A recent study has found that olive leaf polyphenols may subtly influence insulin response after meals, even though they do not significantly impact post-meal blood sugar or lipid levels in the short term. In a randomized crossover trial involving 36 healthy adults, participants consumed either olive leaf tea, biscuits made with olive leaf powder, or a control meal following a high-fat, high-carb meal.
While key markers like glucose and lipid levels remained unchanged, the olive leaf interventions led to a delayed insulin response, suggesting a potential role in modulating insulin kinetics. Researchers note that while the acute effects were modest, olive leaf polyphenols may hold promise for long-term metabolic health, particularly in individuals at risk for cardiovascular diseases.
