Relevant bibliographies by topics / Olive Leaves Extract (OLE)

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  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Olive Leaves Extract (OLE)'

Author: Grafiati
Published: 14 March 2023

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Journal articles on the topic "Olive Leaves Extract (OLE)"

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Cuffaro, Doretta, Simone Bertini, Marco Macchia, and Maria Digiacomo. "Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment." Nutrients 15, no. 5 (2023): 1073. http://dx.doi.org/10.3390/nu15051073.

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(1) Background: Nowadays, the health-promoting properties of extra virgin olive oil (EVOO), including the antioxidant and anti-inflammatory actions, are well recognized and mainly attributed to the different polyphenols, such as oleocanthal and oleacein. In EVOO production, olive leaves represent a high value by-product, showing a wide spectrum of beneficial effects due to the presence of polyphenols, especially oleuropein. Here we report the study of olive leaf extract (OLE)-enriched EVOO extracts, obtained by adding different percentages of OLE to EVOO in order to ameliorate their nutraceuti
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El Dessouky Abdel-Aziz, Mohamed, Mohamed Samir Darwish, Azza H. Mohamed, Ayman Y. El-Khateeb, and Sahar E. Hamed. "Potential Activity of Aqueous Fig Leaves Extract, Olive Leaves Extract and Their Mixture as Natural Preservatives to Extend the Shelf Life of Pasteurized Buffalo Milk." Foods 9, no. 5 (2020): 615. http://dx.doi.org/10.3390/foods9050615.

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The aim of this study was to evaluate fig (Ficus carica L.) leaves’ extract (FLE), olive (Olea europaea L.) leaves’ extract (OLE), and their mixture (MLE), to extend the shelf life of pasteurized milk. OLE, FLE, and their mixture MLE (1:1) were added to the pasteurized milk in different concentrations (0.2%, 0.4%, and 0.6%). Several tests were then conducted to determine the activity of these extracts. The antioxidant activity as IC50 was determined by using DPPH radical assay. FLE showed higher IC50 (30.21 µg/mL) compared to the IC50 of OLE (22.43 µg/mL). Phenolic compounds were identified by
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Al-Baarri, A. N., F. P. Lestari, H. M. Wahda, Widayat, and A. M. Legowo. "Physicochemical properties of vacuum packaged snake fruits in the presence of olive leave extract." Food Research 4, S1 (2020): 250–55. http://dx.doi.org/10.26656/fr.2017.4(s1).s37.

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This research was done to investigate the effectiveness of the presence of olive leaf extract in vacuum packaging in maintaining the physicochemical properties of fresh-cut snake fruit under ambient temperature. The snake fruits were vacuum packaged in the presence of 3% (v/w) olive leave extract (OLE) and stored in room temperature for 8 days of storage. The physicochemical properties including color changes, firmness, and total dissolved solid (TDS) were observed. The results indicated that addition olive leaves extract in vacuum packaging gave the best result by inhibiting color changes by
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Breakspear, Ian, and Claudia Guillaume. "A Quantitative Phytochemical Comparison of Olive Leaf Extracts on the Australian Market." Molecules 25, no. 18 (2020): 4099. http://dx.doi.org/10.3390/molecules25184099.

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Olive leaf extract (OLE), prepared from the fresh or dried leaves of Olea europaea L., is generating interest as a cardiovascular and metabolic disease risk modifier. Positive effects for the leaf extract and its key phytochemical constituents have been reported on blood pressure, respiratory infections, inflammation, and insulin resistance. A variety of OLE products are available both over-the-counter and for professional dispensing. The aim of this research was to quantitatively explore the phytochemical profile of different OLE products on the Australian market. Ten OLE products available o
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Ashour, Saleh E., and Naglaa E. Mohamed. "Effect of aqueous extract of olive leaves on some biochemical changes induced by carbon tetrachloride in male rats." Journal of Experimental and Applied Animal Sciences 3, no. 1 (2019): 69–81. http://dx.doi.org/10.20454/jeaas.2019.1586.

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Olive tree leaves have been widely used in traditional remedies in European and Mediterranean countries and in the human diet as extracts, herbal teas, and powder, which contain several potential bioactive compounds that may have antihypertensive, antiatherogenic, anti-inflammatory, hypoglycemic, hypocholesterolemic, antidiabetic and antioxidant activities. The present study was carried out to evaluate the role of olive leaves extracts (OLE) in ameliorating the metabolic changes in rats treated with carbon tetrachloride (CCl4). Forty-eight male rats were classified into six groups; the first g
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Machała, Paulina, Oleksandra Liudvytska, Agnieszka Kicel, Angela Dziedzic, Monika A. Olszewska, and Halina Małgorzata Żbikowska. "Valorization of the Photo-Protective Potential of the Phytochemically Standardized Olive (Olea europaea L.) Leaf Extract in UVA-Irradiated Human Skin Fibroblasts." Molecules 27, no. 16 (2022): 5144. http://dx.doi.org/10.3390/molecules27165144.

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Leaves of Olea europaea are a by-product of the olive oil industry and a dietary supplement with acknowledged antioxidant and anti-inflammatory activity but underestimated photoprotective potential. We investigated the protective effects of the LC-PDA-MS/MS standardized ethanol-water extract of olive leaves (OLE), containing 26.2% total phenols and 22.2% oleuropein, with underlying mechanisms against the UVA-induced oxidative damage in human dermal fibroblasts. Hs68 cells were pre-treated (24 h) with OLE (2.5–25 μg/mL) or the reference antioxidants, quercetin and ascorbic acid (25 μg/mL), foll
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Burò, Ilaria, Valeria Consoli, Angela Castellano, Luca Vanella, and Valeria Sorrenti. "Beneficial Effects of Standardized Extracts from Wastes of Red Oranges and Olive Leaves." Antioxidants 11, no. 8 (2022): 1496. http://dx.doi.org/10.3390/antiox11081496.

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The awareness of the large amount of waste produced along the food chain, starting in the agricultural sector and continuing across industrial transformation to the domestic context, has in recent years also aroused strong concern amongst the public, who are ing about the possible consequences that this could have on environmental sustainability, resource waste and human health. The aim of the present research is the recovery of substances with high added value from waste and by-products typical of the Mediterranean area, such as the residue from the industrial processing of red oranges, calle
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De la Ossa, Felice, Azimi, et al. "Waste Autochthonous Tuscan Olive Leaves (Olea europaea var. Olivastra seggianese) as Antioxidant Source for Biomedicine." International Journal of Molecular Sciences 20, no. 23 (2019): 5918. http://dx.doi.org/10.3390/ijms20235918.

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Olive leaf extract (OLE) can be obtained as biowaste and is extensively used a food supplement and an over-the-counter drug for its beneficial effects. New studies have investigated OLE concerning the role of oxidative stress in the pathogenesis of vascular disease. This in vitro study aims to evaluate if OLE extracted from the Tuscan Olea europaea protects endothelial cells against oxidative stress generated by reactive oxygen species (ROS). Methods: OLE total polyphenols (TPs) were characterized by the Folin–Ciocalteu method. Endothelial cells were grown in conventional cultures (i.e., two-d
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Al-Ghareebawi, A. M., B. N. Al-Okaily, and O. M. S. Ibrahim. "CHARACTERIZATION OF ZINC OXIDE NANOPARTICLES SYNTHESIZED BY OLEA EUROPAEA LEAVES EXTRACT (PART L)." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 52, no. 3 (2021): 580–88. http://dx.doi.org/10.36103/ijas.v52i3.1345.

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The current study was aimed to synthesized zinc oxide nanoparticles (ZnONPs) using aqueous extract of olive leaves (OLE), which is very simple and eco-friendly method. ZnONPs were formed by dissolving of OLE in zinc oxide solution with adjusted pH to 12. Zinc acetate dehydrate reduced to ZnONPs during mixing with OLE associated with change of the color solution from white to pale yellow color within a few minutes. The synthesized OLEZnONPs were separated by centrifugation (4000rpm/ 5min) , then characterized by Fourier Transmission Infrared Spectroscopy (FT-IR), X-ray diffraction (XRD) and Fie
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Musella, Enrica, Ismael Chahed el Ouazzani, Ana Rita Mendes, et al. "Preparation and Characterization of Bioactive Chitosan-Based Films Incorporated with Olive Leaves Extract for Food Packaging Applications." Coatings 11, no. 11 (2021): 1339. http://dx.doi.org/10.3390/coatings11111339.

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Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes and Campylobacter jejuni mostly extending the microorganisms lag phase. A lower level of inhibition was found in the case of Escherichia coli. However, the OLE seems not to improve the intrinsic antimicrobial properties of the chitosa
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Dissertations / Theses on the topic "Olive Leaves Extract (OLE)"

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De, la Ossa Guerra Jose Gustavo. "Autochthonous tuscan olive leaves (Olea europaea var. Olivastra seggianesse) as antioxidant, antimicrobial and immunomodulatory source for biomedicine and tissue engineering." Doctoral thesis, Università di Siena, 2021. http://hdl.handle.net/11365/1140072.

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Introduzione. L'Olea europaea è uno degli alberi più antichi della regione mediterranea. Gli estratti di foglie di olivo (Olive Leaf Extracts, OLE) hanno suscitato interesse nei ricercatori di diverse discipline scientifiche principalmente a causa della particolare composizione fenolica, presumibilmente correlata alla sua potente attività biologica. Obiettivi. Lo scopo di questo studio è stato valutare: a) le proprietà degli OLE di Olea europaea Toscana per proteggere le cellule endoteliali dallo stress ossidativo generato dalle specie reattive dell'ossigeno (ROS), sia in coltura 2D sia in inn
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Esposito, Salsano Jasmine. "Nutraceutical properties of extra-virgin olive oils and leaves extracts from autochthonous tuscan olive trees." Doctoral thesis, Università di Siena, 2022. http://hdl.handle.net/11365/1190965.

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L’olio extravergine d’oliva (Extra-Virgin Olive Oil, EVOO) e l’estratto di foglie d’ulivo (Olive Leaves Extract, OLE) rappresentano un'importante fonte di composti nutraceutici, tra cui si annoverano composti a struttura fenolica e polifenolica come i fenil alcoli, gli acidi fenolici, i lignani, i flavoni, i flavonoli ed i secoiridoidi, una classe di composti esclusivi della famiglia delle Oleaceae. I secoiridoidi principalmente presenti nell’EVOO sono l’oleaceina e l’oleocantale, mentre nelle foglie si ritrova l’oleuropeina. Questi composti possiedono proprietà nutraceutiche, quali quelle ant
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Li, S. "Treatment of amoebic gill disease (AGD) caused by Neoparamoeba perurans in Atlantic salmon (Salmo Salar)." Thesis, 2020. https://eprints.utas.edu.au/35094/1/Li_whole_thesis.pdf.

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Neoparamoebae perurans is a marine protozoan parasite that infects gills of cultured Atlantic salmon, Salmo salar, causing amoebic gill disease (AGD) which is currently reported in most salmon producing countries. In Tasmania, the management of AGD in Atlantic salmon accounts for 20% of production costs. As a result, several studies have been done to explore alternative treatment methods. However, previous studies other than freshwater bathing focused solely on testing chemotherapeutants against AGD. With the exception of garlic Allium sativum and AQUI-S\(^®\) (product based on clove oil), no
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El, Ouazzani Ismael Chahed. "Use of olive leaf extract (OLE) to inhibit the growth of Campylobacter spp. in an active packaging for fresh chicken preservation : development of the packaging and overview of the literature." Master's thesis, 2021. http://hdl.handle.net/10400.14/34960.

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This work is composed of a bibliographic survey and an experimental part. The bibliographic part consists of a study on the epidemiological situation of Campylobacter spp. in Europe, advances in research on natural solutions for the conservation of chicken, studies aimed at reducing contamination by Campylobacter spp., the use of olive leaf extract (OLE) for the conservation of food, and other new alternatives for food preservation. The experimental part consists of a laboratory study on the effectiveness of OLE against Campylobacter spp. and its application in an active packaging for the cons
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Book chapters on the topic "Olive Leaves Extract (OLE)"

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Rahimianfar, Fatemeh. "The Effect of Olive Leaf Extract on Systolic and Diastolic Blood Pressure in Adults: A Systemic Review and Meta-Analysis." In Olive Cultivation [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102769.

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Hypertension (HTN) is one of the most common disorders and increases the risk of cardiovascular diseases (CVD), which are one of the main causes of death in the world. The Mediterranean diet has the efficacy to modulate CVD risk factors such as HTN, mainly because of olive tree products, which are the most pivotal ingredients in this diet. Among the olive tree products, olive leaf consists of many sorts of phenolic compounds and has several beneficial effects on human body, such as antioxidant, anti-atherosclerotic, anti-inflammatory and especially anti-hypertensive effects. So, we conducted a new systematic review and meta-analysis on anti-hypertensive effect of OLE in adults. The meta-analysis showed a significant reduction effect of OLE on systolic blood pressure. The anti-hypertensive effect of OLE is mainly considered due to its principal phenolic compound known as oleuropein (OL), which reduces blood pressure by a number of particular mechanisms associated with its specific chemical characteristics.
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Węcowski, Marek. "Ostracism before Ostracism?" In Athenian Ostracism and its Original Purpose. Oxford University PressOxford, 2022. http://dx.doi.org/10.1093/oso/9780198848202.003.0002.

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Abstract Chapter One discusses the ‘prehistory’ of Athenian ostracism by studying both the attested cases of ostracism outside Athens (in Megara, Argos, Tauric Chersonesos, Cyrene, Thourioi, the Sicilian Naxos and possibly in Miletus, as well as the petalismos, or vote using olive leaves, in Syracuse) and conceivable traces of ostracism-like institutions or procedures in Athens of the archaic period. Here, on the one hand, both the famous late Byzantine testimony of the so-called ‘bouleutic ostracism’ (the manuscript Vaticanus Graecus 1144) and that of the archaic ostraca, from the Athenian Agora and the Acropolis, are discounted as unreliable witnesses to the alleged ‘ostracism before ostracism’ in Athens. On the other hand, all extra-Athenian ostracisms seem to post-date the Athenian institution by at least two decades, which bespeaks against the widely held hypothesis that ostracism in Athens was just one local elaboration of a more general Greek practice. More probably, all those institutions in the wider Greek world followed the Athenian model. Additionally, the hypothesis of the ritual origins of ostracism is reassessed and rejected. All in all, it turns out that Athenian ostracism (properly speaking) was an unprecedented Athenian invention.
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Conference papers on the topic "Olive Leaves Extract (OLE)"

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Hiedayati, Nurul, Nurlaely M. Rachmawati, Riva Auda, M. Iqbal Dzaki, Nihayatul Kamila, and Aris Purnomo. "The Effect of Ethanolic Extract of Olive (Olea europea L.) Leaves on BALB/c Mice." In 1st International Integrative Conference on Health, Life and Social Sciences (ICHLaS 2017). Atlantis Press, 2017. http://dx.doi.org/10.2991/ichlas-17.2017.29.

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Al-Hayaly, Lekaa, Alaa Al-Sultan, and Saffa M. Sultan Sultan. "Effect of Olive Leaves Extract on Alloxan Induced Diabetes in Male Albino Mice." In Proceedings of the 1st International Multi-Disciplinary Conference Theme: Sustainable Development and Smart Planning, IMDC-SDSP 2020, Cyperspace, 28-30 June 2020. EAI, 2020. http://dx.doi.org/10.4108/eai.28-6-2020.2298148.

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Vieitez Osorio, Ignacio, Adriana Gambaro, Cecilia Dauber, Elena Ibanez, Laura Gonzalez, and Tatiana Carreras. "Supercritical extracts from olive leaves as natural antioxidants: extraction optimization, characterization and evaluation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dtog7326.

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Olive leaves (OL) are considered a potential source of bioactive compounds mainly due to its high content of polyphenols, widely known as natural antioxidants. The objective of this study was to optimize supercritical fluid extraction conditions from OL in order to obtain natural extracts with high antioxidant activity. OL (belong to the Arbequina cultivar) were collected from a local producer (Uruguay) and subjected to a drying and milling (1 mm particle size) pre-treatment. Supercritical fluid extractions were carried out using a laboratory-built system equipped with a 25 mL stainless steel
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Valdes, Alberto, Alejandro Cifuentes, Jose David Sanchez-Marti­nez, Miguel Herrero, Rocio Gallego, and Zully Suarez-Montenegro. "Foodomics study of the neuroprotective potential of natural products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/bdyo8801.

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Worldwide, around 50 million people have dementia with nearly 10 million new cases every year. Alzheimer’s Disease (AD) is the most common form of dementia, and it may contribute to 60–70 % of these cases. This multifactorial pathophysiology has been widely characterized by neuroinflammation, extensive oxidative damage, synaptic loss and neuronal cell death. However, only a few drugs have been approved for the therapeutic treatment of AD (with unpleasant side effects), and many studies have suggested that diet and/or food components can prevent the onset of AD. Among these constituents, terpen
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