Characteristics Of The Arisi Glycerol concentrated extract of olive leaf polyphenols

Olive Leaf Extract
Olive leaf extract is obtained from the leaves of the olive tree. The olive leaves were used for centuries, in the Mediterranean countries, as a remedy for many diseases.
Recently, many scientific studies have highlighted the healthy characteristics of the phenolic compounds that are present in all the olive tree including olive leaf and fruit, with particular attention to oleuropein, hydroxytyrosol, and to a lesser extent verbascoside.
The great majority of the extracts present on the market, contains oleuropein or hydroxytyrosol as main phenols. They are obtained from olive leaf, using a standard solvent extraction, if rich in oleuropein, and from oil mill wastewaters if rich in tyrosol and hydroxytyrosol, in both the cases there is a kind of selectivity that does not allow the recovery of the full range of the polyphenols naturally present in the extra virgin olive oil, leaf and fruit, but it is exactly this full polyphenols range, consumed, during the centuries, through extra virgin olive oil and table olives, that is at the base of the resistance to many diseases evidenced by studies on many countries of the Mediterranean basin (1). The high consumption of some isolated polyphenols could be even dangerous (2).
Arisi Giacomo e Figli s.r.l. offers a concentrated olive leaf extract obtained with a distinctive method of extraction that permits the recovery of the full range of olive polyphenols that all together have a synergistic effect (1).
The olive leaf extract is produced using olive leaves picked from verified trees of selected cultivars, and processed few hours after.
The product, preserved in glycerol, has the appearance of a brownish viscous liquid soluble in water.

(1) Aydar et Al. “Effect of Hydroxytyrosol on human health” EC Nutrition 11.4, 2017.
(2) Mennen L. et Al. "Risks and safety of polyphenol consumption" The American Journal of Clinical Nutrition, Volume 81, Issue 1, 1 January 2005, Pages 326S–329S.


Vertuani S. et Al. “Activity and stability studies of verbascoside, a novel antioxidant, in dermo-cosmetic and pharmaceutical topical formulations” Molecules, 16, 2011
Cicerale S. et Al. “Biological activities of phenolic compounds present in virgin olive oil” International Journal of Molecular Sciences, 11, 2010
Arbonés J.M. Et Al. “Olive oil phenolics as potential therapeutical agents” Polyphenols and Health: Nova Science Publishers, Inc (US). 2009
Lockyer S. et Al. “Impact of phenolic-rich olive leaf extract on blood pressure, plasma lipids and inflammatory markers: a randomised control trial” Eur. Jour of Nutr. 56, 2017
Ufuk K. et Al. “Wound repair potential of Olea europaea L. leaf extracts revealed by in vivo experimental models and comparative evaluation of the extracts” Jour. Medicinal Food, 14, 2011
Sabry O.M.M. “Review: beneficial health effects of olive leaves extracts” Journal of Natural Sciences Research, Vol. 4, No. 19, 2014