Olive Leaf
Olive Leaf (Olea europaea)
The olive tree is a small evergreen tree native to the
Mediterranean. The tree grows green to blue-black edible fruit, and also from
which can be processed an edible oil. The oil and the leaves are both processed
for therapeutic purposes (1).
Olive leaf is commonly used for treating conditions caused
by, or associated with, a virus, retrovirus, bacterium or protozoan. Hence its
applications include conditions such as colds and influenza, meningitis,
Epstein-Barr Virus, encephalitis, herpes, shingles, HIV/AIDS, chronic fatigue,
hepatitis B, pneumonia, tuberculosis, gonorrhea, malaria, dengue, and assorted
infections (2).
Olive leaf has been used in traditional medicine to reduce
fever, blood sugar, blood pressure, and as a diuretic (3). In 1854, the
Pharmaceutical Journal contained an article outlining its use to counter cases
of fever and malaria (4).
Olive leaf is listed in Duke’s Handbook of Medicinal Herbs
as antibacterial, antioxidant and a hypoglycemic, with indications against such
diverse conditions as malaria, lymphtic disorders and schistosomiasis (5).
Because the olive leaf is well known to be resistant in
nature to both microbial and insect attack, many studies have focused on the
antimicrobial properties of its chief constituents.
Laboratory studies have found that oleuropein and
hydroxytyrosol, constituents in olive leaf, have a high antimicrobial activity
against both Gram-negative and Gram-positive bacteria. These results suggest
that olive leaf can be considered a potential source of antimicrobial agents for
treating intestinal and respiratory tract infections in humans (6).
Oleuropein has both bacteriostatic and antioxidant
activity (2).
In animal experiments olive leaf has demonstrated itself
to reduce fever, blood pressure and blood sugar levels (7), and to normalize
irregular heartbeat (8). During the course of the 1960’s research at Upjohn
showed that constituents of olive leaf also has antiviral properties.
Further related research has confirmed olive leafs
efficacy in countering bacteria and parasitic protozoa also (4).
Typical administrations of olive leaf extract include up
to 500 mg doses 4 times per day over a limited period (4). Due to the lack of
reliable information, olive leaf should be avoided while pregnant or
breastfeeding (3).
REFERENCES
(1) “Olive Leaf.” Healthwell. Health Notes. 2002.
(Accessed May 31, 2003). http://www.healthwell.com/healthnotes/Herb/Olive_Leaf.cfm
(2) Jellin JM, Batz F, Hitchens K. Natural Medicines
Comprehensive Database. Third Edition. Stockton, California: Therapeutic
Research Faculty, 2000.
(3) Bruneton J. Pharmacognosy Phytochemistry Medicinal
Plants. Second Edition as Translated by Caroline K. Hatton. Paris: Lavoisier
Publishing, 1999.
(4) Privitera JD. “Olive Leaf Extract: A New/Old Healing
Bonanza for Mankind.” 1996. (Accessed May 31, 2003). http://www.alphazee.com/olive-leaf/olea.html
(5) Duke JA, et. al. Handbook of Medicinal Herbs. Second
Edition. Boca Raton, FL: CRC Press. 2002.]
(6) Bisignano G, Tomaino A, Cascio RL, Crisafi G, Uccella
N, Saija A. On the in-vitro antimicrobial activity of oleuropein and
hydroxytyrosol. J Pharm Pharmacol. 1999 Aug; 51 (8): 971-4
(7) Blumenthal M, et. al. ed. The Complete German
Commission E Monographs: Therapeutic Guide to Herbal Medicines. Austin: American
Botanical Council, 1998.
(8) Gruenwald J, et.al. PDR for Herbal Medicines. First
Edition. Montvale, NJ: Medical Economics Company, Inc., 1998.
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