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Abstract
Type 2 diabetes (T2D) is one of the major health concerns all over the world. The increasing evidence of the disadvantage of pharmaceuticals in competing the disease motivated the scientific community to the use of nutraceuticals as current alternative in controlling the disease.Olive oil is considered as one of the best candidates to control T2D because it is rich in several antidiabetic nutraceuticals as monounsaturated fatty acids and polyphenols. Here, we investigated the antidiabetic activity of olive oil and one of its polyphenols (hydroxytyrosol). First, diabetes was induced with a high fat-diet followed by giving a low dose of streptozotocin (30 mg/kg) in Wistar rats. Second, the diabetic rats were treated with olive oil or hydroxytyrosol in a dose similar to that found in the used olive oil. It was found that both olive oil and hydroxytyrosol alleviated the HFD/STZ induced T2D in rats. As olive oil and hydroxytyrosol increased glucose tolerance evidenced by decreased oral glucose area under the curve. Olive oil improved skeletal muscle insulin resistance. While hydroxytyrosol showed more powerful anti-diabetic effects on adipose tissue and Ý-cells. Moreover, both olive oil and hydroxytyrosol enhanced adiponectin secretion. Our findings provide a systematic explanation of the antidiabetic mechanisms of olive oil and hydroxytyrosol. We recommend the usage of hydroxytyrosol as a promising antidiabetic pharmaceutical