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 p47phoxphosphorylation, 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 p47phoxphosphorylation 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], p47phoxphosphorylation (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 p47phoxphosphorylation and isoprostane formation. Conclusions: These findings indicate that oleuropein improves postprandial glycaemic profile via hampering Nox2-derived oxidative stress.

Oleuropein, a component of extra virgin olive oil, lowers postprandial glycaemia in healthy subjects / Carnevale, Roberto; Silvestri, Romano; Loffredo, Lorenzo; Novo, Marta; Cammisotto, Vittoria; Castellani, Valentina; Bartimoccia, Simona; Nocella, Cristina; Violi, Francesco. - In: BRITISH JOURNAL OF CLINICAL PHARMACOLOGY. - ISSN 0306-5251. - 84:(2018), pp. 1566-1574. [10.1111/bcp.13589]

Oleuropein, a component of extra virgin olive oil, lowers postprandial glycaemia in healthy subjects

Carnevale, Roberto;Silvestri, Romano;Loffredo, Lorenzo;Novo, Marta;Cammisotto, Vittoria;Bartimoccia, Simona;Nocella, Cristina;Violi, Francesco
2018

Abstract

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 p47phoxphosphorylation, 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 p47phoxphosphorylation 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], p47phoxphosphorylation (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 p47phoxphosphorylation and isoprostane formation. Conclusions: These findings indicate that oleuropein improves postprandial glycaemic profile via hampering Nox2-derived oxidative stress.
2018
nox2; oxidative stress; glycaemia; oleuropein
01 Pubblicazione su rivista::01a Articolo in rivista
Oleuropein, a component of extra virgin olive oil, lowers postprandial glycaemia in healthy subjects / Carnevale, Roberto; Silvestri, Romano; Loffredo, Lorenzo; Novo, Marta; Cammisotto, Vittoria; Castellani, Valentina; Bartimoccia, Simona; Nocella, Cristina; Violi, Francesco. - In: BRITISH JOURNAL OF CLINICAL PHARMACOLOGY. - ISSN 0306-5251. - 84:(2018), pp. 1566-1574. [10.1111/bcp.13589]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1117672
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