Study shows heart health benefits of olive leaf extract
New research recently published in the European Journal of Nutrition(1) indicates that olive leaf extract may help to reduce cardiovascular health risk factors.
Olive leaf extract is a natural plant extract containing bioactive plant compounds such as oleuropein.
Study results demonstrated that the average blood pressure and cholesterol levels of study participants were lower after six weeks of olive leaf extract intake relative to placebo treatment.
Small improvements in risk factors can be significant and the effect of olive leaf extract on blood pressure may be associated with a 9-14% reduction in cardiovascular risk, making it a useful addition to a healthy diet and lifestyle.
The Gold Standard* clinical trial involved 60 people with slightly elevated blood pressure (prehypertension). Participants consumed either olive leaf extract or placebo daily for six weeks, and then crossed over to the other treatment arm for a further six weeks.
Researchers have previously shown olive leaf extract has a positive short term impact on cardiovascular risk factors(2) but this is the first research to show the beneficial effects are retained over a longer timeframe (six weeks).
The results suggest olive leaf extract may assist in the maintenance of normal blood pressure levels, healthy levels of cholesterol and overall wellbeing in healthy individuals.
If symptoms persists, consult your healthcare practitioner. This research is linked to the Comvita's Fresh-Picked Olive Leaf Extract Extra Strength liquid bottle.
*Gold Standard clinical trials are randomised, double-blind, placebo controlled, cross-over studies.
(1) Impact of phenolic-rich olive leaf extract on blood pressure, plasma lipids and inflammatory markers: a randomised controlled trial. Lockyer S, et al. European J. of Nutrition, 1-12, March 2016. Available via http://link.springer.com/article/10.1007/s00394-016-1188-y
(2) Secoiridoids delivered as olive leaf extract induce acute improvements in human vascular function and reduction of an inflammatory cytokine: a randomised, double-blind, placebo-controlled, cross-over trial. Lockyer S, et al. British Journal of Nutrition. 114 (01), July 2015.