Olive (Olea europaea Linn., Fam. Oleaceae) is commonly known as Zaytoon in Mediterranean region. Its fruits and oil are essential components of Mediterranean diets. Olive tree is a prevalent plant species and one of the important cultivated crops of Mediterranean region. Oleuropein is a phenolic constituents of olive, which, along with its related compounds, has been indicated to be majorly responsible for its beneficial effects. Oleuropein is a secoiridoid type of phenolic compound and consists of three structural subunits: hydroxytyrosol, elenolic acid, and a glucose molecule. It is also reported to be the chemotaxonomic marker of olive. The oleuropein is reported to possess a number of biological activities including action against dyslipidemia, antiobesity, antidiabetic, antioxidant, antiatherogenic, antihypertensive, antiinflammatory, and hepatoprotective actions. The scientific evidence supports the role of oleuropein as a potential agent against metabolic syndrome. The present review discusses chemistry of oleuropein along with potential role of oleuropein with reference to pathophysiology of metabolic syndrome.

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Background: Olive oil and fruits are essential components of Mediterranean diets. Olive tree is a prevalent plant species and one of the important cultivated crops of Mediterranean region. The present study aimed to evaluate the effectiveness of olive in achieving glucose homeostasis through the inhibition of carbohydrate metabolizing enzymes using in-vitro models and also determine the chemical composition of olive oil by GC/MS. Methods: The chemical composition of olive oil by was determined by GC/MS and its antidiabetic activity was assessed through inhibition α-amylase and α-glucosidase enzymes in in-vitro models. Results: The olive oil analysis by GC/MS yielded 41 constituents amounting to 98.21% of total oil composition. Oleic acid, 3-(octadecyloxy) propyl ester (19.34%), arachidonic acid (11.25%), oleic acid (6.07%), docosahexaenoic acid (DHA) (9.50%), pentadecanoic acid (5.53%), palmitic acid (3.86%), and linoleic acid (3.13%) were the major components of the Olive oil. The olive oil and extract produces dose dependent inhibition of α-amylase and α-glucosidase enzymes. The IC50 values for olive oil, olive extract and acarbose were found as 210.50±4.76, 121.8±3.18, and 91.04±2.16 µg/mL, respectively against α-amylase enzyme. The IC50 values for Olive oil, extract and acarbose were found as 204.3±3.41, 165.04±5.27 and 116.5±2.17 µg/mL, respectively against α-glucosidase enzyme. Conclusion: The result of this study concluded that Olive oil having oleic acid and its ester derivatives as major constituents, the study findings also confirm the traditional claim of olive use in the treatment of diabetes mellitus.

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