Effect of olive oil phenolic in experimental diabetes mellitus

Diabetes mellitus (DM) is a major and growing public health problem throughout the world with an estimated worldwide prevalence of 415 million people in 2015 which is expected to increase to 642 million people by 2040. There are mainly two types of DM type 1 and type 2 in which over 90–95% of patients are suffering from type 2 DM (T2DM). Oxidative stress and inflammation are the major factors involved in the cardiovascular complications of patients with T2DM. Accumulating evidence have emphasized that biologically active components in functional foods may be used as complementary treatment for T2DM. Phenols from numerous foods and drinks have been actively studied as potential treatment for various metabolic and cardiovascular diseases. The antioxidant potential of phenols is mainly related to the ability of these compounds to scavenge free radicals produced by oxidative stress.