May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?
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AuthorSánchez Rodríguez, Estefanía; Vázquez Aguilar, Laura Alejandra; Biel Glesson, Sara; Fernández Navarro, José Ramón; Espejo Calvo, Juan Antonio; Martínez De Victoria Muñoz, Emilio; Gil Hernández, Ángel; Mesa García, María Dolores
Gastrointestinal hormonesInsulin sensitivityOlive oilPhenolic compoundsTriterpenic acids
Estefania Sanchez-Rodriguez... [et al.]. May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?, Journal of Functional Foods, Volume 83, 2021, 104561, ISSN 1756-4646, [https://doi.org/10.1016/j.jff.2021.104561]
SponsorshipUniversity of Granada (Spain); University of Guadalajara (Mexico); I + D FEDER-INTERCONNECTA (CDTI) ITC-20131031; Junta de Andalucia European Commission; ACER CAMPESTRES S.L.; SAN FRANCISCO DE ASIS Coop; AGROINSUR S.L.
Scope. The postprandial effects of virgin olive oils (VOOs) enriched with phenolic compounds and triterpenes from the olive fruit on plasma glucose and insulin (primary outcomes), and gastrointestinal hormones responses were evaluated in healthy adults. Methods and results: Single doses (30 mL) of three oils were evaluated: optimized polyphenols-rich VOO (OVOO); functional olive oil (FOO): OVOO enriched with triterpene acids; and VOO with low content of polyphenols. Postprandial plasma insulin release was lower after the intake of the FOO compared to VOO, while plasma glucose levels were lower after the intake of the VOO compared to OVOO. Matsuda's index of insulin sensitivity improved after the intake of FOO and OVOO, while the insulinogenic index and gastric inhibitory polypeptide (GIP) tended to improve after the intake of OVOO. Conclusion: The enrichment of VOOs with bioactive compounds from the olive fruit increases its benefits, improving postprandial insulin release and peripheral tissue sensitivity.