Oleuropein-enriched chocolate by extra virgin olive oil blunts hyperglycaemia in diabetic patients: Results from a one-time 2-hour post-prandial cross over study
Del Ben M, Nocella C, Loffredo L, Bartimoccia S, Cammisotto V, Mancinella M, Angelico F, Valenti V, Cavarretta E, Carnevale R, Violi F
Clinical nutrition (Edinburgh, Scotland) · 13 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2019-09-21 · Clin Nutr · vol. 39 · número 7 · págs. 2187–2191
- Editorial
- Elsevier BV
- Citado
- 24 citas · más que el 87% de estudios similares · 1.9× el promedio de su campo
- Referencias
- 15 trabajos
- Acceso
- De pago
- Áreas de investigación
- Natural Antidiabetic Agents Studies · Edible Oils Quality and Analysis · Diabetes Treatment and Management
- Palabras clave
- oleuropein, extra virgin olive oil, type 2 diabetes, postprandial hyperglycemia, incretin system, glucagon-like peptide-1, dipeptidyl peptidase IV, insulin, blood glucose, functional foods
- MeSH
- humans, diabetes mellitus, hyperglycemia, insulin, blood glucose, treatment outcome, cross-over studies, single-blind method, postprandial period, time factors, food, fortified, adult, aged, middle aged, rome, female, male, glucagon-like peptide 1, dipeptidyl peptidase 4, iridoid glucosides, biomarkers, olive oil, diet, diabetic, chocolate, glycemic control
11 autores
- Maria Del Ben🇮🇹Sapienza University of Rome
- Cristina Nocella🇮🇹Sapienza University of Rome
- Lorenzo Loffredo🇮🇹Sapienza University of Rome
- Simona Bartimoccia🇮🇹Sapienza University of Rome
- Vittoria Cammisotto🇮🇹Sapienza University of Rome
- Mirta Mancinella🇮🇹ASL Roma
- Francesco Angelico🇮🇹Sapienza University of Rome
- Valentina Valenti🇮🇹Clinica Mediterranea; Sapienza University of Rome
- Elena Cavarretta🇮🇹Clinica Mediterranea; Sapienza University of Rome
- Roberto Carnevale🇮🇹Clinica Mediterranea; Sapienza University of Rome
- Francesco Violi🇮🇹 · autor de correspondenciaClinica Mediterranea; Sapienza University of Rome
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background & aims
Oleuropein, a component of extra virgin olive oil (EVOO), reduces post-prandial glycemia with a mechanism counteracting oxidative stress-mediated incretin down-regulation. In this study we evaluated if the intake of an oleuropein-enriched chocolate could have positive effects on glycaemia and insulin levels in patients with type 2 diabetes mellitus (T2DM) and healthy subjects (HS).
Methods
Twenty-five consecutive T2DM patients and 20 HS were recruited. Participants were randomized to receive 40 g oleuropein-enriched chocolate by EVOO or 40 g control chocolate spread in a cross-over design. Serum glucose, insulin, glucagon-like peptide-1 (GLP1), and dipeptidyl-peptidase-4 (DPP4) were measured before and 2 h after chocolate intake.
Results
In T2DM, the pairwise comparisons showed that intake of oleuropein-enriched chocolate was associated with a significantly less increase of blood glucose compared to control; GLM analysis showed a significant difference for treatments with respect to glucose (p = 0.04), GLP1 (p < 0.001) and DPP-4 activity (p = 0.01). In HS, the pairwise comparisons showed that, after oleuropein-enriched chocolate intake, blood glucose concentration and DPP4 activity did not change; conversely a significant increase was observed for insulin and GLP1. After control chocolate intake, a significant increase for blood glucose, insulin levels and DPP4 activity were observed while GLP1 did not change.
Conclusion
The study shows that using EVOO as source of oleuropein administration of 40 g oleuropein-enriched chocolate is associated with a modest increase or no change of glycemia in T2DM and HS respectively, via an incretin-mediated mechanism.
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