The effects of olive extract on the reduction of lipid fractions and glycemia: a case study

• Main Author: Kunzler, Cleoni Venice
• Publication Date: 2017
• Other Authors: Buhrer Danguy Karam, Larissa, Eurich Mazur, Caryna
• Format: Article
• Language: por
• Source: Revista brasileira de obesidade, nutrição e emagrecimento
• Download full: https://www.rbone.com.br/index.php/rbone/article/view/438
• topic: Cholesterol; Sugar level; Olea europaea; Colesterol; Nivel de azúcar; Olea europea; Colesterolo; Livello di zucchero; Olea europaea; Colesterol; Índice glicêmico; Olea europaea; Colesterol; Índice glicêmico; Olea europaea

These days obesity is a public health issue bringing many related diseases as dyslipidemia, cardiovascular diseases and diabetes. Many methods have been used in the threatment of these consequences such as phytotherapy, one of them is the olive extract which has among other substances phenolic compounds and antioxidants. The objective of this study was to evaluate the supplementation effects of this extract over cholesterol and fractions (VLDL, HDL, LDL), fasting glycemia and triglycerides. This is a case report where the studied person was previously evaluated by his weight (kg), height (m), bioimpedance (% MM, % BF) and accomplish biochemical cholesterol blood exams and fractions (LDL, HDL, VLDL) fasting glycemia and triglycerides. Then became ingested500 mg of dry olive extract in capsules twice a day, one by morning and one at night for 60 days. After this period the test were repeated and positives results were achieved with the reduction of fasting glycemia by 42.18%, 29.91% in cholesterol, LDL by 32.69%, 35.31% in VLDL, triglycerides in 35.31 %, and HLD was increased by 33.33%. The conclusion, shown in the exams, is that the results were positive, however it is sugested that more studies need to be done with a largest number of people to confirm the results found in this work.