TY - JOUR
T1 - Olive Polyphenols and the Metabolic Syndrome
AU - Saibandith, Bandhita
AU - Spencer, Jeremy P E
AU - Rowland, Ian R
AU - Commane, Daniel M
PY - 2017/6/29
Y1 - 2017/6/29
N2 - Here, the effects of consuming polyphenol-rich olive products, including olive leaves, their crude extract, and extra virgin olive oil, on aspects of the metabolic syndrome are reviewed. We have sought to summarize the available scientific evidence from dietary intervention trials demonstrating a role for these phytochemicals in ameliorating aberrant glucose metabolism, high blood pressure and elevated blood lipids, and we discuss the potential mechanisms underpinning these observations. Searches for relevant literature published in English were conducted via PubMed and Science Direct. Based on published dietary intervention studies, there is convincing evidence to show that olive polyphenols, independently of olive lipids, reduce risk factors for metabolic syndrome, in particular by improving blood sugar and blood pressure control, and in reducing low density lipoprotein oxidation. There is more limited evidence to suggest that the consumption of olive polyphenols or related products can reduce body weight and visceral fat or impede weight gain, and similarly there are some limited data suggesting improved lipid profiles. There is some mechanistic data to support observations made in human volunteers, but further work is needed in this area. The consumption of olive polyphenols within the context of a healthy pattern of food intake may, in part, explain the reduced risk of metabolic disease associated with adherence to the Mediterranean diet.
AB - Here, the effects of consuming polyphenol-rich olive products, including olive leaves, their crude extract, and extra virgin olive oil, on aspects of the metabolic syndrome are reviewed. We have sought to summarize the available scientific evidence from dietary intervention trials demonstrating a role for these phytochemicals in ameliorating aberrant glucose metabolism, high blood pressure and elevated blood lipids, and we discuss the potential mechanisms underpinning these observations. Searches for relevant literature published in English were conducted via PubMed and Science Direct. Based on published dietary intervention studies, there is convincing evidence to show that olive polyphenols, independently of olive lipids, reduce risk factors for metabolic syndrome, in particular by improving blood sugar and blood pressure control, and in reducing low density lipoprotein oxidation. There is more limited evidence to suggest that the consumption of olive polyphenols or related products can reduce body weight and visceral fat or impede weight gain, and similarly there are some limited data suggesting improved lipid profiles. There is some mechanistic data to support observations made in human volunteers, but further work is needed in this area. The consumption of olive polyphenols within the context of a healthy pattern of food intake may, in part, explain the reduced risk of metabolic disease associated with adherence to the Mediterranean diet.
KW - Animals
KW - Diet
KW - Diet, Mediterranean
KW - Disease Susceptibility
KW - Dyslipidemias/epidemiology
KW - Humans
KW - Hypertension/epidemiology
KW - Lipid Metabolism
KW - Metabolic Syndrome/epidemiology
KW - Obesity, Abdominal/epidemiology
KW - Olea/chemistry
KW - Olive Oil/analysis
KW - Plant Extracts/analysis
KW - Polyphenols/analysis
KW - Risk Factors
U2 - 10.3390/molecules22071082
DO - 10.3390/molecules22071082
M3 - Review article
C2 - 28661446
VL - 22
JO - Molecules
JF - Molecules
SN - 1420-3049
IS - 7
ER -