Oleuropein: A natural antioxidant molecule in the treatment of metabolic syndrome

Ahamad, Javed; Toufeeq, Ibrahim; Khan, Mohammad Ahmed; Ameen, Muath Sh. Mohammed; Anwer, Esra T.; Uthirapathy, Subasini; Mir, Showkat R.; Ahmad, Javed

doi:10.1002/ptr.6511

Cited by 78 publications

(47 citation statements)

References 201 publications

(355 reference statements)

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“…Oleuropein is also reported to be the chemotaxonomic marker of olive, with a number of functional activities. 49 In addition, the growing interest of researchers in studying the polyphenols of olive leaves is based on the need of improving the sustainability of olive oil production. 50 In fact, olive leaves are discarded during the olive oil production and are also a waste from olive tree pruning.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

et al. 2020

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Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf-life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol-rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed.

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Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

et al. 2020

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“…While the fruit of the olive plant ( Olea europaea ) is commonly used to produce cooking oils, the leaves have been used as a traditional remedy to treat inflammation, ulcers, and tumors for many years 7 . Olive leaf extract contains many polyphenols, including oleuropein, a compound that has been shown to lower inflammation, blood pressure, and cholesterol levels 8 . Olive leaf extract also contains oleanolic acid, a potent agonist of transmembrane G protein-coupled receptor 5 (TGR5) 9 .…”

Section: Introductionmentioning

confidence: 99%

“…Oleuropein, another significant component of olive leaf extract, has been shown to have potent antioxidant effects in vivo and in vitro and is known to lend a bitter pungency to extra-virgin olive oil 8 . High caloric intake and lack of exercise, both characteristics of a typical modern lifestyle, can contribute to development of obesity, as well as to increased oxidative stress and accumulation of oxidative products in the brain 18 .…”

Section: Introductionmentioning

confidence: 99%

Olive leaf extract prevents obesity, cognitive decline, and depression and improves exercise capacity in mice

Mikami

Kim

Park

et al. 2021

Sci Rep

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Obesity is a risk factor for development of metabolic diseases and cognitive decline; therefore, obesity prevention is of paramount importance. Neuronal mitochondrial dysfunction induced by oxidative stress is an important mechanism underlying cognitive decline. Olive leaf extract contains large amounts of oleanolic acid, a transmembrane G protein-coupled receptor 5 (TGR5) agonist, and oleuropein, an antioxidant. Activation of TGR5 results in enhanced mitochondrial biogenesis, which suggests that olive leaf extract may help prevent cognitive decline through its mitochondrial and antioxidant effects. Therefore, we investigated olive leaf extract’s effects on obesity, cognitive decline, depression, and endurance exercise capacity in a mouse model. In physically inactive mice fed a high-fat diet, olive leaf extract administration suppressed increases in fat mass and body weight and prevented cognitive declines, specifically decreased working memory and depressive behaviors. Additionally, olive leaf extract increased endurance exercise capacity under atmospheric and hypoxic conditions. Our study suggests that these promising effects may be related to oleanolic acid’s improvement of mitochondrial function and oleuropein’s increase of antioxidant capacity.

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“…While Mediterranean dietary pattern is characterized by consumption of plant-based foods and olive oil, which may collectively exert health-promoting effects, emerging evidence shows that some polyphenols present in olive and olive oil likely contribute to some observed health benefits of Mediterranean diet consumption. Indeed, olive-derived polyphenols, including hydroxytyrosol, tyrosol, oleuropein, and pinoresionol [36,37], were reported to improve aging-related dysfunctions of the brain [38], and heart [39] in mice. Long-term (10 months) dietary intake of extra-virgin olive oil (10% wt/wt dry diet) rich in phenols (total polyphenol dose/day, 6 mg/kg) significantly prevented aging-related impairment in motor coordination in the rotarod test in 10-month old C57BL/6J mice [38].…”

Section: Polyphenols and Longevitymentioning

confidence: 99%

Dietary Anti-Aging Polyphenols and Potential Mechanisms

Luo

Jia

et al. 2021

Antioxidants

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For years, the consumption of a diet rich in fruits and vegetables has been considered healthy, increasing longevity, and decreasing morbidities. With the assistance of basic research investigating the potential mechanisms, it has become clear that the beneficial effects of plant-based foods are mainly due to the large amount of bioactive phenolic compounds contained. Indeed, substantial dietary intervention studies in humans have supported that the supplementation of polyphenols have various health-promoting effects, especially in the elderly population. In vitro examinations on the anti-aging mechanisms of polyphenols have been widely performed, using different types of natural and synthetic phenolic compounds. The aim of this review is to critically evaluate the experimental evidence demonstrating the beneficial effects of polyphenols on aging-related diseases. We highlight the potential anti-aging mechanisms of polyphenols, including antioxidant signaling, preventing cellular senescence, targeting microRNA, influencing NO bioavailability, and promoting mitochondrial function. While the trends on utilizing polyphenols in preventing aging-related disorders are getting growing attention, we suggest the exploration of the beneficial effects of the combination of multiple polyphenols or polyphenol-rich foods, as this would be more physiologically relevant to daily life.

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Oleuropein: A natural antioxidant molecule in the treatment of metabolic syndrome

Cited by 78 publications

References 201 publications

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

Olive leaf extract prevents obesity, cognitive decline, and depression and improves exercise capacity in mice

Dietary Anti-Aging Polyphenols and Potential Mechanisms

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