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Oleuropein, a component of extra virgin olive oil, lowers postprandial glycaemia in healthy subjects
Author(s) -
Carnevale Roberto,
Silvestri Romano,
Loffredo Lorenzo,
Novo Marta,
Cammisotto Vittoria,
Castellani Valentina,
Bartimoccia Simona,
Nocella Cristina,
Violi Francesco
Publication year - 2018
Publication title -
british journal of clinical pharmacology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.216
H-Index - 146
eISSN - 1365-2125
pISSN - 0306-5251
DOI - 10.1111/bcp.13589
Subject(s) - oleuropein , postprandial , hydroxytyrosol , endocrinology , medicine , oxidative stress , glucagon like peptide 1 , insulin , chemistry , biochemistry , diabetes mellitus , type 2 diabetes , antioxidant , polyphenol
Aims Extra virgin olive oil lowers postprandial glycaemia. We investigated if oleuropein, a component of extra virgin olive oil, exerts a similar effect on postprandial glycaemia and the underlying mechanism. Methods Twenty healthy subjects were randomly allocated in a cross‐over design to 20 mg oleuropein or placebo immediately before lunch. Postprandial glycaemia along with blood insulin, dipeptidyl‐peptidase‐4 (DPP‐4) and glucagon‐like peptide‐1 and oxidative stress, which included soluble NADPH oxidase‐derived peptide activity (sNox2‐dp), 8‐iso‐prostaglandin‐2α and platelet p47 phox phosphorylation, were analysed before and 2 h after meal. Results After 2 h, subjects who assumed oleuropein had significantly lower blood glucose, DPP‐4 activity and higher insulin and glucagon‐like peptide‐1 compared to placebo. Furthermore, sNox2‐dp, 8‐iso‐PGF2α and platelet p47 phox phosphorylation were significantly lower in oleuropein‐ compared to placebo‐treated subjects. DPP‐4 significantly correlated with sNox2‐dp [Spearman's rho (Rs) = 0.615; P < 0.001], p47 phox phosphorylation (Rs = 0.435; P < 0.05) and 8‐iso‐ prostaglandin‐2α (Rs = 0.33; P < 0.05). In vitro study demonstrated that hydroxytyrosol, a metabolite of oleuropein, significantly reduced p47 phox phosphorylation and isoprostane formation. Conclusions These findings indicate that oleuropein improves postprandial glycaemic profile via hampering Nox2‐derived oxidative stress.