olive leaf extract

By far the most active substance identified in olive leaves is oleuropein, a class of bitter monosaponins classified as iridoids.  Olivin and its hydrolysate have special significance for the antibacterial function of olive leaves.  The possible mechanisms are described as follows: Severe interference with certain amino acid patterns necessary for the growth of a particular virus, bacterium, or microorganism. 

Interferes with viral infection and/or transmission by inactivating or preventing the shedding, germination, or germination of viruses on cell membranes. 

Direct penetration into infected cells and irreversible inhibition of microbial replication.  

Neutralize the reverse transcriptase and protease products of reverse transcriptase viruses.  Olive leaf extract is highly effective against infectious and malignant microorganisms.  It stops the onset of colds and other viral diseases, fungal, mold and yeast invasions, mild and severe bacterial infections and protozoan infections.  Not just prophylactic, olive leaf extract offers a safe and effective treatment in the battle against microbes.  Studies have also shown that the extract attacks only pathogens and is harmless to the body's symbiotic gut bacteria, another advantage over synthetic antibiotics.  Some physicians have successfully used olive leaf extracts to treat patients with medically unexplained diseases such as chronic fatigue syndrome and myofibromyalgia.  This may be the result of its direct stimulation of the immune system.  

Cardiovascular diseases Some cardiovascular diseases have also been well responded to with olive leaf extract.  Coronary heart disease appears to respond well to treatment with olive leaf extract.  According to laboratory and preliminary clinical studies, olive leaf extract relieves discomfort caused by inadequate arterial flow, including angina and intermittent claudication.  It helps eliminate atrial fibrillation (arrhythmia), lowers high blood pressure and inhibits oxidative production of LDL cholesterol.