Oleuropein
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| Names | |
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| IUPAC name
(4S,5E,6S)-4-[2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl]- 5-ethylidene-6-[[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)- 2-tetrahydropyranyl]oxy]-4H-pyran-3-carboxylic acid, methyl ester
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| Identifiers | |
32619-42-4  |
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| ChEMBL | ChEMBL1911053  |
| ChemSpider | 4444876 |
| Jmol 3D model | Interactive image |
| PubChem | 5281544 |
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| Properties | |
| C25H32O13 | |
| Molar mass | 540.51 g/mol |
| Vapor pressure | {{{value}}} |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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 verify (what is ?) |
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| Infobox references | |
Oleuropein is a phenylethanoid, a type of phenolic compound found in olive leaf together with other closely related compounds such as 10-hydroxyoleuropein, ligstroside, and 10-hydroxyligstroside. All these compounds are tyrosol esters of elenolic acid that are further hydroxylated and glycosylated. It is one of the main natural phenols found in argan oil.[1] It is also found in the leaves of privet.
In preliminary laboratory research, oleuropein had activity as an agonist of the G-protein estrogen receptor.[2] Other basic research is examining whether oleuropein has pharmacological properties.[3] More research is needed to determine if these effects exist in humans.
Oleuropein is traditionally removed from olives due to its bitterness.
See also
References
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<references />, or <references group="..." />- ↑ Phenols and Polyphenols from Argania spinosa. Z. Charrouf and D. Guillaume, American Journal of Food Technology, 2007, 2, pages 679-683, doi:10.3923/ajft.2007.679.683
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