| Certification: | ISO, FDA, Hahal, Food Manufacturing License, Business Licens |
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| Assay Method: | HPLC, UV |
| Application Form: | Tablet, Capsule |
| Application: | Food, Health Care Products, Medicine |
| State: | Powder |
| Extract Source: | Olea Europea L. |
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| Customization: |
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Suppliers with verified business licenses
Audited Supplier | Product Name | Olive Extract |
| Botanical Name | Olea europea L. |
| Part Used | Leaf |
| Appearance | Brownish Yellow to White Powder |
| Specification | 4:1 10:1 Straight Powder 5%-98% Rosmarinic acid 5%-40% 98% Ursolic acid 10% 40% 60% 90% 95% Carnosic acid |
| Storage Period | 24 Months |
| Package | 1kg/bag 25kg/drum |
| Storage Conditions | Store in cool and dry places. Keep away from strong light and heat. |
Description It is an evergreen tree which grows upto the height of 7 to 50 ft. (2 to 15 meters) in height. Leaves are opposite, entire, decussate arrangement, 0.3 to inches (8 to 25 millimeters) and 1.2 to 2.8 inches (3 to 7 centimeters). An apex is acute having small hook or point and base is cuneate to attenuate. The leaf margins are recurved and entire. Upper surface is glossy and grey to green and lower surface has dense covering of golden, silvery or brown scales. Petiole measures upto 0.4 inches (10 millimeters) long. The tree bears numerous flowers which is unsexual, bisexual, creamy white and feathery bulled. The four lobed calyx is about 0.04 inches (1 millimeter) long. Corolla is greenish to white or cream in color. Tube is 0.039 to 0.079 inches (1 to 2 millimeters) long and lobes are 0.12 inches (3 millimeters) long. Fruits are produced in panicles or racmes of 2 to 2.4 inches (50 to 60 millimeters) long. Fruit is a globose to ellipsoid in shape measuring 0.59 to 0.98 inches (15 to 25 millimeters) long and 0.24 inches (6 millimeters) in diameter. It is fleshy, purple to black, glaucous to dull shine when ripe. The tree bears flower in spring. Stem Stems are much branched, greenish to black to silvery to green which held upright. An older stems have rough bark in light or dark grey color. Young stems are smooth and slightly ribbed. Leaves Leaves are arranged oppositely with entire margins which are often recurved. It is elongated and measures about 0.8-4 cm wide and 3-10 cm long with pointed or hooked tips. An upper surface of leaves is glossy and dark green and undersides are whitish, silvery and greenish or yellowish to brown. Flower Flowers form in small clusters at the end of branches or in leaf axils. It is usually creamy white in color having four small petals that are joined in a corolla tube at base which is about 1 to 2 mm long having lobes of 3 mm long. The tree bears flowers during spring. Fruit Fruit is a drupe with distinctive oval shape, green while immature which turns to purplish to black in color when matured. Fruit measures about 6 to 20 mm wide and 15 to 30 mm long with a single stone in a center of fruit surrounded with oily flesh. Seed is a hard brown stone in oblong shape and measures 10 to 15 mm long. Health Benefits Olives are packed with free radical zapping antioxidants which assist in preventing various diseases such as stroke, heart disease, cancer, DNA damage, stomach and breast cancer. It helps to maintain health of respiratory system, nervous system, digestion and immunity. Alpha tocopherol (Vitamin E) is a vital antioxidant nutrient found in olives with antioxidant minerals such as zinc and selenium. Olives have Vitamin E content which promotes in early stages of ripening like phelonic antioxidants begins to lower. Hydroxytyrosol supports in prevention of osteoporosis and cancer. It is used in traditional medicines to provide relief from pain. The study shows the strong link between intake of olives, olive oil and inflammation. The extracts of olives acts as antihistamines, histamine is a molecule associated with allergies and inflammation at cellular level. Oleuropein lowers oxidation of bad cholesterol by eliminating nitric oxide which is reactive oxygen that contains molecule. It reduces markers of oxidative stress which means that cells do not have adequate protection from potential oxygen damage. The consumption of foods rich in antioxidants such as olives could change that. This fruit does not contain sugar and in curing process, one olive contains 39 mg of sodium. Cardiovascular health Heart disease has become a common health problem in the world. So people are trying to promote heart health and preserve all factors that leads to heart attacks, atherosclerosis, build up of plaque, heart attacks, strokes and cardiovascular diseases. It contains monounsaturated fat known as oleic acid which is associated with the prevention of heart diseases. The oil extracted from olives helps to lower blood pressure that lowers the chances of cardiovascular problems and stress on system. Moreover, olives have high content of phenolic compounds which is associated with prevention of cancer and also protects heart health. Hydroxytyrosol is a phenolic compound which acts as anticoagulants that thins the blood and lowers the risk of blood clots development and harmful blocking of blood flow. Besides, it ease the tension of blood vessels and also dilate blood vessels that helps to lower strain on heart and promote the flow of blood on the body. It assures proper function as well as oxygenation of various organs. When free radicals oxidize cholesterol, it damages blood vessels and buildup of fat in arteries which leads to heart attack. Black olives have antioxidants which obstruct cholesterol oxidation by preventing heart diseases. It contains healthy monounsaturated fat which is associated to lower chances of atherosclerosis and promote good cholesterol. Prevent cancer Olives possess anti-inflammatory and antioxidant properties that help to protect against cancer naturally. Chronic inflammation and chronic oxidative stress are vital factors on cancer development. If the cells get affected by oxidative stress and chronic excessive inflammation, it increases the chances of cell cancer. The rich content of anti-inflammatory and antioxidant activities helps to prevent this harmful combination of chronic inflammation and chronic oxidative stress. Black olives are excellent source of Vitamin E which helps to neutralize free radicals in body fat. Monounsaturated fats with Vitamin E makes the cellular processes secure. When mitochondrial energy production is not protected, free radicals could cause oxidation, damage cell's mitochondria and prevent cell from enough energy to supply its needs. The damage of DNA cells leads it to mutation and being cancerous. The studies shows that supplementation of olive oil results to low chances of colon cancer . Traditional medicine Olive is a sacred medicinal plant which is used to treat diabetes, stomach problems, diarrhea, hypertension, urinary and respiratory tract infections, bacterial and fungal infections, skin diseases, rheumatism, hemorrhoids, hair loss and asthma. The recent studies have shown its anticancer, antidiabetic, antifungal, antimicrobial, antioxidant, antiviral, gastroprotective, antihypertensive, antinociceptive, anti-inflammatory, cardioprotective and neuroprotective activity. Further study is still needed to study pure isolated for its pharmacological properties. (1) Lower inflammation The study was conducted to evaluate the analgesic and anti-inflammatory properties of olive leaves that confirms traditional use of this plant to treat ailments which are related with pain and inflammation. Flavonoids and iridoids in olive leaves are main contributors of antinociceptive and anti-inflammatory properties effects of olive leaves. The extracts show the presence of various compounds such as ketone amine and hydrocarbon phenyl. The active ingredients are responsible for providing these effects and determine analgesic and anti-inflammatory processes. (2) Supports digestion Olives are a great source of fiber which requires 20% of daily requirements of fiber per cup. The high content of fiber promotes proper function of digestive system. It provoke peristaltic motion in intestines and promotes smooth bowel movements. Fiber helps to make you feel full so hunger hormone don't get released and over consumption could be controlled. Fiber promotes digestive and gastrointestinal health. It promotes heart health by eliminating excess cholesterol in blood. Reduce allergies Olive is helpful for allergy as it contains anti-inflammatory properties. The extracts of olive acts as anti-histamines at cellular level. Olive extracts lower cell's histamine response by blocking special histamine receptors named H1 receptors. Histamine gets overproduced in allergy conditions and olive plays a vital role in inflammatory process. Olive plays a part of an overall anti-allergenic diet. The circulation will be enhanced and it will be easier with consumption of olive. It promotes the flow of blood and lower the effects of illnesses such as asthma with its anti-inflammatory activity. Supports digestion An intake of Vitamin E and monounsaturated fats found in black olives is related with low chances of colon cancer. These nutrients assist in prevention of colon cancer by eliminating free radicals. It has beneficial effect on gastritis and ulcers. An oil extracted from Olives activates the secretion of pancreatic hormones and bile naturally than prescribed drugs which have low risk of formation of gallstones. Black olives provide 17% of daily allowance of fiber per cup that promotes the digestive health to transfer food through the system. Prevents bacteria Olives have oleuropein which is a valuable chemical component that functions as an antibacterial and antimicrobial agent for the body. The consumption of olives promotes the presence of these chemicals that counteracts bacterial infections in the body both externally and internally. Reduce loss of bone The people consuming Mediterranean diet helps to lower instances of loss of bone and osteoporosis. Oleuropein and hydroxytyrosol is associated positively to promote deposition of calcium and bone growth which leads to distinct drop in osteoporosis. Olive oil should be added to diet if one is at the chances of bone degeneration. Rich in iron Black olives have high content of iron. RBC is able to carry oxygen to the body due to the presence of iron in blood. The deficiency of iron leads to inadequate presence of oxygen or makes us feel weak or cold. Iron is essential for energy production. It is a vital part of enzymes including iron peroxidase, iron catalase and cytochrome enzymes. It assist in production of carnitine which is a nonessential amono acid vital for fat utilization. The sufficient iron results in proper function of immune system. |
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