Oleocanthal-Rich Olive Oil's Effect on Postprandial Platelet Activity and Oxidative Stress Markers of Type 2 Diabetic Patients.

A common phenomenon observed in type 2 diabetes mellitus (T2DM) is the postprandial dysmetabolism, which may act as a daily stressor of the already dysfunctional diabetic platelets. This study aims to investigate whether oleocanthal-rich olive oils (OO), incorporated into a carbohydrate-rich meal, can affect postprandial dysmetabolism and platelet aggregation and oxidative stress markers. Oleocanthal is a cyclooxygenase inhibitor with putative antiplatelet properties In this randomized, single-blinded, crossover study, 10 T2DM patients consumed five isocaloric meals containing 120 g white bread combined with: (i) 39 g butter, (ii) 39 g butter and 400 mg ibuprofen, (iii) 40 mL OO (phenolic content < 10 mg/Kg), (iv) 40 mL OO with 250 mg/Kg oleocanthal and (v) 40 mL OO with 500 mg/Kg oleocanthal. Glycemia markers and lipid profile was measured in serum pre and postprandially, while the ex vivo ADP- and TRAP-induced platelet aggregation were also calculated. Moreover, TBARS were measured in plasma and red blood cells (RBC), protein carbonyls in plasma, while GPX3 activity was determined in plasma and GPX1 in RBC, pre- and post-prandially. The glycemic and lipidemic response was similar between meals. However, a sustained (90–240 min) dose-dependent reduction in platelets' sensitivity to both ADP (50–100%) and TRAP (20–50%) was observed after the oleocanthal meals in comparison to OO or butter meals. The antiplatelet effect of the OO containing 500 mg/Kg oleocanthal was comparable to that of the ibuprofen meal. OO meals induced an increase of TBARS measured in both plasma and RBC. The iAUC of TBARS in plasma was lower in oleocanthal enriched OO compared to OO. The kinetic activity of GPX3 after BU-IBU consumption was similar with that of OO meals, while the iAUCs of OO meals were greater compared to BU. Regarding GPX1, the kinetic activity was similar after all meals, showing a postprandial increase till t=120min. In conclusion, the consumption of meals containing oleocanthal-rich OO can reduce platelet activity during the postprandial period, irrespective of postprandial hyperglycemia and lipidemia. Oleocanthal also seems to assign antioxidant properties to OO. [ABSTRACT FROM AUTHOR]