Also known as: Olive leaf extract, Olea europaea
Olive leaf extract contains oleuropein, a polyphenol with potent antioxidant, antihypertensive, and antimicrobial properties. Clinical evidence supports its use for blood pressure reduction and cardiovascular protection.
Olive leaf extract is derived from the leaves of Olea europaea and contains high concentrations of oleuropein and its metabolite hydroxytyrosol, which are among the most potent natural antioxidants. Oleuropein inhibits angiotensin-converting enzyme (ACE) and L-type calcium channels, producing antihypertensive effects comparable to captopril in clinical trials. The extract also improves endothelial function, reduces LDL oxidation, and shows anti-atherogenic properties. Its broad-spectrum antimicrobial activity against bacteria, viruses, and fungi is attributed to oleuropein's disruption of microbial cell membranes. Additionally, olive leaf polyphenols enhance insulin sensitivity and reduce HbA1c in prediabetic subjects. The extract is well tolerated and available as standardized capsules, liquid extracts, and teas.
A randomized controlled trial showed olive leaf extract (500 mg twice daily) reduced systolic and diastolic blood pressure comparably to captopril 12.5 mg in stage-1 hypertensive patients over 8 weeks.
Oleuropein and hydroxytyrosol demonstrate activity against a wide range of pathogens including Staphylococcus aureus, E. coli, influenza virus, and Candida albicans in laboratory and preliminary clinical studies.
Olive leaf polyphenols supplementation improved insulin sensitivity and pancreatic beta-cell function in overweight middle-aged men in a randomized crossover trial.
Divided into two doses with meals
Use extracts standardized to 15–20% oleuropein. Effects on blood pressure usually appear within 4–8 weeks.
Consistent oleuropein dosing
Flexible dosing and faster absorption
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