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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

VOGEL, Patrícia et al. Polyphenols benefits of olive leaf (Olea europaea L) to human health. Nutr. Hosp. [online]. 2015, vol.31, n.3, pp.1427-1433. ISSN 1699-5198.  http://dx.doi.org/10.3305/nh.2015.31.3.8400.

Introduction: The phenolic compounds present in olive leaves (Olea europaea L.) confer benefits to the human health. Objectives: To review the scientific literature about the benefits of the polyphenols of olive leaves to human health. Method: Literature review in the LILACS-BIREME, SciELO and MEDLINE databases for publications in English, Portuguese and Spanish with the descriptors "Olea europaea", "olive leaves", "olive leaf", "olive leaves extracts", "olive leaf extracts", "phenolic compounds", "polyphenols", "oleuropein", "chemical composition", and "health". There were identified 92 articles, but only 38 related to the objectives of the study and 9 articles cited in the works were included due to their relevance. Results and discussion: The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Furthermore, studies associate the oleuropein to an anti-inflammatory effect in trauma of the bone marrow and as a support in the treatment of obesity.

Palabras clave : Olea europaea; Olive leaves; Phenolic compounds; Oleuropein; Health.

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