Antimicrobial activity of commercial Olea europaea (olive) leaf extract

A.N. Sudjana, C. D'Orazio, V. Ryan, N. Rasool, J. Ng, N. Islam, Thomas Riley, Kate Hammer

Research output: Contribution to journalArticlepeer-review

194 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)461-463
JournalInternational Journal of Antimicrobial Agents
Volume33
Issue number5
DOIs
Publication statusPublished - 2009

Fingerprint

Dive into the research topics of 'Antimicrobial activity of commercial Olea europaea (olive) leaf extract'. Together they form a unique fingerprint.

Cite this