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Scientia Pharmaceutica, Autorenhinweise 2010
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Sci. Pharm. 2010, 78(2), 133-154; doi:10.3797/scipharm.0912-18

Oleuropein in Olive and its Pharmacological Effects

College of Pharmacy, Qassim University, P.O. Box-31922, Buraidah-51418, Saudi Arabia
Received: 20 December 2009 / Accepted: 23 April 2010 / Published: 23 April 2010
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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; Olive; Phenolic compound; Oleuropein Mediterranean diet; Olive; Phenolic compound; Oleuropein
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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OMAR, S.H. Oleuropein in Olive and its Pharmacological Effects. Sci. Pharm. 2010, 78, 133-154.

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