ArticleMolecules (Basel, Switzerland)2023
Evidence Supporting the Involvement of the Minority Compounds of Extra Virgin Olive Oil, through Gut Microbiota Modulation, in Some of the Dietary Benefits Related to Metabolic Syndrome in Comparison to Butter.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Olive Oil as a Modulator of Gut Microbiota and Intestinal Health: A Narrative Review from Microbial Metabolism to Host Responses.Nutrients · 2026Review
- Gut Microbiota Modulation Through Mediterranean Diet Foods: Implications for Human Health.Nutrients · 2025Review
- Modulation of Gut Mycobiome and Serum Metabolome by a MUFA-Rich Diet in Sprague Dawley Rats Fed a High-Fructose, High-Fat Diet.Foods (Basel, Switzerland) · 2025Article
- Article
- Impact of fundamental components of the Mediterranean diet on the microbiota composition in blood pressure regulation.Journal of translational medicine · 2024Review
- Natural products for managing metabolic syndrome: a scoping review.Frontiers in pharmacology · 2024Article
- Intestinal microbiota modulation at the strain level by the olive oil polyphenols in the diet.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Extra virgin olive oil (EVOO) has proven to yield a better health outcome than other saturated fats widely used in the Western diet, including a distinct dysbiosis-preventive modulation of gut microbiota. Besides its high content in unsaturated fatty acids, EVOO also has an unsaponifiable polyphenol-enriched fraction that is lost when undergoing a depurative process that gives place to refined olive oil (ROO). Comparing the effects of both oils on the intestinal microbiota of mice can help us determine which benefits of EVOO are due to the unsaturated fatty acids, which remain the same in both, and which benefits are a consequence of its minority compounds, mainly polyphenols. In this work, we study these variations after only six weeks of diet, when physiological changes are not appreciated yet but intestinal microbial alterations can already be detected. Some of these bacterial deviations correlate in multiple regression models with ulterior physiological values, at twelve weeks of diet, including systolic blood pressure. Comparison between the EVOO and ROO diets reveals that some of these correlations can be explained by the type of fat that is present in the diet, while in other cases, such as the genus
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Registered trials
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