Oliven & Olivenblättertee (Es muss nicht immer Öl sein)

Ich hab mir heute Olivenblättertee gekauft und dann gleich gemacht.

Geschmacklich, fand ich den Tee ganz gut. (ganze Blätter, etwas mehr als 10min ziehen gelassen)

Olivenblättertee, werden viele positive Effekte nachgesagt:
https://de.wikipedia.org/wiki/Olivenbl%C3%A4ttertee
http://www.paradisi.de/Health_und_Ernaeh...livenbl.E4ttern
https://en.wikipedia.org/wiki/Olive_leaf...s_of_Olive_Leaf

Was denkt ihr, kann man mit Olivenblättertee die selben Effekte erzielen wie mit Olivenöl?
Jeden Tag, komme ich nicht dazu Olivenöl zu benutzen, aber so einen Tee kann man sich ja immer wieder mal machen!

Die weitaus meisten gesundheitlichfördernden Effekte von nativem Olivenöl sind ja bekanntlich auf die darin enthaltenen Polyphenole zurückzuführen, genauer gesagt auf die für den Olivenbaum charakteristischen Tyrosol-Verbindungen. Die meisten Tyrosole im Olivenöl (mit Ausnahme einiger fettllöslicher Verbindungen, die möglicherweise eine besonders gute Bioverfügbarkeit haben) sind aber in den Oliven selbst - und auch in den Blättern des Olivenbaums - in deutlich höheren Mengen enthalten als im Olivenöl. Oliven und Olivenblättertee bieten daher die meisten gesundheitliche Vorteile von Olivenöl ohne dessen reichliche Kalorien.

Die "Phenol-Explorer"-Datenbank gibt für Natives Olivenöl Extra einen durchschnittlichen Gesamt-Tyrosolgehalt von ca. 60 mg / 100 ml an. Bei rohen grünen oder schwarzen Oliven liegt dieser bei über 210 mg bzw. 260 mg / 100 g. Allerdings ist zu beachten, dass es sich erstens um rohe Oliven und zweitens um Durchschnittswerte handelt, und der tatsächliche Phenolgehalt von essbaren Oliven nicht nur weit geringer ist, sondern auch ähnlich stark schwanken dürfte wie der von Olivenöl, da nicht nur die Olivensorte sondern vor allem auch die Verarbeitungsmethode einen enormen Einfluss darauf hat. Zu meiden sind in dieser Hinsicht die ebenso billigen wie beliebten geschwärzten Oliven: dabei handelt es sich um grüne Oliven die in einem "Sprudelbad" mit Sauerstoff und Eisenverbindungen wie Eisen-II-Gluconat oxidiert werden, bis sie eine gleichmäßige und kräftige schwarze Farbe haben - von den Phenolen bleibt nach dieser Behandlung kaum noch etwas übrig (dafür bildet sich Acrylamid). Weiterhin sind Oliven mit Kernen den entsteinten vorzuziehen, da diese weniger stark auslaugen:

Zitat

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Effect of cultivar and processing method on the contents of polyphenols in table olives.

[...] The analyses carried out on 48 samples showed that turning color olives in brine had the highest concentration in polyphenols ( approximately 1200 mg/kg), whereas oxidized olives had the lowest ( approximately 200 mg/kg). Among olive cultivars, Manzanilla had a higher concentration than Hojiblanca and Gordal. The type of olive presentation also influenced the concentration of polyphenols in olives, decreasing in the order plain > pitted > stuffed. The results obtained in this work indicate that table olives can be considered a good source of phenolic antioxidants, although their concentration depends on olive cultivar and processing method.

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Hallo Timar, danke für deine tolle Antwort.

Weißt du, ob Calcium oder sonstige Ionen die Absorption der Olivenpolyphenol im Tee hemmen können?
Wenn du Olivenblättertee trinkst, gibts du dann noch etwas hinzu, dass die Absorption der Polyphenol verbessert?

Ich muss gestehen, ich hatte dieses Thema überhaupt nicht gesehen und einfach ein neues aufgemacht. Prometheus hat dann dankenswerter Weise beide zusammengeführt.

Olivenlättertee hatte ich auch erst voriges Jahr zum ersten Mal ausprobiert und war vom Geschmack doch sehr angenehm überrascht. Hätte mir Jemand diesen Tee serviert, ohne zu sagen, worum es sich handelt, hätte ich mit Sicherheit auf eine mir unbekannte Grünteesorte getippt. Die geschmackliche Ähnlichkeit zu grünem Tee finde ich frappierend, er ist allerdings auch nach längerem Ziehen weniger bitter und hat bei genauererem "Nachschmecken" tatsächlich ein zartes Olivenaroma, dass sich allerdings deutlich von dem eingelegter Oliven unterscheidet.

Was die spezifischen, in Olivenblättern enthaltenen wasserlöslichen Polyphenole (also primär Oleuropein) betrifft, sind mir leider keine Studien bekannt, die den Gehalt und die Bioverfügbarkeit eines Teeaufgusses untersucht hätten. Wenn man sich an den Untersuchungen zu den Polyphenolen im grünen Tee orientiert, müsste man wohl von einem leicht hemmenden Effekt durch Calcium ausgehen. Eine Verbesserung der Bioverfügbarkeit lässt sich durch Zugabe von Vitamin C und Xylit erreichen.

Was Olivenblättertee bzw. -Extrakt unter Anti-Aging-Aspekten besonders spannend macht, ist übrigens die Tatsache, dass Oleuropein ein potenter mTOR-Inhibitor ist:

Zitat

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Oleuropein potently inhibits mammalian target of rapamycin: possible involvement of tandem anomeric hyperconjugation–Michael reaction

The reported anti-cancer properties of oleuropein combined with the recently elucidated role of mammalian target of rapamycin (mTOR) in various cancers, suggested the possibility that oleuropein inhibits mTOR. To validate this hypothesis, we docked oleuropein into the ATP-binding pocket of a close mTOR protein homolog, namely PI3K-γ. Apparently, oleuropein shared at least six critical binding interactions with the potent dual PIK3-γ/mTOR natural inhibitor quercetin. Subsequent experimental validation indicated that oleuropein indeed inhibited the enzymatic activity of mTOR with an IC50 value of 0.905 µM. Lineweaver–Burk plot showed that oleuropein inhibits mTOR via mixed competitive/noncompetitive mechanism suggesting that inhibition is mediated, at least partially, by covalent bonding to mTOR binding pocket. Our findings strongly suggest that mTOR inhibition is at least one of the reasons for the reported anti-cancer properties of oleuropein.

http://link.springer.com/article/10.1007/s00044-014-1168-9

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Es ist zwar bekannt, dass viele andere Polyphenole ebenfalls mTOR-Inhibitoren sind, aber hier haben wir einen konkreten IC50-Wert im sub-micromolaren Bereich!

Hydroxytyrosol und Oleuropein wirken 17ß-Estradiol's proliferatorischer Wirkung in Brustkrebszellen entgegen:

https://www.ncbi.nlm.nih.gov/pubmed/24019118

Der Effekt wird wohl durch GPER vermittelt. Agonist E2 ist proliferatorisch, "inverse agonist" HxTYR und OLEU wirken gegenteilig.
GPER ist ein interessanter Rezeptor der in Hormon- und Steroidabhängigen Vorgänge eine noch ncht gut erforschte Rolle soielt, aber wohl in Wechselwirkung mit den meisten klassischen Steroidrezeptoren steht.

https://link.springer.com/article/10.1007/s00044-014-1168-9

Oleuropein potently inhibits mammalian target of rapamycin: possible involvement of tandem anomeric hyperconjugation–Michael reaction

The reported anti-cancer properties of oleuropein combined with the recently elucidated role of mammalian target of rapamycin (mTOR) in various cancers, suggested the possibility that oleuropein inhibits mTOR. To validate this hypothesis, we docked oleuropein into the ATP-binding pocket of a close mTOR protein homolog, namely PI3K-γ. Apparently, oleuropein shared at least six critical binding interactions with the potent dual PIK3-γ/mTOR natural inhibitor quercetin. Subsequent experimental validation indicated that oleuropein indeed inhibited the enzymatic activity of mTOR with an IC50 value of 0.905 µM. Lineweaver–Burk plot showed that oleuropein inhibits mTOR via mixed competitive/noncompetitive mechanism suggesting that inhibition is mediated, at least partially, by covalent bonding to mTOR binding pocket. Our findings strongly suggest that mTOR inhibition is at least one of the reasons for the reported anti-cancer properties of oleuropein.

https://www.ncbi.nlm.nih.gov/pubmed/30853597

aktuell:

Hydroxytyrosol protects from aging process via AMPK and autophagy; a review of its effects on cancer, metabolic syndrome, osteoporosis, immune-mediated and neurodegenerative diseases

Aging is a complex process. It is considered a risk factor for several diseases such as cancer, neurodegenerative diseases, cardiovascular diseases, and diabetes, most of which have an oxidative and inflammatory base. Given that life expectancy is increasing, there is a present interest in the search for anti-aging strategies that allow a healthy aging. Interestingly, in Spain, where the Mediterranean Diet (MD) is the reference food pattern, life expectancy will have the highest average by 2040. This diet is characterized, among other items, by virgin olive oil intake, which contains between 50-200 mg/kg of hydroxytyrosol, a major polyphenolic component of olive oil. Hydroxytyrosol is formed by the hydrolysis of oleuropein during the maturing of olives, storage of olive oil, and preparation of table olives. It is a yield of oleuropein by microbiota action in the organism after virgin olive oil consumption. The daily intake in context of the MD is estimated to be around 0.15 and 30 mg/day. In the last few years, hydroxytyrosol has received increasing attention due to its multiple pharmacological activities, such as antioxidant, anti-inflammatory and pro-apoptotic activities. It has also been the focus of extensive research regarding its bioactivity. In this sense, hydroxytyrosol is under consideration for the development of new anti-aging strategies. In this review we will summarize the potential anti-aging effects of hydroxytyrosol and its protective role in several age-related diseases.

Zitat von Fichtennadel im Beitrag #7

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https://link.springer.com/article/10.1007/s00044-014-1168-9

Oleuropein potently inhibits mammalian target of rapamycin: possible involvement of tandem anomeric hyperconjugation–Michael reaction

The reported anti-cancer properties of oleuropein combined with the recently elucidated role of mammalian target of rapamycin (mTOR) in various cancers, suggested the possibility that oleuropein inhibits mTOR. To validate this hypothesis, we docked oleuropein into the ATP-binding pocket of a close mTOR protein homolog, namely PI3K-γ. Apparently, oleuropein shared at least six critical binding interactions with the potent dual PIK3-γ/mTOR natural inhibitor quercetin. Subsequent experimental validation indicated that oleuropein indeed inhibited the enzymatic activity of mTOR with an IC50 value of 0.905 µM. Lineweaver–Burk plot showed that oleuropein inhibits mTOR via mixed competitive/noncompetitive mechanism suggesting that inhibition is mediated, at least partially, by covalent bonding to mTOR binding pocket. Our findings strongly suggest that mTOR inhibition is at least one of the reasons for the reported anti-cancer properties of oleuropein.

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So erkennt man geschwärzte Oliven

Grüne Oliven werden unreif geerntet und sind daher knackig. Bei schwarzen Oliven dagegen handelt es sich um gereifte Früchte, die weich sind und einen sanften Biss haben.
Es sei denn, sie sind mit Eisensalzen geschwärzt. Das dürften Bio-Oliven aber grundsätzlich nicht. Und lose verkaufte geschwärzte Oliven müssen mit dem Hinweis "geschwärzt" gekennzeichnet sein, erklärt das Magazin "Lebensmittel Praxis" (Ausgabe 8/2019).

Zitat

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Doch woran kann man den Unterschied zwischen echten schwarzen und geschwärzten Oliven erkennen? Geschwärzte Oliven sind wie grüne Früchte herber im Geschmack und meist komplett schwarz. Dagegen haben gereifte Oliven keine einheitliche, gleichmäßige Farbe. Sie sind auch weicher und saftiger als gefärbte Früchte. Geschwärzte Oliven haben wie die grünen Früchte einen hellen Stein, gereifte dagegen einen dunklen Stein.

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https://www.merkur.de/leben/genuss/so-er...r-12317059.html

Oleuropein in Olive and its Pharmacological Effects
Abstract:

Zitat

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Olive from Olea europaea is native to the Mediterranean region and, both the oil and the fruit are some of the main components of the Mediterranean diet. The main active constituents of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolic compounds, hydroxytyrosol and oleuropein, give extra-virgin olive oil its bitter, pungent taste. The present review focuses on recent works that have analyzed the relationship between the major phenolic compound oleuropein and its pharmacological activities including antioxidant, anti-inflammatory, anti-atherogenic, anti-cancer activities, antimicrobial activity, antiviral activity, hypolipidemic and hypoglycemic effect.

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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3002804/


Olive leaf tea may have hematological health benefit over green tea
Abstract:

Zitat

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Olive leaf extracts are rich in several polyphenols having potential health benefits. We conducted the current parallel-group randomized controlled trial to compare the effects of long-term consumption of olive leaf tea (OLT) and green tea (GT) on hematological parameters in 31 female volunteers aged between 40 and 70 years of old. We found that RBC count, hemoglobin, and hematocrit were increased significantly in the OLT group than those of in the GT group at 6 and 12 weeks of intervention. Within-group comparison showed that hematocrit was significantly increased in the OLT group at 6 weeks of intervention, whereas RBC count and serum iron was significantly decreased in the GT group at 12 weeks of intervention. This is the first clinical study reporting the beneficial effects of continuous intake of OLT on hematological parameters. This observation is supported by our previous in vitro study reporting the differentiation-inducing effect of certain olive leaf components on human hematopoietic stem cells. However, further investigations in larger cohorts with a careful consideration of target population are required to confirm the preventive effect of OLT against anemia and other red cell disorders.

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https://pubmed.ncbi.nlm.nih.gov/30501915/

Zitat

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Laut diverser wissenschaftlicher Artikeln zum Thema, beispielsweise veröffentlicht auf researchgate.net oder auch in Scientia Pharmaceutica, haben Olivenblätter folgende 10 heilkräftige Eigenschaften:
1. antiviral
2. antifungal
3. antibakteriell
4. immunstärkend
5. senken LDL Cholesterin
6. antioxidativ
7. entzündungshemmend
8. stärken das Herz-Kreislauf-System
9. verdauungsfördernd
10. blutzuckerregulierend

Damit ist Olivenblättertee bestens geeignet, um Erkältungen vorzubeugen bzw. zu ihrer schnellen Heilung beizutragen sowie als zusätzliche Unterstützung bei Verdauungsbeschwerden, Fieberblasen oder als Schönheitspflege von innen!

Die Zubereitung des Tees ist dabei denkbar einfach! Für eine Tasse nimmst Du ca. einen Esslöffel (kann auch etwas weniger sein) Olivenblätter und übergießt sie mit kochendem Wasser. Zehn Minuten ziehen lassen und anschließend genießen!

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https://www.veganblatt.com/olivenblaettertee



THE NATURAL ANTIVIRAL EFFECTS OF LYSINE AND OLIVE LEAF EXTRACT

Zitat

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The sequence of events that occurs when you come down with the flu or a cold is a good demonstration of how a virus works:

1.An infected person sneezes near you.
2.You inhale the virus particle, and it attaches to cells lining the sinuses in your nose.
3.The virus attacks the cells lining the sinuses and rapidly reproduces new viruses.
4.The host cells break, and new viruses spread into your bloodstream and also into your lungs Because you have lost cells lining your sinuses, fluid can flow into your nasal passages and give you a runny nose.
5.Viruses in the fluid that drips down your throat attack the cells lining your throat and give you a sore throat.
6.Viruses in your bloodstream can attack muscle cells and cause you to have muscle aches.

Your immune system responds to the infection, and in the process of fighting, it produces chemicals called pyrogens that cause your body temperature to increase. This fever actually helps you to fight the infection by slowing down the rate of viral reproduction, because most of your body’s chemical reactions have an optimal temperature of 98.6 degrees Fahrenheit. If your temperature rises slightly above this, the reactions slow down. This immune response continues until the viruses are eliminated from your body. However, if you sneeze, you can spread thousands of new viruses into the environment to await another host.

Some viruses, such as herpes and HIV, do not reproduce right away. Instead, they mix their genetic instructions into the host cell’s genetic instructions. When the host cell reproduces, the viral genetic instructions get copied into the host cell’s offspring.

The host cells may undergo many rounds of reproduction, and then some environmental or predetermined genetic signals will stir the “sleeping” viral instructions. The viral genetic instructions will then take over the host’s enzyme machinery and make new viruses.

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Zitat

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Natural ways to fight viruses
Both L-lysine and Olive Leaf are very effective at fighting viruses.

Extracts from olive leaves have been shown to treat infection caused by a large number of viruses as well as bacteria, parasitic protozoans, and fungi. A phytochemical in olive leaf, call oleuropein, is able to stop viruses in their tracks. Oleuropein neutralizes the enzymes that are important for the virus to replicate itself and spread. Oleuropein also has the ability to interfere with the critical amino acid production essential for viruses.

L-lysine, an essential amino acid, may be the most effective treatment against the herpes virus. Lysine is both preventative as well as able to treat active infections. When combined with zinc, lysine has been shown to eliminate nearly all herpes virus symptoms within six days.

In addition to fighting viruses, L-lysine has many other benefits.

1.L-lysine helps fight cancer.
2.It reduces anxiety.
3.It helps the body absorb calcium to prevent osteoarthritis.
4.It benefits people with diabetes by preventing the production of advanced glycation end products which can lead to infection.
5.It supports a healthy gut by preventing leaky gut syndrome and also suppresses inflammation that leads to pancreatitis.

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https://doctorsnutrition.com/the-natural...e-leaf-extract/


Antiviral Effects of Olea europaea Leaves Extract and Interferon-beta on Gene Expression of Newcastle Disease Virus
Antiviral Effects of Olea europaea Leaves Extract and Interferon-beta on Gene Expression of Newcastle Disease Virus
https://www.researchgate.net/publication...e_Disease_Virus

The olive leaf extract exhibits antiviral activity against viral haemorrhagic septicaemia rhabdovirus (VHSV)
https://pubmed.ncbi.nlm.nih.gov/15869811/






Olive Leaf Extract Modulates Quorum Sensing Genes and Biofilm Formation in Multi-Drug Resistant Pseudomonas aeruginosa
https://pubmed.ncbi.nlm.nih.gov/32824901/

Senolytic activity of small molecular polyphenols from olive restores chondrocyte redifferentiation and promotes a pro-regenerative environment in osteoarthritis

https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC7485729/

Articular cartilage and synovial tissue from patients with osteoarthritis (OA) show an overactivity of connexin43 (Cx43) and accumulation of senescent cells associated with disrupted tissue regeneration and disease progression. The aim of this study was to determine the effect of oleuropein on Cx43 and cellular senescence for tissue engineering and regenerative medicine strategies for OA treatment. Oleuropein regulates Cx43 promoter activity and enhances the propensity of hMSCs to differentiate into chondrocytes and bone cells, reducing adipogenesis. This small molecule reduce Cx43 levels and decrease Twist-1 activity in osteoarthritic chondrocytes (OACs), leading to redifferentiation, restoring the synthesis of cartilage ECM components (Col2A1 and proteoglycans), and reducing the inflammatory and catabolic factors mediated by NF-kB (IL-1ß, IL-6, COX-2 and MMP-3), in addition to lowering cellular senescence in OACs, synovial and bone cells. Our in vitro results demonstrate the use of olive-derived polyphenols, such as oleuropein, as potentially effective therapeutic agents to improve chondrogenesis of hMSCs, to induce chondrocyte re-differentiation in OACs and clearing out senescent cells in joint tissues in order to prevent or stop the progression of the disease.