Review evaluates health benefits of olive leaves, highlighting applications in food and need for more studies.
Key Points
The aim is to evaluate key advances in the bioactivity and health benefits of olive leaves over the past decade, focusing on clinical evidence and food applications.
Reviewed existing research on bioactive compounds in olive leaves
Evaluated extraction techniques and their effects on bioactivity
Assessed clinical trials focused on health benefits, especially cardiovascular health and metabolic regulation.
Olive leaves show anti-cancer, anti-inflammatory, antioxidant, and antimicrobial effects.
Clinical trials confirm benefits on cardiovascular health and skin; however, more rigorous studies are needed.
Modern extraction methods enhance the recovery of bioactive compounds, suggesting potential for food and preservation use.