Description
Olive Leaf Bio-ferment is produced via the fermentation of the leaves of the olive plant with the bacteria lactobacillus lactis. This fermentation process allows for the isolation of the phytochemicals and phenolic compounds ā specifically oleuropein, flavonoids, anthocyanins and tannins which demonstrate unique anĀtioxidant properties, as well as antibacterial, anti-viral and anti-fungal activity.
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