Chapter 12 - Olea europaea as Potential Source of Bioactive Compounds for Diseases Prevention

Abstract

Abstract The olive tree (Olea europaea L.) belongs to the Oleaceae family, and it is native to warm temperate regions of the world. Mainly, this tree is commercially important in the Mediterranean region because it is the source of olive oil. Nowadays, it is also widely cultivated in many other parts of the world for the production of olive oil and table olives. The Mediterranean diet, in which olive oil is the main dietary fat, has been associated with diverse beneficial health effects such as antihypertensive, antiviral, antiinflammatory, hypoglycemic, neuroprotective, and anticancer properties. The health benefits of olive oil are mainly attributed to the presence of high content of monounsaturated fatty acids and bioactive phytochemicals including phenolic compounds, tocopherols, carotenoids, and phospholipids. In addition to olive oil, olive leaves have gained an increasing interest because of their high availability and low cost. This subproduct has widely been used in folk medicine for several thousands of years in the Mediterranean countries, and many studies have demonstrated its potential as a source of bioactive compounds. The rising awareness about these health properties has caused an increased consumption of olive oil and olive leaves throughout the world. Thus, the aim of this chapter is to focus on the recent findings concerning O. europaea tree main products and by-products, olive oil and olive leaves, as potential sources of natural bioactive compounds with health benefits.