Olive leaf extracts and bioactive phenolic compounds related to population health

Veronica M. Boruga, Brigitha E. Vlaicu

Volume 27, Issue 1;
Pages: 46-51; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The data and evidence that directly associate diet and health are countless and are based on studies of many foods (e.g. fruits, vegetables, aromatic and medicinal herbs) rich in compounds with antioxidant properties and multiple benefits for human health. The present study aims to analyse the existing evidence related to the beneficial capacity of olive leaf extracts and its polyphenolic compounds, with emphasis on preclinical studies, clinical trials and epidemiological studies available in the literature. The chemical composition of olive leaf extract, based mainly on phenolic compounds, is responsible for the antioxidant, antidiabetic and cardioprotective effects proven by clinical studies. Preclinical studies based on the evaluation of the biological effects of the compounds in olive leaves are innumerable and highlight mainly their antitumor, antiviral and antimicrobial potential. Taken together, olive leaf extract is a viable alternative with an important role in preventing certain diseases and maintaining health.
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