Article
Nutrition & Dietetics
Doretta Cuffaro, Simone Bertini, Marco Macchia, Maria Digiacomo
Summary: This study examines the combination of olive leaf extract and extra virgin olive oil extract, which shows improved antioxidant and anti-inflammatory properties compared to the singular olive oil extract. This extract may have potential in the field of nutraceuticals.
Article
Mechanics
Demet Sonmezler, Gulum Sumnu, Serpil Sahin
Summary: The effects of different concentrations of pea flour and homogenization methods on the properties of emulsions were investigated. It was found that pea flour acted as an emulsifier to enhance the stability of the emulsions, and the stability was correlated with viscosity and particle size. Emulsions stored at 20 degrees C degraded faster than those stored at 4 degrees C.
Article
Food Science & Technology
Dalel Mechi, Antonio Fernandez, Bechir Baccouri, Leila Abaza, Daniel Martin-Vertedor
Summary: This research focuses on improving food quality by using olive leaf extracts, particularly studying a Tunisian variety named 'Chetoui'. The study found that adult 'Chetoui' olive leaf extract had higher phenolic content and methanol was the most effective solvent. Sensory analysis showed that adding OLE (1:100) to table olives was most appealing for consumers.
Article
Microbiology
Yanhong Liu, Ting Fang, Yujuan Suo, Shigang Gao, Gian Marco Baranzoni, Cheryl M. Armstrong
Summary: Listeria monocytogenes, a regulated foodborne pathogen, is inhibited by olive leaf extract which decreases its virulence potential. RNA-Seq analysis revealed differential expression of genes upon OLE treatment, with several virulence-related genes being downregulated. Validation using quantitative reverse-transcription PCR confirmed the gene expression changes observed in the study.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Nutrition & Dietetics
Yala Stevens, Bjorn Winkens, Daisy Jonkers, Adrian Masclee
Summary: The purpose of this study was to investigate the effect of olive leaf extract (OLE) on blood lipid profiles in overweight/obese subjects with mildly elevated cholesterol levels. The results showed that 8 weeks of OLE supplementation did not significantly affect blood lipid levels, oxidized low-density lipoprotein, blood pressure, glucose, insulin levels, or liver function parameters.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Nutrition & Dietetics
Rosa M. Valls, Judit Companys, Lorena Calderon-Perez, Patricia Salamanca, Laura Pla-Paga, Berner Andree Sandoval-Ramirez, Antonio Bueno, Jose Puzo, Anna Crescenti, Josep M. del Bas, Antoni Caimari, Aurora Salamanca, Alberto E. Espinel, Anna Pedret, Lluis Arola, Rosa Sola
Summary: The study assessed the effect of consuming a standardized black garlic extract with SAC on cardiovascular disease risk factors in individuals with moderate hypercholesterolemia. The results showed that the consumption of ABG extract can reduce diastolic blood pressure, particularly in men. This suggests that consuming ABG may be beneficial for achieving optimal diastolic blood pressure.
Article
Chemistry, Multidisciplinary
Jose Gustavo De la Ossa, Alessandra Fusco, Bahareh Azimi, Jasmine Esposito Salsano, Maria Digiacomo, Maria-Beatrice Coltelli, Karen De Clerck, Ipsita Roy, Marco Macchia, Andrea Lazzeri, Giovanna Donnarumma, Serena Danti, Rossella Di Stefano
Summary: The research demonstrates that PHA fiber meshes containing olive leaf extract can reduce the expression of pro-inflammatory cytokines, showing potential anti-inflammatory and antibacterial properties, which are crucial for wound healing and tissue regeneration.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Michela Famiglietti, Alessandro Savastano, Rosa Gaglione, Angela Arciello, Daniele Naviglio, Loredana Mariniello
Summary: Nowadays, active and functional packaging is used to improve food product safety and shelf life. Chitosan-based films are studied due to their antibacterial and antifungal activity. This study developed CH-based films containing Dried Olive Leaf Extract (DOLE) and investigated their polyphenols yield and antioxidant activity. The results showed that DOLE-containing films exhibited antimicrobial effects against different bacterial strains in a dose-dependent manner.
Article
Nutrition & Dietetics
Daniel Gonzalez-Hedstrom, Alvaro Moreno-Ruperez, Maria de la Fuente-Fernandez, Mario de la Fuente-Munoz, Marta Roman-Carmena, Sara Amor, Angel Luis Garcia-Villalon, Asuncion Lopez-Calderon, Ana Isabel Martin, Teresa Priego, Miriam Granado
Summary: This study evaluated the potential beneficial effects of a new nutraceutical on cardiovascular and muscular damage induced by sepsis in rats. The results showed that the nutraceutical could prevent cardiac dysfunction, improve vascular function, and inhibit muscle protein breakdown. Therefore, this nutraceutical may be promising as a strategy to reduce the severity and mortality risk in septic patients.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Maria Paciulli, Maria Grimaldi, Massimiliano Rinaldi, Antonella Cavazza, Federica Flamminii, Carla Di Mattia, Mattia Gennari, Emma Chiavaro
Summary: It was found that biscuits enriched with free and microencapsulated olive leaf extracts (OLE) can prolong their stability and are not affected by UV light. The concentration of 500 μg gallic acid/g of dough was selected as the acceptable OLE concentration. Biscuits enriched with both free (B-OLE) and microencapsulated (B-MCR) OLE exhibited higher total phenol content and antioxidant activity compared to the control (B-C), with B-MCR being less affected during storage. B-MCR also showed higher oxidative stability than B-OLE and B-C, as measured by peroxide value and Oxitest. All formulations showed a decrease in hardness during storage, though B-MCR remained harder than B-OLE and B-C, possibly due to the interaction of microsphere polymers with water. Enriched biscuits had darker colors compared to the controls, with slight effects during storage from water migration and lipid oxidation phenomena.
Article
Food Science & Technology
Oguz Bayraktar, Charis M. Galanakis, Turki M. S. Aldawoud, Salam A. Ibrahim, Merve Deniz Kose, Mehmet Emin Uslu
Summary: The study demonstrates the potential use of waste eggshell membrane to adsorb bioactive compounds from olive leaf extract, designing functional biomaterials with bioactive properties, showing promising market prospects.
Article
Chemistry, Physical
Sylwia Grabska-Zielinska, Magdalena Gierszewska, Ewa Olewnik-Kruszkowska, Mohamed Bouaziz
Summary: This study aimed to obtain PLA films with improved antioxidant properties by adding PEG and OLE. Characterization of OLE was conducted using LC-MS/MS techniques. The results showed that the addition of OLE increased material crystallinity and enhanced antioxidant properties in PLA/PEG films.
Article
Chemistry, Medicinal
Paola De Cicco, Giuseppe Ercolano, Gian Carlo Tenore, Angela Ianaro
Summary: This study investigated the effects of an extract from olive tree leaves (OLE) on metastatic melanoma, a highly aggressive and deadly form of skin cancer. The results showed that OLE inhibited melanoma cell proliferation, migration, invasion, and colonies formation both in vitro and in vivo. These effects were attributed to the targeting of mitogen-activated protein kinase and PI3K pathways. The findings suggest that OLE has the potential to be a new add-on therapy for the management of metastatic melanoma.
PHYTOTHERAPY RESEARCH
(2022)
Article
Engineering, Environmental
Ana L. S. Oliveira, Sheila Gondim, Ricardo Gomez-Garcia, Tania Ribeiro, Manuela Pintado
Summary: Olea europaea L. is historically significant in Mediterranean countries. Polyphenols extracted from olive leaves have antioxidant properties and can be used as antiaging ingredients and cosmetic/food preservatives. Additionally, they exhibit antimicrobial activity.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2021)
Article
Environmental Sciences
Harith Abdulrhman Ahmed, Huda Abdullah Ali, Thulfiqar Fawwaz Mutar
Summary: In conclusion, the study found that olive leaf extract has protective and ameliorative effects against lead acetate-induced oxidative stress, apoptosis, alterations in testicular tissue, and sperm quality in rats.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)