Biophenols in extra virgin olive oil

Biophenols in extra virgin olive oil associated with better outcomes in obesity and prediabetes

Research reveals that consuming extra virgin olive oil rich in oleocanthal and oleacein also induces weight loss, a decrease in body mass index, and basal blood glucose levels. It was found that consuming extra virgin olive oil rich in biophenols for one month increased antioxidant defenses</strong > in the blood and decreased parameters associated with oxidative stress and inflammation, conditions underlying both prediabetes and obesity.

Within one month, we would not expect to see a change in body weight or a change in blood glucose levels, but these are very good indicators of good clinical outcomes for this type of patient. (with obesity and prediabetes). Francisco-Javier Bermúdez-Silva, Principal Investigator, Regional Hospital of Málaga.

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

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

The main finding was changes in oxidative stress, a better antioxidant profile, and we detected a decrease in certain enzymes related to oxidative stress.

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

In the study, the researchers described that three key compounds that reduce inflammation increased after consumption of 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 actions are well documented.

Obesity is a disease characterized by low-grade inflammation and oxidative stress. Although there is still some disagreement, there is a growing consensus that oxidative stress precedes the development of inflammation.

This low-grade inflammation is linked to insulin resistance. Insulin resistance is linked to the inability of beta cells to produce sufficient insulin, which leads to hyperglycemia, and subsequently to a state in which the body cannot control blood sugar levels.

Oxidative stress and inflammation fuel all of these diseases. If you consume these compounds in extra virgin olive oil, we hypothesize that you could improve your condition and prevent the development of diabetes, and to some extent, that’s what we found.

However, the study has several limitations that should be improved through further research, including the smaller-than-expected sample size and the relatively short time period, which prevented the researchers from tracking the clinical course of the patients.

If we could follow these patients longer, I suspect we would find less diabetes, less obesity, and better overall health. In fact, mitigating the impacts of obesity and prediabetes is a growing priority for researchers worldwide, as rates of both diseases continue to rise with no signs of slowing.

In this regard, according to a recent report published by the World Obesity Atlas, no country reported a decrease in obesity prevalence in 2023. The international non-governmental organization estimates that more than 4 billion people will be overweight or obese by 2035, up from 2.6 billion in 2020.

Although prediabetes is notoriously difficult to diagnose due to the rarity of physical symptoms, separate research from Johns Hopkins University concludedthat the global burden of prediabetes is substantial and growing, and more than a billion people are expected to be prediabetic by 2040.

Along with the reduction in oxidative stress, the researchers also observed a significant decrease in body weight of approximately one kilogram and in body mass index after one month of consuming extra virgin olive oil, but not non-virgin olive oil. They also observed a parallel improvement in fasting blood glucose. However, the researchers added that they observed no changes in insulin resistance, lipid profile, blood pressure, or kidney function.

These results suggest that extra virgin olive oil may induce some clinical improvement in glucose management, likely related to the reduction in body weight and the improvement in inflammatory and oxidative status.</ p>
Bermúdez added that he is working on a new study to determine how the consumption of oleocanthal and oleacein can affect people with diabetes.

We have a new project in mind, in which we plan to conduct a similar study, but in people with diabetes. Our study has highlighted the preventive aspect of this compound. Now, what we want to do is conduct a more therapeutic study on what happens in people who already have diabetes.