In 2002, Panagiotakos et al found that adherence to a Mediterranean diet and healthy lifestyle (non-smoking, physically active, moderate drinking) is associated with a greater than 50% lower rate of all-cause and cause-specific mortality, such as from coronary heart disease, cardiovascular diseases, and cancer (Knoop et al 2004). The cohort study involved 1507 apparently healthy men and 832 women, aged 70-90 years in 11 European countries and was conducted from 1988 until 2000.

A year later, Trichopoulou et al (2003) also reported a positive association between longevity and the Mediterranean diet, with their study showing that the benefits are significant in people aged 55 years and older.

More recently, a 2004 review of five cohort studies further confirmed these findings and concluded that there is now sufficient evidence to show that diet does indeed influence longevity and that the optimal diet for the prevention of both coronary heart disease and cancer is likely to extensively overlap with the traditional Mediterranean diet (Trichopoulou & Critselis 2004). Although it is uncertain which specific components in the Mediterranean diet are most important for its protective health benefits, olive oil, fish, plant foods and moderate wine consumption are likely candidates.


Based on evidence of its broad-spectrum antimicrobial activity, olive leaf extract is used for the treatment of common bacterial infections such as bronchitis and tonsillitis, common fungal infections such as vaginal candidiasis, Tinea pedis and © 2007 Elsevier Australia

Tinea capitis, and viral infections such as herpes simplex. Currently, controlled studies are not available to determine whether treatment is effective.

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