Olive helps protect against Metabolic Syndrome

New research suggests that hydroxytyrosol, a compound found in olives, may protect against metabolic syndrome. 

A number of studies have found that adherence to a Mediterranean-style diet is associated with reduced incidence of metabolic syndrome, a grouping of risk factors (high blood pressure, low HDL cholesterol, high triglycerides, high blood sugar and central obesity) that greatly increase the likelihood of developing cardiovascular disease or type II diabetes. The benefits of the diet have primarily been attributed to its low saturated fat and cholesterol content, high fiber and flavonoid content, and the oleic acid found in olive oil. 

Now new animal research suggests that another olive constituent, hydroxytyrosol, may play a significant role in the health benefits of the Mediterranean diet as well. 

In a study conducted on mice fed a high-fat diet, researchers found that supplementation with hydroxytyrosol for 17 weeks resulted in reductions in obesity, hyperglycemia, hyperlipidemia and insulin resistance. They also found that hydroxytyrosol decreased oxidation levels of lipids and proteins in both liver and muscle tissues.  

The study authors concluded that hydroxytyrosol could play a role in diabetes and metabolic disease, “suggesting a potential pharmaceutical or clinical use of hydroxytyrosol in metabolic syndrome treatment.”