The main bioactive in olive leaf extract appears to be oleuropein, which is a highly pungent compound claimed to be the cause of olive oil's distinct taste.[1] Black olives tend to have their oleuropein content decline towards maturation,[2] with some species having no detectable oleuropein at full blackening.[3] This is thought to be related to an increased level of esterase enzyme activity which metabolizes oleuropein into other compounds.[4]
What is the main bioactive of olive leaf extract?
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•Last Updated: May 16, 2025
The main bioactive compound in olive leaf extract is oleuropein, which contributes to the distinct taste of olive oil. Its content decreases in black olives as they mature, likely due to increased esterase enzyme activity that metabolizes oleuropein into other compounds.