Nikolaos Peroulis1, Vasilis P Androutsopoulos1, George Notas1,2, Stella Koinaki3, Elsa Giakoumaki4, Apostolos Spyros5, Εfstathia Manolopoulou5, Sophia Kargaki6, Maria Tzardi7, Eleni Moustou7, Euripides G Stephanou6, Efstathia Bakogeorgou1, Niki Malliaraki8, Maria Niniraki2, Christos Lionis3, Elias Castanas1,2, Marilena Kampa9,10. 1. Laboratory of Experimental Endocrinology, University of Crete, P.O. Box 2208, 71003, Heraklion, Greece. 2. Laboratory of Experimental Endocrinology and Clinical Immunology, University Hospital of Heraklion, Heraklion, Greece. 3. Clinic of Social and Family Medicine, School of Medicine, University of Crete, Heraklion, Greece. 4. Creta Farms S.A. Rethymnon, Crete, Greece. 5. NMR Laboratory, Department of Chemistry, University of Crete, Heraklion, Greece. 6. Environmental Chemical Processes Laboratory, Department of Chemistry, University of Crete, Heraklion, Greece. 7. Department of Pathology, University of Crete, Heraklion, Greece. 8. Laboratory of Clinical Chemistry, University Hospital of Heraklion, Heraklion, Greece. 9. Laboratory of Experimental Endocrinology, University of Crete, P.O. Box 2208, 71003, Heraklion, Greece. kampam@uoc.gr. 10. Laboratory of Experimental Endocrinology and Clinical Immunology, University Hospital of Heraklion, Heraklion, Greece. kampam@uoc.gr.
Abstract
PURPOSE: Dyslipidemia and impaired glucose metabolism are the main health issues of growing prevalence and significant high healthcare cost, requiring novel prevention and/or therapeutic approaches. Epidemiological and animal studies revealed that olive oil is an important dietary constituent, inducing normolipidemia. However, no studies have specifically investigated the polyphenol-rich water extract of olives (OLWPE), generated during olive oil production. METHODS: In the present work, we initially examined the effect of OLPWE on animals' metabolic parameters. Rats fed with a high-fat diet were treated with three different doses of OLPWE for 4 months. Additionally, bioavailability was explored. Afterwards, OLWPE's metabolic effect was explored in humans. Healthy volunteers consumed microencapsulated OLWPE for 4 weeks, in a food matrix [one portion (30 g) of a meat product]. RESULTS: High-fat-fed rats developed a metabolic dysfunction, with increased LDL and insulin levels and decreased HDL; this syndrome was significantly impaired when treated with OLWPE. Treated rats had increased total plasma antioxidant capacity, while several phenolic compounds were detected in their blood. These findings were also verified in humans that consumed OLWPE, daily, for 4 weeks. Interestingly, in individuals with elements of cardio-metabolic risk, OLWPE consumption resulted in reduced glucose, insulin, total cholesterol, LDL and oxLDL levels. CONCLUSIONS: Our data clearly show that OLWPE can improve glucose and lipid profile, indicating its possible use in the design of functional food and/or therapeutic interventions.
PURPOSE:Dyslipidemia and impaired glucose metabolism are the main health issues of growing prevalence and significant high healthcare cost, requiring novel prevention and/or therapeutic approaches. Epidemiological and animal studies revealed that olive oil is an important dietary constituent, inducing normolipidemia. However, no studies have specifically investigated the polyphenol-rich water extract of olives (OLWPE), generated during olive oil production. METHODS: In the present work, we initially examined the effect of OLPWE on animals' metabolic parameters. Rats fed with a high-fat diet were treated with three different doses of OLPWE for 4 months. Additionally, bioavailability was explored. Afterwards, OLWPE's metabolic effect was explored in humans. Healthy volunteers consumed microencapsulated OLWPE for 4 weeks, in a food matrix [one portion (30 g) of a meat product]. RESULTS: High-fat-fed rats developed a metabolic dysfunction, with increased LDL and insulin levels and decreased HDL; this syndrome was significantly impaired when treated with OLWPE. Treated rats had increased total plasma antioxidant capacity, while several phenolic compounds were detected in their blood. These findings were also verified in humans that consumed OLWPE, daily, for 4 weeks. Interestingly, in individuals with elements of cardio-metabolic risk, OLWPE consumption resulted in reduced glucose, insulin, total cholesterol, LDL and oxLDL levels. CONCLUSIONS: Our data clearly show that OLWPE can improve glucose and lipid profile, indicating its possible use in the design of functional food and/or therapeutic interventions.
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