-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
According to foreign media reports,
on September
, Australian researchers at the World Pharmaceutical Congress pointed out that the biovonoids in olives can inhibit the accumulation of β amyloid proteins in the brain, thereby preventing Alzheimer's disease.The team at Charleston University in Australia tested olive phytokines, including flavonoid quercetin, fennel, herb, olive bitters, burruss sugar, etc., in cells and mice, and the results showed that fennel was the most effective inhibition.There have been studies that have found that when β amyloid protein accumulates in the brain, it causes Alzheimer's disease, a protein that requires β decomposition (per) cutting during the pre-development phase, and studies at Charlestone University have confirmed that olive bioflavonoids can offset β decomposition (per) and inhibit subsequent lesions.researcher
Syed Haris Omar
points out that eating olive oil has an antioxidant, anti-inflammatory effect that reduces the risk of mental illness β, cardiovascular disease and stroke.these beneficial substances are found in the fruits and leaves of olives, and the researchers also found that only extra virgin olive oil, olive leaf extract, these active substances are still present., the bioflavonoid compounds in olives are unstable, processed and heated to become inactive, and the active substances in ordinary olive oil no longer exist.
