Lower blood sugar levels with olive oil
Extra-Virgin Olive Oil contains a component that could reduce post-prandial blood sugar levels. This results from a study conducted by a research team of the Sapienza University led by Francesco Violi, published in the British Journal Clinical Pharmacology, which could pave the way to new perspectives for the treatment of diabetes.
The Mediterranean diet, thanks to its positive impact on our health, is the best nutritional model. There are several studies which have analyzed its food components to evaluate if they are able to prevent some diseases, by improving the quality and duration of life.
The Sapienza team had already shown in a previous study that 10 g of Extra-Virgin Olive Oil during meals are able to reduce post-prandial blood sugar levels by 20 mg. Similarly to new-generation antidiabetic drugs, olive oil acts on incretins, gastrointestinal hormones involved in the reduction of blood sugar levels. The intake of Extra-Virgin Olive Oil is associated with an increase of incretins in blood.
In this new study, the research team has identified oleuropein as the oil component that is responsible for this beneficial effect.
“Diabetes", said Francesco Violi, "is one of the main causes of myocardial infarction and stroke. In 2016, diagnosed cases of diabetes in Italy were more than 3,000,000 and this figure is bound to grow in the next few years if we consider that a progressive increasing tendency of this disease has been observed in our population”.
This study paves the way to new perspectives to fight diabetes also with natural substances, such as oleuropein, which can be found in olive oil, as well as in the leaves of olive trees.