The benefits of Olive leaves for diabetes

Olive leaves  are recommended for their hypotensive and hypoglycemic properties. They may be recommended as adjunctive therapy for type 2 diabetes or non-insulin-dependent diabetes.

The olive tree, millenary tree

A symbol of peace and longevity, the olive tree is a tree with a gnarled trunk that can live for many centuries. Emblem of the Mediterranean regions, venerated by the Greeks who saw in him a creation of Athena and quoted in the Bible, the olive tree is now cultivated for its fruits, the olives, as well as for the oil of a great quality nutritious and tasty that we extract. Its very characteristic silver green leaves are used in herbal medicine.

Leaves for tension and diabetes

The Greeks used olive leaves to disinfect wounds. Later and for a long time, they were used for their febrifugal properties. In France, the olive leaf is traditionally recommended to promote the elimination of water (diuresis). The European Medicines Agency recognizes its traditional use in "the renal elimination of water in mild cases of water retention".
Currently, olive leaves are recommended for their established hypotensive properties. Olive leaves contain seco-iroidoids (substances naturally produced by the plant to control infections), including oleuropeoside (also known as oleuropein), which is generally attributed to the mild antihypertensive effect of the plant. Oleaacerin (also present in the leaves) may help to reinforce this effect.

The olive leaf also has a hypoglycemic action, which means that it lowers the blood sugar level. These two properties (hypotensive and hypoglycemic) are particularly interesting in type 2 diabetes (non-insulin dependent). Indeed, hypertension often associated with diabetes greatly increases the cardiovascular risk of the patient.

Coupled with dietary and hygiene measures, olive leaves can therefore have the dual benefit of helping to lower blood pressure and regulate blood sugar levels. A recent study has shown that olive leaf polyphenols have a positive effect on insulin sensitivity and cardiovascular risk (1). Antioxidant and anti-infective effects are added to these properties.

Olive leaves in practice

The olive leaves can be consumed in maceration cold or infusion. Count 10 grams of fresh leaves or up to 5 grams of dry leaves for 150 ml of boiling water, 2 times a day. Olive leaves are also available in the form of food supplements. The daily dose is between 600 and 1375 mg of dried leaf powder.

To fight against diabetes, it is possible to associate the olive tree with resveratrol (polyphenol present in red grapes) or nopal (prickly pears), excellent natural hypoglycemic. In case of hypertension, it may be accompanied by garlic, hypotensive and useful in the prevention of arteriosclerosis.
To fight against constipation without any pathology, a spoonful of olive oil in the evening before going to bed.

The olive tree of Morocco or argan tree presents the same properties as its cousin the olive tree according to the same dosages and presentations. Argan oil has more moisturizing and anti-aging properties, anti-wrinkles for the skin.