• Consumption of olive oil has beneficial effects on arterial blood pressure and reduces the risk of cardiovascular disease when ingested as part of the Mediterranean diet. • Several studies have demonstrated that supplemental olive oil produces significant improvements in disease activity in rheumatoid arthritis. • When used as part of the Mediterranean diet, olive oil may reduce the incidence of some cancers and increases longevity. • Olive leaf extract contains a greater concentration of biologically active phenolic compounds than olive oil; however, it has not been significantly studied in clinical trials. • Preliminary studies with olive leaf extract show it has significant anti-inflammatory and antioxidant activity and possibly hypoglycemic effects. Answers to Patients’ Frequently Asked Questions What will this herb do for me? Long-term consumption of olive oil as part of a Mediterranean diet is likely to reduce the incidence of heart disease and promote longevity. It may also reduce the risk of cancer; however, this is less well established. Used as a stand-alone supplement, it may reduce blood pressure and improve symptoms in rheumatoid arthritis. Olive leaf extract may also be useful Read more […]
Archive for category Olive'
Allergenic pollen is produced by the Oleaceae family, including the olive tree, which causes seasonal respiratory allergies in Mediterranean countries. Significant Interactions Controlled studies are not available, so interactions are theoretical and based on evidence of pharmacological activity with uncertain clinical significance. HYPOGLYCAEMIC AGENTS Theoretically, an additive hypoglycaemic effect is possible but is speculative — possible beneficial interaction under professional supervision. HYPERTENSIVE AGENTS Theoretically, an additive hypotensive effect is possible but is speculative — possible beneficial interaction under professional supervision. Contraindications and Precautions People with known allergies to the Oleaceae family of plants should avoid this herb. Pregnancy Use Olive oil is likely to be safe when consumed in dietary amounts; however, the safety of olive leaf extract is not known.
Olive oil has been studied as a stand-alone entity in some studies; however, it is generally studied as part of the Mediterranean diet where it is the principal source of fat and considered a key contributor to the diet’s many healthy benefits. As a reflection of this, research into the Mediterranean diet is included in this monograph; however, the contribution of olive oil to these results remains unclear. In contrast, olive leaf extract has not been significantly tested under clinically controlled conditions, so evidence is mainly derived from traditional, in vitro and animal studies. Clinical note — What is the Mediterranean diet? The Mediterranean diet studied in most trials is based on the traditional diet of Greece. It is low in saturated fat and high in monounsaturated fat (oleic acid:omega-9 = 18:1), mainly from olive oil; high in complex carbohydrates, from legumes; and high in fibre, mostly from vegetables and fruits. Total fat may be high (>40% of total energy intake), but the monounsaturated to saturated fat ratio is around 2. The high content of vegetables, fresh fruits, cereals, and olive oil guarantees a high intake of beta-carotene, vitamins B6, B12, C, and E, polyphenols, and various minerals. CARDIOVASCULAR Read more […]
Common Name Olive Botanical Name / Family Olea europaea L. (family Oleaceae) Plant Parts Used Fruit and leaf. Olive oil is made from the fruit and widely used in cooking. This review will focus on olive oil and olive leaf extracts. Chemical Components Olive oil contains high levels of monounsaturated fatty acids (chiefly oleic acid) and is also a source of at least 30 phenolic compounds including oleuropein, hydroxytyrosol and tyrosol and also flavonoids, squalene, beta-carotene, and alpha-tocopherol. Olive leaf extract also contains a variety of phenolic compounds, most importantly oleuropein, hydroxytyrosol and tyrosol, and also rutin, luteolin, catechin and apigenin, and various nutrients such as selenium, chromium, iron, zinc, vitamin C, beta-carotene and a wide range of amino acids. Unlike the olive fruit, olive leaf does not contain significant amounts of monounsaturated fatty acids, oleic acid or squalene. It is important to note that not all olive products contain the same concentration of phenolic compounds. Olive leaf extract and extra virgin olive oil (acidity <1%) are considered superior sources of phenolic compounds, with extra virgin olive oil containing higher amounts than refined virgin Read more […]