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Traditional texts describe the leaves as astringent and antiseptic and useful when boiled in water to create a decoction for the treatment of obstinate fevers. The oil is described as a nourishing demulcent with laxative properties. Oleuropein is the phenolic constituent responsible for the typically bitter and pungent aroma associated with olives, olive oil and leaf (Manna et al 2004). ANTIMUTAGENIC

Luteolin possesses antimutagenic and antitumorigenic properties (Kim et al 2003). HYPO-URICAEMIA

In vivo tests report that olive leaf extract has a hypo-uricaemic effect in treated animals (Serra-Majem L et al 2003).

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