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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 (3).
Olive leaf has been used in traditional medicine to reduce fever, blood
sugar, blood pressure, and as a diuretic (2). 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, lymphatic 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 (3).
In animal experiments olive leaf has demonstrated itself to reduce
fever, blood pressure and blood sugar levels (1), and to normalize
irregular heartbeat (7). 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). |
