Olea Europaea (Olive) Leaf Extract

1. Definition Olea Europaea (Olive) Leaf Extract:

Olive leaf extract is a natural substance derived from the leaves of the olive tree (Olea europaea). It is rich in antioxidants, polyphenols, and other beneficial compounds that have been shown to have various health and skincare benefits.

2. Use:

Olive leaf extract is commonly used in cosmetics and skincare products for its antioxidant properties, which help protect the skin from environmental damage and premature aging. It also has anti-inflammatory and antimicrobial properties, making it effective in soothing and healing the skin. Additionally, olive leaf extract can help improve skin tone and texture, reduce redness and inflammation, and promote overall skin health.

3. Usage Olea Europaea (Olive) Leaf Extract:

Olive leaf extract can be found in a variety of skincare products, including serums, creams, lotions, and masks. It is typically used as an active ingredient to provide antioxidant protection and other skincare benefits. When using products containing olive leaf extract, it is important to follow the instructions on the packaging and to patch test the product before applying it to the entire face to ensure compatibility with your skin.

4. References:

- Goulas, V., & Manganaris, G. A. (2013). Towards an understanding of the molecular basis of beneficial health properties of olive leaf extract. Journal of Molecular and Genetic Medicine, 7(2), 90.

- Bisignano, G., Tomaino, A., Lo Cascio, R., Crisafi, G., Uccella, N., & Saija, A. (1999). On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. Journal of Pharmacy and Pharmacology, 51(8), 971-974.

- EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011). Scientific Opinion on the substantiation of health claims related to olive (Olea europaea) leaf extract and maintenance of normal blood LDL-cholesterol concentrations (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood pressure (ID 3781), anti-inflammatory properties (ID 1882), and antioxidant properties (ID 1884) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(4), 2033.