A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

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• 作者：Mehmet Musa Özcan ; Bertrand Matthäus
• 关键词：Olive leaves ; Antioxidant activity ; Phenolic compounds ; Antimicrobial ; Composition ; Health and benefit
• 刊名：European Food Research and Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：243
• 期：1
• 页码：89-99
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry;
• 出版者：Springer Berlin Heidelberg
• ISSN：1438-2385
• 卷排序：243

文摘

Olive leaf tree is one of the most common, traditional herbal teas used among Mediterranean people to cure certain diseases. The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Many olive oil producers even charge a fee to the olive farmer for the disposal of olive leaves. In current study, some of these studies on the beneficial health effects, antioxidant, antimicrobial and phenolic compounds of olive leaves are reviewed.