Dear New Customer…

Olive tree leaves.

We are thrilled that you decided to start a new healthy and energized chapter of your life with us. VERDEPURO VITA is a 100% Italian made product from the purest Olive tree leaves in the Mediterranean. VERDEPURO VITA is a unique water olive leaf infusion, a ready to drink tea that contains a balanced blend of bioavailable healthy molecules.

Olive tree leaves

For thousands of years, the olive tree has held a special place in human mythology. This ancient tree has been revered for its longevity and relished for the oil it produces. Olive trees have a remarkable capacity to regenerate, even after being struck by lightning, and some trees are believed to be thousands of years old. Olive oil is central to the Mediterranean diet, widely considered the healthiest balance of foods on the planet. What few people know, however, is that the greatest concentration of nutrition is found, not in the fruits of the trees; the olives itself. But in the Olive tree leaves. 

The main organic compounds, Oleuropein and Hydroxytyrosol have extraordinary health-giving benefits. While there are numerous products on the market offering Olive tree leaf extract, only the water infusion brings the highest concentration of these nutritious ingredients. The challenge is getting the process right, and that is what MyVitaly Products have achieved. The result is a unique concentration  which lies at the heart of VERDEPURO VITA.

• It counteracts free radicals and stimulates the immune system
• It controls the cardiovascular system and improves bone calcification
• It increases physical efficiency and improves attention.

Olive tree leaves FOR HEALTH
Since ancient times the olive trees has been enjoyed throughout the Mediterranean. It’s the centerpiece of their diet and one of the healthiest lifestyles in the world. Few people know that there is a far greater health-giving power in the leaves of the olive tree.

The MEDITERRANEAN DIET has been included by UNESCO since 2010 in the List of Intangible Cultural Heritage of Humanity.

Olive tree leaves

Hydroxytyrosol, is considered one of the most powerful natural antioxidants and a valuable anti-aging molecule. Moreover, VERDEPURO VITA, as Olive Oil is a natural source of Oleuropein and other powerful antioxidants that are good for your body.

VERDEPURO VITA NATURALLY CONTAINS OVER 200 MILLIGRAMS OF HYDROXYTYROSOL.

OLIVE OIL’S HEALTH BENEFITS ARE WELL DOCUMENTED, BUT WHAT ABOUT HAVING 30 TIMES MORE BENEFITS THAN EXTRA VIRGIN OLIVE OIL WITH ONLY 20 CALORIES PER SERVING?

http://extract-olive-leaves,com

Olive tree leaves

And there is so much more:*

• Antioxidants contribute to the control of redox homeostasis and the inflammation/antiinflammation balance.1-14
• Helps maintain optimal levels of blood pressure5-17and glucose.8-20
• Helps conserve healthy blood circulation.12, 21-34
• Supports healthy blood flow and safeguards blood vessels
• May improve metabolism of lipids and carbohydrates
• Helps maintain cholesterol levels within normal limits
• Energizer (helps to restore mental alertness when experiencing fatigue)
• Helps protect brain functions.35 (antidepressant)20,36-40
• Provides immune system modulation. (modulates immune response)41-43
• Reduces stress and frustration

*Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Olive tree leaves

HOW TO USE VERDEPURO VITA

Simply start your day by drinking 50 ml of VERDEPURO VITA  (1.7 liquid ounces) every morning.

Keep in mind that you’ll be getting the powerful effects of 2 liters of Olive Oil but with only 28 calories.

One liter of VERDEPURO VITA (33.8 fl-oz) is the equivalent of 20 continuous days of VERDEPURO VITA supply.

 

REFERENCES

Olive tree leaves

1.Visioli, F., Poli, A. & Galli, C. Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev 22, 65–75 (2002). 2.Tuck, K. L. & Hayball, P. J. Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem 13, 636–644 (2002). 3.Benavente-Garcı́a, O., Castillo, J., Lorente, J., Ortuno, A. & Del Rio, J. A. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chemistry 68, 457–462 (2000). 4.Raffaella Briante et al. Olea europaea L. Leaf Extract and Derivatives: Antioxidant Properties. J. Agric. Food Chem. 50, 4934–4940 (2002). 5.Ghanbari, R., Anwar, F., Alkharfy, K. M., Gilani, A.-H. & Saari, N. Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review. Int J Mol Sci 13, 3291–3340 (2012). 6.Gong, D. et al. Effects of hydroxytyrosol-20 on carrageenan-induced acute inflammation and hyperalgesia in rats. Phytother Res 23, 646–650 (2009). 7.Gong, D. et al. Mechanisms of olive leaf extract-ameliorated rat arthritis caused by kaolin and carrageenan. Phytother Res 26, 397–402 (2012). 8.Howitz, K. T. & Sinclair, D. A. Xenohormesis: sensing the chemical cues of other species. Cell 133, 387–391 (2008). 9.Forman, H. J., Davies, K. J. A. & Ursini, F. How do nutritional antioxidants really work: Nucleophilic tone and para-hormesis versus free radical scavenging in vivo. Free Radic Biol Med (2013). doi:10.1016/j.freeradbiomed.2013.05.045 10.Menendez, J. A. et al. Xenohormetic and anti-aging activity of secoiridoid polyphenols present in extra virgin olive oil: a new family of gerosuppressant agents. Cell Cycle 12, 555–578 (2013). 11.Ryu, S.-J. et al. Oleuropein suppresses LPSinduced inflammatory responses in RAW 264.7 cell and zebrafish. J. Agric. Food Chem. 63, 2098–2105 (2015). 12.Covas, M.-I. Olive oil and the cardiovascular system. Pharmacol. Res. 55, 175–186 (2007). 13.Brunelleschi, S. et al. Minor polar compounds extra-virgin olive oil extract (MPC-OOE) inhibits NF-kappa B translocation in human monocyte/ macrophages. Pharmacol. Res. 56, 542–549 (2007). 14.Maiuri, M. C. et al. Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation. Naunyn Schmiedebergs Arch. Pharmacol. 371, 457–465 (2005). 15.Susalit, E. et al. Olive (Olea europaea) leaf extract effective in patients with stage-1 hypertension: comparison with Captopril. Phytomedicine 18, 251–258 (2011). 16.Perrinjaquet-Moccetti, T. et al. Food supplementation with an olive (Olea europaea L.) leaf extract reduces blood pressure in borderline hypertensive monozygotic twins. Phytother Res 22, 1239–1242 (2008). 17.Khayyal, M. T. et al. Blood pressure lowering effect of an olive leaf extract (Olea europaea) in L-NAME induced hypertension in rats. Arzneimittelforschung 52, 797–802 (2002). 18.de Bock, M. et al. Olive (Olea europaea L.) leaf polyphenols improve insulin sensitivity in middle-aged overweight men: a randomized, placebo-controlled, crossover trial. PLoS ONE 8, e57622 (2013). 19.Wainstein, J. et al. Olive leaf extract as a hypoglycemic agent in both human diabetic subjects and in rats. J Med Food 15, 605–610 (2012). 20.De Nicoló, S. et al. Effects of olive polyphenols administration on nerve growth factor and brain-derived neurotrophic factor in the mouse brain. Nutrition 29, 681–687 (2013). 21.Castañer, O. et al. Protection of LDL from oxidation by olive oil polyphenols is associated with a downregulation of CD40-ligand expression and its downstream products in vivo in humans. Am J Clin Nutr 95, 1238–1244 (2012). 22.Covas, M.-I. et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann. Intern. Med. 145, 333–341 (2006). 23.Marrugat, J. et al. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation–a randomized controlled trial. Eur J Nutr 43, 140–147 (2004). 24.Salami, M., Galli, C., De Angelis, L. & Visioli, F. Formation of F2-isoprostanes in oxidized low density lipoprotein: inhibitory effect of hydroxytyrosol. Pharmacol. Res. 31, 275–279 (1995). 25.González-Santiago, M. et al. One-month administration of hydroxytyrosol, a phenolic antioxidant present in olive oil, to hyperlipemic rabbits improves blood lipid profile, antioxidant status and reduces atherosclerosis development. Atherosclerosis 188, 35–42 (2006). 26.Ursini, F., Tubaro, F., Rong, J. & Sevanian, A. Optimization of nutrition: polyphenols and vascular protection. Nutr. Rev. 57, 241–249 (1999). 27.Fki, I., Sahnoun, Z. & Sayadi, S. Hypocholesterolemic effects of phenolic extracts and purified hydroxytyrosol recovered from olive mill wastewater in rats fed a cholesterol-rich diet. J. Agric. Food Chem. 55, 624–631 (2007). 28.Jemai, H. et al. Lipid-lowering and antioxidant effects of hydroxytyrosol and its triacetylated derivative recovered from olive tree leaves in cholesterol-fed rats. J. Agric. Food Chem. 56, 2630–2636 (2008). 29.Carluccio, M. A. et al. Homocysteine induces VCAM-1 gene expression through NF-kappaB and NAD(P)H oxidase activation: protective role of Mediterranean diet polyphenolic antioxidants. American Journal of Physiology – Heart and Circulatory Physiology 293, H2344–54 (2007). 30.González-Correa, J. A. et al. Effects of hydroxytyrosol and hydroxytyrosol acetate administration to rats on platelet function compared to acetylsalicylic acid. J. Agric. Food Chem. 56, 7872–7876 (2008). 31.Petroni, A. et al. Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil. Thromb. Res. 78, 151–160 (1995). 32.Visioli, F. et al. Virgin Olive Oil Study (VOLOS): vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients. Eur J Nutr 44, 121–127 (2005). 33.Visioli, F. & Galli, C. Antiatherogenic components of olive oil. Curr Atheroscler Rep 3, 64–67 (2001). 34.Somova, L. I., Shode, F. O., Ramnanan, P. & Nadar, A. Antihypertensive, antiatherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies africana leaves. Journal of Ethnopharmacology 84, 299–305 (2003). 35.Bahramsoltani, R., Farzaei, M. H., Farahani, M. S. & Rahimi, R. Phytochemical constituents as future antidepressants: a comprehensive review. Rev Neurosci 0, (2015). 36.Perveen, T. et al. Role of monoaminergic system in the etiology of olive oil induced antidepressant and anxiolytic effects in rats. ISRN Pharmacol 2013, 615685–5 (2013). 37.Casamenti, F. et al. Oleuropein Aglycone: A Possible Drug against Degenerative Conditions. In Vivo Evidence of its Effectiveness against Alzheimer’s Disease. J. Alzheimers Dis. 45, 679–688 (2015). 38.Schaffer, S., Müller, W. E. & Eckert, G. P. Cytoprotective effects of olive mill wastewater extract and its main constituent hydroxytyrosol in PC12 cells. Pharmacol. Res. 62, 322–327 (2010). 39.González-Correa, J. A. et al. Neuroprotective effect of hydroxytyrosol and hydroxytyrosol acetate in rat brain slices subjected to hypoxiareoxygenation. Neurosci Lett 446, 143–146 (2008). 40.Grossi, C. et al. The polyphenol oleuropein aglycone protects TgCRND8 mice against Aß plaque pathology. PLoS ONE 8, e71702 (2013). 41.Wahle, K. W. J., Caruso, D., Ochoa, J. J. & Quiles, J. L. Olive oil and modulation of cell signaling in disease prevention. Lipids 39, 1223–1231 (2004). 42.Wang, J., Shan, A., Liu, T., Zhang, C. & Zhang, Z. In vitro immunomodulatory effects of an oleanolic acid-enriched extract of Ligustrum lucidum fruit (Ligustrum lucidum supercritical CO2 extract) on piglet immunocytes. Int. Immunopharmacol. 14, 758–763 (2012). 43.Martín, R., Hernández, M., Córdova, C. & Nieto, M. L. Natural triterpenes modulate immune-inflammatory markers of experimental autoimmune encephalomyelitis: therapeutic implications for multiple sclerosis. Br. J. Pharmacol. 166, 1708–1723 (2012).