Abstract
The fruits of Olea europaea L. is widely consumed as food, and olive pits are utilized in folk medicine to relieve gastric disturbances. In the present study, the possible anti-inflammatory, analgesic and antioxidant activities of aqueous extracts of black (BP) and green olive (GP) pit prepared at gastric fed state pH were evaluated in vitro. Moreover, the bioactive compound, hydroxytyrosol (HT), was isolated from the extracts for the first time. According to results, GP extract (62.5 to 1000 μg/mL) showed significant anti-inflammatory activity in a dose-dependent manner and HT displayed significant nitrite inhibition at 100 μM with slight analgesic activity. Extracts and HT showed a significant antioxidant activity according to Total Antioxidant Capacity (TOAC), cupric ion reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. As a conclusion, a proper formulation containing HT might be a potential remedy to relieve gastric disturbances and olive pits, can be utilized as a valuable industrial tool for the low-cost production of HT.How to cite this article: Reis R, Sipahi H, Zeybekoglu G, Celik N, Kirmizibekmez H, Kaklikkaya N, Aydin A. Hydroxytyrosol: The Factor Responsible for Bioactivity of Traditionally used Olive Pits. Euroasian J Hepatogastroenterol, 2018;8(2):126-132.
Highlights
IntroductionKnown as Olea europaea L., is the most popular member of the Olea genus
Olive, known as Olea europaea L., is the most popular member of the Olea genus
Ingestion of olive pits to relieve the symptoms of duodenal ulcer and gastric disturbances has become popular in Turkey following paramedical suggestions.[7]
Summary
Known as Olea europaea L., is the most popular member of the Olea genus It is the only species of the Oleaceae family that is consumed as a food.[1] olive is found in the Mediterranean region and consumed commonly in the Eastern Mediterranean Basin as well as Southeastern Europe, Northern Iran, Western Asia, and Northern Africa.[1] Turkey has an important potential for olive cultivation because of its geographic location and climate.[2] According to International Olive Council (IOC) report (2015), over the last 25 years, the growth of olive consumption has been the strongest among the non-European Union members, especially in Turkey and Morocco.[3] Besides its culinary importance, olive is studied for its therapeutic effects. In another case report,[8] distal pyloric stenosis perforation and gastric phytobezoar were observed due to excessive olive pit ingestion
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