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]
References
- ^Omar SHOleuropein in olive and its pharmacological effects.Sci Pharm.(2010 Apr-Jun)
- ^Limiroli, R. et al1H and 13C NMR characterization of new oleuropein aglyconesJ. Chem. Soc., Perkin Trans. 1.(1995)
- ^Bianco, A. et alIsolation of cornoside from Olea europaea and its transformation into halleridonePhytochemistry.(1993-01-20)
- ^Amiot, M-J. et alAccumulation of oleuropein derivatives during olive maturationPhytochemistry.(1989-01)