Japanese researchers called the benefits of olive oil

Japanese researchers, conducting experiments on mice, found out how vegetable fats affect glucose metabolism. They found that olive oil, taken before meals, helps to curb the growth of blood sugar concentrations. Published in the journal Diabetes, the data revealed several pathways that allow the body to prevent spikes in glycemia after eating.

The main factor was a decrease in the rate of evacuation of food from the stomach, caused by the presence of fats. Because of this, carbohydrates enter the small intestine not at once, but dosed, which helps to restrain a sharp jump in blood sugar levels. At the same time, scientists have found that the influence of olive oil is not limited to the regulation of the rate of digestion.

For additional effects were responsible for hormones produced by the intestine, as well as the activity of the nervous system. As a result of taking the oil, signaling pathways of the vagus nerve connecting the brain with the digestive organs were launched. All these mechanisms played a role in controlling the sugar content of the body.

The researchers found the paradox when they studied the hormone glucagon, traditionally known as a factor that increases glucose levels. It turned out that when interacting with a certain intestinal hormone, it is able to prevent sharp fluctuations in the sugar index. A similar result was obtained on models with severe type II diabetes, which are characterized by severe insulin deficiency.

The researchers suggest that consuming small doses of olive oil or other beneficial lipids at the beginning of a meal may serve as an additional tool for regulating sugar levels. However, the processes identified are currently only analysed in animal models. To determine their effectiveness and suitability for the human body, clinical studies are needed.