May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?

Abstract

• Virgin olive oil enriched with bioactive compounds from the olive fruit (polyphenols and triterpenic acids), improves postprandial insulin release and peripheral tissue sensitivity. • Matsuda index of insulin sensitivity improves after the intake of bioactive compounds-enriched virgin olive oil. • The insulinogenic index improved after the intake of polyphenol-enriched virgin olive oil. 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. 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. The enrichment of VOOs with bioactive compounds from the olive fruit increases its benefits, improving postprandial insulin release and peripheral tissue sensitivity.