Pomace Olive Oil Concentrated in Triterpenic Acids Restores Vascular Function, Glucose Tolerance and Obesity Progression in Mice
Carmen Maria Claro-Cala, Jose Carlos Quintela, Marta Pérez-Montero, Javier Miñano, María Alvarez de Sotomayor, María Dolores Herrera, and Rosalía Rodríguez-Rodríguez
Received: 20 December 2019; Accepted: 22 January 2020; Published: 26 January 2020
Abstract: Pomace olive oil, an olive oil sub-product, is a promising source of bioactive triterpenoids such as oleanolic acid and maslinic acid. Considering the vascular actions of pomace olive oil and the potential effects of the isolated oleanolic acid on metabolic complications of obesity, this study investigates for the first time the dietary intervention with a pomace olive oil with high concentrations of the triterpenic acids (POCTA), oleanolic and maslinic acid, during diet-induced obesity in mice. The results demonstrate that obese mice, when switched to a POCTA-diet for 10 weeks, show a substantial reduction of body weight, insulin resistance, adipose tissue inflammation, and particularly, improvement of vascular function despite high caloric intake. This study reveals the potential of a functional food based on pomace olive oil and its triterpenic fraction against obesity progression. Our data also contribute to understanding the health-promoting effects attributable to the Mediterranean diet.
Keywords: pomace olive oil; oleanolic acid; maslinic acid; obesity; Mediterranean diet; vascular function
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