The olive constituent oleuropein exhibits anti-ischemic, antioxidative, and hypolipidemic effects in anesthetized rabbits.

Epidemiological studies show that population consuming high quanities of olives and olive oil. The olive contains phytochemicals such as hydroxytyrosol and oleuropein, which act as antioxidants. Previous studies have shown that olive oil reduces atherosclerosis. The aim of this in-vivo study was to investigate the protective effect of the olive phytochemical, oleuropein, in rabbits, which were subjected to ischemia (shortage of oxygen), and reperfusion (restoring normal oxygen supply).

The oleuropein was administered at levels of 10 or 20 mg per kg weight and per day. The researchers measured the infarct size, oxidative damage and metabolic profile. The administration of oleuropein significantly reduced the infarct size in normal rabbits and to a lesser extent in hypercholesterolemic rabbits. Oleuropein reduced the peroxidation of plasma lipids and the levels of protein carbonyl. Oleuropein also inhibited the reduction of the antioxidant enzymes such as superoxide dismuthase caused by ischemia and reperfusion. Superoxide dismuthase plays an important role during an acute myocardial infarction by ensuring an antioxidant status. The total cholesterol and triglycerides levels were reduced after administration during 6 weeks, but not during 3 weeks. The protective role of oleuropein can be explained by different mechanisms: reduction of reperfusion injury, the improvement of endothelial function or the modulation of intracellular mediators, which protect the heart from injury. This is the first study to show that oleuropein reduces myocardial injury.


Source: Andreadou I, Iliodromitis EK, Mikros E, Constantinou M, Agalias A, Magiatis P, Skaltsounis AL, Kamber E, Tsantili-Kakoulidou A and Kremastinos DT. The olive constituent oleuropein exhibits anti-ischemic, antioxidative, and hypolipidemic effects in anesthetized rabbits. . Journal of Nutrition. 2006 August;136(8):2213-9