Most of us know about the benefits of olive oil for health, but few pay attention to the rest of this Mediterranean plant - olive leaves. And in vain: it is a powerful source of antioxidants, and can have a positive effect on blood pressure, cholesterol, blood glucose and even cognitive function.
This was told by Professor Evangein Mandzoris from the University of South Australia. In an interview for The Conversation, she noted that the main bioactive substance of leaves - oleuropein - is found in much larger quantities than in olives or oil. This antioxidant, as well as hydroxyterosol, Lutoolin, apigenin and verbascoside, capable of reducing oxidative stress-a harmful process that promotes the development of chronic diseases, including cancer and cardiovascular disease.
An overview of 12 studies with the participation of 819 people found that olive leaves helps to reduce blood pressure and improve the lipid blood profile - especially in those who already had pressure problems. Research participants used capsules (250 mg to 5 g per day) or products such as bread.
In addition to the impact on the heart, other advantages were recorded: improving glucose control, weight loss, maintenance of bone and joint health, and cognitive functions. However, the results were not always stable, which, according to the researcher, is associated with different doses, form of use and duration of admission.
Olive leaves can be used as tea or added to dishes. However, because of the bitter taste, consumption in this form can be unpleasant. On the other hand, extracts are actively added to baking, which not only enriches products by antioxidants, but also, according to reviews, makes the taste more pleasant.
However, Mandzoris emphasizes that despite all the advantages, olive leaves are not a charming pill. It can be useful for people with high pressure, diabetes or impaired lipid profile, but should only be used after consultation with a doctor. And most importantly - no supplement will replace a variety of and balanced nutrition, rich in plant products.
