New Clinical Trial Shows Olive Leaf Extract Can Help Reduce Blood Pressure and Cholesterol
Reading, UK – Tuesday 9th March 2016: New research indicates that olive leaf extract can help reduce cardiovascular disease risk factors, according to a paper published this week in the European Journal of Nutrition1. Comvita, Australia’s leading manufacturer of olive leaf extract, welcomed the research highlighting a natural approach to helping manage cardiovascular risk factors and overall health.
Study results demonstrated that the average 24-hour blood pressure, plasma total and LDL-cholesterol and triglycerides of participants were significantly lower after six weeks of olive leaf extract intake relative to placebo treatment. The 60 person study was a randomised, double-blind, placebo controlled, cross-over trial in which pre-hypertensive participants consumed olive leaf extract or placebo daily for six weeks, and then crossed over to the other treatment arm for a further six weeks.
The authors concluded that daily consumption of olive leaf extract resulted in favourable improvements in several cardiovascular disease (CVD) risk factors.
Small improvements in risk factors can be significant and studies suggest that even a 2mmHg reduction in diastolic blood pressure is associated with a 6-7% reduction in CVD risk and a 10-15% reduction in stroke and heart attack2,3. On this basis, the effect of the olive leaf extract on blood pressure may be associated with a 9-14% reduction in cardiovascular risk, making it a useful addition to a healthy diet and lifestyle.
According to Professor Ian Rowland from the University of Reading, “The results are promising and support a natural approach to helping manage cardiovascular risk factors and overall health”.
“We think this is a significant finding. Cardiovascular disease is the major cause of premature death worldwide, with clear evidence that reducing risk factors like elevated blood pressure and cholesterol can help prevent this disease.”
Researchers have previously shown olive leaf extract has a positive short term impact on cardiovascular risk factors4 but this is the first research to show the beneficial effects are retained over a longer timeframe (six weeks).
The research is part of a collaboration between the Hugh Sinclair Human Nutrition Unit at the University of Reading in the UK and The School of Food and Nutrition at Massey University in New Zealand.
Comvita’s olive leaf extract is available via community pharmacy and online at www.comvita.com.au.
For stockist enquiries or to contact Comvita please email email@example.com or call 1800 466 392 / 07 3147 8900.
Note: The study was a collaboration between the Hugh Sinclair Unit of Human Nutrition, University of Reading (UK) and the School of Food and Nutrition at Massey University in New Zealand. Funding for the research was equally contributed to by Comvita and an R&D Project Grant from Callaghan Innovation, the New Zealand government’s business innovation agency.
1. Impact of phenolic-rich olive leaf extract on blood pressure, plasma lipids and inflammatory markers: a randomised controlled trial. Lockyer S, et al. European J. of Nutrition, 1-12, March 2016. Available via http://link.springer.com/article/10.1007/s00394-016-1188-y
2. Implications of Small Reductions in Diastolic Blood Pressure for Primary Prevention. Cook N, et al. Archives of Internal Medicine, 155(7):701-709, April 1995.
3. The role of combination therapy in the management of hypertension. Neutel, J. Nephrology Dialysis Transplantation, 21: 1469 – 1473, June 2006.
4. Secoiridoids delivered as olive leaf extract induce acute improvements in human vascular function and reduction of an inflammatory cytokine: a randomised, double-blind, placebo-controlled, cross-over trial. Lockyer S, et al. British Journal of Nutrition, 114 (01), July 2015.