Posted on 07/23/2024 6:27:56 AM PDT by Red Badger
Findings from a new mouse study indicate that elenolic acid, a natural compound found in olives, can significantly lower blood sugar levels and promote weight loss. This research suggests the potential for developing safe, inexpensive natural products for managing obesity and type 2 diabetes. Obese diabetic mice treated with elenolic acid showed improved blood sugar regulation and weight loss comparable to, or better than, current diabetic medications. The study highlights the compound’s ability to induce metabolic hormone release in the gut, promoting satiety and reducing food intake. Researchers are now investigating the compound’s absorption, distribution, metabolism, and excretion to ensure its safety for future clinical trials.
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Mice treated with the natural compound experienced weight loss and enhanced blood sugar regulation. New research from a mouse study indicates that elenolic acid, a compound naturally occurring in olives, may reduce blood sugar levels and promote weight loss. This study could lead to the creation of affordable and safe natural products designed to help manage obesity and type 2 diabetes in humans.
The researchers found that after just one week, obese mice with diabetes that were given oral elenolic acid weighed significantly less and showed better blood sugar (glucose) regulation than before treatment and compared to control obese mice not receiving elenolic acid. The glucose-lowering effect was comparable with that of the injectable diabetic medication liraglutide and better than metformin, one of the most common oral medicines for type 2 diabetes.
“Lifestyle modifications and public health measures have had limited impact on the rising prevalence of obesity, one of the top risk factors for type 2 diabetes,” said research team leader Dongmin Liu, PhD, a professor in the Department of Human Nutrition, Foods and Exercise at Virginia Tech. “Available obesity drugs are ineffective in weight loss maintenance, expensive, and/or carry potential long-term safety risks. Our goal was to develop safer, cheaper, and more convenient multi-targeting agents that can prevent the occurrence of metabolic disorders and type 2 diabetes.”
Hana Alkhalidy, PhD, a research scientist in Liu’s lab at Virginia Tech, presented the findings at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition held June 29–July 2 in Chicago.
Focus on Bioactive Compounds
Liu’s research team focuses on discovering bioactive compounds from natural products for diabetes management. Previously, they looked for specific molecular targets for natural compounds in parts of the body that actively help regulate metabolism, such as the pancreas, muscle, fat tissues, and liver. However, since natural products typically have poor bioavailability, they decided to see if they could instead target metabolic hormone secretion in the gut to indirectly regulate metabolic function.
For the new work, the researchers began by identifying natural compounds that act on L-cells, which contain two metabolic hormones released during a meal. These hormones, called GLP-1 and PYY, work together to promote satiety and prevent overeating while also controlling blood sugar levels and metabolism. The screening process revealed that elenolic acid, which is found in mature olives and extra virgin olive oil, can induce the release of these hormones in the gut. They were able to make elenolic acid by breaking down its precursor oleuropein, which is less expensive than extracting it directly from olives.
Promising Results in Mice
Tests of the compound in obese mice with diabetes revealed that mice that received oral elenolic acid experienced significant improvements in their metabolic health compared to obese control mice. After four to five weeks of treatment, the mice showed a 10.7% reduction in obesity as well as blood sugar levels and insulin sensitivity that were comparable to those of healthy lean mice.
The elenolic acid also significantly reduced food intake and promoted weight loss, which are associated with improved circulating levels of PYY and GLP-1 and the downregulation of agouti-related peptide in the hypothalamus. Agouti-related peptide is known to increase eating and weight gain when overexpressed.
“Overall, the study showed that elenolic acid from olives has promising effects on hormone release and metabolic health, particularly in obese and diabetic conditions,” said Liu. “The compound seems to mimic the physiological conditions of eating to directly promote gut metabolic hormone secretion, which helps regulate energy balance and metabolic health.”
According to the researchers, the concentration of elenolic acid in olive oil or olives is very low, so the benefits seen in this study would most likely not be gained from olive products alone.
The research team is now working to understand how this compound creates metabolic benefits by analyzing its journey through the body to find out how it is absorbed, distributed, metabolized, and excreted. This will also reveal insights into its safety for future clinical trials.
Reference:
“Identification of a Novel Multi-target Bioactive Compound With Anti-obesity and Anti-diabetic Activities” by Hana Alkhalid, Yao Wang, Elizabeth Gilbert and Dongmin Liu, 29 June 2024, NUTRITION 2024.
Excellent results. I am sure the walking has helped your weight loss!
Ya got me laughing! LOL!
I don’t eat waffles or biscuits.............any more...........😉
Wheat products, or any grain for that matter, including corn, is not good for us. We may be ‘omnivores’, but we are not cows.
Yes, it was hard to give up bread, cakes and sweets, but in my case it was necessary..............
And oil made from corn is just as bad.
“We never see commercials with men singing about ED”
Oh, my! Thank GOD! (But don’t hold your breath; it’s probably coming.)
Oh just swell. So now I have to drink a Whole Lotta martinis?
It’s not the olives, per se, but the oil.............................
Living directly across the street from a large park helps!................
Anytime you want to watch an old person singing about his dementia, just pop a Biden Or HilLIARy speech into your vcr
Not to worry things will get better. Especially after 2 or 3 martinis.
I guess having Martini’s are a good idea then. LOL!
That’s why they never talk about the Keto Diet, they can’t make any money off of it.
The only good oils are Avocado Oil and Olive Oil. Seed oils are poison.
Yes, soybean, cottonseed, peanut, canola (rapeseed) are all bad for us.
I don’t know about grapeseed oil, but it’s so expensive I doubt it’s a big problem.....................
But not before 5pm.....................
Eating habits have also changed dramatically in the U.S. I’d like to see a study on that.
In the 50’s and 60’s did we have as many obese people? I remember having dinner, a balanced dinner at 5:30pm.
Nowadays people eat all day and well into the night, 7, 8 9pm.
Oxidation:
Olive oil, like other fats, can oxidize over time, leading to the formation of off-flavors and off-odors. This process can be accelerated by exposure to light, heat, oxygen, and moisture.
Rancidity:
Olive oil can become rancid when it contains high levels of polyunsaturated fats, which are more prone to oxidation. Rancid olive oil may have a strong, unpleasant smell, similar to crayons or putty.
Contamination:
Olive oil can be contaminated with bacteria, yeast, or mold during processing, storage, or handling, leading to spoilage.
Age:
Olive oil has a limited shelf life, typically ranging from 12 to 24 months for extra virgin olive oil and up to 36 months for other types. As it ages, the oil’s antioxidants and flavor compounds can degrade, affecting its quality and nutritional value.
Storage conditions:
Improper storage, such as exposure to direct sunlight, heat, or humidity, can cause olive oil to go bad faster. It’s recommended to store olive oil in a cool, dark place (e.g., pantry or cupboard) and to keep it away from strong-smelling foods.
Handling and transportation:
Olive oil can be damaged during transportation or handling, leading to spoilage or contamination.
Signs that olive oil has gone bad include:
Off-flavors (bitter, sour, or stale)
Off-odors (waxy, similar to crayons or Elmer’s glue)
Cloudiness or sedimentation (although this may not always indicate spoilage)
Lack of fresh, fruity aroma
It’s worth noting that consuming spoiled or rancid olive oil may not be harmful, but it can affect the taste and nutritional value of the oil.
Can oxidized olive oil be fixed?
According to the search results, oxidized olive oil is a common problem due to factors like light exposure, storage temperature, and oxygen. Once an olive oil becomes oxidized, it can no longer be “fixed” to its original state. Oxidation leads to the breakdown of antioxidants and the formation of off-flavors and aromas.
Why Oxidized Olive Oil Can’t Be “Fixed”
Chemical reactions: Oxidation triggers a chain of chemical reactions that alter the oil’s composition, making it impossible to reverse.
Loss of antioxidants: Oxidized olive oil has depleted its antioxidant capacity, which cannot be restored.
Flavor and aroma changes: The oil’s flavor and aroma profiles are irreversibly altered, rendering it unacceptable for consumption.
Prevention is Key
To avoid oxidized olive oil, focus on:
Proper storage:
Store olive oil in opaque glass containers, away from direct sunlight and heat sources.
Cool temperatures: Maintain storage temperatures between 60°F to 70°F (15°C to 21°C).
Minimal exposure to air: Use airtight containers and minimize opening the bottle unless necessary.
Conclusion
Oxidized olive oil cannot be “fixed” due to the irreversible chemical reactions and loss of antioxidants that occur during oxidation. Instead, prioritize proper storage and handling to prevent oxidation and ensure the quality and safety of your olive oil.
Maybe. Olive oil prices are almost 2 times what they used to be...wonder why they chose to mention that it was the EXTRA virgin olive oil that had a lot of the chemical agent in it...
These kind of reported preliminary studies always look so promising....very good if this compound does ONLY what they are testing it for....but there are usually other things that any bioactive chemical does...
Part of the problem is processed foods/meals that have high concentrations of carbs, fats and high fructose CORN syrup.
Butter is fine. Margarine is not. Olive oil adds a strong taste.
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