nd products from its hydrolysis have unique attributes to the anti-microbial functions of the olive leaf. Possible mechanisms are listed as below:
* A critical interference with certain amino acid procedures necessary for a specific virus, bacterium,ormicrobe to thrive
* Interference with viral infection and/or spread by inactivating virusesorby preventing virus shedding, budding,orassembly at the cell membrane.
* Direct penetration into infected host cells and irreversible inhibition of microbi