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Olea Europaea (Olive) Leaf Extract
Antioxidant with anti inflammatory, anti microbial and anti hypertensive properties.
Phenolic compounds present in olive leaves and fruits have strong free-radical scavenging capacity. The most active flavonoids — rutin, catechin and luteolin — exert antioxidant effects almost 2.5 times higher than those of vitamins C and E. The antioxidant effects produced by olive leaf extract is even higher due to the synergy of flavonoids, phenols and oleuropein. The leaves contain a 6% proportion of secoiridoids which are responsible for the therapeutic properties of olive leaves and fruits. Oleuropein or oleuropeoside is the main iridoid glycoside and gives oilve fruits, leaves and oil their typical sour aroma. Verbascoside, orobancoside and oleacein are also found. Flavonoids include luteolin and its glycoside in 7, olivin and its diglycoside, hesperiodoside, rutoside, quercetoside, kaempferol and apigenin. Other active principles include triterpenes, sesquiterpenes, polyalcohols,c30-c33 hydrocarbons (squalene), triglycerides, long chain esters, alpha hydroxyacids, tannins, lignand phytosterols and traces of alkaloids. The olive tree, Olea europaea L., is a long-lived evergreen tree belonging to the Oleaceae family. Rather small, growing up to about 30 feet, it has a sparse crown and a tortuous, massive trunk. The leaves are glabrous and grayish-green above and whitish with dense scales below.