Enzyme Inhibition by Bioactive Compounds from Olive (Olea europaea L.) and Pomegranate (Punica granatum L.): Systematic Review of In Vitro Studies
Robert Vučina, Doris Drmač, Valentina Rezić, Dušan Čulum, Martin Kondža · 2026
Read Enzyme Inhibition by Bioactive Compounds from Olive (Olea europaea L.) and Pomegranate (Punica granatum L.): Systematic Review of In Vitro Studies by Robert Vučina, Doris Drmač, Valentina Rezić, Dušan Čulum, Martin Kondža (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13306215.txt.
Description
Robert Vučina reviewed lab studies on olive and pomegranate compounds blocking enzymes in a 2026 systematic review. Both plants carry polyphenols long tied to health effects, and the review asks how widely their enzyme actions reach.
Compounds such as oleuropein, hydroxytyrosol, punicalagin and ellagic acid slowed inflammation enzymes tied to pain pathways in the gathered studies. Brain-related enzymes, sugar-handling enzymes and the drug-processing cytochrome P450 family were also slowed. Benefits for nerve protection and diabetes care look possible, yet the P450 effects warn that food extracts could interact with common medicines.
Catalog record
| CREATOR | Robert Vučina, Doris Drmač, Valentina Rezić, Dušan Čulum, Martin Kondža |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 49868 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |