Nutrition specialists from the Universidad Europea del Atlántico (European University of the Atlantic, UNEATLANTICO) and members of the research group “Food, Nutritional Biochemistry and Health”, Dr. Sandra Sumalla, Dr. Maurizio Battino and Dr. José L. Quiles, are studying the anticholinergic, anti-inflammatory and antioxidant activities of olive leaves and their effects on health.
Olive leaves have a distinctive morphology and aesthetic appeal in olive groves. However, they are often discarded or destined for animal consumption, biomass production or incineration. These leaves contain bioactive compounds such as secoiridoids and oleuropein; phenolic alcohols such as hydroxytyrosol; flavonoids such as luteolin and luteolin-7-0; and phenolic acids such as verbascoside. These compounds have potential applications beyond traditional uses, mainly in the development of nutraceuticals.
Recent research has established a connection between the profile and content of phytochemicals in olive leaf extracts and their antioxidant capacity. Consequently, their applications may be influenced by the composition and concentration of these compounds. This underlines the need to understand the role of phytochemical content and functional properties of the extracts.
The objective of the research has been to characterize the phytochemical profile of fifty olive leaf extracts from various Mediterranean countries, focusing on anti-inflammatory, anticholinergic and antioxidant properties with the aim of better understanding their impact on health.
The results of the research showed that leaf extracts have the ability to inhibit the activity of the enzyme acetylcholinesterase (AChE); an enzyme directly related to the progression of Alzheimer’s disease. Compounds such as luteolin, glycoside and apigenin are very efficient in inhibiting AChE and optimize cognitive function and memory retention.
They fight inflammation naturally. Inflammation is at the root of many chronic diseases, including heart disease, diabetes and cancer. Compounds known as secoiridoids showed remarkable anti-inflammatory effects by suppressing the enzyme cyclooxygenase-2 (COX-2), which is responsible for producing inflammatory prostaglandins.
They also showed an antioxidant effect against oxidative stress, responsible for premature aging, cardiovascular disease and cancer. Compounds such as oleuropein, hydroxytyrosol and luteolin 7-0-glucoside effectively scavenge harmful free radicals, protecting cells from oxidative damage.
However, the study was limited to the use of in vitro tests that did not consider biological interactions and the complexity of physiological systems. Therefore, future research incorporating in vivo models is recommended to improve the understanding and potential therapeutic applications of olive leaf extracts.
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