive oil, but also in Hytolive^®. In the case of Hytolive^®, it is obtained without solvents or other synthetic processes, just in its form found in Nature.

Hytolive® is already present in the composition of a lot of nutritive complements, as well as functional foods and drinks.

Many people suffer endogenous chronic inflammatory processes with undesired consequences or, at least, a higher probability of experiencing physical problems.

In fact, the European Food and Safety Agency (EFSA) recommends the intake of 5 mg/day of polyphenols from olive oil, in order to protect the oxidative processes of lipids in blood, considered a main risk factor of arteriosclerosis.

Prevention concerns everybody, and if offered by Nature itself, we should take advantage.

Hydroxytyrosol is not an essential ingredient for our organism, but neither are acetyl salicylic acid, paracetamol or iboprufen. It is an active substance that may protect us from a number of physiological areas.

Its potent antioxidant capacity protects lipids in blood from oxidative stress. EFSA's (European Food Safety Agency) scientific panel recommends the daily intake of hydroxytyrosol for the general public.

Our organism is constantly exposed to oxidative and inflammatory processes, that need to be tackled by our internal defense system. These processes may cause uncontrolled imbalances that need to be eliminated.

It is one of the active ingredients in virgin olive oil and a great number of scientists conclude that it is THE one providing most benefits.

True, extra virgin olive oil and table olives are the two main sources of hydroxytyrosol. In fact, we recommend the intake of these products on a daily basis.

Olive oil should be one of the main sources of oil acids in our general nutrition, together with omega-3 from blue fish sources, krill or seaweeds. Furthermore, we should aim to keep an adequate balance of omega-3 and omega-6.

But not all olive oils have a high content of hydroxytyrosol and its derivatives. Only those extra virgin olive oils processed under certain conditions, adequately maintained and without a close expiration date, may supply the quantity of polyphenols needed. Unfortunately, this happens less frequently than we would desire. The main part of olive oil consumed is just plain "olive oil" and not "extra virgin olive oil".

And, though we need sources of fatty acids, oftentimes, other foods consumed on a daily basis may have already provided the recommended intake of fats. Thus, using Hytolive® provides the benefits of hydroxytyrosol without the associated fats of olive oil or table olives.

Moreover, there are a great number of cultures where extra virgin olive oil is not part of their daily nutrition habits, and, hence, are not benefiting from the advantages of hydroxytyrosol.