Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/21130 |
Resumo: | Olive fruits, leaves and derived virgin oils are known to be good sources of polyphenols and other antioxidants that have recently received increasing interest. In addition, its derivatives are responsible for the bitter and spicy taste of green olive fruits and virgin olive oils. In the physiology of the olive plant, the enzymatic biotransformation of oleuropein is related to fruit ripening and the tissue-specific defense mechanism. The oleuropein is one of the main phenolic compounds identified in fruits and olive leaves. It has several pharmacological properties, including antioxidant, cardioprotective, anti-heterogeneous, neuropathic, anti-cancer and other effects. Oleuropein is slightly absorbed after oral administration and reaches a maximum plasma concentration, being widely distributed in various organs and tissues, including the heart, liver and brain. In view of recent studies on the use oleuropein obtained from olive leaves in the treatment and prevention of diseases, this work was carried out with the aim of compiling the main information available in the literature through this review. |
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Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspectsHojas de Olea europaea L. como fuente de oleuropeina: características y aspectos biológicosFolhas de Olea europaea L. como fonte de oleuropeína: características e aspectos biológicosPharmacological propertiesOlive leavesPhenolic compoundsOleuropein.Propriedades farmacológicasHojas de oliveraCompuestos fenólicosOleuropeina.Propriedades farmacológicasFolhas de oliveiraCompostos fenólicosOleuropeina.Olive fruits, leaves and derived virgin oils are known to be good sources of polyphenols and other antioxidants that have recently received increasing interest. In addition, its derivatives are responsible for the bitter and spicy taste of green olive fruits and virgin olive oils. In the physiology of the olive plant, the enzymatic biotransformation of oleuropein is related to fruit ripening and the tissue-specific defense mechanism. The oleuropein is one of the main phenolic compounds identified in fruits and olive leaves. It has several pharmacological properties, including antioxidant, cardioprotective, anti-heterogeneous, neuropathic, anti-cancer and other effects. Oleuropein is slightly absorbed after oral administration and reaches a maximum plasma concentration, being widely distributed in various organs and tissues, including the heart, liver and brain. In view of recent studies on the use oleuropein obtained from olive leaves in the treatment and prevention of diseases, this work was carried out with the aim of compiling the main information available in the literature through this review.Se sabe que los frutos, hojas y aceites de aceitunas vírgenes son buenas fuentes de polifenoles y otros antioxidantes que recientemente han recibido un interés creciente. Además, sus derivados son los responsables del sabor amargo y picante de las aceitunas verdes y los aceites vírgenes. En fisiología del olivo, la biotransformación enzimática de la oleuropeína está relacionada con la maduración del fruto y con el mecanismo de defensa específico. La oleuropeína es uno de los principales compuestos fenólicos identificados en frutos y hojas de olivo. Posee varias propiedades farmacológicas, entre las que destacan antioxidante, cardioprotectora, antiheterogénea, neuropática, anticancerígena, entre otros efectos. La oleuropeína se absorbe ligeramente después de la administración oral y alcanza una concentración plasmática máxima, distribuyéndose ampliamente en varios órganos y tejidos, incluidos el corazón, el hígado y el cerebro. A la vista de estudios recientes sobre el uso de oleuropeína obtenida de la hoja de olivo en el tratamiento y prevención de enfermedades, este trabajo se llevó a cabo con el objetivo de recopilar la principal información disponible en la literatura a través de esta revisión.Frutos, folhas e óleos virgens derivados de oliveiras são conhecidos por serem boas fontes de polifenóis e outros antioxidantes que recentemente têm recebido crescente interesse. Além disso, seus derivados são responsáveis pelo sabor amargo e picante das azeitonas verdes e dos azeites virgens. Na fisiologia da oliveira, a biotransformação enzimática da oleuropeína está relacionada com o amadurecimento dos frutos e com o mecanismo de defesa específico. A oleuropeína é um dos principais compostos fenólicos identificados em frutas e folhas de oliveira. Possui diversas propriedades farmacológicas, incluindo antioxidante, cardioprotetor, anti-heterogêneo, neuropático, anticancerígeno entre outros efeitos. A oleuropeína é ligeiramente absorvida após administração oral e atinge uma concentração plasmática máxima, sendo amplamente distribuída em vários órgãos e tecidos, incluindo o coração, o fígado e o cérebro. Tendo em vista os estudos recentes sobre a utilização da oleuropeína obtida da folha de oliveira no tratamento e prevenção de doenças, este trabalho foi realizado com o objetivo de compilar as principais informações disponíveis na literatura por meio desta revisão.Research, Society and Development2021-10-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2113010.33448/rsd-v10i13.21130Research, Society and Development; Vol. 10 No. 13; e185101321130Research, Society and Development; Vol. 10 Núm. 13; e185101321130Research, Society and Development; v. 10 n. 13; e1851013211302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/21130/18801Copyright (c) 2021 Deborah Murowaniecki Otero; Alexandre Lorini; Fernanda Moreira Oliveira; Bruna da Fonseca Antunes ; Raquel Moreira Oliveira; Rui Carlos Zambiazihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOtero, Deborah Murowaniecki Lorini, Alexandre Oliveira, Fernanda MoreiraAntunes , Bruna da Fonseca Oliveira, Raquel MoreiraZambiazi, Rui Carlos 2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/21130Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:36.780373Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects Hojas de Olea europaea L. como fuente de oleuropeina: características y aspectos biológicos Folhas de Olea europaea L. como fonte de oleuropeína: características e aspectos biológicos |
title |
Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects |
spellingShingle |
Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects Otero, Deborah Murowaniecki Pharmacological properties Olive leaves Phenolic compounds Oleuropein. Propriedades farmacológicas Hojas de olivera Compuestos fenólicos Oleuropeina. Propriedades farmacológicas Folhas de oliveira Compostos fenólicos Oleuropeina. |
title_short |
Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects |
title_full |
Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects |
title_fullStr |
Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects |
title_full_unstemmed |
Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects |
title_sort |
Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects |
author |
Otero, Deborah Murowaniecki |
author_facet |
Otero, Deborah Murowaniecki Lorini, Alexandre Oliveira, Fernanda Moreira Antunes , Bruna da Fonseca Oliveira, Raquel Moreira Zambiazi, Rui Carlos |
author_role |
author |
author2 |
Lorini, Alexandre Oliveira, Fernanda Moreira Antunes , Bruna da Fonseca Oliveira, Raquel Moreira Zambiazi, Rui Carlos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Otero, Deborah Murowaniecki Lorini, Alexandre Oliveira, Fernanda Moreira Antunes , Bruna da Fonseca Oliveira, Raquel Moreira Zambiazi, Rui Carlos |
dc.subject.por.fl_str_mv |
Pharmacological properties Olive leaves Phenolic compounds Oleuropein. Propriedades farmacológicas Hojas de olivera Compuestos fenólicos Oleuropeina. Propriedades farmacológicas Folhas de oliveira Compostos fenólicos Oleuropeina. |
topic |
Pharmacological properties Olive leaves Phenolic compounds Oleuropein. Propriedades farmacológicas Hojas de olivera Compuestos fenólicos Oleuropeina. Propriedades farmacológicas Folhas de oliveira Compostos fenólicos Oleuropeina. |
description |
Olive fruits, leaves and derived virgin oils are known to be good sources of polyphenols and other antioxidants that have recently received increasing interest. In addition, its derivatives are responsible for the bitter and spicy taste of green olive fruits and virgin olive oils. In the physiology of the olive plant, the enzymatic biotransformation of oleuropein is related to fruit ripening and the tissue-specific defense mechanism. The oleuropein is one of the main phenolic compounds identified in fruits and olive leaves. It has several pharmacological properties, including antioxidant, cardioprotective, anti-heterogeneous, neuropathic, anti-cancer and other effects. Oleuropein is slightly absorbed after oral administration and reaches a maximum plasma concentration, being widely distributed in various organs and tissues, including the heart, liver and brain. In view of recent studies on the use oleuropein obtained from olive leaves in the treatment and prevention of diseases, this work was carried out with the aim of compiling the main information available in the literature through this review. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21130 10.33448/rsd-v10i13.21130 |
url |
https://rsdjournal.org/index.php/rsd/article/view/21130 |
identifier_str_mv |
10.33448/rsd-v10i13.21130 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21130/18801 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 13; e185101321130 Research, Society and Development; Vol. 10 Núm. 13; e185101321130 Research, Society and Development; v. 10 n. 13; e185101321130 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052691890831360 |