Eating black olives may help fight obesity

obesity, This disease is defined as abnormal or excessive accumulation of fat and is associated with an increased risk of developing diseases such as type II diabetes, metabolic syndrome and hepatic steatosis. Currently available treatments for this pathology have side effects or limitations in effectiveness and/or ability to maintain long-term therapeutic results.

Now, a team of researchers from the University of Granada (UGR) has discovered the therapeutic properties of a natural compound for the treatment of obesity and liver steatosis associated with metabolic dysfunction (MASLD). It’s about b-resorcylic acidfound in some foods, especially berries and in olivesand that oral dietary supplementation results in significant weight loss.

In a study published in BBA-Molecular basis of diseases, Scientists have found that oral administration of small phenolic molecules administered through food leads to significant weight loss in a mouse model of diet-induced obesity. Maria Elena Diaza researcher at the Biomedical Research Center who took part in this work explains: “Weight loss occurs due to loss of fat masswithout affecting the content of muscle mass.

The refrigerator should not be overfilled

Anti-obesity effects

The anti-obesity effects of this molecule are attributed to a combination of normalizing mitochondrial coenzyme Q metabolism in white adipose tissue and activating hepatic lipid metabolism, enhancing beta-oxidation and triglyceride degradation.

This natural phenolic compound has been shown to be an effective and safe therapeutic option for the treatment or prevention of obesity and MASLD.

“Hence, oral supplements with this phenolic compound prevent and reduces white fat accumulationprevents hepatic steatosis and, in addition, improves glucose homeostasis by reducing insulin resistance and plasma gastric inhibitory peptide (GIP) levels. In addition, the pharmacokinetic evaluation of this phenolic molecule confirms its potential success in clinical practice,” explains Department of Physiology researcher Elena Díaz Casado.

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