Oxidative stress and lipid peroxidation can cause several chronic diseases such as hypertension, neurodegenerative disorders atherosclerosis and cardiovascular diseases, diabetes, inflammatory diseases and ageing. For thousands of years, traditional medicine has used natural products for a variety of purposes; they are essential components of today’s pharmaceutical compendium as well as the basic source of new bioactive compounds. The Olive tree (Olea europaea) member of Oleaceae family possesses significant historical and commercial value, particularly in Mediterranean countries. It is the most often used medicinal plant in traditional medicine. The medicinal properties of the olive tree are also attributed to its leaves being rich in bioactive compounds such as esters, oleuropein and hydroxyterosol which have beneficial effects on human health. They have antioxidant, antimicrobial and anti-inflammatory properties; in addition, they stimulate the immune system. A variety of byproducts are produced by the olive industry, such as olive mill wastewater, olive pomace, and olive leaves. Olive mill wastewater (OMWW) contains various organic compounds such as polyphenols and other substances which can be highly polluting. Despite their potential to cause pollution, OMWW is a rich source of natural phenolic compounds that can be extracted and used in food, pharmaceutical, and cosmetic industries. Therefore, research to find new uses for olive by-products, especially due to the presence of bioactive compounds, is important not only for the economy but also for the environment and human health. The objective of the present study is the evaluation of the antioxidant activity and the protective effect against lipid peroxidation of the phenolic extracts of olive leaves and olive mill wastewater, in the aim to explore the potential application of olive leaves and olive mill wastewater as a natural antioxidant in combating disorders related to oxidative stress and inhibiting lipid peroxidation.
Author(s) Details:
Fatiha Abdellah
Laboratory of Research on Local Animal Products at Ibn Khaldoun University, Tiaret, Algeria.
Recent Global Research Developments in Health Benefits of Olive Leaves and Olive Oil
Metabolomic Insights into Olive Oil’s Nutritional Value:
- A comprehensive review [1] explores the complex relationship between olive oil’s bioactive compounds and health benefits.
- Olive oil is renowned for its anti-inflammatory, antioxidant, and cardioprotective properties.
- Key metabolites contribute to its therapeutic potential.
- Advanced analytical techniques (mass spectrometry, nuclear magnetic resonance spectroscopy) enhance our understanding of olive oil’s composition.
- These findings correlate with known health properties and provide new insights.
Health Outcomes Related to Olive Derivatives:
- Studies report health benefits of olive derivatives and phenolic components, including appetite regulation, cardiovascular benefits, and antiproliferative effects [2].
Olive Leaf Extract:
- Olive leaf extract has antioxidant, antiatherosclerotic, antihypertensive, antimicrobial, and anti-mutagenic effects [3].
- It’s a gift of nature with underrated healing properties.
Innovative Applications of Olive Oil By-Products:
- Recent studies focus on extracts from olive oil by-products and specific compounds like hydroxytyrosol and oleuropein [4].
Rising Usage of Olive Oil:
- Olive oil, accounting for 98% of global output, has increased in popularity due to its organoleptic characteristics and recognized health advantages [5].
References
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- Centrone, M., Ranieri, M., Di Mise, A., D’Agostino, M., Venneri, M., Valenti, G., & Tamma, G. (2021). Health benefits of olive oil and by-products and possible innovative applications for industrial processes. Functional Foods in Health and Disease, 11(7), 295-309.
- Selim S, Albqmi M, Al-Sanea MM, Alnusaire TS, Almuhayawi MS, AbdElgawad H, Al Jaouni SK, Elkelish A, Hussein S, Warrad M and El-Saadony MT (2022) Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review. Front. Nutr. 9:1008349. doi: 10.3389/fnut.2022.1008349
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