Olive Leaf Liquid Extract
Olive Leaf Liquid Extract is effective for gum disease, infections, herpes, hepatitis, colds and flu, fungus, diabetes, arthritis, chronic fatigue syndrome, allergies, vaginal yeast infections, dental abscess, skin conditions and inflamed tonsils.
Olive Leaf Extract has a natural antibiotic action. Researchers have found that olive leaf extract destroys virus, bacteria and fungus. This means that it is beneficial for bacterial infections and conditions where antibiotics are ineffective, such as viral infections like colds, flu, herpes and fungal problems like candida. It is a non-toxic way to strengthen the immune system.
If you have leaky gut, and you are using Olive leaf Extract to repair your gut, you need to know how to rebuild the lining while you destroy pathogens.
Olive Leaf Extract is an effective killer of harmful bacteria, viruses, yeasts and fungi. As these die off in your gut, the areas they occupied on the linings will be exposed, raw and tender. It is essential that you start the process of rebuilding the gut lining within days of taking Olive leaf Extract. This will not only assist your digestion, and in so doing, ensure more nutrients are absorbed into your bloodstream for rebuilding damaged cells and organs elsewhere in the body, it will discourage new microbes from colonizing your gut again. The rebuilding process can take up to three months. Try our Natural Herbal Detox Program.
Since Biblical times Olive Leaf Extract - OLE has proven effective in treating a wide range of viral and bacterial problems. In the early 1800s, a weaker form of this extract was used to treat malaria. In the early 1900s it was reported to be more effective than Quinine in infections. About 40 years ago the active ingredient, Oleuropein was isolated, making it even more effective, but very expensive. At this time we are offering Olive leaf extract with highly concentrated Oleuropein at an affordable price. It seems to have the ability to go into infected host cells and stop viral reproduction, including latent virus as well, making in an effective fighter of viral and bacterial infections.
Olive Leaf Extract from 'Natural Life Review' June, 1999, French biologists have discovered that an extract from olive leaves kills the herpes virus. Subsequent research demonstrated that the extract destroys other viruses and bacteria. It also strengthens the immune system. The extract is invaluable to people with low resistance to disease or compromised immune systems.
Rising numbers of antibiotics resistant to microorganisms increase the relevance and importance of natural products with antibiotic properties.
After the active components were isolated in 1969, an upsurge of research has resulted in dramatic discoveries. Research by the pharmaceutical company Upjohn, published by the American Society of Microbiology, found that the active components elenol acid and calcium elenolate inhibited the growth of every virus, bacteria, fungi and protozoa they were tested against.
Dr. Renis proved that oleuropein from olive leaf extract could kill herpes virus. In 1992 French biologists found that all of the herpes viruses were inhibited or killed by extracts from olive leaf. The included 28 references to the anti-viral action of oleuropein in their report.
Olive leaf extract has an ability to interfere with critical amino acid production essential for viruses. It can penetrate infected cells directly and stop viral replication. Olive leaf extract can contain the spread of the infection and can stimulate the immune system response in which cells ingest harmful microorganisms and foreign matter.
Research suggests that supplemental olive leaf extract may be beneficial in the treatment for conditions caused by or associated with a virus, retrovirus, bacterium or protozoan. Among such conditions are flu, gum disease, infections, the common cold, Epstein-Barr virus, encephalitis, herpes, pneumonia, dengue fever, severe diarrhea and some sexually transmitted diseases.
The anti-viral activity of olive leaf extract is due to the action of oleuropein on the protein coat of the virus. It is thought to inactivate bacteria by dissolving the outer lining of the microbe. Research conducted in Hungary has demonstrated such positive results against a range of infections that olive leaf extract has become an official anti-infectious disease remedy. Olive leaf extract acts to prevent the onset of colds, flu and a range of viruses, yeast, fungal and mould, parasites and bacterial infections.
An increase in energy after taking olive leaf extract is also commonly reported as the micro-organism load on the body is reduced. Olive leaf extract has many benefits in addition to its antibacterial and antiviral activity. It is especially good for the heart and circulation. It is an excellent antioxidant and inhibits the harmful oxidation of LDL, the so-called 'bad cholesterol.'
In Spain, pharmacologists learned that it causes relaxation of the artery walls, suggesting a possible benefit for hypertension. Italian researchers found it beneficial for hypertension, lowering blood sugar and uric acid levels in animals, indicating its potential for heart disease and diabetes. Other researchers have found olive leaf extract relieves arrhythmias (heart beat irregularities) and improves blood flow to the heart. Clinicians have found it beneficial for candidiasis and other fungal infections.
Both Olive Leaf Extract and Yew Extract are excellent for periodontal gum disease. The mouth can harbor many types of bacteria which can lead to infections and/or dental abscess, which can contribute to heart attacks, heart disease and pain. Yew and Olive Leaf Extract can halt infection in the mouth and help with periodontal disease.
Olive oil also has some of the same benefits as Olive Leaf Extract. Phenolic compounds in olive oil, which have antioxidant, anti-inflammatory and anti-clotting properties, may explain cardiovascular health benefits associated with the so-called Mediterranean Diet, according to a new study in the Nov. 15, 2005, issue of the Journal of the American College of Cardiology.
47-21 Olive Leaf Liquid Extract 4 oz. $39.95
Antiviral Res. 2005 Jun;66(2-3):129-36. Epub 2005 Apr 18
The olive leaf extract exhibits antiviral activity against viral haemorrhagic septicaemia rhabdovirus (VHSV).
Micol V, Caturla N, Perez-Fons L, Mas V, Perez L, Estepa A.
Instituto de Biologia Molecular y Celular, Universidad Miguel Hernandez, E-03202-Elche, Alicante, Spain.
A commercial plant extract derived from olive tree leaf (Olea europaea) (LExt) and its major compound, oleuropein (Ole), inhibited the in vitro infectivity of the viral haemorrhagic septicaemia virus (VHSV), a salmonid rhabdovirus. Incubation of virus with LExt or Ole before infection reduced the viral infectivity to 10 and 30%, respectively. Furthermore, LExt drastically decreased VHSV titers and viral protein accumulation (virucidal effect) in a dose dependent manner when added to cell monolayers 36h post-infection. On the other hand, both the LExt and Ole were able to inhibit cell-to-cell membrane fusion induced by VHSV in uninfected cells, suggesting interactions with viral envelope. Therefore, we propose that O. europaea could be used as a potential source of promising natural antivirals, which have demonstrated to lack impact on health and environment. In addition, oleuropein could be used to design other related antiviral agents.
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Olive Leaf Extract References:
1. Moreno, J. A., J. Lopez-Miranda, et al. (2003). "[Effect of phenolic compounds of virgin olive oil on LDL oxidation resistance]." Med Clin (Barc) 120(4): 128-31.
2. Bisignano, G., A. Tomaino, R. Lo Cascio, G. Crisafi, N. Uccella and A. Saija (1999). "On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol." J Pharm Pharmacol 51(8): 971-4.
3. Caruso, D., B. Berra, F. Giavarini, N. Cortesi, E. Fedeli and G. Galli (1999). "Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins." Nutr Metab Cardiovasc Dis 9(3): 102-7.
4. Coni, E., R. Di Benedetto, M. Di Pasquale, R. Masella, D. Modesti, R. Mattei and E. A. Carlini (2000). "Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits." Lipids 35(1): 45-54.
5. de la Puerta, R., E. Martinez-Dominguez and V. Ruiz-Gutierrez (2000). "Effect of minor components of virgin olive oil on topical antiinflammatory assays [In Process Citation]." Z Naturforsch [C] 55(9-10): 814-9.
6. Esti, M., L. Cinquanta and E. La Notte (1998). "Phenolic Compounds in Different Olive Varieties." J Agric Food Chem 46(1): 32-35.
7. Gonzalez, M., A. Zarzuelo, M. J. Gamez, M. P. Utrilla, J. Jimenez and I. Osuna (1992). "Hypoglycemic activity of olive leaf." Planta Med 58(6): 513-5.
8. Onderoglu, S., S. Sozer, K. M. Erbil, R. Ortac and F. Lermioglu (1999). "The evaluation of long-term effects of cinnamon bark and olive leaf on toxicity induced by streptozotocin administration to rats." J Pharm Pharmacol 51(11): 1305-12.
9. Perri, E., A. Raffaelli and G. Sindona (1999). "Quantitation of oleuropein in virgin olive oil by ionspray mass spectrometry-selected reaction monitoring." J Agric Food Chem 47(10): 4156-60.
10. Petroni, A., M. Blasevich, M. Salami, N. Papini, G. F. Montedoro and C. Galli (1995). "Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil." Thromb Res 78(2): 151-60.
11. Servili, M., M. Baldioli, R. Selvaggini, A. Macchioni and G. Montedoro (1999). "Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of Nuzhenide and its distribution in the constitutive parts of fruit." J Agric Food Chem 47(1): 12-8.
12. Visioli, F., G. Bellomo and C. Galli (1998). "Free radical-scavenging properties of olive oil polyphenols." Biochem Biophys Res Commun 247(1): 60-4.
13. Visioli, F., S. Bellosta and C. Galli (1998). "Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages." Life Sci 62(6): 541-6.
14. Visioli, F. and C. Galli (1994). "Oleuropein protects low density lipoprotein from oxidation." Life Sci 55(24): 1965-71.
15. Visioli, F. and C. Galli (2001). "Antiatherogenic Components of Olive Oil." Curr Atheroscler Rep 3(1): 64-67.
16. Zarzuelo, A., J. Duarte, J. Jimenez, M. Gonzalez and M. P. Utrilla (1991). "Vasodilator effect of olive leaf." Planta Med 57(5): 417-9.
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