Santangelo C1, Filesi C2, Varì R2, Scazzocchio B2, Filardi T3, Fogliano V4, D’Archivio M2, Giovannini C2, Lenzi A3, Morano S3, Masella R2.
1 Unit of Nutrition, Department of Veterinary Public Health and Food Safety, Italian National Institute of Health, Viale Regina Elena 299, 00161, Rome, Italy. firstname.lastname@example.org. 2 Unit of Nutrition, Department of Veterinary Public Health and Food Safety, Italian National Institute of Health, Viale Regina Elena 299, 00161, Rome, Italy. 3 Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, Viale del Policlinico 155, 00161, Rome, Italy. 4 Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands.
Phenolic compounds naturally contained in extra-virgin olive oil (EVOO) have demonstrated anti-inflammatory and antioxidant properties. The present study aimed at evaluating the effects of a polyphenol-rich extra-virgin olive oil (EVOO) (high-polyphenol EVOO, HP-EVOO) on the metabolic control and the production of specific pro-/anti-inflammatory adipokines in overweight patients with type 2 diabetes mellitus (T2D).
Eleven overweight T2D patients not in treatment with insulin were invited to follow their habitual diet for a total of 8 weeks. During the first 4 weeks (wash-out period), they were asked to consume refined olive oil (ROO, polyphenols not detectable) and then to replace ROO with HP-EVOO (25 mL/day, 577 mg of phenolic compounds/kg) for the remaining 4 weeks. Anthropometric parameters, fasting glycaemia, glycated haemoglobin (HbA1c), high-sensitive C-reactive protein, plasma lipid profile, liver function and serum levels of TNF-α, IL-6, adiponectin, visfatin and apelin were assessed at the end of each 4-week period.
HP-EVOO consumption significantly reduced fasting plasma glucose (P = 0.023) and HbA1c (P = 0.039) levels as well as BMI (P = 0.012) and body weight (P = 0.012). HP-EVOO ingestion determined a reduction in serum level of aspartate aminotransferase (AST, P = 0.0056) and alanine aminotransferase (ALT, P = 0.024). Serum visfatin levels strongly decreased after HP-EVOO ingestion (P = 0.0021).
Daily consumption of polyphenol-rich EVOO might improve metabolic control and circulating inflammatory adipokines profile in overweight T2D patients.
Cytokines; HbA1c; Olive oil; Polyphenols; Type 2 diabetes mellitus; Visfatin