Hytolive® – Natural Hydroxytyrosol for Cardiovascular Health

Why do we need to maintain cardiovascular health? It is because our cardiovascular system plays an important role in the body. It delivers oxygen, nutrients, and other important substances to cells and organs in the body. It is often said that healthy lifestyle begins from a healthy heart since many problems could occur if we don’t take care of our heart.

Cardiovascular health can be maintained by eating healthy food, staying active, reducing cholesterol intake, and many more. Speaking of cholesterol, did you know that there are two types of cholesterol? The first one is Low-density Lipoprotein (LDL) which known as “bad” cholesterol and the second one is High-density Lipoprotein (HDL) which sometimes called as “good” cholesterol. HDL helps our body to get rid of excess cholesterol, while LDL takes cholesterol to our arteries which may collect in the artery walls and lead to a build-up of plaque known as atherosclerosis[1].

Image 1. Illustration of atherosclerosis

The build-up of plaque usually develops from the oxidation of LDL molecules by free radicals. Not only that it will narrow the arteries, the plaques will harden overtime, break and obstruct blood flow which could lead to heart attack. What can we do to prevent the oxidation of LDL cholesterol? It can be done by consuming Hytolive®, an olive fruit extract with purified form of natural hydroxytyrosol. Hydroxytyrosol is a free radical scavenger which protects LDL particles from oxidative damage. A study conducted on 200 healthy male volunteers have shown that the polyphenols in olive, such as hydroxytyrosol could increase HDL cholesterol, reduce oxidative damage and reduce the risk of cardiovascular disease[2].

1. Centers for Disease Control and Prevention. 2020. LDL and HDL Cholesterol: “Bad” and “Good” Cholesterol from https://www.cdc.gov/cholesterol/ldl_hdl.htm
2. Covas, M.I., K. Nyyssönen, H.E. Poulsen, J. Kaikkonen, H.J.F. Zunft, H. Klesewetter, A. Gaddi, R.D.L. Torre, J. Mursu, H. Bäumler, S. Nascetti, J.T. Salonen, M. Fitó, J. Virtanen, J. Marrugat. 2006. “The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors”. Annals of Internal Medicine Vol. 145 No. 5.

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