May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?
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- dc.contributor.author Sánchez-Rodriguez, Estefanía
- dc.contributor.author Vázquez Aguilar, Laura Alejandra
- dc.contributor.author Biel-Glesson, Sara
- dc.contributor.author Fernández-Navarro, Jose-Ramón
- dc.contributor.author Espejo-Calvo, Juan A.
- dc.contributor.author Olmo Peinado, Jose Maria
- dc.contributor.author Torre Fornell, Rafael de la
- dc.contributor.author Fitó Colomer, Montserrat
- dc.contributor.author Covas Planells, Maria Isabel
- dc.contributor.author Romero, Concepción
- dc.contributor.author Brenes, Manuel
- dc.contributor.author Martínez de Victoria, Emilio
- dc.contributor.author Gil, Angel
- dc.contributor.author Mesa, Maria-Dolores
- dc.date.accessioned 2021-08-25T06:55:51Z
- dc.date.available 2021-08-25T06:55:51Z
- dc.date.issued 2021
- dc.description.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.
- dc.format.mimetype application/pdf
- dc.identifier.citation 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
- dc.identifier.doi http://dx.doi.org/10.1016/j.jff.2021.104561
- dc.identifier.issn 1756-4646
- dc.identifier.uri http://hdl.handle.net/10230/48329
- dc.language.iso eng
- dc.publisher Elsevier
- dc.relation.ispartof Journal of Functional Foods. 2021;83:104561
- dc.rights © 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license(http://creativecommons.org/licenses/by-nc-nd/4.0/)
- dc.rights.accessRights info:eu-repo/semantics/openAccess
- dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/
- dc.subject.keyword Gastrointestinal hormones
- dc.subject.keyword Insulin sensitivity
- dc.subject.keyword Olive oil
- dc.subject.keyword Phenolic compounds
- dc.subject.keyword Triterpenic acids
- dc.title May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?
- dc.type info:eu-repo/semantics/article
- dc.type.version info:eu-repo/semantics/publishedVersion