Olive Leaf 120’s

OLIVE LEAF
Olea europaea
Previously known as Olea africana
Olienhout (Afrikaans)

Description

• Olea europaea: The olive tree, known scientifically as Olea europaea, can grow up to 10 meters tall. It has irregular, gnarled trunks and oblong leaves that are dark green on top and silvery underneath, helping to reflect sunlight and conserve water. The small flowers typically have two stamens, and the tree produces olives, which are a significant source of olive oil.
• Wild Olive (Olea africana): The wild olive is smaller, ranging from 5 to 18 meters in height, and shares the gnarled trunk characteristic of cultivated olives. It is widely distributed in South Africa and is valued for its resilience and use in traditional medicine.
• Origin
• The olive tree originates from the Mediterranean region, including Europe, North Africa, and Western Asia. It is extensively cultivated in the Mediterranean, accounting for about 90% of commercial olive production. Additionally, olive trees are grown in Africa, Australia, and South America, highlighting their adaptability and agricultural importance.

Types of Olive Trees in South Africa

• Wild Olive (Olea africana): The wild olive tree, or Olea africana, typically ranges from small to medium-sized, reaching heights of 5 to 18 meters. It features irregular, gnarled trunks and dark green leaves with a silvery underside. This type of olive tree is primarily valued for its resilience and adaptability, often used in traditional medicine and as ornamental trees.
• Cultivated Olive Varieties: Common cultivated olive varieties in South Africa include Mission, Frantoio, Leccino, and Kalamata. These trees are pruned and managed for optimal fruit production, ensuring high yields and quality. They are grown for both olive oil production and table olives, chosen for their high oil content and superior fruit quality.

Edible Olive Varieties in South Africa

• Cultivated Olive Varieties: Common cultivated olive varieties in South Africa that are edible include Mission, Frantoio, Leccino, and Kalamata. These varieties are grown for both olive oil production and table olives. They are chosen for their high oil content and superior fruit quality, making them suitable for direct consumption as well as for processing into olive oil.
• Wild Olive (Olea africana): While the wild olive (Olea africana) produces fruit, it is not typically cultivated for consumption. The fruit of the wild olive is generally smaller and less palatable compared to cultivated varieties, and is primarily valued for its resilience and use in traditional medicine and ornamental purposes.

Parts Used:

• Dried Leaves (Oleae folium): The dried leaves of the olive tree are commonly used for their medicinal properties. They contain various bioactive compounds, including oleuropein, which is known for its antioxidant, anti-inflammatory, and antimicrobial effects. The leaves are often used to make infusions, tinctures, and extracts for internal and external use.
• Fruit Oil (Olivae oleum) – Cold-Pressed: Olive oil, extracted from the fruit of the olive tree through the cold-press method, preserves its active constituents, including oleic acid and polyphenols. Cold-pressed olive oil is rich in monounsaturated fats and antioxidants, making it beneficial for cardiovascular health, skin care, and as a dietary supplement.
• Stem Bark & Sometimes Roots: The stem bark and occasionally the roots of the olive tree are used in traditional medicine. These parts of the tree are known for their potential anti-inflammatory and antimicrobial properties. They are less commonly used compared to the leaves and oil but are still valued in certain herbal preparations.

Nutrient comparison (mg per 100 grams)

Safety and Precautions

• Allergic: Avoid olive leaf if you are allergic or hypersensitive to olives or olive leaves. Oleuropein and hydroxytyrosol may cause allergic reactions in sensitive individuals.
• Chemotherapy: Olive leaf is considered safe but may interfere with certain chemotherapy drugs. Oleuropein and hydroxytyrosol have potent antioxidant properties that might protect cancer cells from chemotherapy-induced oxidative stress.
• Detoxifying symptoms: If symptoms persist longer than 3-4 days, consult with a health practitioner. Oleuropein and hydroxytyrosol may induce detoxification processes, leading to temporary symptoms like headaches and fatigue.
• Diarrhoea: May be experienced due to detoxifying effects of olive leaf. Oleuropein and hydroxytyrosol stimulate bile secretion, which can sometimes lead to diarrhoea.
• Fatigue: May be experienced due to detoxifying effects of olive leaf. Oleuropein and hydroxytyrosol enhance metabolic processes, which can lead to temporary fatigue as the body adjusts.
• Headaches: May be experienced due to detoxifying effects of olive leaf. Oleuropein and hydroxytyrosol’s detoxifying properties may lead to temporary headaches as the body eliminates toxins.
• Lowers blood pressure: People with low blood pressure should monitor BP when using olive leaf extract. Oleuropein and hydroxytyrosol promote vasodilation and reduce blood pressure, which can be problematic for those with already low BP.
• Pinolresinol: The component of olive oil may prevent the absorption of vitamin D in the intestines. This lignan could interfere with vitamin D metabolism, leading to potential deficiencies.
• Pregnancy and breastfeeding: Not enough reliable information about safety, use within limits. Oleuropein and hydroxytyrosol’s effects on pregnant or breastfeeding women are not well-studied, so caution is advised.
• Surgery: Olive oil might affect blood sugar. Stop taking 2 weeks before surgery. Oleuropein and hydroxytyrosol can influence glucose metabolism, which may affect surgical outcomes and recovery.

These precautions ensure safe usage of olive leaf and oil, considering the potent bioactive compounds present and their various physiological effects. Always consult with a healthcare provider before starting any new supplement regimen, especially if you have pre-existing conditions or are taking other medications.

Constituents & Properties

• Lipids: Olive leaves contain small amounts of lipids, mainly composed of fatty acids like oleic acid and linoleic acid, which contribute to the overall health benefits of the leaves. The total lipid content is around 0.1-0.5%, or 100-500 mg per 100 grams. These lipids support heart health by improving cholesterol levels and reducing inflammation.
• Phenolic Compounds: Olive leaves are rich in phenolic compounds like oleuropein, hydroxytyrosol, tyrosol, and caffeic acid, which have potent antioxidant and anti-inflammatory properties. These compounds help protect against oxidative stress, reduce inflammation, and support cardiovascular health.
• Polysaccharides: These include fibers like cellulose and hemicellulose, which aid in digestion and provide various health benefits. The polysaccharide content in olive leaves is about 10-20%, or 10,000-20,000 mg per 100 grams. These fibers support gut health by promoting regular bowel movements and acting as prebiotics.
• Proteins: Olive leaves have a low protein content, approximately 1-2% or 1,000-2,000 mg per 100 grams. They contain essential amino acids that are beneficial for overall health. These proteins support muscle repair and growth and are involved in various metabolic processes.
• Properties
• Anticancer: Compounds like oleuropein and apigenin have been studied for their potential anticancer effects, including inhibiting the growth of cancer cells and inducing apoptosis. These compounds interfere with cancer cell proliferation and metastasis, making them useful in cancer prevention and therapy.
• Antimicrobial: Oleuropein and hydroxytyrosol exhibit antimicrobial properties, protecting against bacteria, viruses, and fungi. These compounds disrupt microbial cell membranes and inhibit the growth of pathogens, supporting immune function and preventing infections.
• Anti-inflammatory: Compounds like oleuropein, hydroxytyrosol, and caffeic acid reduce inflammation by inhibiting inflammatory pathways and reducing the production of pro-inflammatory cytokines. These compounds modulate immune responses and reduce the risk of chronic inflammatory diseases.
• Antioxidant: The active compounds in olive leaves, particularly oleuropein and hydroxytyrosol, have strong antioxidant properties that protect cells from oxidative damage and reduce the risk of chronic diseases. These antioxidants neutralize free radicals and enhance cellular defenses.
• Cardioprotective: Olive leaf compounds improve cardiovascular health by reducing blood pressure, preventing LDL oxidation, and improving endothelial function. These compounds enhance heart health by improving lipid profiles and reducing arterial stiffness.
• Neuroprotective: Luteolin and hydroxytyrosol protect neurons from oxidative damage and reduce neuroinflammation, supporting brain health and cognitive function. These compounds prevent neurodegenerative diseases and improve memory and learning.

Vitamins

• Vitamin A: Olive leaves contain trace amounts, approximately 0.5-1 mg per 100 grams. Vitamin A supports vision, immune function, and skin health.
• Vitamin C: Present in small amounts, about 1-3 mg per 100 grams. Vitamin C in olive leaves helps in collagen synthesis, supports immune function, and provides antioxidant benefits. It enhances skin health and wound healing.
• Vitamin E: Olive leaves contain approximately 0.1-0.3 mg per 100 grams of Vitamin E, an important antioxidant that protects cell membranes from oxidative damage and supports immune function. It improves skin health and prevents oxidative stress.
• Vitamin K: Present in small amounts, around 0.1-0.2 mg per 100 grams. Vitamin K is essential for blood clotting and bone health.

B Vitamins:

• Vitamin B1 (Thiamine): Present in trace amounts, about 0.01-0.02 mg per 100 grams. It supports energy production and nervous system function.
• Vitamin B2 (Riboflavin): Found in small quantities, about 0.02-0.03 mg per 100 grams. It is important for energy metabolism and skin health.
• Vitamin B3 (Niacin): Available in minor concentrations, about 0.05-0.1 mg per 100 grams. It supports digestive health, nerve function, and energy production.
• Vitamin B6 (Pyridoxine): Present in trace amounts, about 0.01-0.02 mg per 100 grams. It is involved in protein metabolism, cognitive development, and immune function.
• Vitamin B9 (Folate): Found in small amounts, approximately 0.02-0.05 mg per 100 grams. It is crucial for DNA synthesis, repair, and red blood cell formation.

Dosage

Daily Recommended Dosage:

• Olive Leaf Extract: 500-1000 mg per day. This dosage range ensures an effective concentration of active compounds like oleuropein and hydroxytyrosol, which provide antioxidant, anti-inflammatory, and immune-boosting benefits.
• Olive Leaf Powder: 1-2 grams per day. This dosage can be taken as a capsule, infusion, or added to food. The powder form provides a broader spectrum of phytochemicals, supporting overall health.

Maximum Safe Dosage:

• Olive Leaf Extract: Up to 1500 mg per day. Exceeding this amount may increase the risk of adverse effects such as gastrointestinal discomfort, headaches, or allergic reactions. It is important to monitor for any side effects and adjust the dosage accordingly.
• Olive Leaf Powder: Up to 3 grams per day. Higher doses should be taken with caution and preferably under the supervision of a healthcare provider, especially for individuals with underlying health conditions or those taking other medications.

Olive Oil:

• Daily Intake: 1-2 tablespoons (15-30 ml) per day. Consuming olive oil regularly supports cardiovascular health, reduces inflammation, and provides essential fatty acids and antioxidants.
• Maximum Safe Intake: Up to 4 tablespoons (60 ml) per day. While olive oil is beneficial, excessive intake can lead to increased calorie consumption and potential digestive issues.

Ingredients which are traditionally used for this supplement : Technical info:

Uses: Internal

• Alzheimer’s: Oleuropein lessens symptoms and occurrence of age-related brain conditions. The neuroprotective effects of oleuropein, along with hydroxytyrosol, help in reducing oxidative stress and inflammation in the brain. These compounds inhibit the formation of amyloid plaques and support healthy neuronal function.
• Anti-fungal: Kills almost all bacteria including dermatophytes causing skin, hair, and nail infections. Oleuropein, hydroxytyrosol, and tyrosol disrupt the cell membranes of fungi, preventing their growth and proliferation. These compounds also inhibit the production of fungal toxins.
• Antioxidant: Oleuropein effect – five times (400%) more antioxidant power than equivalent Vitamin C. Oleuropein, hydroxytyrosol, and verbascoside neutralize free radicals, reducing oxidative stress and preventing cellular damage. These antioxidants protect lipids, proteins, and DNA from oxidative damage.
• Arteriosclerosis: Take a tablespoon of oil to prevent, also leaf extract. Oleuropein, hydroxytyrosol, and tyrosol prevent the oxidation of LDL cholesterol, which can lead to plaque formation in arteries. These compounds also reduce inflammation and improve endothelial function.
• Arthritis: Olive leaf relieves symptoms of arthritis, both oil and leaves. Oleuropein, apigenin, and luteolin have anti-inflammatory effects that reduce joint pain and swelling. These compounds inhibit the production of pro-inflammatory cytokines and enzymes like COX-2.
• Bacterial infections: Treats any conditions caused by bacterial infections. Oleuropein, hydroxytyrosol, and caffeic acid disrupt bacterial cell walls, inhibiting their growth and proliferation. These compounds enhance immune response against bacterial pathogens.
• Bile flow: Promotes bile flow from the gallbladder to the duodenum. Oleuropein enhances the secretion and flow of bile, aiding digestion. This action helps in the emulsification of fats and improves overall digestive health.
• Candida albicans: Eliminates Candida overgrowth. Oleuropein disrupts the cell membranes of Candida, inhibiting its growth. Hydroxytyrosol and verbascoside also exhibit antifungal properties, enhancing the overall effect.
• Cholesterol levels: Decrease cholesterol levels. Olive oil polyphenols reduce LDL cholesterol and increase HDL cholesterol. Oleuropein and hydroxytyrosol prevent LDL oxidation and promote healthy lipid metabolism.
• Circulation: By dilating coronary arteries, it improves the circulation of blood through the heart. Oleuropein enhances blood flow and reduces the risk of heart disease. Hydroxytyrosol and verbascoside also support vascular health.
• Colds: Olive leaf extract boosts the immune system and helps prevent colds. Oleuropein enhances immune response and reduces viral replication. Hydroxytyrosol and tyrosol also exhibit antiviral properties.
• Diabetes: Lowers blood sugar. Olive leaf is a natural alternative to treat diabetes. Oleuropein enhances insulin sensitivity and reduces blood glucose levels. Hydroxytyrosol and verbascoside also support glycaemic control.
• Diarrhoea: Olive leaf extract has antimicrobial properties that can help treat diarrhoea caused by bacterial infections. Oleuropein and hydroxytyrosol disrupt bacterial cell membranes, reducing infection.
• Digestive function: Improves digestive function. Olive oil and leaf extracts enhance the secretion of digestive enzymes and bile. Oleuropein and verbascoside improve gut health by promoting beneficial bacteria.
• coli (Escherichia coli cells): Olive leaf extract disrupts the cell membranes of E. coli, inhibiting their growth. Oleuropein and hydroxytyrosol exhibit antibacterial properties against E. coli.
• Endothelial dysfunction: Increases production of nitric oxide, a signaling molecule that relaxes blood vessels. Oleuropein improves endothelial function and reduces arterial stiffness. Hydroxytyrosol and verbascoside enhance nitric oxide production, promoting vasodilation.
• Fever: Olive leaf tea helps reduce fever and soothe symptoms. Oleuropein and hydroxytyrosol have antipyretic effects, reducing body temperature.
• Flu: Olive leaf extract boosts the immune system and helps prevent the flu. Oleuropein enhances immune response and reduces viral replication. Hydroxytyrosol and tyrosol also exhibit antiviral properties.
• Gallstones: Facilitates the passing of gallstones. Olive oil and leaf extracts enhance bile flow and reduce the formation of gallstones. Oleuropein and hydroxytyrosol support gallbladder health.
• Gastric juice secretion: Olive oil forms a barrier on the surface of the stomach, reducing gastric juice secretion and promoting healing of gastric ulcers. Oleuropein and hydroxytyrosol protect the stomach lining.
• Gastric ulcers: Olive oil forms a barrier on the surface of the stomach, reducing gastric juice secretion and promoting healing of gastric ulcers. Oleuropein and hydroxytyrosol protect the stomach lining.
• Gums: Olive oil prevents the build-up of plaque and prevents bleeding and inflammation of gums. Oleuropein and hydroxytyrosol reduce bacterial growth and inflammation in the gums.
• Gut bacteria: Olive oil boosts beneficial bacteria in the gut and acts as a purifier and cleanser. Oleuropein and hydroxytyrosol promote the growth of healthy gut microbiota.
• pylori (Helicobacter pylori): Olive leaf extract disrupts the cell membranes of H. pylori, inhibiting their growth and reducing stomach ulcers. Oleuropein and hydroxytyrosol exhibit antibacterial properties against H. pylori.
• Hay fever: Olive leaf extract reduces the symptoms of hay fever by modulating immune response and reducing inflammation. Oleuropein and hydroxytyrosol have anti-allergic effects.
• Hepatitis B: Olive leaf extract has antiviral properties that can help treat hepatitis B by inhibiting viral replication. Oleuropein and hydroxytyrosol exhibit antiviral effects against hepatitis B.
• HIV/ARC/AIDS: Olive leaf extract boosts the immune system and combats microbes, including viruses causing flu and respiratory infections. Oleuropein and hydroxytyrosol enhance immune response.
• Immune system booster: Olive leaf extract enhances immune response by combating microbes, including viruses causing flu and respiratory infections. Oleuropein and hydroxytyrosol support immune function.
• Insulin resistance: Decreases insulin resistance. Studies show a 15% reduction in resistance by using olive leaf extract. Oleuropein and hydroxytyrosol improve insulin sensitivity.
• Intestinal bacteria: Olive leaf extract promotes the growth of beneficial bacteria in the gut, improving digestion and overall health. Oleuropein and hydroxytyrosol support gut microbiota.
• Kidney function: Improves kidney function. Olive leaf extract enhances detoxification and reduces inflammation in the kidneys. Oleuropein and hydroxytyrosol support renal health.
• LDL (Low-density lipoprotein): Decreases LDL cholesterol. Olive oil and leaf extract prevent the oxidation of LDL cholesterol, reducing the risk of atherosclerosis. Oleuropein and hydroxytyrosol improve lipid profiles.
• Malaria: Olive leaf extract disrupts the life cycle of the malaria parasite, reducing symptoms and improving recovery. Oleuropein and hydroxytyrosol exhibit antimalarial properties.
• Micro-organisms: Olive leaf extract acts just against the micro-organisms instead of against the whole body, reducing side effects. Oleuropein and hydroxytyrosol target pathogens selectively.
• Migraine headache: Prevents migraine headaches. Taking olive oil daily for 2 months reduces frequency and severity. Oleuropein and hydroxytyrosol have anti-inflammatory and analgesic effects.
• Muscular pain: Olive oil soothes muscular pain. Taking a teaspoon of olive oil alleviates discomfort. Oleuropein and hydroxytyrosol reduce inflammation and support muscle recovery.
• Neurodegenerative disease: Olive leaf extract supports brain health and reduces the risk of neurodegenerative diseases. Oleuropein and hydroxytyrosol reduce oxidative stress and inflammation in the brain.
• Oral infection: Olive leaf extract has antimicrobial properties that can help treat oral infections. Oleuropein and hydroxytyrosol inhibit the growth of pathogens in the mouth.
• Osteoporosis: Oleuropein and hydroxytyrosol in olive leaf have an impact on bone inflammation and support bone density. These compounds reduce the risk of fractures and support overall bone health.
• Pancreas production of beta cells: Olive leaf extract increases the production of beta cells that produce insulin. Studies show an increase of 28% in insulin production. Oleuropein and hydroxytyrosol enhance pancreatic function.
• Pinworms in children: One teaspoon of olive oil daily for one month can help treat pinworms. Oleuropein and hydroxytyrosol have antiparasitic properties, disrupting the life cycle of pinworms.
• Rheumatoid Arthritis: Olive oil and leaf extracts relieve symptoms of rheumatoid arthritis. Oleuropein and hydroxytyrosol have anti-inflammatory effects, reducing joint pain and swelling.
• Shingles: Olive leaf extract disrupts the cell membranes of the virus causing shingles, inhibiting its growth and reducing symptoms. Oleuropein and hydroxytyrosol exhibit antiviral properties against shingles.
• Sore throat: Gargling with olive leaf tea reduces inflammation and viral infectivity, soothing sore throat symptoms. Oleuropein and hydroxytyrosol exhibit antiviral and anti-inflammatory effects.
• TB (Tuberculosis): Olive leaf extract disrupts the cell membranes of the bacteria causing tuberculosis, inhibiting their growth. Oleuropein and hydroxytyrosol exhibit antibacterial properties against tuberculosis.
• Teeth infections: Olive leaf extract has antimicrobial properties that can help treat teeth infections. Oleuropein and hydroxytyrosol inhibit the growth of pathogens in the mouth.
• Urine flow: Olive oil and leaf extracts increase urine flow, supporting kidney function and reducing the risk of urinary infections. Oleuropein and hydroxytyrosol enhance renal health.
• Viral infections: Olive leaf extract inhibits the replication of viruses, reducing symptoms and improving recovery. Oleuropein and hydroxytyrosol exhibit antiviral properties against multiple viruses.
• Viruses: Olive leaf extract impairs the ability of viruses to create amino acids, preventing their ability to reproduce and multiply. Oleuropein and hydroxytyrosol exhibit broad-spectrum antiviral effects.