Antimicrobial activity of commercial olea europaea (olive) leaf extract
Publication Details
Sudjana, A. N.,
D'Orazio, C.,
Ryan, V.,
Rasool, N.,
Ng, J.,
Islam, N.,
Riley, T. V.,
&
Hammer, K. A.
(2009).
Antimicrobial activity of commercial olea europaea (olive) leaf extract.
International Journal of Antimicrobial Agents, 33 (5), 461-463.
https://doi.org/10.1016/j.ijantimicag.2008.10.026
Abstract
The aim of this research was to investigate the activity of a commercial extract derived from the leaves of Olea europaea (olive) against a wide range of microorganisms (n = 122). Using agar dilution and broth microdilution techniques, olive leaf extract was found to be most active against Campylobacter jejuni, Helicobacter pylori and Staphylococcus aureus [including meticillin-resistant S. aureus (MRSA)], with minimum inhibitory concentrations (MICs) as low as 0.31–0.78% (v/v). In contrast, the extract showed little activity against all other test organisms (n = 79), with MICs for most ranging from 6.25% to 50% (v/v). In conclusion, olive leaf extract was not broad-spectrum in action, showing appreciable activity only against H. pylori, C. jejuni, S. aureus and MRSA. Given this specific activity, olive leaf extract may have a role in regulating the composition of the gastric flora by selectively reducing levels of H. pylori and C. jejuni.
Keywords
Peer-reviewed, Olive biophenols, Oleuropein, Helicobacter, MRSA
