Biophenols in extra virgin olive oil

Biophenols in extra virgin olive oil are linked to better outcomes in obesity and prediabetes

Research has shown that consuming extra virgin olive oil, which is rich in oleocanthal and oleacein, also leads to weight loss, a decrease in body mass index, and basal blood sugar.</p>

The study published in Clinical Nutrition found that one month of consuming extra virgin olive oil rich in biophenols boosts antioxidant defenses > in the blood and reduced parameters associated with oxidative stress and inflammation, the underlying conditions of prediabetes and obesity.

We did not expect any change in body weight or blood sugar levels in one month, but these are very good indicators of good clinical outcomes in this type of patient (with obesity and prediabetes). Francisco-Javier Bermúdez-Silva, Lead Researcher, Málaga Regional Hospital.

These benefits were not observed after consuming non-virgin olive oil, a mixture of refined olive oil and some virgin olive oil, during the same period. Known as the APRIL study (Aove in PRedIabetes), 91 participants from Malaga, Spain, aged 40 to 65, with obesity and prediabetes, were divided into two groups.

One ​​group of participants consumed extra virgin olive oil rich in biophenols for 30 days, while the other group consumed non-virgin olive oil. After a 15-day washout period, each group received the other type of oil and consumed it for another 30 days. Both oils were consumed cooked and raw, but the exact amount consumed was not measured.

The most important finding was changes in oxidative stress, an improved antioxidant profile, and we observed a decrease in some enzymes relevant to oxidative stress.

Lipid peroxidation is a common feature of oxidative stress, and we found that these people had lower levels of oxidation of their blood lipids. This is consistent with all previous basic research conducted on these polyphenols.

In the study, the researchers described that three key compounds that reduce inflammation increased after consuming extra virgin olive oil, suggesting a greater ability to modulate systemic inflammation compared to olive oil. Oleocanthal and oleacein may mediate this latter effect, as their anti-inflammatory effects are well documented.

Obesity is a condition in which low-level inflammation and oxidative stress occur. While there is still some controversy, there is a growing consensus that oxidative stress precedes the development of inflammation.

This low-level inflammation is related to insulin resistance. Insulin resistance is related to the failure of beta cells to produce sufficient insulin, leading to hyperglycemia and then to a state in which the body cannot control blood sugar levels.

Oxidative stress and inflammation are the triggers of all these diseases. By consuming these compounds in extra virgin olive oil, we hypothesize that you may be able to improve your condition and prevent the development of diabetes, and to some extent, that’s exactly what we found.

However, there are several limitations of the study that should be improved with further research, including the smaller sample size than expected and the relatively short time period, which prevented researchers from following the patients’ clinical evolution.

If we could follow these patients longer, we would presumably see less diabetes, less obesity, and better overall health. In fact, alleviating the effects of obesity and prediabetes is a growing priority for researchers around the world, as the incidence of both diseases continues to rise with no signs of slowing down.

InIn this sense, according to a recent report by the World Obesity Atlas, no country reported a decline in obesity prevalence in 2023. The international non-governmental organization estimates that by 2035, 4 billion people will be overweight or obese, compared to 2.6 billion in 2020.

While prediabetes is notoriously difficult to diagnose due to the lack of physical symptoms, separate research from Johns Hopkins University concluded that the overall burden of prediabetes is significantly increasing, with more than one billion people expected to have prediabetes by 2040.

In addition to the decrease in oxidative stress, researchers also observed a significant decrease in body weight of about one kilogram and in body mass index after one month of consuming extra virgin olive oil. They also observed a parallel improvement in fasting glucose levels. However, the researchers added that they did not observe any changes in insulin resistance, lipid profile, blood pressure, or kidney function.

These results suggest that extra virgin olive oil may provide some clinical improvement in glucose management, likely related to reducing body weight and improving inflammation and oxidation.

Bermúdez added that he is working on a new study to determine how consuming oleocanthal and oleacein might affect people with diabetes.

We have a new project in mind where we plan to conduct a similar study, but on people with diabetes. Our study has shed some light on the preventive aspect of this compound. What we want to do now is a more therapeutic study that examines what happens in people who are already diabetic.