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Scientia Pharmaceutica, Autorenhinweise 2010
 
 
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Review

Oleuropein in Olive and its Pharmacological Effects

College of Pharmacy, Qassim University, P.O. Box-31922, Buraidah-51418, Saudi Arabia
Sci. Pharm. 2010, 78(2), 133-154; https://doi.org/10.3797/scipharm.0912-18
Submission received: 20 December 2009 / Accepted: 23 April 2010 / Published: 23 April 2010

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

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MDPI and ACS Style

OMAR, S.H. Oleuropein in Olive and its Pharmacological Effects. Sci. Pharm. 2010, 78, 133-154. https://doi.org/10.3797/scipharm.0912-18

AMA Style

OMAR SH. Oleuropein in Olive and its Pharmacological Effects. Scientia Pharmaceutica. 2010; 78(2):133-154. https://doi.org/10.3797/scipharm.0912-18

Chicago/Turabian Style

OMAR, Syed Haris. 2010. "Oleuropein in Olive and its Pharmacological Effects" Scientia Pharmaceutica 78, no. 2: 133-154. https://doi.org/10.3797/scipharm.0912-18

APA Style

OMAR, S. H. (2010). Oleuropein in Olive and its Pharmacological Effects. Scientia Pharmaceutica, 78(2), 133-154. https://doi.org/10.3797/scipharm.0912-18

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