Abstract
Introduction
The phenolic compounds of olive leaves and olive oils in the Mediterranean diet have
been associated with a reduced incidence of heart disease. Accordingly, antioxidant-rich
diets may prevent the deleterious effects of oxidative metabolism by scavenging free
radicals, thus inhibiting oxidation and delaying atherosclerosis. The process involves
phospholipase C activation and arachidonic acid metabolism, and is thought to reduce
hydrogen peroxide (H2O2). In our study, an extract of Olea europaea L. leaves was used. The active phenolic compounds in this extract are part of the
secoiridoid family, known for their capacity to scavenge H2O2. The results from this study will help to improve our understanding of effects of
polyphenol antioxidants in olive leaf extract on platelet function.
Methods
Full blood examination (FBE), platelet aggregation, and ATP release were performed
on samples from fasting, normal, healthy male subjects. Platelet function at increasing
concentrations of oleuropein was investigated through measures of platelet aggregation
and ATP release from activated platelets.
Results
Blood analysis (n=11) revealed a significant dose-dependant reduction in platelet activity with olive
extract concentrations of 1.0% v/v (P<0.001). ATP Release showed a similar pattern (P=0.02).
Conclusions
Olive leaf polyphenols derived from O. europaea L. leaves inhibited in vitro platelet activation in healthy, non-smoking males. Further bioavailability studies
need to be undertaken to determine the in vivo effect of extract on platelet function and to validate the present results.
Keywords
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Article info
Publication history
Published online: March 12, 2007
Accepted:
September 8,
2006
Received in revised form:
September 6,
2006
Received:
June 27,
2006
Identification
Copyright
© 2006 Elsevier B.V. Published by Elsevier Inc. All rights reserved.
