NCT05049304

Prevention With Oleanolic Acid of Insulin Resistance

Prevention With Oleanolic Acid of Insulin Resistance and Metabolic Syndrome in Adolescents

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 22 (actual)
• Sponsor: Universidad de Granada · Academic / Other
• Sex: All
• Age: 16 Years – 17 Years
• Healthy volunteers: Accepted

Summary

Oleanolic acid (OA), a triterpene that is highly present in olive leaves, has been proposed as component of functional foods in the prevention of metabolic syndrome due to its anti-inflammatory activity. In this research project we will study the presence of OA in postprandial TRL in healthy adolescents and in normal weight. Moreover, THP-1 macrophages will be incubated with LPS for 48h after pretreatment with OA at different concentrations. Also, TRL will be isolated from healthy adolescents before and 2 and 5h postprandially after the intake of a meal containing the functional olive oil or common olive oil and incubated with THP-1 macrophages.

Conditions

• Insulin Resistance
• Metabolic Syndrome

Interventions

Type	Name	Description
OTHER	Functional olive oil	Eleven adolescents will consume OA-enriched functional olive oil. After eating the olive oil, aliquots of cubital blood will be drawn at 2 and 5 hours of the postprandial period. During that time, free access to water intake will be allowed.
OTHER	Olive oil	Eleven adolescents will consume olive oil. After eating the olive oil, aliquots of cubital blood will be drawn at 2 and 5 hours of the postprandial period. During that time, free access to water intake will be allowed.

Timeline

• Start date: 2020-01-01
• Primary completion: 2020-09-14
• Completion: 2021-07-30
• First posted: 2021-09-20
• Last updated: 2021-09-20

Locations

1 site across 1 country: Spain