Spanish scientists say increasing the amount of olive oil in your diet could reduce your risk of developing metabolic syndrome and type 2 diabetes.
Oleic acid is found in olives and olive oil ©Shutterstock
Sergio Lopez and co-workers from the Institute of Fat in Seville studied the connection between different types of dietary fat and blood glucose control in humans with normal and high fasting triglycerides. They found that unlike other dietary fatty acids, oleic acid, which is found in olive oil, helps to regulate insulin secretion and minimise spikes in blood sugar levels after meals…
To read the full article visit Chemistry World.
Link to the original article is below:
Clustering effects on postprandial insulin secretion and sensitivity in the response to meals with different fatty acid composition
Beatriz Bermudez, Almudena Ortega-Gomez, Lourdes M. Varela, Jose Villar, Rocio Abia, Francisco J.G. Muriana and Sergio Lopez
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00067F, Paper
The front cover this month features work by David Heber and co-workers from Los Angeles, USA. In their work they study the effects and side-effects of xylooligosacharide, a prebiotic, on gastrointestinal microbiota.
