Hanieh Keikhay Moghadam - Bachelor student of Nutrition Sciences, Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran
Fateme Rajabalizade - Bachelor student of Nutrition Sciences, Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran
Ali Ghanavat - Bachelor student of Nutrition Sciences, Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran
Mona Nematizade - Bachelor student of Nutrition Sciences, Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran
Parnian Pezeshki - Faculty member of Food Sciences and Technology (Quality control and Hygiene) Department, Varastegan Institute for Medical Sciences, Mashhad, Iran

Olive oil is an edible oil obtained from olive seeds and can improve metabolic factors as well as anthropometric indicators. Virgin olive oil is a natural product rich in phenols and other antioxidants, and it is usually believed that it protects against various diseases and metabolic disorders. Metabolic syndrome is one of the common diseases that includes various diseases like diabetes. The mentioned oil reduces lipid peroxidation and increases the total antioxidant capacity. In addition, it can increase the level of GLP-۱ hormone, reduce the amount of liver fat and can also heal diabetic foot ulcers in diabetic patients. The present study is an attempt to investigate the effects and characteristics of olive oil on the management of diabetes and reducing inflammatory factors by searching in scientific databases such as PubMed and Google Scholar

Diabetes, Olive, Olive Oil, Metabolic syndrome