Olive Leaf Extract
Quantity - 60, 500 mg Vegetarian Capsules
Suggested Use: 500mg three times per week
by Douglas Labs
Olive Leaf Extract
Helps improve resistance to microbial infection
Olive Leaf Extract capsules contain significantquantities of phenolic compounds, such as oleuropein, oleuropeoside, and hydroxytyrosol, that have been shown to have antimicrobial properties, as well as antioxidant power.
The olive tree (Olea europaea) contains a major class of polyphenols, the secoiridoides. These polyphenols, including oleuropein and derivatives, may provide protection against pathogenic microorganisms. Recent studies have demonstrated oleuropein’s growth inhibition of several pathogenic bacterial strains, including Salmonella typhi, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, and Bacillus cereus. Other studies have shown that the olive plant’s phenolics can reduce the production of toxins from Aspergillus flavus. Olive plant tissue has also been shown to reduce the oxidation of low density lipoproteins (LDL). This effect may explain some of the beneficial effects of a Mediterranean diet. The antioxidant potential of Olea europaea’s polyphenolic compounds, such as oleuropein, may reduce atherogenic progression associated with heart disease. Animal studies have also demonstrated that dietary oleuropein can not only increase resistance of LDLs to oxidation, but also support plasma levels of total, free, and esterified cholesterol. Other aspects of the olive plant’s cardioprotective properties include its vasodilator effect and its inhibition of platelet aggregation. The polyphenols of the olive plant also have hypoglycemic properties.
Olive Leaf Extract may be a useful dietary supplement for those who wish to supplement with this important plant.
Each VcapsTM Vegetarian Capsule Contains:
Olive Leaf Extract ........................................500 mg
(standardized to 20% oleuropein )
Store in a cool, dry place, away from direct light.
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Coni, E, Di Benedetto, R, Di Pasquale, M, Masella, R, Modesti, D, Mattei, R, Carlini, EA. Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits. Lipids 2000;35:45-54.
Ficarra, P, Ficarra, R, de Pasquale, A, Monforte, MT, Calabro,
ML. HPLC analysis of oleuropein and some flavonoids in leaf and bud of Olea europaea L. Farmaco 1991;46:803-15.
Saenz, MT, Garcia, MD, Ahumada, MC, Ruiz, V. Cytostatic activity of some compounds from the unsaponifiable fraction obtained from virgin olive oil. Farmaco 1998;53:448-9.
Tassou, CC, Nychas, GJ, Board, RG. Effect of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores. Biotechnol Appl Biochem 1991;13:231-7.
Tranter, HS, Tassou, SC, Nychas, GJ. The effect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus. J Appl Bacteriol 1993;74:253-9.
Visioli, F, Bellomo, G, Galli, C. Free radical-scavenging properties of olive oil polyphenols. Biochem Biophys Res Commun 1998;247:60-4.
Note: These statements have not been evaluated by the FDA.
The product is not intended to diagnose, treat, cure, or prevent any disease.