Oleuropein Is Responsible for the Major Anti-Inflammatory Effects of Olive Leaf Extract

Olive leaves are rich in polyphenolic compounds that are known to have antioxidant, antimicrobial, and antiinflammatory
activities. Therefore, olive leaf extract (OLE) is considered as a natural supplement. In this study we evaluated
the antibacterial and the anti-inflammatory effect of OLE and its individual phenolic components in vitro. Polymorphonuclear
cells (PMNCs) were isolated from the whole blood using Histopaque solution and cultured in RPMI-enriched medium. Tumor
necrosis factor a (TNFa) level was determined by ELISA after 24 h of lipopolysaccharide stimulation. The antibacterial
activity of OLE was determined by well diffusion assay. We found a significant decrease in TNFa secretion level in PMNCs
culture treated with OLE. Oleuropein is the only OLE component that has shown anti-inflammatory effects at a concentration
of 20 lg/mL. Furthermore, OLE exhibited antibacterial activity against some gram positive bacterial strains; however, gram
negative bacterial strains were resistant to OLE. Downregulation of TNFa secretion in PMNCs culture in response to OLE
treatment indicates that this polyphenol-rich extract has an anti-inflammatory effect, and oleuropein is the major OLE
component responsible for this effect. The antibacterial activity of OLE is limited to gram positive bacteria.