Oleuropein in olive and its pharmacological effects - PubMed (original) (raw)
Oleuropein in olive and its pharmacological effects
Syed Haris Omar. Sci Pharm. 2010 Apr-Jun.
Abstract
Olive from Olea europaea is native to the Mediterranean region and, both the oil and the fruit are some of the main components of the Mediterranean diet. The main active constituents of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolic compounds, hydroxytyrosol and oleuropein, give extra-virgin olive oil its bitter, pungent taste. The present review focuses on recent works that have analyzed the relationship between the major phenolic compound oleuropein and its pharmacological activities including antioxidant, anti-inflammatory, anti-atherogenic, anti-cancer activities, antimicrobial activity, antiviral activity, hypolipidemic and hypoglycemic effect.
Keywords: Mediterranean diet; Oleuropein; Olive; Phenolic compound.
Figures
Fig. 1.
Alphabetical list of structures of phenolic compounds.
Fig. 1.
Alphabetical list of structures of phenolic compounds.
Fig. 1.
Alphabetical list of structures of phenolic compounds.
Fig. 2.
Structures of oleuropein and oleuropein aglycone
Fig. 3.
Proposed biosynthetic pathway for oleuropein in Oleaceae
Fig. 4.
Pharmacological effects of oleuropein
Fig. 5.
Diagrammatic representation of the neuroprotective role of oleuropein
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