What is Oleuropein?

Greek Table Olives Source of Oleuropein

A study suggests that common Greek table olives called Throuba Thassos may be a richer source of oleuropein than other olive varieties.

Oleuropein is a compound found in the fruit, leaves and bark of olive trees. Some research suggests oleuropein may have antioxidant effects; however, additional studies are necessary to evaluate its potential benefits in humans.

Researchers at the Agricultural University of Athens in Greece evaluated nine common Greek olive varieties for their oleuropein and hydroxytyrosol content. Hydroxytyrosol is another compound found in olives that may have antioxidant effects. The researchers conducted several types of analyses, including an extraction procedure, to evaluate each olive's oleuropein and hydroxytyrosol content.

The researchers found that hydroxytyrosol was in all of the olives, noting that Kalamata and green olives had the highest concentration at 1.8-2.0 milligrams per fruit. Oleuropein was found in smaller quantities in two varieties; however, it was found in high concentration in the Throuba Thassos olives at 1.2 milligrams per fruit.

The authors concluded that in addition to the high concentration of oleuropein in Throuba Thassos olives, an average consumption of this variety at 20 olives per day is common. Furthermore, this average olive consumption would amount to 25 milligrams of oleuropein per day, and therefore, this quantity may be considered safe for human consumption. Additional research is necessary to evaluate the potential effects of oleuropein.

For more information about oleuropein, please visit Natural Standard's Foods, Herbs & Supplements database.

References

1. Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
2. Zoidou E, Melliou E, Gikas E, et al. Identification of Throuba Thassos, a traditional Greek table olive variety, as a nutritional rich source of oleuropein. J Agric Food Chem. 2010 Jan 13;58(1):46-50. View Abstract

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