Oleuropein, a component of extra virgin olive oil, lowers postprandial glycaemia in healthy subjects
Carnevale R, Silvestri R, Loffredo L, Novo M, Cammisotto V, Castellani V, Bartimoccia S, Nocella C, Violi F
British journal of clinical pharmacology · 92 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People, plus animal or lab work
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2018-03-26 · Br J Clin Pharmacol · vol. 84 · issue 7 · pp. 1566–1574
- Publisher
- Wiley
- Cited
- 125 citations · more than 98% of similar papers · 7.1× the field average
- Impact
- Top 10% most cited in its field
- References
- 27 works
- Access
- Open access (repository copy)
- Research areas
- Advanced Glycation End Products research · Fatty Acid Research and Health · Nutritional Studies and Diet
- Keywords
- Oleuropein, Postprandial, Hydroxytyrosol, Endocrinology, Internal medicine, Oxidative stress, Glucagon-like peptide-1, Insulin, Chemistry, Medicine, Diabetes mellitus, Biochemistry, Type 2 diabetes, Antioxidant, Polyphenol
- MeSH
- humans, hyperglycemia, iridoids, blood glucose, antioxidants, treatment outcome, cross-over studies, double-blind method, oxidative stress, postprandial period, adult, female, male, iridoid glucosides, healthy volunteers, olive oil, nadph oxidase 2
9 authors
From IT
- Roberto CarnevaleSapienza University of Rome
- Romano SilvestriSapienza University of Rome
- Lorenzo LoffredoSapienza University of Rome
- Marta NovoSapienza University of Rome
- Vittoria CammisottoSapienza University of Rome
- Valentina CastellaniSapienza University of Rome
Abstract
Aims
Extra virgin olive oil lowers postprandial glycaemia. We investigated if oleuropein, a component of extra virgin olive oil, exerts a similar effect on postprandial glycaemia and the underlying mechanism.
Methods
Twenty healthy subjects were randomly allocated in a cross-over design to 20 mg oleuropein or placebo immediately before lunch. Postprandial glycaemia along with blood insulin, dipeptidyl-peptidase-4 (DPP-4) and glucagon-like peptide-1 and oxidative stress, which included soluble NADPH oxidase-derived peptide activity (sNox2-dp), 8-iso-prostaglandin-2α and platelet p47phox phosphorylation, were analysed before and 2 h after meal.
Results
After 2 h, subjects who assumed oleuropein had significantly lower blood glucose, DPP-4 activity and higher insulin and glucagon-like peptide-1 compared to placebo. Furthermore, sNox2-dp, 8-iso-PGF2α and platelet p47phox phosphorylation were significantly lower in oleuropein- compared to placebo-treated subjects. DPP-4 significantly correlated with sNox2-dp [Spearman's rho (Rs) = 0.615; P phox phosphorylation (Rs = 0.435; P phox phosphorylation and isoprostane formation.
Conclusions
These findings indicate that oleuropein improves postprandial glycaemic profile via hampering Nox2-derived oxidative stress.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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