Table 3.

Characterization (%) of natural extracts obtained as food industry by-products measured by HPLC.

Extracts	Rosmarinic acid	Diterpenes	Catechin	Epicatechin	OPCs	Punicalagin	Hydroxytyrosol	Harpagoside
RH	8.10
RL		5.76
GS			2.2	2.2	95.6
P						41.38
HYT							7.16
H								3.05

Abbreviations: GS, grape seed; H, Harpagophytum procumbens; HPLC, high-performance liquid chromatography; HYT, hydroxytyrosol from olive leaf; OPCs, oligomers of proanthocyanidins; P, pomegranate; R_H, rosmarinic extract; R_L, Nutrox OS.