Evidence supporting the use of: Olive
For the body system: Hepatic System

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Olive (Olea europaea), particularly olive oil and olive leaf, has a long history of traditional use in Mediterranean medicine, including support for the hepatic (liver) system. Historical texts and folk practices note olive oil's use as a gentle liver tonic and a component of diets intended to promote liver health. In traditional systems, it was believed to aid bile flow and digestion, indirectly benefiting liver function.

From a scientific standpoint, olive oil is rich in monounsaturated fats and polyphenols, which have demonstrated antioxidant and anti-inflammatory effects in laboratory and some animal studies. A few clinical studies suggest that olive oil consumption may improve markers of liver health, particularly in people with non-alcoholic fatty liver disease (NAFLD), likely due to its effects on lipid metabolism and oxidative stress. However, these studies are limited and often confounded by broader dietary patterns (such as the Mediterranean diet) rather than olive alone. There is not yet robust evidence from large, well-controlled human trials specifically confirming olive or olive oil as a liver therapeutic agent.

Olive leaf extract, though popular in supplements, has little direct evidence for hepatic benefits in humans. In summary, while there is a strong tradition supporting olive's use for liver health and some supportive preliminary scientific data, its efficacy remains insufficiently validated by modern clinical research.

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