May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults? Sánchez 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 hormones Insulin sensitivity Olive oil Phenolic compounds Triterpenic acids We are grateful for the support of participating volunteers, the personal of Virgen de las Nieves and San Cecilio general hospitals of Granada: Laura Campana Martin, Ma Victoria Martin Laguna and Ma Cruz Rico Prados who carried out technical work and sample preparation and Llenalia Garcia Fernandez who supervised the statistical analysis. We acknowledge the University of Granada (Spain) and the University of Guadalajara (Mexico) for the predoctoral scholarship of Laura Alejandra Vazquez Aguilar. The "NUTRAOLEUM Study" has been supported by the grant ITC-20131031 from the I + D FEDER-INTERCONNECTA (CDTI) and Junta de Andalucia, Spain". We thank ACER CAMPESTRES S.L., SAN FRANCISCO DE ASIS Coop and AGROINSUR S.L., for the funding financing provided for the development conduct of the clinical trial. 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. 2021-07-15T08:52:06Z 2021-07-15T08:52:06Z 2021-06-02 info:eu-repo/semantics/article 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] http://hdl.handle.net/10481/69710 10.1016/j.jff.2021.104561 eng http://creativecommons.org/licenses/by-nc-nd/3.0/es/ info:eu-repo/semantics/openAccess Atribución-NoComercial-SinDerivadas 3.0 España Elsevier