Post-prandial effects of high-polyphenolic extra virgin olive oil on endothelial function in adults at risk for type 2 diabetes: A randomized controlled crossover trial.

Recently Njike and her research team compared the effects of high phenolic extra virgin olive oil (EVOO) and refined olive oil without polyphenols on endothelial function (EF) in adults at risk for Type 2 diabetes mellitus (T2DM). In this trial, randomized, controlled, double-blind, crossover trial of 20 adults (mean age 56.1 years; 10 women, 10 men) at risk for T2DM (i.e., as defined by either prediabetes or metabolic syndrome) assigned to one of two possible sequence permutations of two different single dose treatments (50 mL of high-polyphenolic EVOO or 50 mL of refined olive oil without polyphenols), with 1-week washout.

Participants received their olive oils in a smoothie consisting of ½ cup frozen blueberries and 1 cup (8 oz) low-fat vanilla yogurt blended together. Primary outcome measure was EF measured as flow-mediated dilatation. Participants were evaluated before and 2 h after ingestion of their assigned olive oil treatment. In their results, the researchers showed that EVOO acutely improved EF as compared to refined olive oil (1.2 ± 6.5% versus −3.6 ± 3.8%; p = 0.0086). No significant effects on systolic or diastolic blood pressure were observed. The vascular effects of olive oil ingestion should specify the characteristics of the oil.


Fig. Effect of weeks daily consumption of extra virgin high polyphenol olive oil (HPOO) and low polyphenol olive oil
(LPOO) on total antioxidant capacity (TAC) and on on high-sensitivity C-reactive protein (hs-CRP).


See the publication...