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.
Keywords
- Olive leaf
- Anticancer activity
- Oleaeuropea
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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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