Bioactive Potential of Olive Leaf By-Product Throughout In Vitro Gastrointestinal Digestion.

ABSTRACT: Olive leaf, an abundant and underutilized byproduct of the olive industry, has gained attention as a potential functional ingredient due to its high content of dietary fiber and phenolic compounds. However, little is known about its bioaccessibility and transformation throughout the digestive process, limiting its application in food formulations. This study provides a comprehensive and quantitative assessment of how ground olive leaf bioactive compounds behave during gastrointestinal digestion, offering new insights into their stability and potential health benefits. The total phenolics content and antioxidant activity of ground olive leaf increased in the oral and gastric phases, decreasing slightly in the intestinal phase, with a bioaccessibility of 46% and up to 70% for the total pheno

SUBMITTER: Sanchez-Gutierrez M 

PROVIDER: S-EPMC11853783 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature