Used to help treat mild to moderate high blood pressure and stable conditions of angina pectoris
Used for its antimicrobial and immune-stimulating properties for viral, bacterial, and fungal infections. Specifically used to alleviate symptoms and shorten the duration of the common cold
Used to treat mycoplasma-associated illness, such as chronic fatigue syndrome, fibromyalgia, rheumatoid arthritis, and the Gulf War syndrome
The olive tree in its various parts has a long, distinguished history of medicinal and culinary use in the annals of Western civilization. Olive leaf in particular has several therapeutic applications.
Classic British herbalist Mrs. M. Grieve refers to olive leaf’s antimicrobial qualities: "The leaves are astringent and antiseptic... Both leaves and bark have valuable febrifugal qualities." Contemporary Italian scientists affirm olive leaf’s effectiveness in this regard: "The fruit and leaves of the olive contain a series of compounds that represent multichemical mechanisms of defense against microbe and insect attacks. There is clear evidence concerning the antimicrobial activity of compounds contained in olives, olive oil, and leaves."
Much of the research has established that olive leaf acts as a strong anti-mycoplasmal agent. As expert Dr. Morton Walker points out, "Mycoplasmas are prokaryotes, cellular organisms lacking any true nuclei and nuclear membranes... Several studies implicate mycoplasma species as cofactors in numerous clinical conditions such as chronic fatigue syndrome, fibromyalgia, rheumatoid arthritis, and the Gulf War syndrome."
Well-known physician Rudolf Weiss explains that olive leaves "are much recommended nowadays as a hypertensive drug. A decoction or a tincture-type preparation of the leaves is used. The hypotensive properties of olive leaves are not a new discovery... [Petkow and Manolow] found the active principle to be the natural product oleuropein. In animal experiments, it achieved extended and always reproducible reductions in blood pressure.... This confirms what has long been known from experience, that olive leaves have hypotensive properties."
A recent single-blind clinical trial, conducted on patients with moderate essential hypertension, confirms that olive leaf decreases systolic and diastolic blood pressure.
Administration:
60-120 drops (2-4ml), three times daily, in a mouthful of water, on an empty stomach
Contraindications and Cautions:
Do not use if you have gastric or duodenal ulcers. Do not use if you are pregnant or breastfeeding. Consult a health care practitioner before use if you are using this herb for high blood pressure or angina. Reduce dosage if nausea occurs.
Ingredients:
Certified Organic
Olive leaf (Olea europaea) |
