Olive Leaf Extract 500 mg 90 caps (P1085-90) Olive leaves and their extracts traditionally have been consumed in the Mediterranean diet for diverse health benefits and overall well-being. Olive tree leaves produce eutrophic compounds as a defense mechanism against environmental stressors. These same compounds have been shown to naturally protect and support a healthy cellular environment in humans, without adversely impacting beneficial microflora. Olive leaves contain high amounts of oleuropein, the active nutrient responsible for its wide range of beneficial effects. Patient One’s Olive Leaf formula supplies 500 mg of olive leaf extract that is highly standardized, to provide a minimum of 20% oleuropein. The olive leaf also contains the bioflavonoids rutin, luteolin, and hesperidin that further enhance the activity of oleuropein. Oleuropein delivers powerful antioxidant activity that can promote benefits to the immune and cardiovascular systems, promote healthy blood sugar metabolism, and support lipid and blood pressure levels already within a normal range. Supplement Facts Serving Size:1 Capsule Servings Per Container: 90 Amount Per Serving % Daily Value** Olive Leaf extract (Oleo europaea L.) (leaves) [Standardized for minimum 20% oleuropein (100mg)] 500 mg † † Daily Value not established. Other Ingredients: vegetable cellulose (capsule), leucine, microcrystalline cellulose Made with ingredients that are free of milk, egg, fish, peanuts, crustacean shellfish, soy, tree nuts, wheat, yeast, gluten, sesame and GMOs. Suggested Use Take 1 capsule 1-2 times daily, in divided doses with meals, or as directed by your health practitioner. Store in a cool, dry place. Warnings Pregnant or lactating women and those taking blood pressure or other medications, consult health practitioner before use. Discontinue use and consult health practitioner if any adverse reactions occur. Keep out of reach of children. Use only if safety seal is intact. References Poudyal H, et al. J Nutr. 2010; 140(5):946-53. Kontou N, et al. Angiology. 2012; 63(5):390-6. Verberne L, et al. Nutr Cancer. 2010; 62(7):860-70. Fares R, et al. Plant Foods Hum Nutr. 2011; 66(1):58-63. Omar SH. Sci Pharm. 2010; 78(2):133-54. Mohagheghi F, et al. Phytomedicine. 2011; 18(2-3):170-5. Wahle KW, et al. Lipids. 2004; 39(12):1223-31. Waterman E, et al. Altern Med Rev. 2007; 12(4):331-42. Somova LI, et al. J Ethnopharmacol. 2003; 84(2-3):299-305. Visioli F, et al. Life Sci. 1998; 62(6):541-6. Rocha BS, et al. Toxicology. 2009; 265(1-2):41-8. Palmieri D, et al. Microvasc Res. 2012; 83(3):281-9. Scoditti E, et al. Arch Biochem Biophys. 2012; 527(2):81-9. Jemai H, et al. Chem Biol Interact. 2008; 176(2-3):88-98. Masella R, et al. J Nutr. 2004; 134(4):785-91. Wang L, et al. Eur J Nutr. 2008; 47(5):235-43. Dell’Agli M, et al. J Agric Food Chem. 2006; 54(9):3259-64. Singh I, et al. Nutr Metab Cardiovasc Dis. 2008; 18(2):127-32.
