From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

Žugčić, Tihana; Abdelkebir, Radhia; Alcántara, Cristina; Collado, María Carmen; García-Pérez, J.V.; Meléndez-Martínez, Antonio J.; Jambrak, Anet Režek; Lorenzo, José M.; Barba, Francisco J.

doi:10.1016/j.tifs.2018.11.005

Cited by 64 publications

(33 citation statements)

References 126 publications

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“…[11][12][13] This natural antimicrobial activity can reduce the spoilage microbiota and increase the shelf life of the product, 19 as well as from a food safety point of view by inhibiting foodborne pathogens, 51,52 or providing beneficial health effects in the gut microbiota of consumers. 11,30 The antimicrobial activity of OLE has been studied by several authors in order to increase the shelf life of foodstuffs, such as inhibition of lactic acid bacteria and enterobacteria in refrigerated turkeys; 19 reducing S. enterica in leafy greens 51 or against L. monocytogenes in cold-smoked salmon 52 but no correlation was made with any particular compound.…”

Section: Resultsmentioning

confidence: 99%

“…25,26 The main active phenolic constituent in OL is the bitter compound oleuropein, which can constitute up to 6-9% of leaf dry matter 27 which has been intensively studied for its promising results/effects on human health. 4,[28][29][30] Hydroxytyrosol and their glucosides are other components of OL with several biological activities. 6,31 In addition, the surface of OL contains a high concentration of triterpenes, especially oleanolic and maslinic acids.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

et al. 2019

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A large spectrum of beneficial health properties has been attributed to olive leaves. This study was undertaken to characterize the bioactive compounds of commercial olive leaf extracts and olive leaves and their infusions. High variability of bioactive compounds was found among commercial samples. Polyphenol was detected in a range of 44-108 g kg −1 and 7.5-250 g kg −1 for olive leaves and olive leaf extracts, respectively. The main phenol was oleuropein, representing 74-94% of total phenols. However, only 17-26% of polyphenols were diffused to the aqueous phases when olive leaf infusions were prepared. Triterpenic acids were found in a range of 26-37 g kg −1 in olive leaves, but not detected in the infusions.Hence, the absence of the latter substances and the low oleuropein diffusion in olive leaf infusions make new studies necessary to maximize the presence of these bioactive compounds in the final product. † Electronic supplementary information (ESI) available. See

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

et al. 2019

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“…Olive leaves can be a good source for the development of new potentially functional foods that may contribute, through basic nutrition, to optimal health conditions reducing the risk of NCDs. Therefore, special attention is paid to the recovery, recycling, and upgrading of food waste and by-products [166][167][168][169]. Ole is the major constituent of the secoiridoid family in olive leaves.…”

Section: Bioavailability Of Oleuropeinmentioning

confidence: 99%

“…Recently, much attention has been given to the gut microbiota, considered as a metabolic "organ" which impacts host nutrition, and may influence the bioavailability and bioaccessibility of olive phenolic compounds via biotransformation into other active substances, which have interesting beneficial health properties in bowel diseases [166,183]. Mosele et al [184], in an in vitro model experiment, observed that Ole was rapidly deglycosylated during 6 h of incubation with human fecal microbiota, becoming OleA; the latter was degradated into elenolic acid and HT by microbial esterase activity, until it disappeared after 48 h. On the contrary, HT constantly increased during the same fermentation period.…”

Section: Bioavailability Of Oleuropeinmentioning

confidence: 99%

Oleuropein, a Bioactive Compound from Olea europaea L., as a Potential Preventive and Therapeutic Agent in Non-Communicable Diseases

et al. 2019

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Growing scientific literature data suggest that the intake of natural bioactive compounds plays a critical role in preventing or reducing the occurrence of human chronic non-communicable diseases (NCDs). Oleuropein, the main phenolic component of Olea europaea L., has attracted scientific attention for its several health beneficial properties such as antioxidant, anti-inflammatory, cardio- and neuro-protective, and anti-cancer. This article is a narrative review focused on the current literature concerning the effect of oleuropein in NCDs, such as neuro- and cardiovascular diseases, diabetes mellitus, chronic kidney diseases, and cancer, by its putative antioxidant and anti-inflammatory activity, but also for its other peculiar actions such as an autophagy inducer and amyloid fibril growth inhibitor and, finally, for its anti-cancer effect. Despite the increasing number of published studies, looking at the beneficial effects of oleuropein, there is limited clinical evidence focused on the benefits of this polyphenol as a nutraceutical product in humans, and many problems are still to be resolved about its bioavailability, bioaccessibility, and dosage. Thus, future clinical randomized trials are needed to establish the relation between the beneficial effects and the mechanisms of action occurring in the human body in response to the intake of oleuropein.

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“…Spain ranks first in olive grove area and the main olive-growing zone in terms of production is Andalucía (South Spain) due to the warm and dry climate [1,2]. Although the climate in Galicia (NW Spain) is typically defined as Atlantic climate, there are different areas with Mediterranean climate where the best climatic conditions for olive growing are given [3,4].…”

Section: Introductionmentioning

confidence: 99%

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Zamuz

Purriños

Tomašević

et al. 2020

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Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

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From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

Cited by 64 publications

References 126 publications

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

Oleuropein, a Bioactive Compound from Olea europaea L., as a Potential Preventive and Therapeutic Agent in Non-Communicable Diseases

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

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