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Scientia Pharmaceutica, Autorenhinweise 2010
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Scientia Pharmaceutica is published by MDPI from Volume 84 Issue 3 (2015). Articles in this Issue were published by another publisher in Open Access under a CC-BY (or CC-BY-NC-ND) licence. Articles are hosted by MDPI on mdpi.com as a courtesy and upon agreement with Austrian Pharmaceutical Society (Österreichische Pharmazeutische Gesellschaft, ÖPhG).
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Sci. Pharm. 2010, 78(2), 133-154; https://doi.org/10.3797/scipharm.0912-18 (registering DOI)

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
PDF [294 KB, uploaded 26 September 2016]

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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