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Olive Extract decreases pain and improves daily activities in patients with osteoarthritis and decreases cardiovascular risk factors in patients with rheumatoid arthritis

Aug 06, 2007


Previously researchers from France have shown that the Olive Leaf Polyphenols Oleuropein and Hydroxytyrosol have a beneficial effect on bone by decreasing inflammation within the bone. Later animal study findings supported these findings.

In this newly published study scientists from Arizona State University in Tempe gave patients either a high-polyphenol Olive Extract 400mg per day for 8 weeks or inactive placebo. The study included 90 patients between the ages of 55 to 75 with either osteoarthritis or rheumatoid arthritis (RA). The Olive Extract Polyphenols significantly reduced the level of inflammation causing Homocysteine in the patients with RA. Homocysteine is frequently elevated in patients with RA and it may be a contributor to the increased rate of cardiovascular mortality in these patients. Olive Polyphenols also decreased inflammatory CRP (C - reactive protein) by about 50% while the level of patients on placebo continued to increase. CRP is related to severe inflammation, cardiovascular damage, and cardiovascular events such as stroke or heart attack.

In the patients with osteoarthritis Olive Extract Polyphenols significantly improved their condition and quality of life. After a relatively short time, this safe supplement decreased pain and improved activities of daily living in patients with osteoarthritis. Additionally, cardiovascular risk factors significantly dropped in the patients with RA. The study is published in the August 2007 issue of the journal Nutrition Research.