THE HEALTH EFFECTS OF OLEUROPEIN, ONE OF THE MAJOR PHENOLIC COMPOUNDS OF OLIVES, OLEA EUROPAEA L.

Abstract

Olives (Olea europaea L.) and olive oils have a significant place in the daily diet in the Mediterranean Region and contain significant amounts of polyphenolic compounds, of which oleuropein, hydroxytyrosol and tyrosol are dominant. Harvest time, geographical region and climate all affect the phenolic content. Experimental, clinical and epidemiological studies show the beneficial effects of oleuropein, such as antioxidant, antimicrobial, anticancer anti-inflammatory, antineuropathic and other properties. In particular, olive leaves, roots, virgin olive oil and olive mill waste (vegetation and wastewater) are potential sources of oleuropein. This review focuses on the pharmacological effects of oleuropein and extraction procedures for oleuropein.