PHYTOCHEMISTRY, NUTRITIONAL AND MEDICINAL VALUE OF OLIVE

Olive (Olea europaea) exists majorly in Mediterranean areas, various parts of Africa and tropical & central Asia. It can be used as a food, for clinical purpose, and it also plays an important role in cosmetic field. The importance of this plant has also been described by the last Prophet Hazrat Muhammad (PBUH). Olive plant has complex botanical parts which include tree, fruit, leaf, branches and bark. The olive majorly comprised of three kinds of chemical compounds i.e., oleic acid, phenolics and squalene. Phenolics of olive contain four important compounds namely ligstroside, tyrosol, hydroxytyrosol and oleuropein. Olive finds an immense significance due to its nutritional as well as medicinal value. Nutritional value is owed to the presence of significant quantities of lipids, carbohydrate, sterols, pigments, minerals and vitamins in olive oil which finds important uses in cooking and preparation of food items. The olive fruit and leaves paly a good role in treatment of cardiovascular disorders, anti-oxidant, anti-inflammation, anti-cancer and anti-HIV. However, olive fruit is not used directly for eating purposes due to its bitter taste.