Olive (Olea europaea) leaf extract effective in patients with stage-1 hypertension: Comparison with Captopril

Susalit, Endang; Agus, Nafrialdi; Effendi, Imam; Tjandrawinata, Raymond R.; Nofiarny, Dwi; Perrinjaquet-Moccetti, Tania; Verbruggen, M.A.

doi:10.1016/j.phymed.2010.08.016

Cited by 212 publications

(184 citation statements)

References 19 publications

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“…It has been demonstrated that olive leaf extract with 80 % (m/m) ethanol, purified and dissolved in water before admini stra tion has blood pressure lowering activity in rats (9). Antihypertensive activity of olive leaf extract was confirmed by a similar effect at the dose of 500 mg given twice daily in a flatdose fashion in subjects with stage1 hypertension in comparison with captopril given at a dose 12.5-25 mg twice daily (10). In 2008, Fabiani et al (11) provided results suggesting that the complex mixture of phenols extracted from virgin olive and olive-mill wastewater reduced the DNA damage at concentrations of 1 µmol L -1 when coincubated in the medium with H 2 O 2 (40 µmol L -1 ).…”

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confidence: 95%

Olive leaf extract activity against Candida albicans and C. dubliniensis – the in vitro viability study

et al. 2016

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Olive leaf extract activity against Candida albicans and C. dubliniensis -the in vitro viability studyOlive leaf extract is characterized by a high content of polyphenols (oleuropein, hydroxytyrosol and their derivatives), which is associated with its therapeutic properties. The objective of the present research was to evaluate the antifungal activity of olive leaf extract against Candida albicans ATCC 10231 and C. dubliniensis CBS 7987 strains. Minimum inhibitory concentrations (MIC) of the extract were determined by several in vitro assays. The extract showed a concentration depended effect on the viability of C. albicans with MIC value of 46.875 mg mL -1 and C. dubliniensis with MIC value 62.5 mg mL -1 . Most sensitive methods for testing the antifungal effect of the extracts were the trypan blue exclusion method and fluorescent dye exclusion method while MIC could not be determined by the method according to the EUCAST recommendation suggesting that herbal preparations contain compounds that may interfere with this susceptibility testing. The fluorescent dye exclusion method was also used for the assessment of morphological changes in the nuclei of treated cells. According to the obtained results, olive leaf extract is less effective against the tested strains than hydroxytyrosol, an olive plant constituent tested in our previous study.

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confidence: 95%

Olive leaf extract activity against Candida albicans and C. dubliniensis – the in vitro viability study

et al. 2016

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“…It is the high oleic acid content in olive oil that reduces BP [180] . In stage Ⅰ hypertensive patients, oleuropein-olive leaf (Olea Eurpoaea) extract 500 mg bid for 8 wk reduced BP 11.5/4.8 mmHg which was similar to captopril 25 mg bid [189] . Olea Eupopea L aqueous extract administered to 12 patients with hypertension at 400 mg qid for 3 mo significantly reduced BP (p < 0.001) [181] .…”

Section: Omega-9 Fatsmentioning

confidence: 77%

“…Olive oil and MUFAs have shown consistent reductions in BP in most clinical studies in humans [178][179][180][181][182][183][184][185][186][187][188][189][190] . In one study, the SBP fell 8 mmHg (p ≤ 0.05) and the DBP fell 6 mmHg (p ≤ 0.01) in both clinic and 24 h ambulatory BP monitoring in the MUFA treated subjects compared to the PUFA treated subjects [178] .…”

Section: Omega-9 Fatsmentioning

confidence: 99%

The role of nutrition and nutraceutical supplements in the treatment of hypertension

Houston¹

2014

WJC

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Vascular biology, endothelial and vascular smooth muscle and cardiac dysfunction play a primary role in the initiation and perpetuation of hypertension, cardiovascular disease and target organ damage. Nutrientgene interactions and epigenetics are predominant factors in promoting beneficial or detrimental effects in cardiovascular health and hypertension. Macronutrients and micronutrients can prevent, control and treat hypertension through numerous mechanisms related to vascular biology. Oxidative stress, inflammation and autoimmune dysfunction initiate and propagate hypertension and cardiovascular disease. There is a role for the selected use of single and component nutraceutical supplements, vitamins, antioxidants and minerals in the treatment of hypertension based on scientifically controlled studies which complement optimal nutrition, coupled with other lifestyle modifications.© 2014 Baishideng Publishing Group Co., Limited. All rights reserved.Key words: Hypertension; Nutrition; Nutritional supplements; Cardiovascular disease; Vascular biology Core tip: Vascular biology and endothelial dysfunction play a primary roles in hypertension and subsequent cardiovascular disease. Micronutrients, macronutrients and optimal nutrition and nutritional supplements can prevent, control and treat hypertension through numerous mechanisms related to vascular biology. These treatments are complementary to drug therapy. Oxidative stress, inflammation and autoimmune dysfunction initiate and propagate hypertension and cardiovascular disease. There is a role for the selected use of single and component nutraceutical supplements, vitamins, antioxidants and minerals in the treatment of hypertension based on scientifically controlled studies which complement optimal nutrition, coupled with other lifestyle modifications.Houston M. The role of nutrition and nutraceutical supplements in the treatment of hypertension. World J Cardiol 2014; 6(2): 38-66 Available from:

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“…oleuropein complex) in the olive oils administered in the studies was not reported. In one human intervention study (Susalit et al, 2011), designed to assess the effects of olive polyphenols on blood pressure, 23 % of subjects were withdrawn from the study due to stopping rules related to the primary outcome of the study, which might have led to selection bias through breaking randomisation with respect to blood lipid outcomes. Two human intervention studies described in one publication (Perrinjaquet-Moccetti et al, 2008) with 10 subjects per group each, which showed no effect on HDL-cholesterol concentrations, were likely to have been underpowered to detect a significant effect of polyphenols in olive on blood HDL-cholesterol concentrations.…”

Section: Scientific Substantiation Of the Claimed Effect (Id 1639)mentioning

confidence: 99%

Scientific Opinion on the substantiation of a health claim related to polyphenols in olive and maintenance of normal blood HDL cholesterol concentrations (ID 1639, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

Products¹

2012

EFSA Journal

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Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to provide a scientific opinion on a health claim pursuant to Article 13 of Regulation (EC) No 1924 in the framework of further assessment related to polyphenols in olive and maintenance of normal blood HDL-cholesterol concentrations. The food constituent, polyphenols in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) standardised by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex), that is the subject of the health claim is sufficiently characterised. The claimed effect, maintenance of normal blood HDL-cholesterol concentrations, which is eligible for further assessment, is a beneficial physiological effect. The proposed target population is the general population. No evidence from which conclusions could be drawn for the scientific substantiation of the claim, in addition to the Panel's earlier opinion, was provided. The Panel considers that no data were submitted which would require a reconsideration of the conclusions expressed in its previous opinion, in which it concluded that the evidence provided was insufficient to establish a cause and effect relationship between the consumption of olive oil polyphenols (standardised by the content of hydroxytyrosol and its derivatives) and maintenance of normal blood HDL cholesterol concentrations. SUMMARYFollowing a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to provide a scientific opinion on a list of health claims pursuant to Article 13 of Regulation (EC) No 1924. The Commission has agreed with EU Member States that a certain number of Article 13 health claims would be eligible for further assessment by EFSA in order to be able to take a final decision on whether or not to include these claims in the list of permitted health claims. This opinion addresses the scientific substantiation of a health claim in relation to polyphenols in olive and maintenance of normal blood HDL-cholesterol concentrations. The assessment is based on the information provided by the Member States in the consolidated list of Article 13 health claims, references that EFSA has received from Member States or directly from stakeholders and the additional information provided by the competent Authority of Germany for further assessment of this claim.The food constituent that is the subject of the health claim is polyphenols in olive. The Panel considers that polyphenols in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) standardised by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex) are sufficiently characterised.The claimed effect, which is eligible for further assessment, relates to the maintenance of normal blood HDL-cholesterol concentrations. The proposed target population is the general population. The Panel considers that maintenance of normal bloo...

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Olive (Olea europaea) leaf extract effective in patients with stage-1 hypertension: Comparison with Captopril

Cited by 212 publications

References 19 publications

Olive leaf extract activity against Candida albicans and C. dubliniensis – the in vitro viability study

Olive leaf extract activity against Candida albicans and C. dubliniensis – the in vitro viability study

The role of nutrition and nutraceutical supplements in the treatment of hypertension

Scientific Opinion on the substantiation of a health claim related to polyphenols in olive and maintenance of normal blood HDL cholesterol concentrations (ID 1639, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

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