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<pre>Dear all,
I have been hearing from people on the rheumatic group
(rheumatic@egroups.com) about possible benefits to arthritis from olive leaf
extract. Does anyone on here have any information about this, that I could
pass on? Is it likely to cause any side-effects (for example, stomach
problems)?

Personally, I'd be particularly interested in any concrete evidence,
especially if the chemical components involved are known.

I have to say that in my years of research with olive oils, I have never
heard of this, but then oils and leaves are not the same!

Regards,

Adrian
--
Adrian.Shaw@aber.ac.uk
Sefydliad Y Gwyddorau Biolegol, Prifysgol Cymru,
Aberystwyth, Ceredigion, Cymru
http://pcjagg.dbs.aber.ac.uk/mynegai.html
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<pre>Adrian


----- Original > I have been hearing from people on the rheumatic group
> (rheumatic@egroups.com) about possible benefits to arthritis from olive
leaf
> extract

In Oz we have a new product, viz Olive Leaf Extract 1000. Olive leaf
equivalent to 1000mg of extract. Label doesn't specify what the extract is.
Made by Cenovis, extract is said to be beneficial for colds & flu esp when
fever present, respiratory tract infections and is used as a "traditional"
bactericide and for general well being. They are contactable at
www.cenovis.com.au

Do not know who uses the substance traditionally and cannot comment on other
claims. My wife (a Doctor of Med) gave me some research articles
(subsequently lost in my very papered paperless office) on olive leaf which
reveals not only bacterial prevention but also viral protection. I am sure
someone must have them out there.

I wonder if the Italian/Spanish (and now Oz et al) practice of processing
some of the
leaves with the olives may have some curative/restorative powers hitherto
unknown of. This practice was said to have begun to add a
bitter/pepper taste as well to the oil as well as introducing more colour.
Perhaps this may be part of the reason for evoo being so good for us.

Today I processed 500kg of mixed table fruit (M's&SQ's) and got about 3%oil.
Not unexpectedly! The grower wanted the olives processed at any cost and
was insistent that the leaves remain with the paste. Weight for weight the
leaves would have accounted for about 1-3% of the volume. The fruit was
roughly 50% coloured from green, shrivelled through a very bad frost 3 days
ago. A very happy Italian gentleman went home with about 15 litres of an
extremely peppery green oil and remarkably pungent.

His method of evaluation was a new one to me. He got about 1/2 teaspoon of
said oil, rubbed it in his hands for about 20-30 seconds, inhaled deeply and
then licked his palms. Our local Health Dept regs may not permit this as a
matter of course but it
certainly does accentuate the aroma although I remain a tad concerned about
natural body salts. I suppose these may increase flavours?

Regards
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