Olive Leaf Extract
Powerful antioxidant protection
- A high potency extract of olive leaf
- Helps to reduce blood pressure
- Supports healthy immunity
- Promotes healthy cholesterol levels
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Olive Leaf Extract is an excellent supplement for those desiring some of the antioxidant and general health benefits of the Mediterranean diet. Olive products are a key part of Mediterranean diets, and olive leaves have been widely used by the Greeks and Romans for centuries.
Olive Leaf Extract is standardized for oleuropein which is its main active constituent. Oleuropein is metabolized to hydroxytyrosol in the body, which is considered one of the most powerful antioxidants available. Antioxidant activity is integral to healthy immune system function and cellular health. Olive leaf extract has also been shown to help lower cholesterol levels and blood pressure. Olive leaf extract is used clinically to stimulate the immune system and to combat bacterial and viral infections. It is the ideal formula for someone looking for broad-spectrum immune support and antioxidant protection.
The active ingredients in olive leaf extract have an impressive range of benefits for optimal health. AOR’s Olive Leaf Extract provides the highest potency of the extract available standardized for 75 mg of oleuropein, which is responsible for many of its powerful antioxidant effects.
AOR’s Olive Leaf Extract is a high potency extract containing numerous flavonoids and is ideal for those seeking broad-spectrum antioxidant protection. Mediterranean people have long associated the olive leaf with beneficial properties, and the extraction, isolation and the pharmacological evaluation have confirmed its health benefits.
AOR™ guarantees that all ingredients have been declared on the label. Contains no wheat, gluten, nuts, peanuts, sesame seeds, sulphites, mustard, soy, dairy, eggs, fish, shellfish or any animal by product.
Take one capsule twice daily with/without food, or as directed by a qualified health care practitioner.
Do not use if pregnant or breastfeeding. Consult a health care practitioner if you have high or low blood pressure or for use beyond eight weeks.
- Heart health
- Immune support
- Antioxidant, antiviral, antibacterial, antimicrobial
The information and product descriptions appearing on this website are for information purposes only, and are not intended to provide or replace medical advice to individuals from a qualified health care professional. Consult with your physician if you have any health concerns, and before initiating any new diet, exercise, supplement, or other lifestyle changes.
Non-medicinal Ingredients: microcrystalline cellulose, sodium stearyl fumarate. Capsule: hypromellose.
The olive leaf (Olea europea) has been widely used by the Greeks and Romans since antiquity. In the early 1990s olive leaf extract was introduced as dietary supplement. Olive oils are a key part of Mediterranean diets, which have been associated with better overall health.
The pharmacologically active constituents in olive leaves are secoridoids, such as: oleuropein, oleuroside, ligstroside. Other ingredients include flavonoids, apigenin, caffeic acids and triterpenes. Oleuropein, a bitter glucoside found in highest concentrations in the leaves, has been well researched. It is responsible for many of the biological effects of olive leaf extract, and is readily absorbed and bioavailable.
Oleuropein is an antioxidant; it is also metabolized to hydroxytyrosol, which is considered one of the most potent antioxidants known.
Caffeic acid and oleuropein were found to inhibit iron toxicity in rat hepatocytes by their antioxidant activity through the scavenging of superoxide radical. The compounds of olive leaf extracts have been shown to be more potent antioxidants than BHT or vitamin E.
Extra-virgin olive oils high in polyphenols including oleuropein and hydroxytyrosol have been shown to be free radical scavengers, inhibiting the oxidation of LDL cholesterol. Hydroxytyrosol has also been shown to boost the activity of glutathione, one of the most important antioxidants made in the body.
A small study evaluated the antioxidant-boosting effects of 250 mg of an olive leaf extract containing 100 mg of oleuropein in pre and post-menopausal women. They found that a single dose reduced malondialdehyde by 32%. Malondialdehyde is a marker of oxidative stress and is formed when polyunsaturated lipids interact with reactive oxygen species. Malondialdehyde also interacts with DNA and participates in the production of dysfunctional proteins and thus dysfunctional cells.
Another controlled study administered polyphenol-rich extra virgin olive oil high in oleuropein derivatives to institutionalized elderly people aged 65 to 96. After 6 weeks, the test group had significantly increased antioxidant status, especially hydroxytyrosol levels, and significantly reduced superoxide dismutase, a highly damaging free radical produced in the body.
Some of the most trending and powerful antioxidants known in the market today for overall health include resveratrol found in red wine, EgCG found in green tea, soy isoflavones, and omega-3 fatty acids. The authors of a recent article suggest that oleuropein and hydroxytyrosol from olive oil be added to the ranks.
Cabrerizo S, De La Cruz JP, López-Villodres JA, Muñoz-Marín J, Guerrero A, Reyes JJ, Labajos MT, González-Correa JA. Role of the inhibition of oxidative stress and inflammatory mediators in the neuroprotective effects of hydroxytyrosol in rat brain slices subjected to hypoxia reoxygenation. J Nutr Biochem. 2013 Dec;24(12):2152-7.
García-Villalba R, Larrosa M, Possemiers S, Tomás-Barberán FA, Espín JC. Bioavailability of phenolics from an oleuropein-rich olive (Olea europaea) leaf extract and its acute effect on plasma antioxidant status: comparison between pre- and postmenopausal women. Eur J Nutr. 2013 Oct 26.
Oliveras-López MJ, Molina JJ, Mir MV, Rey EF, Martín F, de la Serrana HL. Extra virgin olive oil (EVOO) consumption and antioxidant status in healthy institutionalized elderly humans. Arch Gerontol Geriatr. 2013 Sep-Oct;57(2):234-42.
Pallauf K, Giller K, Huebbe P, Rimbach G. Nutrition and healthy ageing: calorie restriction or polyphenol-rich “MediterrAsian” diet? Oxid Med Cell Longev. 2013;2013:707421.
Virruso C, Accardi G, Colonna Romano G, Candore G, Vasto S, Caruso C. Nutraceutical properties of extravirgin olive oil: a natural remedy for age-related disease? Rejuvenation Res. 2013 Nov 12.