Hojas de Olea europaea L. como fuente de oleuropeina: características y aspectos biológicos
DOI:
https://doi.org/10.33448/rsd-v10i13.21130Palabras clave:
Propriedades farmacológicas; Hojas de olivera; Compuestos fenólicos; Oleuropeina.Resumen
Se sabe que los frutos, hojas y aceites de aceitunas vírgenes son buenas fuentes de polifenoles y otros antioxidantes que recientemente han recibido un interés creciente. Además, sus derivados son los responsables del sabor amargo y picante de las aceitunas verdes y los aceites vírgenes. En fisiología del olivo, la biotransformación enzimática de la oleuropeína está relacionada con la maduración del fruto y con el mecanismo de defensa específico. La oleuropeína es uno de los principales compuestos fenólicos identificados en frutos y hojas de olivo. Posee varias propiedades farmacológicas, entre las que destacan antioxidante, cardioprotectora, antiheterogénea, neuropática, anticancerígena, entre otros efectos. La oleuropeína se absorbe ligeramente después de la administración oral y alcanza una concentración plasmática máxima, distribuyéndose ampliamente en varios órganos y tejidos, incluidos el corazón, el hígado y el cerebro. A la vista de estudios recientes sobre el uso de oleuropeína obtenida de la hoja de olivo en el tratamiento y prevención de enfermedades, este trabajo se llevó a cabo con el objetivo de recopilar la principal información disponible en la literatura a través de esta revisión.
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Derechos de autor 2021 Deborah Murowaniecki Otero; Alexandre Lorini; Fernanda Moreira Oliveira; Bruna da Fonseca Antunes ; Raquel Moreira Oliveira; Rui Carlos Zambiazi
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