Extra-virgin olive oil may reverse insulin resistance: study

WASHINGTON:  A compound commonly found in extra-virgin olive oil may reverse some of the negative effects of a high-fat diet such as insulin resistance and liver disease, a new study claims.

Hydroxytyrosol is a polyphenol found in extra-virgin olive oil, which is known to have antioxidant properties and may play a key role in its health benefits, researchers said.

Researchers from University of Chile fed four groups of 12-14 mice either a high-fat diet (HFD) – 60 per cent fat or a control diet – 10 per cent fat, with or without five milligramme hydroxytyrosol per kilogramme body weight for a 12 week period.

Blood and tissue samples were collected at the end of the experiment to study the dietary effects on oxidative stress, fatty acid composition and enzymatic activity in multiple organs.

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