Okayama University　New release of cosmetics containing "B-Olivol", a new olive-derived material

 The Physiologically Active Chemistry Laboratory, Faculty of Environmental and Life Sciences, Okayama University, has been engaged in research on the creation of new active substances that process natural ingredients with microorganisms (microorganization conversion).

This time, when the "Okayama Olive Leaf Component Microbial Conversion High Performance Research Consortium (Okayama University, Japan Olive Co., Ltd., Okayama Prefectural Industrial Technology Center)" conducted "High Function Research on Olive Leaf Component Microorganisms", olive leaf extraction We succeeded in creating a new antioxidant component [B-Olivol] by treating the liquid with black yeast isolated from olive flowers, and established an efficient production method for it.

On October 21, 2021 (Thursday), we will release a new cosmetic solution "Olive Manon Esperanza Emarsion" containing the active ingredient.


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