Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases

Abstract

The overall health beneficial action of olive oil phenolic components is well established. Recent studies have elucidated the biological effects of two isolated compounds, namely oleuropein and hydroxytyrosol, with particular attention on their antioxidant activity. Thus, a protective action has been demonstrated in preclinical studies against several diseases, especially cardiovascular and metabolic disorders.The present review will describe the biological effects of oleuropein and hydroxytyrosol, with particular attention on the molecular mechanism underlying the protective action on cardiovascular and metabolic alterations, as demonstrated by in vitro and in vivo experimental studies performed with the isolated compounds.

Screening of Elaeocarpus floribundus fruit extracts for bioactive phytocomponents and antibacterial activity against food-borne bacteria

“…[7][8][9][10][11][12] The in vitro antimicrobial activity of olive leaves has been reported by earlier researchers. 7, 13 Khalil et al reported that the aqueous olive leaf extract had the ability to produce stable silver nanoparticles possessing antibacterial activity against drug resistant pathogens.…”

Microchannels Effective Method for the Extraction of Oleuropein Compared with Conventional Methods

“…Olive leave as a photochemical source of phenol and flavonoid [1] has antioxidant [2][3][4][5][6] and antibacterial [7][8][9][10] properties. Highest amount of phenol derivatives in olive leaf is oleuropein, whose amount depends on harvest time and varies between 17 and 23% [11].…”

Safety evaluation of subchronic oral administration of Oleuropein and its semisynthetic peracetylated derivative

“…Among them, secoiridoid oleuropein (OLE) constitutes up to 6 -9% of dry matter in the leaves. It is also present in considerable amounts in drupes, while its concentration in virgin olive oil is significantly reduced due to the enzymatic degradation that occurs during olive processing [1][2][3][4] . Due to their health benefits, oleuropein, oleuropein derivatives, and seco-phenolic compounds are all considered to be important elements that make extra virgin olive oil a staple part of the Mediterranean diet.…”

“…Due to their health benefits, oleuropein, oleuropein derivatives, and seco-phenolic compounds are all considered to be important elements that make extra virgin olive oil a staple part of the Mediterranean diet. Also, the compounds include the ability to scavenge reactive oxygen species (ROS) [5][6][7] , to inhibit the proliferation of several tumor cell lines [5,[8][9][10][11] , and also to protect against cardiovascular diseases [3,[12][13][14][15] and metabolic disorders as Diabetes mellitus [16][17][18][19] . In addition, they are effective in experimental models of age-related disorders, such as neurodegenerative diseases [14,20,21] .…”