Changes in the Structure of Polyphenols in Nature
Oligonol is made from lychee fruit. Immature fruits commonly have a bitter and astringent taste. The source of this astringent taste is the short-chained polyphenol polymers (oligomers) and monomers that are easy to dissolve in water. During the fruit ripening process, polyphenols are polymerized becoming insoluble in water and losing bitterness while become sweeter due to the increase in sugar content. Currently most of the polyphenol containing products available in the market are obtained from fully ripened fruits. Therefore the majority of the polyphenol content is long-chain polyphenol polymers.
Manufacturing of Short-chain Polyphenol
Lychee fruits are grown in China, the world's largest producer. Lychee is collected from farmers and taken to a factory where they are initially processed. Quality control is strictly performed from the first step of processing to ensure traceability. Once lychee is initially processed, the resulting lychee extract is sent to the factory in Sapporo (Japan) where it is processed in various steps including reduction of polyphenol polymer size, concentration and purification. Oligonol is produced in an ISO-9001:2000, ISO-22000:2005 and GMP-regulated facility. Manufacturing process complies with the highest international standards of safety, hygiene and quality control.
In most polyphonenol containing extracts, the content of easily absorbable monomers and oligomers is usually less than 10%. Oligonol, which憎shortens large polyphenol polymers through a patented oligomerization process, contains almost 35% of monomers, dimmers and trimers obtained.