Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects

Violi, Francesco; Pignatelli, Pasquale; Angelico, Francesco; Bartimoccia, Simona; Nocella, Cristina; Cangemi, Roberto; Petruccioli, Andreina; Monticolo, Roberto; Pastori, Daniele; Carnevale, Roberto

doi:10.1038/nutd.2015.23

Cited by 96 publications

(103 citation statements)

References 19 publications

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“…In the present work, olive oil polyphenols decreased all these cardiovascular risk biomarkers. The decrease in LDL‐C observed is in agreement with that recently reported at postprandial state after extra‐VOO consumption . Polyphenols from green tea and from herbs have shown to have hypocholesterolemic effects lowering LDL‐C in human and animal models .…”

Section: Discussionsupporting

confidence: 91%

Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

Fernández‐Castillejo

Valls

Castañer

et al. 2016

Molecular Nutrition Food Res

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Scope Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500 ppm), and the other (FVOOT) with them (250 ppm) and those of thyme (250 ppm), versus an standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed. Methods and Results In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic individuals received 25 mL/day of VOO, FVOO, and FVOOT. Intervention periods were of 3-weeks separated by 2-week washout periods. Lipoprotein particle counts and subclasses were measured by NMR. Polyphenols from olive oil and thyme modified the lipoprotein subclasses profile and decreased the total LDL particle/total HDL particle (HDL-P), small HDL/large HDL, and HDL-cholesterol/HDL-P ratios, and decreased the lipoprotein insulin resistance index (LP-IR) (P<0.05). Conclusions Olive oil polyphenols, and those from thyme provided benefits on lipoprotein particle atherogenic ratios and subclasses profile distribution. Polyphenol-enriched olive oil is a way of increasing the olive oil healthy properties while consuming the same amount of fat, as well as a useful and complementary tool for the management of cardiovascular risk individuals.

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Section: Discussionsupporting

confidence: 91%

Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

Fernández‐Castillejo

Valls

Castañer

et al. 2016

Molecular Nutrition Food Res

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“…Few studies have investigated the added value of EVOO on top of the MD diet as a whole, indicating an independent effect. In RCTs, 10 g EVOO added to MD significantly reduced postprandial blood glucose level, dipeptidyl peptidase 4 (DPP‐4) protein level and activity and low‐density lipoprotein (LDL) and increased insulin level, Glucagon‐like peptide‐1 (GLP‐1) and gastric inhibitory polypeptide (GIP) compared with MD without EVOO . In addition, EVOO led to a blunted oxidative stress, through down‐regulation of NOX2 activation and reversing post‐prandial serum vitamin E decrease .…”

Section: The Association Between Individual Components Of the MD And mentioning

confidence: 99%

The Mediterranean dietary pattern as the diet of choice for non‐alcoholic fatty liver disease: Evidence and plausible mechanisms

Zelber‐Sagi

Salomone²,

Mlynarsky

2017

Liver International

209

162

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Non-alcoholic fatty liver disease (NAFLD) has become a major global health burden, leading to increased risk for cirrhosis, hepatocellular carcinoma, type-2 diabetes and cardiovascular disease. Lifestyle intervention aiming at weight reduction is the most established treatment. However, changing the dietary composition even without weight loss can also reduce steatosis and improve metabolic alterations as insulin resistance and lipid profile. The Mediterranean diet (MD) pattern has been proposed as appropriate for this goal, and was recommended as the diet of choice for the treatment of NAFLD by the EASL-EASD-EASO Clinical Practice Guidelines. The MD has an established superiority in long term weight reduction over low fat diet, but it improves metabolic status and steatosis even without it.However, the effect on liver inflammation and fibrosis was tested only in few observational studies with positive results. Furthermore, considering the strong association between NAFLD and diabetes and CVD, the MD has a highly established advantage in prevention of these diseases, demonstrated in randomized clinical trials. The individual components of the MD such as olive oil, fish, nuts, whole grains, fruits, and vegetables, have been shown to beneficially effect or negatively correlate with NAFLD, while consumption of components that characterize a Western dietary pattern as soft drinks, fructose, meat and saturated fatty acids have been shown to have detrimental association with NAFLD. In this review we will cover the epidemiological evidence and the plausible molecular mechanisms by which the MD as a whole and each of its components can be of benefit in NAFLD.

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“…Intake of olive oil has been associated with a lower risk of colorectal cancer (Gimeno et al, ; Stoneham, Goldacre, Seagroatt, & Gill, ) and congenital heart disease (Buckland et al, ), potentially lower risk of osteoporosis (Saleh & Saleh, ), and development of type 2 diabetes (T2D) (Guasch‐Ferre et al, ; Soriguer, Rojo‐Martinez, Goday, Bosch‐Comas, & Bordiu, ). Diabetic patients consuming the MD rich in olive oil are observed to have reduced postprandial lipidemia and cholesterol (Cao et al, ) and patients supplemented with extra‐virgin olive oil experienced the same effect (R. Carnevale et al, ; Violi et al, ). In addition, reduced postprandial glycemic response in T2D (Bozzetto et al, ), glucose‐induced neural damage, and suppressed diabetes‐induced thermal hyperalgesia (Kaeidi et al, ).…”

Section: Occurrence Of Oleuropeinmentioning

confidence: 99%

Oleuropein: A natural antioxidant molecule in the treatment of metabolic syndrome

Ahamad

Toufeeq

Khan

et al. 2019

Phytotherapy Research

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Olive (Olea europaea Linn., Fam. Oleaceae) is commonly known as Zaytoon in Mediterranean region. Its fruits and oil are essential components of Mediterranean diets. Olive tree is a prevalent plant species and one of the important cultivated crops of Mediterranean region. Oleuropein is a phenolic constituents of olive, which, along with its related compounds, has been indicated to be majorly responsible for its beneficial effects. Oleuropein is a secoiridoid type of phenolic compound and consists of three structural subunits: hydroxytyrosol, elenolic acid, and a glucose molecule. It is also reported to be the chemotaxonomic marker of olive. The oleuropein is reported to possess a number of biological activities including action against dyslipidemia, antiobesity, antidiabetic, antioxidant, antiatherogenic, antihypertensive, antiinflammatory, and hepatoprotective actions. The scientific evidence supports the role of oleuropein as a potential agent against metabolic syndrome. The present review discusses chemistry of oleuropein along with potential role of oleuropein with reference to pathophysiology of metabolic syndrome.

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Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects

Cited by 96 publications

References 19 publications

Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

The Mediterranean dietary pattern as the diet of choice for non‐alcoholic fatty liver disease: Evidence and plausible mechanisms

Oleuropein: A natural antioxidant molecule in the treatment of metabolic syndrome

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