Recent research led by Mario Nosić from the Department of Food and Nutrition Research at the Faculty of Food Technology in Osijek and the Department of Nursing at the University of Rijeka has shed light on the potential benefits of olive oil, fruit, and leaves in the treatment of type 2 diabetes mellitus (DMT2). The study, published in the journal Exploration of Foods and Foodomics, emphasizes the significance of the Mediterranean diet, particularly the role of extra virgin olive oil (EVOO), which has been linked to improved health outcomes and longevity.
The research highlights not only the well-known advantages of the fatty acids found in olive oil, such as oleic acid, but also the critical role of phenolic compounds, such as oleuropein. These compounds have been shown to positively influence glycaemic regulation, which is essential for managing diabetes. Nosić notes, “The positive effect of olive oil on a broad spectrum of diseases, including diabetes mellitus type 2, is increasingly recognized, particularly due to its unique composition.”
The findings extend beyond olive oil to include the fruit and leaves of the olive plant, which have also demonstrated beneficial effects on glycaemic variability in individuals with DMT2. This comprehensive look at the olive plant underscores its potential as a multi-faceted tool in diabetes management.
For the energy sector, this research opens up commercial opportunities. As consumers become more health-conscious and seek functional foods that offer therapeutic benefits, the demand for high-quality olive oil and related products is likely to increase. Companies focusing on sustainable agriculture and the production of olive-based products could capitalize on this trend, potentially leading to new markets and revenue streams.
Moreover, the emphasis on polyphenols and healthy fats aligns with the growing trend towards plant-based diets and natural health solutions. Energy companies involved in food production or agricultural technology could explore partnerships with olive growers or invest in research to enhance the nutritional properties of olive products.
Nosić’s work not only contributes to the scientific understanding of diabetes management but also highlights the potential for olive oil and its by-products to play a significant role in the health food market. As the interest in Mediterranean diets continues to rise, the implications for both public health and commercial innovation are substantial.
