| Autor: |
Estefania Sanchez-Rodriguez, Laura Alejandra Vazquez-Aguilar, Sara Biel-Glesson, Jose Ramon Fernandez-Navarro, Juan Antonio Espejo-Calvo, Jose Maria Olmo-Peinado, Rafael de la Torre, Monserrat Fito-Colomer, Maria Isabel Covas, Concepcion Romero, Manuel Brenes, Emilio Martinez de Victoria, Angel Gil, Maria Dolores Mesa |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Journal of Functional Foods, Vol 83, Iss , Pp 104561- (2021) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2021.104561 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect