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Olive Leaf Extract
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What is Olive Leaf Extract?
The extract of the leaf of the olive tree, Olive Leaf Extract's active component is a phenolic compound known as oleuropein. Like the polyphenolic component of red wine, resveratrol, oleuropein imparts some important antioxidant benefits to the user - reduction of LDL oxidation is a key one of them. Combine a fatty acids product, such as our Omega 3 Marine Lipids with Grape Seed Extract and Olive Leaf Extract and you have, essentially, a portable version of the Mediterranean Diet.
Why Is Our Olive Leaf Extract Better?
Each of our 100% vegetarian capsules contains 500mg of Olive Leaf Extract standardized to 15% Oleuropein, yielding 75mg Oleuropein.
Who Should Consider Olive Leaf Extract?
Olive Leaf Extract may be beneficial because of its polyphenolic fraction, oleuropein. Like the polyphenolic component of red wine, resveratrol, oleuropein imparts some important antioxidant benefits to the user - reduction of LDL oxidation is a key one of them. In fact, an argument can be made that oleuropein and resveratrol are high on the list of beneficial components of the highly touted Mediterranean Diet and account in large part for the reduced incidence of heart disease in those who habitually partake in the Diet. Combine a fatty acids product, such as our Omega 3 Marine Lipids with Grape Seed Extract and Olive Leaf Extract and you have, essentially, a portable version of the Mediterranean Diet. It is worth mentioning that the real thing, (and here we mean a diet-lifestyle choice) is always better than the substitute. Nevertheless, since consistency is also key to a healthy lifestyle, dietary supplementation is your best insurance that you are getting some beneficial component EVERY DAY.
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What is Olive Leaf Extract?
The extract of the leaf of the olive tree, Olive Leaf Extract's active component is a phenolic compound known as oleuropein. Oleuropein is part of a compound produced by olive trees that make them resistant to insect and bacterial damage.
How Much Olive Leaf Extract?
Oleuropein is, fortunately, potent in low amounts.1 This is partly because hydroxytyrosol, a metabolite of oleuropein (created in the body as oleuropein is metabolized), is an even more potent antioxidant than oleuropein itself! A 15% product such as the one we offer, provides plenty of oleuropein.
Our Olive Leaf Extract Product
Each of our 100% vegetarian capsules contains 500mg of Olive Leaf Extract standardized to 15% Oleuropein, yielding 75mg Oleuropein.
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Label Facts
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Supplement Facts
Serving Size: 2 Capsules
Servings per container: 30 |
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Amount Per Serving |
% Daily Value |
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| Olive Leaf Extract (Standized to 15% Oleuropein) |
1000 mg |
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Other ingredients: Cellulose (plant fiber), magnesium stearate (vegetable source) silicon dioxide (flow agent).
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Dietary Restrictions
 Vegetarian capsule used and a vegetarian formula.
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References
- Moreno, J. A., J. Lopez-Miranda, et al. (2003). "[Effect of phenolic compounds of virgin olive oil on LDL oxidation resistance]." Med Clin (Barc) 120(4): 128-31.
- Bisignano, G., A. Tomaino, R. Lo Cascio, G. Crisafi, N. Uccella and A. Saija (1999). "On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol." J Pharm Pharmacol 51(8): 971-4.
- Caruso, D., B. Berra, F. Giavarini, N. Cortesi, E. Fedeli and G. Galli (1999). "Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins." Nutr Metab Cardiovasc Dis 9(3): 102-7.
- Coni, E., R. Di Benedetto, M. Di Pasquale, R. Masella, D. Modesti, R. Mattei and E. A. Carlini (2000). "Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits." Lipids 35(1): 45-54.
- de la Puerta, R., E. Martinez-Dominguez and V. Ruiz-Gutierrez (2000). "Effect of minor components of virgin olive oil on topical antiinflammatory assays [In Process Citation]." Z Naturforsch [C] 55(9-10): 814-9.
- Esti, M., L. Cinquanta and E. La Notte (1998). "Phenolic Compounds in Different Olive Varieties." J Agric Food Chem 46(1): 32-35.
- Gonzalez, M., A. Zarzuelo, M. J. Gamez, M. P. Utrilla, J. Jimenez and I. Osuna (1992). "Hypoglycemic activity of olive leaf." Planta Med 58(6): 513-5.
- Onderoglu, S., S. Sozer, K. M. Erbil, R. Ortac and F. Lermioglu (1999). "The evaluation of long-term effects of cinnamon bark and olive leaf on toxicity induced by streptozotocin administration to rats." J Pharm Pharmacol 51(11): 1305-12.
- Perri, E., A. Raffaelli and G. Sindona (1999). "Quantitation of oleuropein in virgin olive oil by ionspray mass spectrometry-selected reaction monitoring." J Agric Food Chem 47(10): 4156-60.
- Petroni, A., M. Blasevich, M. Salami, N. Papini, G. F. Montedoro and C. Galli (1995). "Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil." Thromb Res 78(2): 151-60.
- Servili, M., M. Baldioli, R. Selvaggini, A. Macchioni and G. Montedoro (1999). "Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of Nuzhenide and its distribution in the constitutive parts of fruit." J Agric Food Chem 47(1): 12-8.
- Visioli, F., G. Bellomo and C. Galli (1998). "Free radical-scavenging properties of olive oil polyphenols." Biochem Biophys Res Commun 247(1): 60-4.
- Visioli, F., S. Bellosta and C. Galli (1998). "Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages." Life Sci 62(6): 541-6.
- Visioli, F. and C. Galli (1994). "Oleuropein protects low density lipoprotein from oxidation." Life Sci 55(24): 1965-71.
- Visioli, F. and C. Galli (2001). "Antiatherogenic Components of Olive Oil." Curr Atheroscler Rep 3(1): 64-67.
- Zarzuelo, A., J. Duarte, J. Jimenez, M. Gonzalez and M. P. Utrilla (1991). "Vasodilator effect of olive leaf." Planta Med 57(5): 417-9.
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