Chocolate enriched by extra virgin olive oil improves endothelial function and oxidative stress in diabetic patients.

Abstract Objective Endothelial dysfunction and oxidative stress are among the most relevant mechanisms underlying the atherosclerotic process in type 2 diabetes mellitus (T2DM). Extra virgin olive oil (EVOO) reduces post-prandial glycemia with a mechanism counteracting oxidative stress-mediated incretin down-regulation in healthy subjects and in patients with impaired fasting glucose. The aim of this study was to evaluate if the intake of chocolate enriched by EVOO had positive effects on endothelial function and oxidative stress in T2DM patients. Research Methods & Procedures 25 consecutive T2DM patients were enrolled and randomized to receive 40 g EVOO-enriched chocolate or 40 g control chocolate spread. Participants were assessed at baseline and two hours after chocolate intake. Endothelial function was assessed by arterial brachial flow-mediated dilation (FMD); oxidative stress was evaluated by the measurement of serum NADPH oxidase-2 (Nox2) levels, nitric oxide availability and serum hydrogen peroxide break-down activity (HBA). Results We observed a significant increase of FMD, NO availability and HBA in EVOO-enriched chocolate group (p Conclusion Administration of 40 g of EVOO-enriched chocolate is associated with increased endothelial function and reduction of oxidative stress in T2DM. Future studies are needed to analyze the effect of chronic assumption of EVOO-enriched chocolate on vascular function, oxidative stress and cardiovascular complications in T2DM.