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Review
The potential role of olive oil-derived MUFA in insulin sensitivity
Article first published online: 2 OCT 2007
DOI: 10.1002/mnfr.200700143
Copyright © 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Issue
1613-4133/asset/cover.gif?v=1&s=6a2f23d2cf91ead7bfedeb757ad2c6d66413c89b "Molecular Nutrition & Food Research")
Molecular Nutrition & Food Research
Special Issue: Virgin Olive Oil
Volume 51, Issue 10, pages 1235–1248, October 2007
Additional Information
How to Cite
Tierney, A. C. and Roche, H. M. (2007), The potential role of olive oil-derived MUFA in insulin sensitivity. Molecular Nutrition & Food Research, 51: 1235–1248. doi: 10.1002/mnfr.200700143
Publication History
- Issue published online: 2 OCT 2007
- Article first published online: 2 OCT 2007
- Manuscript Revised: 3 JUN 2007
- Manuscript Received: 10 APR 2007
- Abstract
- References
- Cited By
Keywords:
- Fatty acids;
- Insulin sensitivity;
- Metabolic syndrome;
- Monounsaturated fat;
- Olive oil
Abstract
Dietary fatty acids play an important role in the development of insulin resistance, the prelude to type 2 diabetes mellitus. This review addresses the potential role of olive oil-derived MUFA in insulin sensitivity, particularly how dietary fat interacts with insulin resistance looking at whole body metabolic measures, as well as molecular effects. The review focuses on the role of non-esterified fatty acids, fatty acid composition in vivo and dietary fat modification on insulin resistance in the metabolic syndrome. Particular emphasis is placed on the role of olive oil within the context of dietary modification to improve insulin sensitivity and for the prevention of the metabolic syndrome.