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Olive Leaf (Oleuropein) and Its Role in Cancer: Therapeutic Updates

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Nutraceuticals and Cancer Signaling

Part of the book series: Food Bioactive Ingredients ((FBC))

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Abstract

Oleaeuropea L. commonly known as olive tree has immense health benefits. Traditionally it is used to treat different pathologies such as olive leaves used against coughing, cystitis and sore throat, cardiovascular diseases, mouth cleanser, dried leaves and fruits of olive tree in gastrointestinal problems (diarrhea) and urinary tract infections, hypertension, asthma, and most importantly cancer. The phytochemical analysis revealed rich phytochemical composition of the plant and led to the isolation of more than hundred different compounds, such as flavonoids, biophenols, and terpenoids such as iridoids, secoiridoids, triterpenoids, coumarin.

Similarly, olive leaf possessed a strong bioactive composition with a high concentration of oleuropein (glycosylated secoiridoid). Similarly, olive leaf possessed a strong bioactive composition with a high concentration of oleuropein (glycosylated secoiridoid). The leaf extracts and its derivative compounds have shown potent anticancer effects against different cell lines in different organs. These compounds include oleuropein, maslinic acid, erythrodiol, uvaol, oleanolic acid, hydroxytyrosol, tyrosol. Among others Oleuropein and its derivative compounds (hydroxytyrosol, tyrosol and others) were studied in a several types of cancer cells. In fact, many studies have demonstrated the oleuropein and its derivative have proved pharmacological activity against proliferation of cancer cells and several tumor cell lines by different mechanisms such arrest cell cycle and cause apoptosis in cancerous cells, by modulation of miRNA expression and upregulation and downregulation of several genes. This chapter deals with the anticancer effect exert by O. europaea leaf constituents and its possible anticancer mechanism.

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Authors and Affiliations

  1. Department of Pharmacy, Abdul Wali Khan University, Mardan, Pakistan

    Bushra Ansari & Haroon Khan

  2. Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey

    Esra Küpeli Akkol

  3. Department of Pharmacognosy, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad, Pakistan

    Muhammad Ajmal Shah

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  1. Bushra Ansari
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  1. Food Materials & Process Design Eng, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

  2. Baqiyatallah University of Medical Sciences, Tehran, Iran

    Seyed Mohammad Nabavi

  3. National Institute of Agrarian and Veterinary Research (INIAV), Vila do Conde, Portugal

    Ana Sanches Silva

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Ansari, B., Küpeli Akkol, E., Khan, H., Shah, M.A. (2021). Olive Leaf (Oleuropein) and Its Role in Cancer: Therapeutic Updates. In: Jafari, S.M., Nabavi, S.M., Silva, A.S. (eds) Nutraceuticals and Cancer Signaling. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-74035-1_14

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