Olive leaf

(Olea europaea)

Other names: Olive, Olijfblad, Olijf, Olijfboom, Feuille d´olive, Olivier, Oliwka, Oliwka Europejska, Oliveira, Öljypuu, Oliivipuu, Oliivi, Harilik õlipuu, Olivovník Evropský, Aceituna, Olivo, Olajfa, φύλλο ελιάς, Oliven, Eiropas Olīvkoks, Oljčno Listje, Oliv, Elia, Maslina, Smjörviður, Oleastro, Olivo Selvatico, Oliven

Olive is native to Asia Minor. It was one of the first cultivated by Mediterranean civilizations 6.000 years ago. Its leaves have been widely used in traditional herbal medicine to prevent and treat various diseases. Olive leaves contain more phenolic compounds than fruits, with the most important being oleuropein, responsible for strong antioxidant activity and the characteristic aroma of the fruits. Olive leaves also contain ligstroside, I methyloleuropein, oleoside, flavanoids apigenin, kaempferol, luteolin, and chrysoeriol, caffeic acid, tyrosol, and hydroxytyrosol.

Olive leaves may be beneficial for diabetes, herpes, Alzheimer’s disease, Parkinson’s disease, arrhythmia, heart diseases, osteoporosis, atherosclerosis, high cholesterol, high blood pressure, and cancer.

Compliance: food supplement, cosmetics ingredient

Compliance varies from country to country. There is no harmonized botanical list of allowed botanicals in food or food supplements for all EU countries. Compliance for cosmetic ingredients is harmonized in EU.

Please check your local regulation.

These claims have not been evaluated by the Food and Drug Administration (FDA) or the European Medicines Agency (EMA). The product is not intended to diagnose, treat, cure, or prevent any disease.

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