ArticleAntioxidants (Basel, Switzerland)2023
Antioxidant Capacity of Free and Bound Phenolics from Olive Leaves: In Vitro and In Vivo Responses.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 7 citations in OpenAlex.
- Optimization of Oleuropein Extraction from Olive Leaves and Its Protective Effect Against TBHP-Induced Oxidative Damage in HEK-293 Cells.Foods (Basel, Switzerland) · 2026Article
- Penicophenone F from an Arctic Fungus Against UVB-Induced Corneal Damage via Inhibiting the ROS-EphA2 Pathway.Antioxidants (Basel, Switzerland) · 2026Article
- Strawberry and Drupe Fruit Wines Antioxidant Activity and Protective Effect Against Induced Oxidative Stress in Rat Synaptosomes.Antioxidants (Basel, Switzerland) · 2025Article
- Two Olea europaea L. Extracts Reduce Harmful Effects in a Model of Neurotoxicity: Involvement of the Endoplasmic Reticulum.Planta medica · 2024Article
- Evaluation of Antioxidant Activity and Treatment of Eczema by Berberine Hydrochloride-Loaded Liposomes-in-Gel.Molecules (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors at 4 institutions in 1 country.
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Abstract
Olive leaves are rich in phenolic compounds. This study explored the chemical profiles and contents of free phenolics (FPs) and bound phenolics (BPs) in olive leaves, and further investigated and compared the antioxidant properties of FPs and BPs using chemical assays, cellular antioxidant evaluation systems, and in vivo mouse models. The results showed that FPs and BPs have different phenolic profiles; 24 free and 14 bound phenolics were identified in FPs and BPs, respectively. Higher levels of phenolic acid (i.e., sinapinic acid, 4-coumaric acid, ferulic acid, and caffeic acid) and hydroxytyrosol were detected in the BPs, while flavonoids, triterpenoid acids, and iridoids were more concentrated in the free form. FPs showed a significantly higher total flavonoid content (TFC), total phenolic content (TPC), and chemical antioxidant properties than those of BPs (
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