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Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice

AuthorsJurado-Ruiz, Enrique; Álvarez-Amor, Leticia; Varela, Lourdes M.; Berná, Genoveva; Parra-Camacho, María S.; Oliveras-López, María J.; Martínez-Force, Enrique ; Rojas, Anabel ; Hmadcha, Abdelkrim ; Soria, Bernat; Martíb, Franz
Type 2 diabetes
Issue Date5-Aug-2019
PublisherSpringer Nature
CitationScientific Reports 9: 11311 (2019)
AbstractDietary composition plays an important role in the pathophysiology of type 2 diabetes. Monounsaturated fatty acid consumption has been positively associated with improved insulin sensitivity and β-cell function. We examined whether an extra virgin olive oil (EVOO) high fat diet (HFD) can improve glucose homeostasis. C57BL/6J mice were fed a standard diet or a lard-based HFD to induce type 2 diabetes. Then, HFD mice were fed with three different based HFD (lard, EVOO and EVOO rich in phenolic compounds) for 24 weeks. HFD-EVOO diets significantly improved glycemia, insulinemia, glucose tolerance, insulin sensitivity and insulin degradation. Moreover, EVOO diets reduced β-cell apoptosis, increased β-cell number and normalized islet glucose metabolism and glucose induced insulin secretion. No additional effects were observed by higher levels of phenolic compounds. Thus, EVOO intake regulated glucose homeostasis by improving insulin sensitivity and pancreatic β-cell function, in a type 2 diabetes HFD animal model.
Description13 Páginas.-- 7 Figuras.-- 1 Tabla
Publisher version (URL)http://dx.doi.org/10.1038/s41598-019-47904-z
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