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www.zeytincayi.com
Olive trees are most durable trees in the world . Because of including Olea Europaea which is against the diseases and harmfull items,these trees keep on themselves for a long time.
Many microorganisms have gotten resistance against anti-biotics for over 40 years.Many dieseases that were cured by antibiotics in the past are not treated the dieases anyway in nowadays.Getting resistance of bacteries or microbes against medicines are the results of misused or overused antibiotics.Therefore , Oleuropein and its hydrolysis presented in olive leaves are very effective and valuable components over microorganisms which get resistance against antibiotics.
Up to now ,100 components had been obtained in the olive leaf . These components are changing according to olive trees’ cultural precautions , growned region and harvested time.The phenolic and flavanoid compounds in the olive leaves provides resistance for the human body against disease by strenghtening the immune system.60-90 mg/gr Oleuropein compound has been in the leaf .Oleuropein is the most effective component of the olive leaf.
This component is also a sekoiridoit glucoside by having therapeutic effect.When olive leaf is taken as a tea or extract ,Oleuropein transforms to elenoic acid by these two enzymes , esteraz and beta glucozidaz . This component has a strong antibacterial effect , especially it has a killing effect over pathogenic bacteries.
Olive leaf extract is the extract by the green colored appareance for aiming to get the active component,Oleuropein, of the olive tree leaves (Olea europaea) and obtained /produced by physical and chemical extractation methods.By having 100 components ,it has also A Vitamin of 250 mcg , Selenium of 40 mcg , C Vitamin of 250 mg, Askorbil-palmitat of 20 mg. in it.This phyto-chemical extract is extremely beneficial for health and it is final product with its non-toxic properties.The usage of olive leaf extract is more easy than olive leaf tea and is widely used in the world market.Olive leaf extract comprises olive leaf components as concentrated.In other words,while one gram of olive leaf includes % 5 Oleuropein , 1gr. olive leaf extract includes %20 Oleuropein.
It is commercially available in liquid and solid form.
BENEFITS:
Helps to strenghten immune system
Helps to balance blood sugar
Helps to balance cholestrol level
Helps to balance blood pressure (for people who has high-tension)
Has strong antioxidant property
Has strong antimicrobial property
Protector against skin ageing by its cell renovator property
Helps to tightens the skin and increases the elasticity
Eliminates thin lines on the skin
Cellulite remover
Skin protector against sunlight and other external factors
Balancing skin moisture
BIBLIOGRAPHY
1. Moreno, J. A., J. Lopez-Miranda, et al. (2003). "[Effect of phenolic compounds of virgin olive oil on LDL oxidation resistance]." Med Clin (Barc) 120(4): 128-31
2. Bisignano, G., A. Tomaino, R. Lo Cascio, G. Crisafi, N. Uccella and A. Saija (1999). "On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol." J Pharm Pharmacol 51(8): 971-4.
3. Caruso, D., B. Berra, F. Giavarini, N. Cortesi, E. Fedeli and G. Galli (1999). "Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins." Nutr Metab Cardiovasc Dis 9(3): 102-7.
4. Coni, E., R. Di Benedetto, M. Di Pasquale, R. Masella, D. Modesti, R. Mattei and E. A. Carlini (2000). "Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits." Lipids 35(1): 45-54.
5. de la Puerta, R., E. Martinez-Dominguez and V. Ruiz-Gutierrez (2000). "Effect of minor components of virgin olive oil on topical antiinflammatory assays [In Process Citation]." Z Naturforsch [C] 55(9-10): 814-9.
6. Esti, M., L. Cinquanta and E. La Notte (1998). "Phenolic Compounds in Different Olive Varieties." J Agric Food Chem 46(1): 32-35.
7. Gonzalez, M., A. Zarzuelo, M. J. Gamez, M. P. Utrilla, J. Jimenez and I. Osuna (1992). "Hypoglycemic activity of olive leaf." Planta Med 58(6): 513-5.
8. Onderoglu, S., S. Sozer, K. M. Erbil, R. Ortac and F. Lermioglu (1999). "The evaluation of long-term effects of cinnamon bark and olive leaf on toxicity induced by streptozotocin administration to rats." J Pharm Pharmacol 51(11): 1305-12.
9. Perri, E., A. Raffaelli and G. Sindona (1999). "Quantitation of oleuropein in virgin olive oil by ionspray mass spectrometry-selected reaction monitoring." J Agric Food Chem 47(10): 4156-60.
10. Petroni, A., M. Blasevich, M. Salami, N. Papini, G. F. Montedoro and C. Galli (1995). "Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil." Thromb Res 78(2): 151-60.
11. Servili, M., M. Baldioli, R. Selvaggini, A. Macchioni and G. Montedoro (1999). "Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of Nuzhenide and its distribution in the constitutive parts of fruit." J Agric Food Chem 47(1): 12-8.
www.zeytincayi.com
Olive trees are most durable trees in the world . Because of including Olea Europaea which is against the diseases and harmfull items,these trees keep on themselves for a long time.
Many microorganisms have gotten resistance against anti-biotics for over 40 years.Many dieseases that were cured by antibiotics in the past are not treated the dieases anyway in nowadays.Getting resistance of bacteries or microbes against medicines are the results of misused or overused antibiotics.Therefore , Oleuropein and its hydrolysis presented in olive leaves are very effective and valuable components over microorganisms which get resistance against antibiotics.
Up to now ,100 components had been obtained in the olive leaf . These components are changing according to olive trees’ cultural precautions , growned region and harvested time.The phenolic and flavanoid compounds in the olive leaves provides resistance for the human body against disease by strenghtening the immune system.60-90 mg/gr Oleuropein compound has been in the leaf .Oleuropein is the most effective component of the olive leaf.
This component is also a sekoiridoit glucoside by having therapeutic effect.When olive leaf is taken as a tea or extract ,Oleuropein transforms to elenoic acid by these two enzymes , esteraz and beta glucozidaz . This component has a strong antibacterial effect , especially it has a killing effect over pathogenic bacteries.
Olive leaf extract is the extract by the green colored appareance for aiming to get the active component,Oleuropein, of the olive tree leaves (Olea europaea) and obtained /produced by physical and chemical extractation methods.By having 100 components ,it has also A Vitamin of 250 mcg , Selenium of 40 mcg , C Vitamin of 250 mg, Askorbil-palmitat of 20 mg. in it.This phyto-chemical extract is extremely beneficial for health and it is final product with its non-toxic properties.The usage of olive leaf extract is more easy than olive leaf tea and is widely used in the world market.Olive leaf extract comprises olive leaf components as concentrated.In other words,while one gram of olive leaf includes % 5 Oleuropein , 1gr. olive leaf extract includes %20 Oleuropein.
It is commercially available in liquid and solid form.
BENEFITS:
Helps to strenghten immune system
Helps to balance blood sugar
Helps to balance cholestrol level
Helps to balance blood pressure (for people who has high-tension)
Has strong antioxidant property
Has strong antimicrobial property
Protector against skin ageing by its cell renovator property
Helps to tightens the skin and increases the elasticity
Eliminates thin lines on the skin
Cellulite remover
Skin protector against sunlight and other external factors
Balancing skin moisture
BIBLIOGRAPHY
1. Moreno, J. A., J. Lopez-Miranda, et al. (2003). "[Effect of phenolic compounds of virgin olive oil on LDL oxidation resistance]." Med Clin (Barc) 120(4): 128-31
2. Bisignano, G., A. Tomaino, R. Lo Cascio, G. Crisafi, N. Uccella and A. Saija (1999). "On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol." J Pharm Pharmacol 51(8): 971-4.
3. Caruso, D., B. Berra, F. Giavarini, N. Cortesi, E. Fedeli and G. Galli (1999). "Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins." Nutr Metab Cardiovasc Dis 9(3): 102-7.
4. Coni, E., R. Di Benedetto, M. Di Pasquale, R. Masella, D. Modesti, R. Mattei and E. A. Carlini (2000). "Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits." Lipids 35(1): 45-54.
5. de la Puerta, R., E. Martinez-Dominguez and V. Ruiz-Gutierrez (2000). "Effect of minor components of virgin olive oil on topical antiinflammatory assays [In Process Citation]." Z Naturforsch [C] 55(9-10): 814-9.
6. Esti, M., L. Cinquanta and E. La Notte (1998). "Phenolic Compounds in Different Olive Varieties." J Agric Food Chem 46(1): 32-35.
7. Gonzalez, M., A. Zarzuelo, M. J. Gamez, M. P. Utrilla, J. Jimenez and I. Osuna (1992). "Hypoglycemic activity of olive leaf." Planta Med 58(6): 513-5.
8. Onderoglu, S., S. Sozer, K. M. Erbil, R. Ortac and F. Lermioglu (1999). "The evaluation of long-term effects of cinnamon bark and olive leaf on toxicity induced by streptozotocin administration to rats." J Pharm Pharmacol 51(11): 1305-12.
9. Perri, E., A. Raffaelli and G. Sindona (1999). "Quantitation of oleuropein in virgin olive oil by ionspray mass spectrometry-selected reaction monitoring." J Agric Food Chem 47(10): 4156-60.
10. Petroni, A., M. Blasevich, M. Salami, N. Papini, G. F. Montedoro and C. Galli (1995). "Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil." Thromb Res 78(2): 151-60.
11. Servili, M., M. Baldioli, R. Selvaggini, A. Macchioni and G. Montedoro (1999). "Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of Nuzhenide and its distribution in the constitutive parts of fruit." J Agric Food Chem 47(1): 12-8.