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CAS number 32619-42-4 YesY
PubChem 5281544
ChemSpider 4444876 YesY
Jmol-3D images Image 1
Molecular formula C25H32O13
Molar mass 540.51 g/mol
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
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Infobox references

Oleuropein is a phenylethanoid, a type of phenolic compound found in olive leaf from the olive tree together with other closely related compounds such as 10-hydroxyoleuropein, ligustroside, and 10-hydroxyligustroside. All these compounds are tyrosol esters of elenolic acid that are further hydroxylated and glycosylated. It is one of the main natural phenols found in argan oil.[1] It is also found in the leaves of privet.

Oleuropein and its metabolite hydroxytyrosol have powerful antioxidant activity both in vivo and in vitro and give extra-virgin olive oil its bitter, pungent taste. Oleuropein preparations have been claimed for several pharmacological effects[2] among them[3] strengthening of the immune system. A study in rats suggests oleuropein enhances thermogenesis by increasing the thermogenin content in brown adipose tissue and the secretion of noradrenaline and adrenaline.[4] Despite these potential health benefits, oleuropein is traditionally removed from olives due to its bitterness.

See also[edit]


  1. ^ Phenols and Polyphenols from Argania spinosa. Z. Charrouf and D. Guillaume, American Journal of Food Technology, 2007, 2, pages 679-683, doi:10.3923/ajft.2007.679.683
  2. ^ Haris Omar, Syed (2010). "Oleuropein in Olive and its Pharmacological Effects". Scientia Pharmaceutica 78 (2): 133–54. doi:10.3797/scipharm.0912-18. PMC 3002804. PMID 21179340. 
  3. ^ Sudjana, Aurelia N.; D’Orazio, Carla; Ryan, Vanessa; Rasool, Nooshin; Ng, Justin; Islam, Nabilah; Riley, Thomas V.; Hammer, Katherine A. (2009). "Antimicrobial activity of commercial Olea europaea (olive) leaf extract". International Journal of Antimicrobial Agents 33 (5): 461–3. doi:10.1016/j.ijantimicag.2008.10.026. PMID 19135874. 
  4. ^ Oi-Kano, Yuriko; Kawada, Teruo; Watanabe, Tatsuo; Koyama, Fumihiro; Watanabe, Kenichi; Senbongi, Reijirou; Iwai, Kazuo (2008). "Oleuropein, a Phenolic Compound in Extra Virgin Olive Oil, Increases Uncoupling Protein 1 Content in Brown Adipose Tissue and Enhances Noradrenaline and Adrenaline Secretions in Rats". Journal of Nutritional Science and Vitaminology 54 (5): 363–70. doi:10.3177/jnsv.54.363. PMID 19001767. 

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