Antioxidant
OLEA EUROPAEA FRUIT JUICE
Safety score · 0–100
Fine
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
About
Olive fruit juice — the aqueous press-juice fraction from olives, rich in hydroxytyrosol and oleuropein polyphenols with strong antioxidant activity.
Olea europaea fruit juice is the aqueous fraction obtained during olive pressing, separate from the oil. It is characterized by hydroxytyrosol, tyrosol, oleuropein, and other olive polyphenols with well-documented antioxidant activity in published literature (including as EFSA-recognized antioxidants in food). EU CosIng lists it without restriction. No GHS hazard class applies. Cosmetic use leverages antioxidant and soothing claims; it is preservation-dependent and can carry bitter polyphenol residuals.
Skin benefits
- Polyphenols (hydroxytyrosol, oleuropein)
- Strong antioxidant activity
- Mediterranean food heritage
Known concerns
- Possible olive allergen
- Preservation-dependent
- Bitter polyphenol residuals
References
EU CosIng database
European Commission cosmetic ingredient registry — regulatory status, restrictions, authorised functions.
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This profile is for educational purposes and does not constitute medical advice. Regulatory status and scientific understanding evolve — always read the physical product label and consult a healthcare professional for personal concerns.