May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?

Sánchez-Rodriguez, Estefanía; Vázquez Aguilar, Laura Alejandra; Biel-Glesson, Sara; Fernández-Navarro, Jose-Ramón; Espejo-Calvo, Juan A.; Olmo Peinado, Jose Maria; Torre Fornell, Rafael de la; Fitó Colomer, Montserrat; Covas Planells, Maria Isabel; Romero, Concepción; Brenes, Manuel; Martínez de Victoria, Emilio; Gil, Angel; Mesa, Maria-Dolores

doi:http://dx.doi.org/10.1016/j.jff.2021.104561

May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?

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Sanchez-Rodriguez E, Vazquez-Aguilar LA, Biel-Glesson S, Fernandez-Navarro JR, Espejo-Calvo JA, Olmo-Peinado JM, de la Torre R, Fito-Colomer M, Covas MI, Romero C, Brenes M, Martinez de Victoria E, Gil A, Mesa MD. May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults? Journal of Functional Foods. 2021;83:104561. DOI: 10.1016/j.jff.2021.104561

Abstract

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.