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Olive Leaf Extract (Olea Europaea (Olive) Leaf Extract): Oleuropein from the Leaf for Antioxidant Formulations

Olive Leaf Extract (INCI: Olea Europaea (Olive) Leaf Extract) uses not the fruit but the leaf of the olive tree as its raw material source. For formulators in the cosmetics and food industries, the secondary compound content of the leaf is decisive: it provides oleuropein as a characteristic marker. CONIUNCTA® offers the extract in three carrier variants (glycerin, pentylene glycol and propylene glycol), allowing selection to be adapted to the respective formulation system and application area. The raw material is liquid, light green and vegan-suitable. In this article we examine the marker profile, the documented efficacy profile, the differences between the carrier systems and the technical documentation. Why the Olive Leaf and Not the Olive? While olive oil is obtained from the fruit, the phenolic compounds relevant to this extract are concentrated in the leaf. CONIUNCTA®'s Olive Leaf Extract is botanically based on the olive leaf (Olea europaea, plant part: Leaf) of plant origin. The European Pharmacopoeia specifies a minimum oleuropein content of 5.0% for olive leaf, while the literature describes values of 3 to 8% for the dried plant. From this starting material, CONiUNCTA® obtains a native extract with a drug-extract ratio (DER) of 1:10. Those searching for