Olive Oil Nutraceuticals in the Prevention and Management of Diabetes: From Molecules to Lifestyle

Abstract

Lifestyle is the primary prevention of diabetes, especially type-2 diabetes (T2D). Nutritional intake of olive oil (OO), the key Mediterranean diet component has been associated with the prevention and management of many chronic diseases including T2D. Several OO bioactive compounds such as monounsaturated fatty acids, and key biophenols including hydroxytyrosol and oleuropein, have been associated with preventing inflammation and cytokine-induced oxidative damage, glucose lowering, reducing carbohydrate absorption, and increasing insulin sensitivity and related gene expression. However, research into the interaction of OO nutraceuticals with lifestyle components, especially physical activity, is lacking. Promising postprandial effects have been reported when OO or other similar monounsaturated fatty acids were the main dietary fat compared with other diets. Animal studies have shown a potential anabolic effect of oleuropein. Such effects could be further potentiated via exercise, especially strength training, which is an essential exercise prescription for individuals with T2D. There is also an evidence from in vitro, animal, and limited human studies for a dual preventative role of OO biophenols in diabetes and cancer, especially that they share similar risk factors. Putative antioxidative and anti-inflammatory mechanisms and associated gene expressions resulting from OO biophenols have produced paradoxical results, making suggested inferences from dual prevention T2D and cancer outcomes difficult. Well-designed human interventions and clinical trials are needed to decipher such a potential dual anticancer and antidiabetic effects of OO nutraceuticals. Exercise combined with OO consumption, individually or as part of a healthy diet is likely to induce reciprocal action for T2D prevention outcomes.

Antiviral Functional Foods and Exercise Lifestyle Prevention of Coronavirus

“…However, less is known about the role of functional foods in communicable diseases (CDs), especially on the immune system defence against viral infections such as COVID-19. A variety of fruits, vegetables, oily fish, olive oil, nuts, legumes are all considered functional foods based on their natural contents of nutraceuticals, including polyphenols, terpenoids, flavonoids, alkaloids, sterols, pigments, and unsaturated fatty acids [9,40]. Polyphenol-rich herbs, especially coffee, differently fermented teas (green, black)and yerba maté, have also shown to have various effectiveness on metabolic and microvascular activities, cholesterol and fasting glucose lowering, anti-inflammation and anti-oxidation in high-risk populations [9,41].…”

“…Olive oil (OO), and its constituents (leaves and bark), form an important immune-enhancing functional food due to the significant NCD preventative benefits, especially of cardiovascular disease, diabetes, and cancer, which have been reviewed elsewhere [40,68]. OO, especially extra-virgin OO (EVOO) contains monounsaturated fatty acids, and several polyphenols including oleuropein and hydroxytyrosol, which have several antioxidative and anti-inflammatory properties, which can be linked with significant antiviral and antibacterial potential.…”

“…The antioxidation protective benefits of OO, especially EVOO, which has a higher phenolic content [40] promotes its role for enhancing the immune system defence against viruses. Hydroxytyrosol antiviral mechanisms were showed through its inactivation effects on influenza A viruses, especially during the virus morphological changes, such as the presence of a viral envelope which is an integral membrane protein involved in several aspects of the virus life cycle including its assembly, budding, and pathogenesis [72].…”

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

“…Moreover, there is a diverse group of compounds such as sterols, aliphatic alcohols, chlorophylls, carotenoids, and hydrocarbons [21][22][23]. e bioactive compounds in olive oil play an imperative role in the authentication and genuineness, quality and purity, traceability, and more importantly to the health point of view [24][25][26][27][28][29][30][31][32][33].…”

Dietary Effect of Squalene on Lipid Metabolism of Obese/Diabetes KK-<i>A<sup>y</sup></i> Mice and Wild-Type C57BL/6J Mice

“…Olive oil intake has shown beneficial health effects [5] [6] [7] [8] and these effects have been recognized to partially derive from olive oil minor compounds, mainly phenolic compounds. In addition, due to the relatively high content in olive oil compared with other vegetable oils, SQ is also regarded as a contributing factor in the reduced risk of diseases associated with olive oil intake.…”