Oleuropein, which is the main constituent responsible for the bitter taste of olives and olive leaves, is a polyphenol present principally in the leaves and fruits of the olive tree; oleuropein is found in olive oil linked to a glucose molecule (glycoside), and in free form. This polyphenol, (whose brute or molecular formula is C25H32O13) possesses antimicrobial, fungicidal and insecticidal activity, and is therefore responsible for the active defense of the plant against infections and infestations.
Numerous scientific studies carried out on oleuropein have been able to verify its effectiveness against numerous diseases such as cancer, cardiovascular diseases, diabetes and neurodegenerative diseases. The data provided by scientific research would confirm these anti-neurodegenerative and anti-diabetic properties of oleuropein, although still definitive.
These studies, carried out on humans, are demonstrating its real clinical efficacy and revealing the molecular and cellular mechanisms with which this substance and its metabolites exert such effects. Effects related to the so-called Mediterranean diet. Nowadays, oleuropein extracts produce products and foods that confer these beneficial characteristics.
On the other hand, the anti-diabetic action of oleuropein is supported by recent experimental research and clinical studies. Through these studies, various subjects were tested for a given period of time, confirming that this polyphenol reduced blood sugar and improved both secretion and insulin sensitivity. Efficacy has also been demonstrated for the onset of so-called diabetes 2. As well as the anti-obesity effect has proved effective at various stages of treatment on animal guinea pigs.
Warning: The information reported is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.
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