Oleuropein in Olive and its Pharmacological Effects

By S. Omar. Scientia Pharmaceutica, 2010

654 citations recorded by the source corpus.

Olive from Olea europaea is native to the Mediterranean region and, both the oil and the fruit are some of the main components of the Mediterranean diet. The main active constituents of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolic compounds, hydroxytyrosol and oleuropein, give extra-virgin olive oil its bitter, pungent taste. The present review focuses on recent works that have analyzed the relationship between the major phenolic compound oleuropein and its pharmacological activities including antioxidant, anti-inflammatory, anti-atherogenic, anti-cancer activities, antimicrobial activity, antiviral activity, hypolipidemic and hypoglycemic effect.

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/696e7916756db32da5391dfe195b4eda5a68c774

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1. I. Kobayashi
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8. H. Isoda

Citations in the corpus

• Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries (2017, background): “Oleuropein is the most important compound responsible for the bitter taste of the fruits and leaves of olive plants, and this bioactive is responsible for the hypotensive action of extracts of the olive plant (Omar 2010).”