The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

Paiva‐Martins, Fátima; Barbosa, Susana; Silva, Marco; Monteiro, Divanildo; Pinheiro, Victor; Mourão, José Luís; Fernandes, João; Rocha, Susana; Belo, Luı́s; Santos-Silva, Alice

doi:10.1016/j.jff.2014.04.027

Cited by 24 publications

(23 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Egyptians employed OL in the mummification process as a good preservative, 4 and they also have been used in folk medicine to combat fevers and other diseases, such as malaria. 5 In recent times, a large spectrum of beneficial health properties in vitro and in vivo have been attributed to OL and their extracts, including an important antioxidant effect, 6,7 antihypertensive activity, 8 lower body mass and fat storage, 9 and hypoglycemic effect. 10 Several studies have also disclosed that olive leaf extracts (OLE) possess antimicrobial activity against certain bacteria, 11 fungi 12,13 and viruses.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

View full text Add to dashboard Cite

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

show abstract

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The Mediterranean diet pattern attenuates cognitive decline in elderly populations and this is attributed to the high percentage of oleic acid (OA,18:1, in olive oil, generally in the range of 55-83% (Paiva-Martins et al, 2014;Panza et al, 2004). Olive oil has been demonstrated to defend mitochondrial function, reduce intracellular oxidative stress, and increase antioxidant gene expression (Oliveras-López, Berná, Jurado-Ruiz, López-García de la Serrana, & Martín, 2014;Perez-Jimenez et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Oleic acid ameliorates Aβ-induced inflammation by downregulation of COX-2 and iNOS via NFκB signaling pathway

Kim

Youn

Yun

et al. 2015

Journal of Functional Foods

View full text Add to dashboard Cite

“…Several studies have shown the importance of flavonoids structure as antioxidants and anti-radical compounds (34). Paiva-Martins et al (2014) reported that the TFC of OL (Portugal variety) was 2.17 mg/g of DM (35). Also, it was determined that TFC of a OL Tunisia variety was obtained in the range of 56.57 ± 6.0 to 125.64 ± 3.36 by Salah et al (2012) (36).…”

Section: Discussionmentioning

confidence: 98%

The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran

Hukerdi

Fathi

Rashidi³

et al. 2018

Nutr Food Sci Res

View full text Add to dashboard Cite

A B S T R A C TBackground and Objectives: According to recent research, olive leaf (OL) has demonstrated significant properties, including antibacterial, antiviral, anticancer, gastro protective and cardio protective properties. The aim of this study was to investigate the chemical composition, and fatty acid composition (FAC) of OL of Marry variety cultivated in Jiroft province of Iran. This study also attempts to identify and quantify the polyphenolic compounds of OL of Mari. Materials and Methods:The content of dry matter (DM), crude protein (CP), ash, fat ether extract (FEE), acid detergent fiber (ADF) and neutral detergent fiber (NDF) of OL, FAC, type and amount of polyphenol compounds, antioxidant activity (AA%), total phenol, tannin, flavonoid contents (TPC, TTC, and TFC, respectively), were determined, all procedures were performed according to the reference methods. Results:The content of DM, and CP, Ash, FEE, ADF, and NDF of OL obtained 94.7±0.08 (%), and 13.08±0.06, 6±0.7, 3.9±0.28, 32.48±0.56, 40.6±0.26 (DM%), respectively. The amounts of TPC, TTC and TFC of OL were obtained 108.24±0.09, 56.85±0.10 (mg Gallic acid (GAE)/g dried OL) and 189.28±.012 (mg Quercetin (QE)/g dried OL), respectively. Results showed that oleuropein was the dominant polyphenol (8306.9µg/ g of dried OL). The AA% of OL extract was obtained 61%±0.9%. The FAC of OL was determined by gas chromatography (GC) and the results showed linoleic acid (27.2±0.33%) followed by oleic acid (21.8±0.40 %) as the most abundant unsaturated FAs found in the OL, respectively. Conclusions:These results demonstrated that OL is a rich source of natural and bioactive compounds, which can be used in the food industry, animal feed, and so on for improving the nutritional value and functionality.

show abstract

The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

Cited by 24 publications

References 36 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

Oleic acid ameliorates Aβ-induced inflammation by downregulation of COX-2 and iNOS via NFκB signaling pathway

The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran

Contact Info

Product

Resources

About