Olive

Other Names: Wild olive, Olienhout, Mohlware, Mutlhwari

Scientific Names:  Olea europaea

Common names:

Ayurvedic names: jaitun

Chinese names: Gan lan shu,Gan lan shu,Mu xi lan

Bangladesh names: Olibh, Jolpai

Arabic names:    زيتون (zaytoon)

Rain Forest names:

Family:  Oleaceae

Approximate Number of Species Known:

Common Parts Used: Oil of fruit, leaves and bark

Collection:  Throughout the year 

Annual/Perennial: Perennial

Height: upto 30 feet

Actions:  lowers blood pressure, mild diuretic, mild hypoglycemic, nutritive

Known Constituents:  oleoropine, oleasterol, leine, oleic acid (about 75%)

Constituents Explained:

Description:   (please note: this is the general characteristics –  colour, flavor etc)

Traditional Use:

Clinical Studies:

The benefits of low glycemic load (GL) diets on clinical outcome in several metabolic and cardiovascular diseases have extensively been demonstrated. The GL of a meal can be affected by modulating the bioavailability of carbohydrates or by changing food preparation.

A study investigated the effect on plasma glucose and insulin response in lean and obese women of adding raw or fried extra-virgin olive oil to a carbohydrate-containing meal. 

After an overnight fast, 12 obese insulin-resistant women and five lean subjects were randomly assigned to receive two different meals (designated A and B). 

Meal A was composed of 60 g of pasta made from wheat flour and 150 g of grilled courgettes with 25 g of uncooked oil. Meal B included 15 g of oil in the 150 g of deep-fried courgettes and 10 g of oil in the 60 g of stir-fried pasta.

Both meals included 150 g of apple. Blood samples were collected at baseline and every 30 minutes over a 3-hour post-meal period and were tested for levels of glucose, insulin, C-peptide, and triglycerides.

The area under the curve (AUC) values were calculated. In obese women the AUCs for C-peptide were significantly higher after meal A than after meal B at 120 minutes, 150 minutes, and 180 minutes. No differences were found in lean subjects.

This study demonstrated that in obese, insulin-resistant women, food fried in extra-virgin olive oil significantly reduced both insulin and C-peptide responses after a meal.

Another double-blind, randomized, parallel and active-controlled clinical study was conducted to evaluate the anti-hypertensive effect as well as the tolerability of Olive leaf extract in comparison with Captopril in patients with stage-1 hypertension.

It consisted of a run-in period of 4 weeks continued subsequently by an 8-week treatment period. Olive (Olea europaea L.) leaf extract (EFLA(®)943) was given orally at the dose of 500 mg twice daily in a flat-dose manner throughout the 8 weeks.

Captopril was given at the dosage regimen of 12.5 mg twice daily at start. After 2 weeks, if necessary, the dose of Captopril would be titrated to 25 mg twice daily, based on subject’s response to treatment. 

The primary efficacy endpoint was reduction in systolic blood pressure (SBP) from baseline to week-8 of treatment. The secondary efficacy endpoints were SBP as well as diastolic blood pressure (DBP) changes at every time-point evaluation and lipid profile improvement. 

Evaluation of BP was performed every week for 8 weeks of treatment; while of lipid profile at a 4-week interval. After 8 weeks of treatment, both groups experienced a significant reduction of SBP as well as DBP from baseline.

In conclusion, Olive (Olea europaea) leaf extract, at the dosage regimen of 500 mg twice daily, was similarly effective in lowering systolic and diastolic blood pressures in subjects with stage-1 hypertension as Captopril, given at its effective dose of 12.5-25 mg twice daily.

Reference:

Farnetti S, Malandrino N, Luciani D, Gasbarrini , Capristo E. “Food Fried In Extra-Virgin Olive Oil Improves Postprandial Insulin Response In Obese, Insulin-Resistant Women.” 2011 March http://www.ncbi.nlm.nih.gov/pubmed/21142948

Susalit E, Agus N, Effendi I, Tiandrawinata RR, Nofiarny D, Perrinjaquet-Moccetti T, Verbruggen M. “Olive (Olea Europaea) Leaf Extract Effective In Patients With Stage 1 Hypertension: Comparison With Captopril.” 2011 February http://www.ncbi.nlm.nih.gov/pubmed/21036583


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Olive

Herb Name: Olive


Others names: 

Wild olive, 

Olienhout, 

Mohlware, 

Mutlhwari,

Motlhware


Latin name: Olea europaea


Family:  Oleaceae

Common part used:  

The oil of the fruit, leaves and the bark are the most commonly used parts of the olive tree for its commercial and medicinal purposes.

The olive tree is the oldest known cultivated tree in history. Olives were first cultivated in Africa, and then spread to Morocco, Algiers, and Tunisia by the Phoenicians. 

Olives are large, evergreen shrubs in their native state, but are trained as stout trees on massive trunks, especially in older plantings. Most trees have round, spreading crowns, but tall, cylindrical trees are grown in some parts of Europe. Leaves are small (1.5″ long, 1/4-1/2″ wide), linear, with entire margins and acute tips, silver-green in color, and fairly thick. Leaf arrangement is opposite. Olive leaves live about 2 years. Small, off-white flowers are borne in racemose panicles of 15-30 flowers in axils of 1-yr-old wood. Most flowers are staminate by pistil abortion, leaving only 1-2 perfect flowers per inflorescence, which may set fruit. The ovary is superior, and there are 4 sepals and petals, and 2 stamens. Flowering occurs rather late relative to other tree crops. The fruit type is a drupe. Fruit are oblong with smooth, waxy surfaces. Color is green when immature, turning yellow-green in autumn, with red, purple, or black coloration at full maturity. Olives require 6-8 months for full maturation.

Medicinal Uses:

  • The oil extracted from the olive tree is rich in nutrients and also helps to develop the equilibrium of fats in the body.
  • Traditional remedies prepared from this plant serve as eye lotions and tonics, lower blood pressure, improve kidney function and deal with sore throats.
  • It is also used in treating diarrhoea.
  • The olive leaves are known to reduce blood pressure and also aid in enhancing the activity of the blood circulatory system.
  • Olive leaf poultices have been applied to the skin to treat dermatological conditions, such as boils, rashes, and warts.
  • Oleuropein in olive leaf and in olives may prevent LDL cholesterol from oxidizing into a form that can form atherosclerotic plaques.
  • They are used to cure conditions like cystitis or inflammation of the bladder.
  • It is used in the treatment of malaria.
  • Olive leaf is employed in the treatment of diabetes.
  • Herb Name:  Olive
  • Other Names:  Autumn Olive
  • Latin Name: Olea Europaea
  • Family:  Oleaceae
  • Common parts Used: fruits, leaves, stem
  • Olive Tree is evergreen tree. It is usually 7 to 15 meter of height. The trunk of Olive tree is twisted. It belongs to the family Oleaceae. The flowers of Olive are white in color. Plant can grow in dry and moist soil and it can tolerate drought. It is widely grown in Italy, Spain, Greece, Turkey and Syria. 
  • Olive fruit are very famous and used widely in the world. The fruit is also pickled, dried and is also cured with water, oil and salt. Green oil are crushed and mixed with oil and used as salad. The seed is used for extraction of oil, which is also used as cooking oil. From the stem of Olive tree manna is obtained. 
  • Olive is also used for medicinal purposes.  The oil of Olive is considered good for hyper acidity. The oil is also used to treat peptic ulcer. The oil is also used externally for hairs and burns. The leaves of Olive are good astringent and antiseptic. By boiling the olive in water a decoction is obtained which has tranquilizing effect, which is considered good for hypertension. This decoction is also good for lowering the sugar level. Olive is also considered good for malaria patient.