In the first article, we described what constituted primary aging, as well as the fact that organisms that age particularly well have a weaker aging spurt and/or better maintenance and repair mechanisms (Olive polyphenols and Vitoli products – article 1: primary aging).

We will now talk more specifically about the effect of the olive polyphenols of the Provitol Complex on the primary aging of the organism and the discoveries made by several international research groups on the subject.

The discovery of a new group of “gerosuppressive” agents

Polyphenols in olives have been known for their multiple health benefits for over 20 years, but it has only been recently that these benefits have been linked to the aging process. In 2013, the Menendez team and collaborators determined that these health benefits were made possible by an impact on primary aging. They then referred to the olive polyphenols as “gerosuppressive agents”, suppressants of aging.

Just recently, in 2019, another team of researchers from different European universities, France and Spain, said that olive polyphenols protect from the aging process thanks to two cellular mechanisms (de Pablos et al, 2019). Based on 194 scientific references, they described the mechanisms of action and the health benefits of hydroxytyrosol (the most important olive polyphenol) for a large number of diseases associated with aging. The article reports beneficial effects on cancer, cardiovascular disease, osteoporosis, immune diseases and nerve degeneration. It is important to emphasize that we are not talking about food use here, but rather hydroxytyrosol supplementation (the standard used in the Provitol Complex of Vitoli products).

This article, from researchers associated with two faculties of pharmacy and one faculty of oncology, therefore confirms the interest of using hydroxytyrosol to protect aging processes. All Vitoli products contain an exclusive extract from patented technology, produced directly in Spain, from selected olives: the Provitol Complex.

In the oil or in the olive?

The most important polyphenols in olives, from which health benefits have been clearly established, are hydroxytyrosol, tyrosol and oleuropein.

In olive, the concentration of the main polyphenols (hydroxytyrosol and tyrosol) can typically be 76.73 and 19.48 mg /100g of olive respectively. The oleuropein is present in the fruit before ripening and disappears almost completely during the ripening of the fruit (when the olive turns black). Polyphenols give the characteristic, pungent flavor of extra virgin oil.

The majority of polyphenols in the olive remain in the olive during its pressing to extract the oil since they are substances soluble in water and sparingly soluble in oil. About 5% of the polyphenols are found in the oil and 95% are found in the fruit. Thus, although olive polyphenols are very beneficial molecules for health, their concentration in certain oils is very low.

Following the analysis of 430 commercial oils, a study reports polyphenol concentrations from 23 to 751 mg/kg. This great variation is due to the types of olives used, to their maturity during pressing and to the presence of oxidation of the oil.

The effective dose

To have a health benefit, it is not enough to have the presence of an ingredient; it must be of good quality and in sufficient quantity.

Hydroxytyrosol is known for its very strong antioxidant potential. It is important to mention that this is an antioxidant power demonstrated in human clinical studies and not only according to a laboratory test. A good example of the scientific validity of the antioxidant power of hydroxytyrosol is the recognition by the European Union of a health claim concerning the oxidation of blood lipids. It is oxidized blood lipids, particularly bad oxidized cholesterol, that are largely responsible for blocking the arteries (atherosclerosis).

A claim is permitted in Europe for a daily consumption of 5 mg of hydroxytyrosol and its derivatives. EFSA (European Food Safety Authority) concluded that there was a well-established cause and effect relationship and that the consumption of olive polyphenols provided significant health benefits for the general population. The amount of hydroxytyrosol consumed as part of the Mediterranean diet varies from 0.15 to 30 mg per day with an average of around 2.5 to 10 mg. It is for this reason that all Vitoli products contain the 5 mg dose recommended by the European Union. It should be noted that the consumption of olive polyphenols is very safe. No significant effect was identified during toxicology studies, even at very high doses. It is therefore not possible to consume too much.

Multiple health benefits

The recent study mentioned above (de Pablos et al, 2019) reports on 17 clinical studies specifically focusing on hydroxytyrosol for various health problems. In addition to discussing the reasons why olive polyphenols protect against aging, they explain the extent of their benefits on cancer, cardiovascular disease, osteoporosis, immune diseases and nerve degeneration.

So, in order to make more effective products available, we have added the exclusive Provitol Complex in all Vitoli products and we have supplemented each of them with the ingredients with the most scientific support for each application. We guarantee quality standards much higher than those required by Health Canada (A better understanding of the Vitoli quality).

Higher quality products for better efficiency, promoting healthy aging.



  • Cicerale et al, 2010. Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. Int J Mol Sci. 2010; 11 (2): 458–479.
  • de Pablos et al, 2019. Hydroxytyrosol protects from aging process via AMPK and autophagy; a review of its effects on cancer, metabolic syndrome, osteoporosis, immunemediated and neurodegenerative diseases. Pharmacological Research 143 (2019) 58–72.
  • Eric Simard, Dr in biology. 2016. Live young longer; Chapter 3.2, Olive polyphenols and the Mediterranean diet. Marcel Broquet the New Edition. 364 pages.
  • Menendez et al, 2013. Xenohormetic and anti-aging activity of secoiridoid polyphenols present in extra virgin olive oil. A new family of gerosuppressant agents. Cell Cycle 12: 4, 555-578; February 15, 2013.
  • Peyrol et al, 2017. Hydroxytyrosol in the Prevention of the Metabolic Syndrome and Related Disorders. Review. Nutrients 2017, 9, 306.
  • Visioli et al, 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev. Jan; 22 (1): 65-75. Review.