title: Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value.
abstract: Olive leaves are an important low-cost source of bioactive compounds. The present study aimed to examine the effect of in vitro digestibility of an olive leaf aqueous extract so as to prove the availability of its phenolic compounds as well as its antioxidant, antimicrobial, and anticancer activity after a simulated digestion process. The total phenolic content was significantly higher in the pure lyophilized extract. Phenolic compounds, however, decreased by 60% and 90% in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF), respectively. Regarding antioxidant activity, it was reduced by 10% and 50% after gastric and intestinal digestion, respectively; despite this fact, high antioxidant capacity was found in both SGF and SIF. Moreover, the olive leaf extract showed an unusual combined antimicrobial action at low concentration, which suggested their great potential as nutraceuticals, particularly as a source of phenolic compounds. Finally, olive leaf extracts produced a general dose-dependent cytotoxic effect against U937 cells. To sum up, these findings suggest that the olive leaf aqueous extract maintains its beneficial properties after a simulated digestion process, and therefore its regular consumption could be helpful in the management and the prevention of oxidative stress-related chronic disease, bacterial infection, or even cancer. Copyright © 2016 John Wiley & Sons, Ltd.
authors.affiliation: Technological Institute of Food and Agriculture (INTAEX), Extremadura Government, Avda. Adolfo Suárez s/n, 06007, Badajoz, Spain.
authors.forename: Daniel
authors.initials: D
authors.lastname: Martín-Vertedor
authors.affiliation: Department of Physiology, Neuroimmunophysiology, and Chrononutrition Research Group, Faculty of Science, University of Extremadura, Avda. Elvas s/n, 06006, Badajoz, Spain.
authors.forename: María
authors.identifier: http://orcid.org/0000-0002-6987-1950
authors.initials: M
authors.lastname: Garrido
authors.affiliation: Department of Physiology, Neuroimmunophysiology, and Chrononutrition Research Group, Faculty of Science, University of Extremadura, Avda. Elvas s/n, 06006, Badajoz, Spain.
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Pariente
authors.affiliation: Department of Physiology, Neuroimmunophysiology, and Chrononutrition Research Group, Faculty of Science, University of Extremadura, Avda. Elvas s/n, 06006, Badajoz, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Espino
authors.affiliation: Technological Institute of Food and Agriculture (INTAEX), Extremadura Government, Avda. Adolfo Suárez s/n, 06007, Badajoz, Spain.
authors.forename: Jonathan
authors.initials: J
authors.lastname: Delgado-Adámez
mesh_terms: D000890:Anti-Infective Agents / Q000494:pharmacology; D000972:Antineoplastic Agents, Phytogenic / Q000494:pharmacology; D000975:Antioxidants / Q000494:pharmacology; D001682:Biological Availability; D006801:Humans; D031658:Olea / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology*; D018515:Plant Leaves / Q000737:chemistry; D020298:U937 Cells
chemical_list: D000890:Anti-Infective Agents; D000972:Antineoplastic Agents, Phytogenic; D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts
keywords: antibacterial activity; anticancer activity; antifungal activity; olive leaf; phenolic compounds