|
KMID : 1161420180210030302
|
|
Journal of Medicinal Food
2018 Volume.21 No. 3 p.302 ~ p.305
|
|
|
Oleuropein Is Responsible for the Major Anti-Inflammatory Effects of Olive Leaf Extract
|
|
Qabaha Khaled
Al-Rimawi Fuad
Qasem Ahmad
Naser Saleh A.
|
|
|
Abstract
|
|
|
|
Olive leaves are rich in polyphenolic compounds that are known to have antioxidant, antimicrobial, and anti-inflammatory activities. Therefore, olive leaf extract (OLE) is considered as a natural supplement. In this study we evaluated the antibacterial and the anti-inflammatory effect of OLE and its individual phenolic components in vitro. Polymorphonuclear cells (PMNCs) were isolated from the whole blood using Histopaque solution and cultured in RPMI-enriched medium. Tumor necrosis factor α (TNFα) level was determined by ELISA after 24?h of lipopolysaccharide stimulation. The antibacterial activity of OLE was determined by well diffusion assay. We found a significant decrease in TNFα secretion level in PMNCs culture treated with OLE. Oleuropein is the only OLE component that has shown anti-inflammatory effects at a concentration of 20?μg/mL. Furthermore, OLE exhibited antibacterial activity against some gram positive bacterial strains; however, gram negative bacterial strains were resistant to OLE. Downregulation of TNFα secretion in PMNCs culture in response to OLE treatment indicates that this polyphenol-rich extract has an anti-inflammatory effect, and oleuropein is the major OLE component responsible for this effect. The antibacterial activity of OLE is limited to gram positive bacteria.
|
|
|
KEYWORD
|
|
|
gallic acid, OLE, oleuropein, olive leaf extract, phenolic compounds, TNFα
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|