Effects of Delayed-Release Olive Oil and Hydrolyzed Pine Nut Oil on Glucose Tolerance, Incretin Secretion and Appetite in Humans

Effects of Delayed-Release Olive Oil and Hydrolyzed Pine Nut Oil on Glucose Tolerance, Incretin Secretion and Appetite in Humans

Background: To investigate the potential synergistic effects of olive oil releasing 2-oleoylglycerol and hydrolyzed pine nut oil containing 20% pinolenic acid on GLP-1 secretion, glucose tolerance, insulin secretion and appetite in healthy individuals, when delivered to the small intestine as potent...

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Bibliographic Details
Main Authors: Karina V. Sørensen, Mads H. Kaspersen, Jeppe H. Ekberg, Annette Bauer-Brandl, Trond Ulven, Kurt Højlund
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Nutrients
Subjects:
G-protein-coupled receptors
pine nut oil
pinolenic acid
olive oil
2-oleoylglycerol
incretins
Online Access:https://www.mdpi.com/2072-6643/13/10/3407

Internet

https://www.mdpi.com/2072-6643/13/10/3407

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