Olive leaf

Oleuropein is the principal bioactive phenolic compound found in olive leaves, fruit, and oil derived from Olea europaea L. (olive tree). It is a secoiridoid glycoside that accounts for many of the therapeutic properties attributed to olive-derived products. Upon ingestion, oleuropein is metabolized to hydroxytyrosol and other metabolites with potent antioxidant and anti-inflammatory activities. Oleuropein exhibits multiple mechanisms of action, including free radical scavenging, modulation of inflammatory pathways (inhibition of NF-κB and COX-2), enhancement of nitric oxide bioavailability, improvement of endothelial function, and regulation of lipid and glucose metabolism. These pleiotropic effects contribute to its cardiovascular, metabolic, neuroprotective, and anti-inflammatory properties [1,2,6,8]. Olive leaf extract is typically standardized to oleuropein content (ranging from 10-40% oleuropein by weight) and is used as a nutraceutical supplement for cardiovascular health, metabolic syndrome, and chronic disease prevention [1,2,5].