Antimicrobial activity of commercial olea europaea (olive) leaf extract
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.
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.
Peer-reviewed, Olive biophenols, Oleuropein, Helicobacter, MRSA
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