Abstract
The aim of this study was to evaluate the antioxidant activities of extracts from olive leaves (EOL). The main contents of EOL were determined by colorimetric methods. The antioxidant activities were assessed by measuring the scavenging free radicals in vitro. To investigate the antioxidant activity in vivo, we detected the survival of Caenorhabditis elegans, under thermal stress. Subsequently the reactive oxygen species (ROS) level, activities of antioxidant enzymes, the expression of HSP-16.2 and the translocation of daf-16 were measured. The results showed that, polyphenols was the main component. EOL could well scavenge DPPH and superoxide anion radicals in vitro. Compared to the control group, the survival rate of C. elegans treated with EOL was extended by 10.43%, under heat stress. The ROS level was reduced, while the expression of hsp-16.2 was increased to protect the organism against the increasing ROS. The level of malondialdehyde (MDA) also decreased sharply. The activities of inner antioxidant enzymes, such as catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-PX) were potentiated, which might have had a correlation with the DAF-16 transcription factor that was induced-turned into the nuclear. Therefore, EOL showed a strong antioxidant ability in vitro and in vivo. Hence, it could be a potential candidate when it came to medicinal and edible plants.
Highlights
Olive (Olea europare L.) deriving from the Mediterranean was introduced to China in the 1960s.The oil from olive fruits had been historically used as a kind of cooking oil in the Mediterranean.olive oil had rich monounsaturated fatty acids and a wide array of bioactive compounds, such as polyphenols, flavonoids, and squalence, which were renowned as liquid gold [1]
A similar outcome was obtained by Le et al, who showed extracts obtained from olive leaves contained about 45% polyphenol compounds [24]
In this study polyphenols was found to be the main compound in the extracts from olive leaves (EOL)
Summary
Olive (Olea europare L.) deriving from the Mediterranean was introduced to China in the 1960s.The oil from olive fruits had been historically used as a kind of cooking oil in the Mediterranean.olive oil had rich monounsaturated fatty acids and a wide array of bioactive compounds, such as polyphenols, flavonoids, and squalence, which were renowned as liquid gold [1]. Olive (Olea europare L.) deriving from the Mediterranean was introduced to China in the 1960s. The oil from olive fruits had been historically used as a kind of cooking oil in the Mediterranean. Olive oil had rich monounsaturated fatty acids and a wide array of bioactive compounds, such as polyphenols, flavonoids, and squalence, which were renowned as liquid gold [1]. Studies have showed that olive oil has a wide range of pharmacological applications, such as reduction in blood pressure and anti-bacterial, anti-aging, and anti-tumor activity; these effects are more prominently seen is Europe [2,3,4]. Olive fruit extracts are widely used as nutrition supplements, food additives, and medicinal and ceremonial ingredients. By 2012, the cultivation area of olive trees, in China, had reached over three million hectares. The majorities of olive leaves are abandoned or incinerated, which leads to environmental pollution and resource waste [6]
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