Hoja del olivo

Related Terms

Olea europae, Oleaceae (family).

Background

Olive leaves come from the olive tree (Olea europae), a native of the Mediterranean. Although olives and olive oil are used as foods, olive leaf is primarily used medicinally or as a tea.
Laboratory studies indicate that olive leaf may be beneficial as an antibacterial, antifungal, antiviral, or antioxidant. However, there is insufficient evidence in humans to support the use of olive leaf for any indication.
In the Middle East, olive leaf tea has been used for centuries to treat sore throat, coughs, fevers, high blood pressure, cystitis (bladder infection), and gout (foot inflammation), and to improve general health. Olive leaf poultices have been applied to the skin to treat dermatological conditions, such as boils, rashes, and warts.

Evidence Table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. GRADE *
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. GRADE *
* Key to grades

A: Strong scientific evidence for this use
B: Good scientific evidence for this use
C: Unclear scientific evidence for this use
D: Fair scientific evidence for this use (it may not work)
F: Strong scientific evidence against this use (it likley does not work)
* Key to grades

A: Strong scientific evidence for this use
B: Good scientific evidence for this use
C: Unclear scientific evidence for this use
D: Fair scientific evidence for this use (it may not work)
F: Strong scientific evidence against this use (it likley does not work)

Tradition / Theory

The below uses are based on tradition, scientific theories, or limited research. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. There may be other proposed uses that are not listed below.

Dosing

Adults (18 years and older)
There is no proven safe or effective dose for olive leaf in adults.

Safety

The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediately if you experience side effects.

Interactions

Interactions with Drugs
Although not well studied in humans, olive leaf water extract may have antibacterial, antioxidant, or antifungal properties. Caution is advised when taking olive leaf and other antifungal, antioxidant, or antibacterial agents due to potential additive effects.
Based on preliminary study, olive leaf extracts may have antiviral effects, and may aid in inhibiting HIV-1 replication. Caution is advised when using olive leaf with antiviral agents or agents used for HIV.

Attribution

This information is based on a systematic review of scientific literature edited and peer-reviewed by contributors to the Natural Standard Research Collaboration (www.naturalstandard.com).

Bibliography

Konlee M. A new triple combination therapy. Posit.Health News 1998;(No 17):12-14.
Lee-Huang S, Zhang L, Huang PL, et al. Anti-HIV activity of olive leaf extract (OLE) and modulation of host cell gene expression by HIV-1 infection and OLE treatment. Biochem Biophys Res Commun. 8-8-2003;307(4):1029-1037.
Markin D, Duek L, Berdicevsky, I. In vitro antimicrobial activity of olive leaves. Mycoses 2003;46(3-4):132-136.
O'Brien NM, Carpenter R, O'Callaghan YC. Et al. Modulatory effects of resveratrol, citroflavan-3-ol, and plant-derived extracts on oxidative stress in U937 cells. J Med Food 2006;9(2):187-195.