Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota
Extra virgin olive oil (EVOO) with a high content of polyphenols has attracted attention due to its proved beneficial effects in decreasing the risk of cardiovascular disease, modulating cholesterol levels (HDL and LDL), modulating inflammatory markers, and decreasing the levels of haemoglobin1Ac, s...
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MDPI AG
2025-02-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/15/3/338 |
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| author | Marta Correia Ana T. P. C. Gomes Inês Moreira Jane El Maghariki Karina Mendes Maria José Correia Rui Barros Joana Cristina Barbosa Nuno Rosa Ana Maria Gomes |
| author_facet | Marta Correia Ana T. P. C. Gomes Inês Moreira Jane El Maghariki Karina Mendes Maria José Correia Rui Barros Joana Cristina Barbosa Nuno Rosa Ana Maria Gomes |
| author_sort | Marta Correia |
| collection | DOAJ |
| description | Extra virgin olive oil (EVOO) with a high content of polyphenols has attracted attention due to its proved beneficial effects in decreasing the risk of cardiovascular disease, modulating cholesterol levels (HDL and LDL), modulating inflammatory markers, and decreasing the levels of haemoglobin1Ac, suggesting that EVOO can have an impact in glycemia regulation. This study assessed the impact of the consumption of a northern Portuguese polyphenol-rich EVOO with a high profile of bioactive molecules on several parameters, such as saliva and serum inflammatory biomarkers, and explored EVOO impact on gut and oral microbiota regarding Bacillota and Bacteroidota content. Thus, the impact on glycated haemoglobin (HbA1c), low-density lipoprotein cholesterol (LDL-C), C-reactive protein (CRP), inflammatory biomarkers, and faecal and salivary microbiomes were evaluated before and after the exposure to EVOO. The results showed that EVOO promotes a decrease in the levels of HbA1C and in the pro-inflammatory interleukin IL-1β, associated with inflammatory processes. Moreover, EVOO intake modulated gut and oral microbiota, increasing Bacteroidota in both ecological niches and Bacillota in the oral microbiota, both phyla being associated with health, demonstrating a prebiotic effect. |
| format | Article |
| id | doaj-art-8170b41dd0624d20ae3092d2313b5ea7 |
| institution | OA Journals |
| issn | 2218-273X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj-art-8170b41dd0624d20ae3092d2313b5ea72025-08-20T02:11:09ZengMDPI AGBiomolecules2218-273X2025-02-0115333810.3390/biom15030338Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva MicrobiotaMarta Correia0Ana T. P. C. Gomes1Inês Moreira2Jane El Maghariki3Karina Mendes4Maria José Correia5Rui Barros6Joana Cristina Barbosa7Nuno Rosa8Ana Maria Gomes9CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCentro de Investigação Interdisciplinar em Saúde (CIIS), Faculdade de Medicina Dentária, Universidade Católica Portuguesa, Estrada da Circunvalação, 3504-505 Viseu, PortugalCBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCentro de Investigação Interdisciplinar em Saúde (CIIS), Faculdade de Medicina Dentária, Universidade Católica Portuguesa, Estrada da Circunvalação, 3504-505 Viseu, PortugalCentro de Investigação Interdisciplinar em Saúde (CIIS), Faculdade de Medicina Dentária, Universidade Católica Portuguesa, Estrada da Circunvalação, 3504-505 Viseu, PortugalCBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCentro de Investigação Interdisciplinar em Saúde (CIIS), Faculdade de Medicina Dentária, Universidade Católica Portuguesa, Estrada da Circunvalação, 3504-505 Viseu, PortugalCBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalExtra virgin olive oil (EVOO) with a high content of polyphenols has attracted attention due to its proved beneficial effects in decreasing the risk of cardiovascular disease, modulating cholesterol levels (HDL and LDL), modulating inflammatory markers, and decreasing the levels of haemoglobin1Ac, suggesting that EVOO can have an impact in glycemia regulation. This study assessed the impact of the consumption of a northern Portuguese polyphenol-rich EVOO with a high profile of bioactive molecules on several parameters, such as saliva and serum inflammatory biomarkers, and explored EVOO impact on gut and oral microbiota regarding Bacillota and Bacteroidota content. Thus, the impact on glycated haemoglobin (HbA1c), low-density lipoprotein cholesterol (LDL-C), C-reactive protein (CRP), inflammatory biomarkers, and faecal and salivary microbiomes were evaluated before and after the exposure to EVOO. The results showed that EVOO promotes a decrease in the levels of HbA1C and in the pro-inflammatory interleukin IL-1β, associated with inflammatory processes. Moreover, EVOO intake modulated gut and oral microbiota, increasing Bacteroidota in both ecological niches and Bacillota in the oral microbiota, both phyla being associated with health, demonstrating a prebiotic effect.https://www.mdpi.com/2218-273X/15/3/338EVOOglycated haemoglobininflammatory biomarkersmicrobiotaprebiotic |
| spellingShingle | Marta Correia Ana T. P. C. Gomes Inês Moreira Jane El Maghariki Karina Mendes Maria José Correia Rui Barros Joana Cristina Barbosa Nuno Rosa Ana Maria Gomes Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota Biomolecules EVOO glycated haemoglobin inflammatory biomarkers microbiota prebiotic |
| title | Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota |
| title_full | Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota |
| title_fullStr | Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota |
| title_full_unstemmed | Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota |
| title_short | Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota |
| title_sort | unraveling the extra virgin olive oil effect on inflammation and on gut and saliva microbiota |
| topic | EVOO glycated haemoglobin inflammatory biomarkers microbiota prebiotic |
| url | https://www.mdpi.com/2218-273X/15/3/338 |
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