The Chemistry of Olea Europaea

Bianco, Armandodoriano; Ramunno, Alessia

doi:10.1016/s1572-5995(06)80042-6

Cited by 16 publications

(8 citation statements)

References 68 publications

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“…The Olea europaea L. tree, known as olive, belongs to the Oleaceae family and has great historical and commercial importance, especially in Mediterranean countries [1] . Recent studies have shown that olive leaves have high contents of bioactive compounds, including phenolic compounds, with diverse biological properties, such as antioxidant, antimicrobial, antiviral, anti-inflammatory, in addition to regulating blood pressure and cholesterol levels in animals [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant activity of olive leaf extract (Olea europaea L.) and its protective effect on oxidative damage in human erythrocytes

Lins

Pugine

Scatolini

et al. 2018

Heliyon

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AimsThis study aimed to evaluate in vitro antioxidant capacity of olive leaf extract (OLE), Olea europaea L., and its protective effect on peroxyl radical-induced oxidative damage in human erythrocytes.Main methodsThe OLE was evaluated by the following assays: i) total phenolic and flavonoid content; ii) oleuropein content; iii) Ferric reducing antioxidant power (FRAP); iv) antioxidant activity against ABTS•+, DPPH• and reactive oxygen and nitrogen species: superoxide anion (O2·−), hypochlorous acid (HOCl) and nitric oxide (NO•) and v) protective effect on peroxyl radical-induced oxidative damages in human erythrocytes as hemolysis, thiobarbituric acid reactive substances (TBARS) formation and oxyhemoglobin oxidation.Key findingsTotal phenolic and flavonoid contents were 131.7 ± 9.4 mg gallic acid equivalents/g dry weight (dw) and 19.4 ± 1.3 mg quercetin equivalents/g dw, respectively. Oleuropein content was 25.5 ± 5.2 mg/g dw. FRAP analysis was 281.8 ± 22.8 mg trolox equivalent/g dw and OLE inhibited ABTS•+ (50% effective concentration (EC50) = 16.1 ± 1.2 μg/mL) and DPPH• (EC50 = 13.8 ± 0.8 μg/mL). The extract demonstrated effective ability to scavenge O2·− (EC50 = 52.6 ± 2.1 μg/mL), NO• (EC50 = 48.4 ± 6.8 μg/mL) and HOCl (EC50 = 714.1 ± 31.4 μg/mL). The extract inhibited peroxyl radical-induced hemolysis (EC50 = 11.5 ± 1.5 μg/mL), TBARS formation (EC50 = 38.0 ± 11.7 μg/mL) and hemoglobin oxidation (EC50 = 186.3 ± 29.7 μg/mL) in erythrocytes.SignificanceOLE is an important source of natural antioxidants; it has effective antioxidant activity against different reactive species and protects human erythrocytes against oxidative damage.

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Section: Introductionmentioning

confidence: 99%

In vitro antioxidant activity of olive leaf extract (Olea europaea L.) and its protective effect on oxidative damage in human erythrocytes

Lins

Pugine

Scatolini

et al. 2018

Heliyon

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“…So, in an effort to exploit this natural residue, several procedures for the isolation and purification of hydroxytyrosol from olive industry wastes have been reported [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. Simultaneously, an explosion in research into the biological properties of hydroxytyrosol has occurred during the past few years, and, as a consequence, it has been demonstrated that this biophenol presents diverse interesting activities, including antimicrobial, hypotensive, hypoglycemic, platelet anti-aggregation, cardioprotective, and anti-inflammatory activities, and also inhibition of several lipoxygenases, and apoptosis induction in HL-60 cells, among others [ 14 , 15 , 16 , 17 , 18 ]. Moreover, an effort in the synthesis of hydroxytyrosyl derivatives with a better hydrophile/lipophile balance (HLB) has been carried out, for their possible use in the protection of fatty foods against oxidation, as well as to increase its bioavailability in the body.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Hydroxytyrosyl Alkyl Ethers from Olive Oil Waste Waters

et al. 2009

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The preparation of a new type of derivatives of the naturally occurring antioxidant hydroxytyrosol is reported. Hydroxytyrosyl alkyl ethers were obtained in high yield by a three-step procedure starting from hydroxytyrosol isolated from olive oil waste waters. Preliminary results obtained by the Rancimat method have shown that these derivatives retain the high protective capacity of free hydroxytyrosol.

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“…Thus, the reproduction of flies could be drastically reduced suggesting that the high levels of such BPs, present in olive fruits, exert a negative effect on feeding insects. The biosynthesis of salidroside might be channeled into a preferential metabolic route starting from tyrosine to tyramine, via tyrosine decarboxylase, with an enzyme catalyzed conversion through the tyramine oxidase, a mono-amine oxydase, leading to 4-hydroxyphenylacetaldehyde, followed by reduction to 4-hydroxyphenylethanol with its glucosylation by 3-glucosyltransferase to the final BP glucoside (Bianco and Ramunno, 2006). A similar metabolic pathway might lead to the formation of 2-glucosides.…”

Section: The Bps In Mac Olive Drupesmentioning

confidence: 99%