RESUMO
Olive trees not only produce olives but also generate a substantial amount of waste and by-products, including leaves, pomace (the solid remains after pressing olives for oil), and wastewater from the olive oil-making process. The waste products, particularly the leaves, contain bioactive compounds, especially phenolic compounds, known for their health benefits, such as high antioxidant potential and the ability to reduce inflammation. These compounds have shown promise in preventing and treating cancer. This review, based on in vitro evidence, provides a detailed description and discussion of the mechanisms through which these compounds from olive leaves can prevent development, the ways they might act against cancer cells, and their potential to increase the sensitivity of tumor cells to conventional anticancer therapy. The possible synergistic effects of these compounds suggest that olive leaf extracts may offer a promising approach for cancer treatment, compared with isolated compounds, thus providing novel possibilities for cancer therapy.
Assuntos
Olea , Extratos Vegetais , Folhas de Planta , Olea/química , Folhas de Planta/química , Humanos , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Antineoplásicos Fitogênicos/farmacologia , Antineoplásicos Fitogênicos/química , Antioxidantes/farmacologia , Antioxidantes/química , Neoplasias/tratamento farmacológico , Neoplasias/metabolismo , Fenóis/farmacologia , Fenóis/química , Antineoplásicos/farmacologia , Antineoplásicos/química , AnimaisRESUMO
Brazil is an emerging virgin olive oil producer country whose oils have been scarcely studied till now and, in particular, no data are present in literature about their volatile profiles and organoleptic characteristics as well as the Pearson's correlations between chemical and sensory parameters. Hence, giving insights about these aspects was the aim of the current investigation. The volatile profiles showed the presence of the aldehydes responsible for the positive attribute of VOOs (i.e. trans-2-Hexenal and hexanal) although, in some cases, volatiles from anaerobic and aerobic fermentation were also detected. The panel test showed low values of fruity and pungent notes (mean values of 1.1 and 0.6, respectively) whereas the bitter taste was detected only in one sample, probably due to the low amount of total phenolic compounds (ranging from 40 to 280â¯mgâ¯kg-1). Accordingly to the volatiles analysis, slight defects of the oils were evidenced by the panelists. Tocopherols ranged from 123 to 222â¯mgâ¯kg-1; carotenoids from 10.69 to 26.18â¯mgâ¯kg-1, chlorophylls from 14.06 to 54.90â¯mgâ¯kg-1, antioxidant activity from 976 to 1790⯵mol TE g-1, and fatty acid ethyl esters from 2.56 to 19.22â¯mgâ¯kg-1. Positive Pearson's correlations were highlighted between hydroxytyrosol derivatives and antioxidant activity (râ¯=â¯0.9601, pâ¯<â¯.0001), trans-2-hexenal and fruity median (râ¯=â¯0.6526, pâ¯<â¯.05), acetic acid and vinegary defect (râ¯=â¯0.7854, pâ¯<â¯.0001), and fatty acid ethyl esters and vinegary defect (râ¯=â¯0.8418, pâ¯<â¯.0001). Our findings give first insights about sensory characteristics of Brazilian virgin olive oils and their association with chemical quality parameters. Finally, based on the obtained data, an improvement of preliminary operations (harvesting, storage) of the extraction process is recommended.